Begin by bringing a large pot of salted water to a rolling boil over high heat.

Pat the sirloin steak dry with paper towels and season both sides with salt, pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat and sear the steak for 2-3 minutes on each side until browned.

Lower the heat and add unsalted butter, melting it completely before adding minced garlic clove and sautéing for 30 seconds.

Pour in the low-sodium beef broth and add Italian herb seasoning and red pepper flakes, letting the sauce bubble gently.

Cook the cheese ravioli in the boiling water until they float to the surface, then transfer them into the skillet.

Slice the rested steak into bite-sized pieces and return it to the skillet, tossing everything together.

Taste and adjust seasoning with additional salt or pepper if needed, garnishing with fresh parsley and Parmesan cheese before serving.