Pat steak cubes dry and season with salt and pepper. Let rest while preparing onions.

In a large skillet over medium-low heat, add 1 tbsp butter and 1 tbsp olive oil. Add sliced onions and cook, stirring occasionally, for 30–40 minutes until deeply golden. Add water if needed to prevent sticking.

Stir in minced garlic and cook for 1 minute. Transfer onions to a bowl and set aside.

Return skillet to medium-high heat, add remaining butter and oil. Once hot, sear steak bites in a single layer for 1½ to 2 minutes per side, until desired doneness. Transfer to a plate and tent with foil.

Lower heat to medium. In the same skillet, add orzo and stir to coat, scraping up brown bits.

Pour in beef broth and Worcestershire sauce, stir, then reduce heat to medium-low. Cover and simmer for 8–10 minutes, stirring occasionally, until orzo is tender.

Stir caramelized onion mixture back in, add Parmesan, and mix until creamy.

Serve steak over orzo. Garnish with chopped parsley and extra Parmesan if desired.