Bring a large pot of salted water to a boil and cook linguine according to package instructions until al dente. Reserve 0.5 cup of pasta water before draining.

Season sliced beef with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Sear beef strips in batches until browned, approximately 3 minutes per batch.

Remove beef from skillet and set aside. Reduce heat to medium.

Add butter to the skillet. Once melted, sauté minced garlic for 60 seconds until fragrant but not browned.

Pour in beef broth and deglaze the skillet, scraping the bottom to release fond. Simmer for 3 minutes to reduce slightly.

Return beef to the skillet and add cooked linguine along with Parmesan cheese.

Toss vigorously to emulsify the butter and broth into a velvety sauce, adding reserved pasta water as needed for consistency.

Garnish with chopped parsley and serve immediately.