Toast the Rice: In a large skillet, heat the oil over medium heat. Add the rice and cook, stirring occasionally, until it starts to brown slightly. Once the rice is lightly toasted, add the onions and garlic, and sauté for 1-2 minutes on medium to low heat until fragrant.

Simmer the Rice: Pour in the chicken broth and tomato sauce into the skillet with the rice. Stir well to combine everything. Bring the mixture to a boil and allow it to boil for 2 minutes, stirring occasionally. Then, cover the skillet, reduce the heat to low, and let it simmer for 20 minutes.

Cook the Steak: While the rice is cooking, melt the butter in another large skillet over medium-high heat. Add the sliced steak and seasonings, and stir to mix everything well. Cook the steak until it reaches your desired doneness, then remove it from the skillet.

Rest the Rice: After the rice has simmered for 20 minutes, turn off the heat but keep the skillet covered. Allow the rice to sit undisturbed for another 10 minutes to continue absorbing the flavors.

Serve: Fluff the cooked rice with a fork and transfer it to a serving plate. Top with the cooked steak. Drizzle warm queso cheese dip over the steak and rice. Garnish with chopped parsley or cilantro if desired.