Cook the tortellini according to package instructions.

While the tortellini cooks, heat olive oil in a large skillet over medium-high heat.

Season the steak with salt and pepper, then add it to the skillet.

Cook the steak for 4-5 minutes on each side or until desired doneness is reached.

Remove the steak from the skillet and let it rest before slicing.

In the same skillet, add the crushed garlic and sauté for about 30 seconds until fragrant.

Pour in the beef broth and bring the mixture to a simmer, scraping up any brown bits from the skillet.

Stir in the heavy cream, oregano, and adjust the seasonings to taste.

Add the cooked tortellini and sliced steak into the skillet, tossing gently to coat everything evenly with the sauce.

Serve immediately, garnished with fresh parsley.