📖 Instructions

1. **Prep Your Steak:** First things first, grab your steak and pat it super dry with paper towels. This is a crucial step for getting that gorgeous sear! Then, cut the steak into 1-inch pieces. You want them bite-sized and pretty uniform so they cook evenly. Sprinkle those steak pieces generously with salt and black pepper.
2. **Sear the Steak:** Heat up your large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering (not smoking!), add half of your steak pieces to the skillet. Don't crowd the pan! We want to sear, not steam. Cook for 2-3 minutes per side, until a beautiful golden-brown crust forms. Remove the seared steak from the skillet and set it aside on a plate. Repeat with the remaining steak, adding another splash of olive oil if needed.
3. **Build the Flavor Base:** Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Toss in your minced garlic and cook for about 1 minute, stirring constantly, until it's fragrant but don't let it burn—burnt garlic is bitter, and we don't want that! Stir in the all-purpose flour and cook for another minute, letting it absorb the oil and garlic goodness. This will help thicken our sauce later.
4. **Make the Creamy Sauce:** Slowly pour in the beef broth, whisking constantly to prevent lumps. You want a smooth mixture. Bring it to a gentle simmer, then stir in the heavy cream. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce starts to thicken slightly. It should coat the back of a spoon.
5. **Cook the Tortellini:** Now, add the cheese tortellini (fresh or frozen, your call!) directly into the simmering sauce. Stir well to make sure all the tortellini are submerged. Cook according to package directions, usually 5-7 minutes for fresh, or a bit longer for frozen, until the tortellini are tender and cooked through. Keep stirring gently so they don't stick to the bottom.
6. **Bring It All Together:** Once the tortellini is done, stir the seared steak bites back into the skillet. Add the grated Parmesan cheese and chopped fresh parsley. Give it a good stir, making sure everything is well combined and the steak is heated through. Taste and adjust seasonings if needed. Maybe a little more salt? A pinch more pepper? Trust your taste buds here!
7. **Serve Immediately:** Ladle generous portions into bowls and garnish with a little extra fresh parsley or Parmesan, if you like. This dish is best enjoyed right off the stove, while it's still warm and the sauce is perfectly creamy. Enjoy your restaurant-worthy meal!