Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguine until al dente. Before draining, reserve 1 cup of pasta water to help loosen the sauce later if needed. Set pasta aside.

Step 2: Sear the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the steak cubes with Cajun seasoning, smoked paprika, and black pepper. Sear for 3–4 minutes, turning to brown all sides. Work in batches if necessary. Remove from skillet and set aside.

Step 3: Sauté the Onion & Garlic
Add the remaining tablespoon of olive oil to the same skillet. Add diced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute, just until fragrant.

Step 4: Make the Sauce
Pour in the chicken broth, scraping up any flavorful browned bits from the bottom. Bring to a simmer, then stir in the heavy cream and cream cheese. Whisk until smooth and creamy. Let it cook for a few minutes over medium-low heat until slightly thickened.

Step 5: Bring It All Together
Add the cooked pasta and seared steak to the sauce. Toss gently to coat everything evenly. Sprinkle in the mozzarella and provolone, then dot the top with butter. Cover the skillet and let it sit for 3–5 minutes so the cheese melts into gooey perfection.

Step 6: Serve
Top with fresh green onions and serve hot. This one’s best enjoyed fresh and cheesy, but it reheats beautifully, too.