Heat olive oil in a large skillet over medium-high heat.
Season beef with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Add the beef in a single layer and sear for 5–7 minutes, turning to brown all sides. Remove from the skillet and set aside.
In the same skillet, add 1 tbsp butter and the baby carrots. Sauté for 2–3 minutes, then cover and cook for 10–15 minutes, stirring occasionally and adding a splash of water as needed to help them soften.
Once the carrots are fork-tender, return the beef to the skillet, add the remaining 1 tbsp butter, and toss everything together until warm and coated. Serve hot.