Prepare the shell pasta as per the package instructions. Once cooked, drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat.

Add the cubed steak, seasoning it generously with salt and pepper. Sear until browned and cooked to your liking, then remove from the skillet.

Using the same skillet, add the remaining 2 tablespoons of butter along with the minced garlic.

Sauté for about a minute until the garlic becomes fragrant.

Pour in the heavy cream and bring the mixture to a simmer.

Lower the heat, then gradually stir in the grated Parmesan cheese until the sauce thickens to your desired consistency.

Toss the cooked shell pasta into the Alfredo sauce, mixing well.

Gently fold in the sautéed steak bites to incorporate everything evenly.

Finish with a sprinkle of fresh parsley and serve your delicious dish hot.