Bring a large pot of salted water to a boil. Add rotini pasta and cook until just shy of al dente, about 1 minute less than package instructions. Drain pasta, reserving ½ cup of water.

Pat the sirloin steak cubes dry and season with salt, black pepper, smoked paprika, garlic powder, and chili flakes.

Heat olive oil in a skillet over medium-high heat. Add steak cubes in a single layer, cooking for 4–6 minutes until browned, then remove from skillet.

In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in minced garlic and sauté until fragrant, about 30 seconds.

Add tomato paste, crushed red pepper, and onion powder to the skillet. Stir to combine and let tomato paste toast for a minute.

Pour in reserved beef broth (or pasta water) and deglaze skillet. Let it simmer for a minute, then add heavy cream, stirring until smooth and thickened, about 3–4 minutes.

Add drained rotini to the skillet, tossing in the creamy sauce. Stir in grated Parmesan cheese until melted and combined.

Return sautéed steak to the skillet and mix thoroughly, heating for another 1–2 minutes.

Adjust seasoning as needed and garnish with parsley before serving hot from the skillet.