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Spray a bit of oil on both sides of the steaks and season well with salt and pepper.
Heat your skillet to a high heat and cook the steak 2 minutes per side.
After the last steak, add 2 tablespoons of Kerrygold garlic butter to the pan and toss the steaks with it for the last minute. Take steaks off and let them rest.
Lower the heat to medium and add the rest of the stick of garlic butter and a splash of chicken broth to deglaze the pan.
Add a package of frozen tortellini and toss until they are all coated.
Turn up heat and add more chicken broth until about half way up the tortellini. Let them boil for 3-4 minutes tossing them around.
Once they are done cooking, add ½ cup of heavy cream and 1-2 cups freshly shredded Parmesan. Mix until melted.
Make a corn starch slurry by whisking 2 tablespoons of corn starch with 2 tablespoons of water and add that to your tortellini. Mix until thickened.
When serving, add sliced steak to the top of the pasta.