1. Heat olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer, season with salt and pepper, and sear for 2–3 minutes without stirring. Flip and cook for another 1–2 minutes until golden brown. Remove and set aside.

2. Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté until fragrant (about 1 minute). Return steak to the pan and coat with garlic butter. Keep warm.

3. In a separate pot, cook tortellini according to package directions (3–5 minutes in boiling salted water). Drain and set aside.

4. In a new saucepan, melt butter over medium heat. Add garlic and cook until fragrant. Pour in heavy cream and bring to a simmer. Stir in parmesan and continue stirring until thickened. Season to taste.

5. Toss cooked tortellini in the creamy sauce. Plate next to the garlic butter steak bites. Garnish with chopped parsley and extra parmesan if desired.