Cook the linguine according to the package instructions. Drain well and set aside.

In a large skillet, heat the olive oil over medium heat. Sprinkle the sliced beef with Cajun seasoning, salt, and pepper. Add the beef to the skillet and cook until browned. Remove from skillet and keep warm.

In the same skillet, add the minced garlic and sauté until fragrant. Pour in the heavy cream and let it come to a gentle simmer.

Stir in the Velveeta and Parmesan cheese, mixing until melted and creamy.

Add the cooked linguine and browned beef back to the skillet, tossing to coat evenly.

Serve hot, garnished with freshly chopped parsley.