Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 pound of thinly sliced ribeye or sirloin steak. Allow the steak to cook for about 3-4 minutes, stirring occasionally until it's well-browned and no longer pink. Remove the steak from the skillet and set it aside, leaving the drippings for the sauce.

In the same skillet, add 2 minced garlic cloves and sauté them for about 30 seconds until fragrant, stirring constantly to prevent burning. Carefully pour in 1 cup of heavy cream and bring it to a gentle simmer over medium heat.

Whisk in 1 cup of freshly grated Parmesan cheese into the simmering cream. Keep stirring until the cheese melts completely, creating a smooth and velvety sauce. Season your sauce generously with salt and black pepper to taste.

Add 2 cups of baby spinach to the skillet, stirring until it's wilted, which should take about 1-2 minutes.

Return the sautéed steak to the skillet and let it simmer with the sauce for about 2-3 minutes.

Bring a large pot of salted water to a boil. Add 12 ounces of fettuccine or penne pasta and cook until al dente, following package instructions (approximately 8-10 minutes). Reserve about 1 cup of the pasta water before draining.

Once the pasta is cooked and drained, add it directly into the skillet with the creamy steak sauce. Toss everything together thoroughly, ensuring the pasta is evenly coated.

Plate the delicious Creamy Steak Pasta, garnishing with extra grated Parmesan and a sprinkle of cracked black pepper on top.