Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the sirloin steak with salt and pepper. Add steak to the pot and sear for 3-4 minutes on each side until browned. Remove and set aside.

Add 2-3 teaspoons of minced garlic to the pot and sauté for about 1 minute until fragrant and lightly golden.

Stir in 1 cup of orzo pasta and toast for 1-2 minutes, stirring frequently, until slightly opaque.

Pour in 4 cups of beef broth and bring to a boil. Reduce to medium-low, cover, and simmer for about 10 minutes until orzo is al dente.

Lower heat and stir in ½ cup heavy cream, 2 tablespoons butter, and ½ cup grated Parmesan cheese until combined and creamy.

Return the sliced steak to the pot and mix everything together, heating through for an additional 2-3 minutes.

Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley.