Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. When done, drain in a colander and set aside, reserving a cup of pasta water.

While the pasta is cooking, take the steak tips and season them generously with Cajun seasoning, ensuring even coverage.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak tips and sear for about 5–7 minutes until browned on all sides. Remove and set aside.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant and lightly golden.

Pour heavy cream into the skillet with garlic, stirring gently to combine. Bring to a simmer over medium heat and allow it to bubble lightly for about 2-3 minutes.

Begin adding Parmesan cheese to the simmering cream, mixing continuously until melted and fully incorporated.

Add cooked rotini pasta to the skillet and toss gently to coat thoroughly with the creamy sauce.

Return the seared steak tips to the skillet and gently fold them into the pasta and sauce, heating everything together for another 2-3 minutes.