In a medium saucepan, bring 4 cups of water (or chicken broth) to a boil. Stir in salt, then gradually whisk in the grits. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Stir in butter and shredded cheese (if using). Add heavy cream or milk if needed to adjust the consistency. Keep warm.

Heat olive oil (or butter) in a large skillet over medium-high heat. Add the beef strips and season with salt, pepper, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Sauté for 4-5 minutes until browned and cooked through. Remove the beef and set aside.

In the same skillet, add sliced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables soften. Return the beef to the skillet and add beef broth, Worcestershire sauce, and hot sauce (if using). Stir well, scraping up any browned bits from the pan. Let simmer for 2-3 minutes until the sauce thickens slightly.

To serve, spoon a generous portion of creamy grits onto a plate. Top with the Cajun beef and vegetables. Garnish with fresh parsley or green onions if desired. Serve immediately and enjoy!