Season the steak pieces generously with salt and black pepper, then heat olive oil in a large skillet over medium-high heat until shimmering.

Add the steak bites in a single layer (work in batches if needed) and sear for 2-3 minutes until deeply browned on all sides but still medium-rare inside.

Transfer the seared steak to a clean plate and reduce heat to medium.

Add 1 tablespoon of butter to the same pan and sauté the minced garlic for 30-45 seconds until fragrant.

Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release all those flavorful browned bits.

Add the Italian seasoning and bring the liquid to a simmer.

Add the tortellini directly to the simmering broth, stirring gently to coat. Cover and cook until the pasta is nearly tender.

Uncover and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese.

Return the steak bites (and any accumulated juices) to the pan.

Gently fold everything together until the steak is warmed through and the tortellini is fully cooked.

Stir in the chopped parsley and taste for seasoning, adding more salt and pepper if needed.

For a bit of heat, sprinkle in some red pepper flakes now.