Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 8 ounces of fettuccine or penne, giving it a gentle stir. Cook according to package instructions for about 8-10 minutes, or until al dente. Once done, drain the pasta in a colander and set it aside, reserving a little pasta water to adjust the sauce later.

While the pasta cooks, season 1 pound of sirloin or ribeye steak generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steak for 4-5 minutes on each side until it develops a beautiful golden-brown crust. After cooking, remove the steak from the pan and allow it to rest for about 5 minutes before slicing it into thin strips.

In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant. Be careful not to let it burn, as garlic can turn bitter quickly.

Pour in 1 cup of heavy cream, bringing the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, stirring occasionally. Gradually add 1 cup of shredded cheese, mixing until fully melted and the sauce is smooth.

Once your sauce is ready, toss the drained pasta into the skillet, gently coating it with the creamy sauce. Stir well for about 1 minute, ensuring the pasta absorbs all the flavors. Taste and adjust seasoning with more salt and pepper if needed.

To serve, plate a generous portion of the cheesy pasta and top it with the sliced steak. Finish off your dish with a sprinkle of grated Parmesan cheese and a handful of fresh chopped parsley.