Bring a large pot of salted water to a boil and cook the fettuccine until al dente, following package instructions. Drain and set aside.
Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the steak strips and sear, flipping occasionally, until browned and crispy on the edges, about 3-4 minutes per side. Remove from pan and set aside.
Add the remaining tablespoon of butter to the same skillet, once melted, toss in the minced garlic and cook until fragrant, about 30 seconds. The garlic should release a sweet aroma and turn slightly golden.
Pour in the heavy cream, stirring constantly until it begins to bubble gently and thickens slightly, about 2-3 minutes. This creates a rich, smooth base for the sauce.
Stir in the grated parmesan cheese gradually, mixing well until the sauce becomes glossy and velvety, adjusting with salt and pepper for flavor.
Add the cooked pasta to the skillet and toss to coat everything evenly with the creamy sauce, allowing it to heat through and absorb the flavors, about 2 minutes.
Return the seared steak strips to the skillet, arranging them on top of the pasta and gently folding to combine, so they stay crispy on the edges.
Sprinkle freshly chopped basil over the top for a burst of fresh aroma and color. Give everything a gentle toss or serve immediately, ensuring the sauce is hot and silky.
