1. Start by bringing a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced steak in a single layer (you may need to do this in batches) and season generously with salt and pepper. Sear the steak slices for about 2 minutes on each side until browned but still tender. Remove steak from the pan and set aside.
3. Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and crushed red pepper flakes (if using). Sauté for about 1 minute until fragrant, but be careful not to burn the garlic.
4. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for about 3-4 minutes to concentrate the flavors.
5. Add the cooked pasta back into the skillet along with the steak slices. Toss everything together gently to coat the pasta and steak in the garlic butter sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
6. Stir in the Parmesan cheese until melted and combined. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if you want a bit of brightness.
7. Remove from heat, sprinkle with fresh parsley, and serve immediately. I like to plate it with extra Parmesan on the side for those who want a little more cheesy goodness.

One thing I learned quickly as a mom cooking for a busy household is that timing is everything. While the pasta boils, multitasking by searing the steak and prepping the sauce saved me from feeling overwhelmed. And don’t be afraid to trust your instincts—if your garlic starts to brown too fast, just lower the heat. It’s all about those little tweaks that make the difference.