1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside, reserving some pasta water.

2. Pat the steak dry and cut into bite-sized cubes. Season generously with salt and pepper.

3. Heat olive oil in a skillet over medium-high heat. Sear steak cubes in a single layer for 2–3 minutes per side. Remove and set aside.

4. Lower heat and melt butter in the same skillet. Add garlic and sauté for about 30 seconds until fragrant.

5. Pour in heavy cream and bring to a gentle simmer.

6. Stir in grated parmesan gradually until the sauce becomes smooth and creamy. Add pasta water to thin if necessary.

7. Toss cooked tortellini in the sauce until fully coated.

8. Return steak bites to the pan and spoon sauce over them. Garnish with parsley and red pepper flakes if desired. Serve hot.