In a large skillet, heat olive oil over medium heat. Add the halved potatoes and cook for 10–12 minutes, stirring occasionally, until golden and fork-tender. Season with salt, pepper, and a bit of smoked paprika. Remove and set aside.
Season the steak strips with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Add a little more oil to the skillet if needed, then sear the steak for 3–4 minutes per side until browned. Remove and set aside.
Lower the heat to medium-low. Add minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and beef broth, stirring to deglaze the pan. Let it come to a simmer.
Add the cream cheese and Parmesan, stirring until melted and the sauce is smooth.
Return the potatoes and steak to the skillet. Stir gently to coat everything in the sauce and let it simmer for 2–3 more minutes.
Sprinkle with chopped parsley before serving.
Cooking Time: 30 minutes | Servings: 4
