1. Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steak bites with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes, stirring occasionally, until they’re browned and cooked to your liking. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream, stirring to combine with the garlic and butter. Allow the mixture to simmer gently for 3-4 minutes until it starts to thicken.
5. Reduce the heat to low and add the grated Parmesan cheese, stirring continuously until the cheese has melted into the sauce, creating a creamy consistency.
6. Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy Parmesan sauce. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
7. Return the steak bites to the skillet, stirring gently to combine them with the pasta and sauce.
8. Garnish with chopped parsley and a squeeze of lemon juice before serving.

As you prepare this dish, let your senses guide you, just like my abuela taught me. Listen to the sizzle of the steak, watch the sauce thicken, and let the aroma of garlic and Parmesan fill your kitchen.