1. Pat the steak cubes dry with paper towels, then season them generously with the Cajun seasoning, salt, and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Add the steak cubes in a single layer and sear for about 2-3 minutes per side, until they’re beautifully browned and cooked to your desired doneness. Remove the steak from the pan and set it aside.

2. Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds, until the aroma wafts through the air. Stir in the honey, soy sauce, red pepper flakes (if using), and the beef broth. Scrape up any browned bits from the bottom of the pan – those will add a ton of flavor. Let the sauce simmer for 2-3 minutes, allowing it to thicken and become delightfully sticky.

3. While the sauce is simmering, bring a pot of salted water to a boil and cook the fettuccine until it’s al dente, following the package instructions. Drain the pasta, reserving 1/4 cup of the starchy cooking water for later.

4. Add the heavy cream and smoked paprika to the skillet, stirring well. Let the sauce gently bubble for 2-3 minutes, allowing it to thicken and become irresistibly velvety. Toss in the grated Parmesan cheese and stir until it’s melted and the sauce is silky-smooth.

5. Add the cooked fettuccine to the skillet, tossing it gently to coat every strand in the creamy, flavor-packed sauce. If the sauce seems a bit too thick, add a splash or two of the reserved pasta water to loosen it up to your desired consistency. Finally, return the seared steak cubes to the skillet and give everything a gentle toss to warm the steak through.

6. To serve, sprinkle the dish with a generous amount of freshly chopped parsley. You can also add an extra sprinkle of Parmesan cheese if you’re feeling extra cheesy.