Cook the tortellini according to the package directions until al dente. Drain and set aside.

Pat the steak pieces dry and season them with salt and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2 to 3 minutes per side until browned and cooked to your desired doneness. Transfer the steak to a plate.

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

Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan.

Add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir and simmer for 2 to 4 minutes until the sauce begins to thicken.

Return the cooked steak and tortellini to the skillet. Toss gently to coat everything in the garlic cream sauce and cook for 1 to 2 minutes until heated through.

Taste and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.