1. Start by cooking the tortellini according to the package instructions. Once cooked, drain and set aside.
2. Heat olive oil in a large pan over medium-high heat. Add the sliced flank steak and season with salt and pepper. Cook for about 3-4 minutes until browned, flipping halfway through.
3. Remove the steak from the pan and set aside. In the same pan, reduce the heat to medium and add the unsalted butter.
4. Once the butter is melted, add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic—trust me, I’ve made that mistake before, and it’s not pleasant!
5. Stir in the Italian seasoning and cooked tortellini, tossing them to coat in the delicious garlic butter sauce.
6. Return the steak to the pan and sprinkle with grated Parmesan cheese. Toss everything together until the cheese is melted and everything is well combined.
7. Garnish with chopped fresh parsley before serving.

This recipe is so forgiving. Don’t worry if your steak isn’t perfectly sliced or if you add an extra clove of garlic—it’s all about what makes your taste buds happy.