Pat the sirloin steak cubes dry using paper towels. Season generously with salt and freshly cracked black pepper, then sear in hot olive oil for about 1-2 minutes per side until nicely browned. Remove and set aside once cooked.

Bring a large pot of salted water to a gentle boil. Add the refrigerated cheese ravioli and cook according to package instructions (typically 3-5 minutes). Drain gently and set aside.

In the same skillet used for the steak, melt 2 tablespoons of butter over medium heat. Add the chopped yellow onion and cook until softened (approximately 3 minutes). Stir in the minced garlic and sauté until fragrant (about 1 minute). Deglaze the pan with dry white wine and let it simmer briefly.

Pour in the beef broth and heavy cream; allow the mixture to simmer until thickened (around 3-4 minutes). Reduce heat to low and add the freshly grated Parmesan cheese, stirring until smooth and incorporated.

Return the cooked steak cubes and ravioli to the skillet. Gently toss everything together to coat in the creamy sauce and warm through. Garnish with freshly chopped parsley and serve immediately.