Boil a large pot of salted water and add the linguine. Cook until al dente, about 1 minute less than suggested. Reserve ½ cup of the pasta water before draining.

In a skillet, heat olive oil over medium-high heat. Pat dry the steak cubes, season with salt and pepper, sear for about 2 minutes per side until browned, then transfer to a plate.

In the same skillet, melt the butter over medium heat. Add minced garlic, sauté until fragrant (about 30 seconds), then pour in heavy cream and bring to a gentle simmer.

Gradually stir in shredded cheese until it melts and becomes smooth. If the sauce feels too thick, mix in reserved pasta water until desired consistency is reached.

Add cooked linguine and seared steak (including any juices) back into the skillet. Toss gently to coat in the creamy sauce, and adjust seasoning with salt and pepper.

Let the dish rest for about 2 minutes to thicken the sauce before serving.