1. Bring a pot of salted water to a boil and cook tortellini according to package instructions (about 3–4 minutes). Drain and reserve ½ cup pasta water.

2. Pat steak dry with paper towels, then season lightly with salt and pepper.

3. Heat a large skillet over medium-high heat. Add olive oil and 1½ tablespoons butter.

4. Sear steak in batches, 1–2 minutes per side, until browned and cooked to your liking. Remove and set aside.

5. Lower heat to medium and add remaining butter to the pan. Stir in minced garlic and cook for 30–60 seconds, just until fragrant.

6. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan.

7. Stir in Parmesan cheese and Italian seasoning (if using), whisking until melted and smooth.

8. Add cooked tortellini and return steak bites to the pan. Toss everything together to coat in sauce.

9. If the sauce is too thick, add a splash of reserved pasta water.

10. Taste and adjust seasoning as needed. Garnish with parsley and extra Parmesan before serving.