Bring a large pot of salted water to a rolling boil. Add the cheese ravioli and cook for 3-4 minutes until tender. Drain and toss with olive oil to prevent sticking.

Season the cubed sirloin steak with salt and pepper. Heat 1 tbsp of butter and 1 tbsp of olive oil in a skillet over medium-high heat. Add steak cubes and sear for 2-3 minutes on each side until golden brown. Remove and set aside.

In the same skillet, lower the heat to medium, melt the remaining butter, and sauté the minced garlic for about 1 minute. Pour in the heavy cream and stir in the grated Parmesan cheese, simmering for 2-3 minutes until thickened.

Return the cooked ravioli and seared steak to the skillet, gently tossing to coat in the sauce. Heat for another 1-2 minutes.

Taste and adjust seasoning. Serve hot, garnished with chopped parsley and extra Parmesan if desired.