1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season steak bites with salt and black pepper. Sear in the hot pan for 2-3 minutes per side until browned. Remove steak from pan and set aside.

2. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.

3. Pour in beef broth and heavy cream, stirring to combine. Bring to a gentle boil. Add rotini pasta, reduce heat to medium-low, and simmer uncovered for 10-12 minutes, stirring occasionally.

4. Once pasta is al dente and sauce has thickened, stir in grated parmesan cheese. Return steak bites to the pan and cook for another 2 minutes.

5. Turn off heat and sprinkle with chopped parsley. Taste and adjust seasoning if needed.