1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Slice the sirloin steak into thin strips and season with Cajun seasoning, salt, and pepper.

3. Heat olive oil in a large skillet over medium-high heat and sear the beef strips in batches for 2–3 minutes per side. Remove and set aside.

4. In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and sauté for 1–2 minutes.

5. Pour in the heavy cream and sprinkle in a little more Cajun seasoning. Simmer for a few minutes, then stir in the Parmesan until the sauce thickens.

6. Add the cooked linguine to the sauce and toss to coat. Use the reserved pasta water if needed to loosen the sauce.

7. Return the beef strips to the skillet, combine well, and let everything heat through for about a minute.

8. Sprinkle with chopped parsley and serve hot with extra Parmesan or red pepper flakes if desired.