Begin by bringing a large pot of salted water to a rolling boil. Add the cheese-filled tortellini and cook according to the package instructions, usually around 3–5 minutes. Reserve ¼ cup of pasta water, then drain the tortellini and set aside.

While the tortellini is cooking, pat the steak dry with paper towels. Toss steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl.

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

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

Pour in heavy cream and stir in grated Parmesan cheese, Italian seasoning, and reserved pasta water. Simmer for 3–5 minutes until thickened and cheese melts.

Add the drained tortellini to the skillet and stir to coat in the sauce. Let it simmer for another minute.

Return the seared steak with any juices to the skillet and stir to combine with tortellini and sauce, warming for 1–2 minutes.

Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.