Start by making the sauce. Heat a medium pan over medium heat and add the vegetable oil, garlic, pasilla chili, onion, guajillo chili, and sesame seeds. Fry all until lightly golden brown. Add the tomatoes and cook for two minutes before adding a pinch of salt and one cup of water. Simmer on low heat for five minutes, stirring occasionally.
Place the steaks onto a cutting board and season them with garlic powder, ground black pepper, and a pinch of salt. Place them onto a preheated skillet over medium heat and cook and salt. Heat a pan over medium heat and add one tablespoon of vegetable oil. Fry both steaks until golden brown on each side.
Assemble the Sabana De Res by layering a thin layer of cream cheese onto the bottom of an oven-proof dish. Place half of the cooked rice on top, followed by tomato slices, onion slices, and chihuahua cheese. Place the fried steaks over that layer, followed by another layer of cream cheese, and then the remaining rice, tomato, onion, and cheese.
Bake in a preheated oven at 375 °F (190 °C) for 20 to 25 minutes or until golden brown on top. Top with the sliced avocado and sprinkle with chihuahua cheese before you serve.