Cook the Pasta: Bring a large pot of salted water to a boil, add pasta, and cook until al dente (8-10 minutes). Reserve ½ cup of pasta water before draining.

Sear the Steak: Season steak with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear steak for 3-4 minutes on each side. Let it rest before slicing.

Sauté the Garlic: In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.

Build the Sauce: Add Italian seasoning and red pepper flakes to the skillet, pour in beef broth, and scrape up browned bits. Simmer for 2-3 minutes.

Create the Creamy Base: Reduce heat to low, stir in heavy cream and Parmesan cheese until melted and thickened. Adjust consistency with reserved pasta water if needed.

Combine Pasta and Steak: Fold in cooked pasta and sliced steak, ensuring everything is coated with the sauce.

Garnish and Serve: Transfer to serving bowls and garnish with freshly chopped parsley. Serve hot.