Cook the pasta
Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.

Caramelize the onions
In a large skillet, melt the butter over medium heat. Add the sliced sweet onion and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the onions are soft, golden, and caramelized. Remove the onions from the skillet and set aside.

Sear the steak
Pat the steak pieces dry and season generously with salt, pepper, and Italian seasoning. Heat olive oil in the same skillet over medium-high heat. Add the steak and sear for 3–4 minutes until browned and cooked to your preferred doneness. Remove and set aside.

Make the creamy sauce
Reduce the heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant. Pour in the beef broth and heavy cream, stirring to combine. Bring to a gentle simmer, then whisk in Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

Combine everything
Return the seared steak, caramelized onions, and cooked bowtie pasta to the skillet. Toss gently until all ingredients are coated in the creamy sauce.

Serve
Garnish with freshly chopped parsley and additional Parmesan if desired. Serve warm and enjoy!