In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Reserve a cup of pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced beef in batches, ensuring not to overcrowd the skillet. Sear the beef for about 3-5 minutes, or until browned and cooked through. Remove the beef from the skillet and set it aside.

In the same skillet, lower the heat to medium and add minced garlic, stirring frequently. Sauté the garlic for about 1 minute, just until fragrant but not browned.

Pour in 1 cup of heavy cream and 1 cup of beef broth into the skillet with the sautéed garlic. Stir gently and let the mixture simmer for about 5 minutes until it thickens.

Return the browned beef to the skillet, adding in ½ cup of grated Parmesan cheese. Stir everything together until the beef is well-coated in the creamy sauce.

Add the cooked pasta to the skillet, tossing everything together over medium heat until the pasta is warmed through. Serve immediately.