In a large rimmed pot or dutch oven, heat oil on medium heat. Meanwhile, place sirloin steak between two layers of plastic wrap. Use a rolling pin to flatten it then cut into long strips then cut the strips in half about 3 times. Toss steak into pan and sear both sides until thoroughly cooked, remove and place into a dish.
Chop sun dried tomatoes and toss into pan, flipping them until they have a nice color. Remove and place in steak dish. Mice or grate garlic then toss into pan for a few seconds then add chicken broth. Stir in red pepper flakes, pepper, salt and oregano. Add pasta, pushing into pot as it softens then stir.
While the pasta cooks, wash tomatoes and slice in half. With a little remaining liquid in pot, add tomato paste and sun-dried tomato pesto then stir to coat everything well. Toss in sliced tomatoes, shredded basil/parsley, steak tips and sun-dried tomatoes then remove from heat. Grate cheese and stir. Serve with garlic bread if desired.