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Bring a large pot of salted water to a boil and cook the twisted pasta until al dente. Reserve a small amount of pasta water, then drain and set aside.
Pat the steak bites dry with paper towels and season with salt and pepper for better searing.
In a large skillet, melt butter over medium-high heat. Add the steak bites and sear for 2–3 minutes per side until browned. Remove from skillet and set aside.
Lower heat slightly and add minced garlic to the same pan. Stir until fragrant, then add honey and soy sauce. Simmer until the sauce thickens and turns sticky. Return steak bites to coat evenly.
In another saucepan, melt butter and pour in heavy cream. Add Velveeta cubes, stirring until melted. Stir in cheddar, Parmesan, paprika, salt, and pepper until smooth and creamy.
Toss the drained pasta into the cheese sauce, coating every piece well. Plate the cheesy pasta and top with honey garlic steak bites. Garnish with chopped parsley and serve immediately.