Cut the sirloin steak into 1-inch cubes and pat it dry with paper towels. Season generously with kosher salt, freshly ground black pepper, smoked paprika, and garlic powder. Let sit for five minutes.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Swirl to combine.

Add the seasoned steak bites in batches and sear for about 3 minutes on one side, then flip and cook an additional 3 minutes.

Remove the steak bites from the skillet and set aside.

In the same skillet, add the remaining butter, and once melted, sauté the minced garlic for about one minute.

Pour in the beef broth to deglaze the pan, then stir in the heavy cream and let simmer for about 2 minutes.

Remove from heat and whisk in the grated Parmesan cheese until smooth.

Return the steak bites to the skillet and toss until fully coated. Garnish with fresh parsley and red pepper flakes before serving.