Cooking Steps

• Season the steak pieces generously with salt and black pepper, then heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak bites in a single layer (work in batches if needed) and sear for 2-3 minutes until deeply browned on all sides but still medium-rare inside.
• Transfer the seared steak to a clean plate and reduce heat to medium. Add 1 tablespoon of butter to the same pan and sauté the minced garlic for 30-45 seconds until fragrant.
• Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release all those flavorful browned bits. Add the Italian seasoning and bring the liquid to a simmer.
• Add the tortellini directly to the simmering broth, stirring gently to coat. Cover and cook until the pasta is nearly tender, about 3-4 minutes for fresh tortellini or 5-6 minutes for frozen.
• Uncover and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. The sauce will begin to thicken and turn creamy as you stir.
• Return the steak bites (and any accumulated juices) to the pan, gently fold everything together until the steak is warmed through and the tortellini is fully cooked, about 1-2 minutes more.
• Stir in the chopped parsley and taste for seasoning, adding more salt and pepper if needed. For a bit of heat, sprinkle in some red pepper flakes now.