Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.

In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.

Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, allowing it to absorb the flavors of garlic and onion.

Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes. This allows the rice to settle and become fluffy.

While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.

Heat 1 tablespoon of olive oil and butter in a separate skillet over medium-high heat. Once the skillet is hot, add the seasoned steak. Cook for about 4-5 minutes on each side for medium-rare, or until it's done to your liking.

Fluff the cooked rice and add the cooked steak over top of the rice and generously drizzle with white queso.

Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.