Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.

Season the thinly sliced steak generously with salt and black pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak slices for 2–3 minutes per side, or until browned and cooked to your liking. Remove and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30–60 seconds, stirring frequently, until fragrant.

Stir in the ranch seasoning mix, ensuring it’s evenly distributed throughout the butter.

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Add the shredded mozzarella cheese and continue stirring until the sauce is creamy and velvety.

Add the cooked pasta to the skillet and toss gently to ensure it’s evenly coated. If the sauce seems too thick, gradually add the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Return the seared steak slices to the skillet and toss everything together to combine. Garnish with freshly chopped parsley if desired, and serve hot.