Cook the pasta shells according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned and cooked to your desired doneness, about 4-5 minutes. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the beef broth and bring to a simmer.

Stir in the heavy cream and bring to a gentle simmer. Add the grated parmesan cheese and stir until melted and smooth.

Add the cooked pasta and steak back into the skillet, tossing to coat in the creamy sauce. Cook for an additional 2-3 minutes until heated through.

Garnish with chopped parsley before serving.