Cooking Instructions

• Bring a large pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside, reserving a small amount of pasta water if desired.
• Pat steak cubes dry with paper towels. Season generously with salt, black pepper, and Italian seasoning.
• Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 1–2 minutes per side until golden brown and cooked to your preference. Remove from skillet and set aside.
• In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Cook until fragrant, about 1 minute, being careful not to burn.
• Stir in beef broth (or reserved pasta water), scraping up any browned bits from the pan to build flavor. Simmer for 1–2 minutes.
• Add the cooked tortellini and steak bites back into the skillet. Toss to coat everything in the garlic-butter sauce.
• Sprinkle in Parmesan cheese and stir until melted and creamy. Adjust seasoning with more salt and pepper if needed.
• Remove from heat, garnish with fresh parsley and optional red pepper flakes, and serve hot.