1. Begin by cooking the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside, ready to be tossed with the Garlic Parmesan sauce.

2. In a large bowl, combine the cubed sirloin steak with the olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Toss the steak until it’s evenly coated with the spices.

3. Heat 1 tbsp of butter in a large skillet over medium-high heat. Add the steak in a single layer (working in batches if needed) and sear for 2-3 minutes per side, until nicely browned but still slightly pink inside. Remove the seared steak from the skillet and set it aside.

4. In the same skillet, melt the remaining 1 tbsp of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and beef broth, and bring the mixture to a simmer. Stir in the Parmesan cheese and let the sauce thicken slightly, about 3-5 minutes.

5. Return the seared steak bites to the skillet with the Cajun cream sauce. Toss the steak to coat it evenly in the flavorful sauce.

6. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the heavy cream, chicken broth, and milk. Bring the mixture to a simmer, then add the Parmesan cheese, salt, and pepper. Cook, stirring constantly, until the sauce is smooth and slightly thickened, about 3-5 minutes.

7. Add the cooked penne pasta to the saucepan with the Garlic Parmesan sauce. Toss the pasta to coat it evenly in the creamy, cheesy sauce.