1. Start by seasoning the sliced steak with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the steak slices and cook for 2-3 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet and set aside.
2. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the unsalted butter to the skillet and let it melt completely. Stir in the Italian seasoning and red pepper flakes, if using, for a touch of heat.
4. Pour in the beef broth and bring the mixture to a simmer. Allow it to reduce slightly for about 2-3 minutes.
5. Stir in the heavy cream and let the sauce simmer for another 2 minutes until it thickens slightly. Season with salt and pepper to taste.
6. Meanwhile, cook the tortellini according to package instructions. Once cooked, drain and add the tortellini to the skillet, tossing them gently in the sauce to coat.
7. Return the cooked steak to the skillet, along with any accumulated juices. Toss everything together until the steak is warmed through.
8. Sprinkle grated Parmesan cheese and chopped parsley over the top before serving. Serve immediately for the best flavor and texture.

Cooking with fresh ingredients truly makes a difference. I remember my abuela emphasizing the importance of using fresh herbs and spices to elevate a dish. It’s a lesson I’ve carried into every meal I prepare.