In a large pot, bring salted water to a vigorous boil over high heat. Once boiling, add in your twisted pasta and cook according to package instructions, typically around 8-10 minutes, until al dente.

Drain the pasta in a colander and toss lightly with a drizzle of olive oil to prevent sticking while you prepare the steak.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add bite-sized pieces of sirloin steak in a single layer and sear for 3-4 minutes until browned on all sides.

Remove from heat and set the steak bites aside on a plate.

In the same skillet, reduce the heat to medium and add unsalted butter, allowing it to melt. Once melted, pour in the heavy cream, stirring gently and then sprinkle in Cajun seasoning.

Let the sauce simmer for 2-3 minutes until it thickens slightly.

Add the cooked pasta to the skillet and toss to coat thoroughly. Gradually add freshly grated Parmesan cheese, stirring until it melts.

Gently fold in the seared steak bites, ensuring they are well distributed throughout the creamy sauce.