1. Heat a skillet over medium-high heat and melt 1 tablespoon butter.

2. Add the steak tips, season with salt and pepper, and sear for 3–4 minutes until browned and just cooked through. Remove from the skillet and set aside.

3. In a large pot, bring salted water to a boil. Cook the tortellini according to package directions (3–5 minutes), then drain and set aside.

4. In the same skillet used for steak, melt 2 tablespoons butter. Add minced garlic and cook for 1 minute until fragrant.

5. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.

6. Gradually pour in the milk, whisking constantly. Simmer until slightly thickened, about 3–4 minutes.

7. Reduce heat to low and stir in provolone cheese until fully melted and smooth.

8. Return the steak and tortellini to the skillet and stir gently to coat with sauce.

9. Let simmer for 2 minutes to warm through.

10. Top with fresh parsley and cracked black pepper before serving.