Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Sear the Steak: While the pasta is cooking, heat the olive oil and butter in a large skillet over medium-high heat. Season the steak strips generously with salt and pepper. Add the steak to the skillet and cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Make the Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until the broth has reduced slightly.

Create the Creaminess: Stir in the heavy cream and Parmesan cheese. Cook for 2-3 minutes, or until the cheese is melted and the sauce has thickened slightly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Combine and Serve: Add the cooked pasta and steak to the skillet with the sauce. Toss to coat everything evenly. Stir in the chopped parsley. Serve immediately, garnished with additional Parmesan cheese.