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

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

Add the seasoned steak bites in batches and sear each side for 2-3 minutes until browned, then set aside.

In the same skillet, reduce heat to medium-low, add butter and sauté minced garlic for 1 minute until fragrant.

Sprinkle flour over the garlic, stir for 2 minutes, then gradually add beef broth and heavy cream, whisking until thickened.

Stir in chopped sundried tomatoes, Italian seasoning, and crushed red pepper, simmer for 2-3 minutes until thickened.

Remove from heat, stir in grated Parmesan cheese until melted, and adjust seasoning as necessary.

Return seared steak bites to the skillet, spoon sauce over to coat evenly, and let rest for 2 minutes before serving.