Cook the tortellini according to package directions, usually about 3-5 minutes, until al dente. Drain and set aside while you prepare the rest of the dish.

Season the steak generously with salt and freshly cracked black pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side, or until a golden-brown crust forms. Remove and let it rest for a few minutes.

Melt butter in the same skillet, then sauté minced garlic until fragrant, about 1 minute.

Add heavy cream and Italian seasoning to the skillet, stirring gently. Simmer the mixture for around 3-4 minutes, until the sauce thickens slightly.

Stir in freshly grated Parmesan cheese, mixing continually until melted and creamy.

Slice the rested steak against the grain into thin strips.

Combine the tortellini and sliced steak back into the skillet, tossing everything together until well coated in the creamy sauce, about 1-2 minutes.

Garnish with fresh parsley for a vibrant finish and serve immediately.