Cut the ribeye steaks into bite-sized pieces and season with kosher salt and black pepper.

Heat a large skillet with olive oil over medium-high heat until shimmering.

Sear the seasoned steak bites in batches for 2-3 minutes on each side.

Drain excess oil from skillet, keeping browned bits, and melt butter over medium-low heat.

Sauté minced garlic in the butter for 1 minute until fragrant.

Sprinkle flour over the garlic mixture, cooking for 2 minutes to form a roux.

Whisk in beef broth and then add heavy cream, followed by sundried tomatoes, Italian seasoning, and crushed red pepper.

Simmer the sauce for 5-7 minutes, stirring until thickened.

Remove from heat and stir in grated Parmesan cheese, adjusting seasoning as needed.

Add the seared steak bites back into the sauce to coat evenly, serve hot over mashed potatoes or pasta.