Start by cutting your sirloin steak into 2-inch pieces. This size ensures quick cooking and even searing. Season the steak bites generously with salt and pepper, making sure the seasoning coats all sides. Allow the meat to sit for 10 minutes at room temperature to help it cook evenly.

Heat your cast iron skillet over medium-high heat. Melt 2 tablespoons of butter, swirling it around to coat the pan evenly. Once the butter is sizzling, add the steak bites in a single layer, ensuring the pieces don’t overcrowd the skillet.

Cook the steak bites for 3 minutes on one side without moving them. Flip each piece with tongs and cook for an additional 2-3 minutes until a golden-brown crust forms. Remove the steak bites from the pan and set them aside.

Lower the heat to medium and add the minced garlic to the skillet. Cook for 30 seconds to 1 minute, just until the garlic becomes fragrant. Scrape the pan to incorporate the browned bits left from the steak – this is where all the flavor lies!

Return the steak bites to the skillet and toss them in the garlic butter, ensuring every piece is well-coated. Remove the skillet from heat and set the steak aside while you prepare the cream sauce.

Using the same skillet, pour in the beef broth and bring it to a gentle simmer over medium heat. Use a whisk to scrape up the flavorful bits at the bottom of the pan.

Next, slowly add the heavy cream, whisking as you go to avoid curdling. Allow the mixture to simmer for 2-3 minutes until it begins to thicken. Gradually stir in the Parmesan cheese, whisking until smooth and fully incorporated.

For an added kick, sprinkle in some red pepper flakes or paprika for a smoky flavor. Finally, return the steak bites to the skillet, tossing them in the sauce to coat.

Top the dish with freshly chopped parsley for a burst of color and freshness. Serve immediately, letting the steak bites soak up all that creamy, cheesy goodness.