Preheat your air fryer to 400°F.

In a large bowl, toss the potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

Cook for 18–20 minutes, shaking the basket halfway through, until the potatoes are golden brown and crispy.

Oven Method: Bake at 425°F for 30–35 minutes, flipping halfway through.

While the potatoes cook, pat the steak dry with paper towels and cut into 1-inch pieces.

In a medium bowl, toss the steak with 1 tablespoon oil, Cajun seasoning, paprika, garlic powder, and cayenne (if using).

Heat a large cast iron skillet over medium-high heat until very hot. Add the remaining tablespoon of oil.

Arrange the steak in a single layer without overcrowding the pan. Work in batches if needed.

Sear for about 2 minutes without moving. Flip and cook for 1–2 minutes, depending on your desired doneness.

Reduce the heat to medium-low. Add 1 tablespoon butter and half of the minced garlic. Cook for about 30–60 seconds, spooning the garlic butter over the steak until fragrant.

Transfer the steak to a plate and loosely tent with foil.

Using the same skillet, melt the remaining tablespoon of butter.

Add the remaining garlic and cook for about 30 seconds, just until fragrant.

Slowly whisk in the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes, stirring occasionally, until slightly thickened.

Whisk in the Parmesan cheese until smooth and creamy.

Remove from the heat and stir in the lemon juice and parsley. Taste and adjust seasoning if needed. Since Cajun seasoning and Parmesan both add salt, you may not need additional salt.

Divide the crispy potatoes between serving bowls or plates.

Top with the Cajun steak bites and generously spoon the Parmesan cream sauce over everything.

Garnish with extra parsley and freshly grated Parmesan, if desired.

Serve immediately.