1. Start by bringing a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente, usually 3-5 minutes for fresh. Drain and set aside. I like to save a little pasta water—it can come in handy later if your sauce needs loosening.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the sliced steak generously with salt and pepper.
3. Add the steak to the hot skillet and cook for about 2-3 minutes per side, depending on thickness, until browned but still tender. Avoid overcrowding the pan; if necessary, cook in batches. Transfer the steak to a plate and tent with foil to rest.
4. Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant but not browned. This step fills the kitchen with that amazing garlicky aroma that always reminds me of home.
5. Pour in the heavy cream and bring it to a gentle simmer. Stir frequently and let it thicken slightly, about 3-5 minutes.
6. Stir in the grated Parmesan cheese and crushed red pepper flakes if using. Continue stirring until the sauce is smooth and creamy. If it feels too thick, add a splash of reserved pasta water to reach your desired consistency.
7. Add the cooked tortellini and steak slices back into the skillet. Toss everything gently to coat in the sauce and heat through for another minute or two. Taste and adjust seasoning with salt and pepper as needed.
8. Remove from heat and garnish with chopped fresh parsley. Serve immediately for the best texture and flavor.

One tip I learned hosting those Wednesday dinners back in college: rest the steak after cooking to keep it juicy, then slice thin against the grain for tenderness. It’s a small detail that turns this dish from good to great every time.