In a large pot of salted boiling water, cook the tortellini according to package instructions until they’re al dente (about 4-5 minutes). Stir gently to prevent sticking and drain, reserving a cup of pasta water for later.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper, then sear for about 4-5 minutes on each side until it reaches your preferred doneness. Remove the steak from the skillet and let it rest before slicing thinly.

In the same skillet, lower the heat to medium and add the cracked garlic. Sauté for about 1 minute until fragrant, stirring often.

Slowly pour in the heavy cream while stirring constantly. Bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and smooth. If the sauce thickens too much, add some of the reserved pasta water to thin it.

Once the sauce is smooth, add the cooked tortellini and sliced steak back into the skillet. Toss everything together until well coated in the creamy sauce (about 2-3 minutes).

Taste the dish and adjust with salt and pepper as needed. Add more cracked garlic for additional flavor if desired.

Plate the Cracked Garlic Steak Tortellini right away so everyone gets a generous scoop.