1. Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 8–10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water for later.
2. While the pasta cooks, season the steak bites generously with salt, pepper, and dried Italian seasoning. This simple seasoning blend helps bring out the beef’s natural flavor.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the steak bites in a single layer, cooking in batches if necessary to avoid overcrowding. Sear each side for about 2 minutes until browned and cooked to your preferred doneness. Remove the steak from the pan and tent with foil to rest.
4. Reduce the heat to medium, add the butter to the skillet, then toss in the minced garlic. Sauté gently for about 1 minute until fragrant but not browned—this step fills the kitchen with that cozy, inviting aroma that always reminds me of home.
5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the cream slightly thickens.
6. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up to your desired consistency.
7. Add the cooked pasta to the skillet, tossing gently to coat every strand in that luscious sauce. Return the steak bites to the pan, folding them into the pasta carefully to keep those tender pieces intact.
8. Adjust seasoning with salt, pepper, and a pinch of red pepper flakes if you want a little heat. Garnish with fresh parsley before serving.

One little trick I learned from my grandma’s kitchen is not to rush the resting of the steak. Letting those bites rest briefly after cooking keeps the juices locked in, making every bite melt-in-your-mouth delicious. Also, don’t skip reserving pasta water—that starchy liquid is magic for adjusting sauce texture.