In a large skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute, stirring constantly to avoid burning.

Toss in the chopped steak, seasoning it generously with salt and pepper, and cook for about 5-7 minutes until browned.

Pour in the heavy cream and beef broth, bringing the mixture to a simmer.

Add the pasta directly into the skillet, mixing well to coat it in the creamy sauce, and cook according to package instructions until al dente.

If the sauce thickens too much, add a splash more broth to keep everything moist.

Taste and adjust seasoning if necessary before serving.

Plate your dish, garnishing with fresh parsley for a pop of color and freshness.