1. Pat the steak dry and cut into 1-inch cubes. Season with salt and pepper.

2. Heat olive oil in a cast iron skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned. Remove and set aside.

3. Lower the heat, add butter and garlic to the skillet. Cook until garlic is golden and fragrant. Return steak to pan and coat in garlic butter. Turn off heat.

4. Boil linguine in salted water until al dente. Drain and reserve ½ cup pasta water.

5. In a large saucepan, combine heavy cream and cream cheese over medium heat. Stir until smooth.

6. Slowly add mozzarella, Parmesan, and Fontina. Whisk until fully melted. Add pasta water to thin if needed.

7. Toss linguine in cheese sauce until evenly coated.

8. Serve hot alongside garlic butter steak bites. Garnish with parsley if desired.