Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the cheese-filled tortellini and cook according to package instructions, usually around 3-5 minutes, until they float to the top. Make sure to reserve ¼ cup of the pasta water before draining the rest.

While the tortellini cooks, pat the steak dry with a paper towel. Coat the steak with olive oil and season it with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Heat a cast iron skillet over medium-high heat for about 2 minutes. Add the seasoned steak cubes and sear for 2-3 minutes on each side until browned. Remove the steak and let it rest.

Reduce heat to medium, add unsalted butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

Slowly pour in heavy cream while stirring. Add grated Parmesan cheese, Italian seasoning, and reserved pasta water. Simmer for 3-5 minutes until thickened.

Add the drained tortellini to the skillet, stirring to coat each piece in the sauce. Let it simmer for an additional minute.

Return the steak to the skillet and mix it with the tortellini. Allow everything to warm together for 1-2 minutes over low heat.

Remove from heat and garnish with freshly chopped parsley and extra Parmesan. Serve warm.