Begin by boiling a large pot of salted water. Add the tortellini and cook according to package instructions until they float to the surface (3-5 minutes for fresh tortellini and 5-7 minutes for frozen). Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season the sirloin steak with salt and pepper. Once the oil is hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or cook to your desired doneness. Remove the steak and let it rest before slicing it thinly.

In the same skillet, add cracked garlic and sauté for about 1-2 minutes until fragrant. Pour in the heavy cream, bringing it to a gentle simmer. Gradually stir in the grated parmesan cheese until melted and the sauce thickens.

Toss the cooked tortellini in the sauce until well coated. Add the sliced steak, mixing gently to combine everything.

Divide the dish into bowls, garnishing with fresh parsley and an additional sprinkle of parmesan cheese as desired.