Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high. Season beef slices with salt and pepper. Sear beef in batches for 2–3 minutes per side until browned but still tender. Remove to a plate.

Reduce heat to medium; add butter to the skillet. Once melted, sauté garlic for about 30 seconds until fragrant (don’t brown).

Pour in heavy cream and beef broth, stirring to combine. Add Italian seasoning and bring to a gentle simmer.

Stir in Parmesan until melted. If sauce is too thick, thin with reserved pasta water a splash at a time.

Return beef (and any juices on the plate) to the pan. Add pasta and toss gently to coat everything evenly in the sauce.

Cook for 1–2 minutes until pasta is warmed through and the sauce clings beautifully.

Remove from heat and sprinkle with fresh parsley. Serve immediately.