Heat the oil in a Lodge 12-inch cast iron skillet over medium-high heat. Add the mushrooms, green onions, and tomatoes, and cook, stirring, until the onions soften, about 5 minutes. Add the steak, garlic, and seasoning sauce, reduce the heat to medium, and cook just until heated through.

Add the alfredo sauce to the hot drained fettuccine, and toss until coated.

Arrange the noodles on a warm serving platter, and top with the steak mixture.

Sprinkle with the Parmesan, and serve.