Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving about ½ cup of pasta water, and set aside.

Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3–4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.

Make the Garlic Cream Sauce: In the same skillet, add more olive oil if needed, and sauté the minced garlic over medium heat for about 1 minute until fragrant. Add the beef broth and Worcestershire sauce (if using), scraping up any bits stuck to the pan. Pour in the heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer and cook for about 5 minutes until the sauce thickens slightly.

Combine the Pasta and Beef: Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy garlic sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency. Return the beef to the skillet and toss everything together.

Finish and Serve: Stir in the grated Parmesan cheese and toss to combine. Garnish with fresh parsley and serve immediately.