1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer, seasoning with salt and pepper. Cook for about 2 minutes per side, or until nicely browned but still tender in the center. Remove steak from skillet and set aside.
3. Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant—don’t let it burn! This step fills your kitchen with that cozy, irresistible aroma that always draws the kids to the table.
4. Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer gently for 3-4 minutes, allowing the sauce to thicken slightly. Stir in the Parmesan cheese and Italian seasoning, if using. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
5. Return the cooked steak to the skillet along with the drained tortellini. Toss everything together gently to coat the pasta and meat evenly in the creamy sauce. Taste and adjust seasoning with salt and pepper.
6. Remove from heat and sprinkle with freshly chopped parsley before serving. This last touch adds a fresh pop of color and flavor—something I learned from my mom, who always said a little green makes a dish feel like a celebration.

Pro tip: If your skillet isn’t big enough, you can toss everything in the pot you used for pasta or a large mixing bowl. I’ve found that flexibility is key when cooking with kids underfoot and a busy schedule.