In a large pot, bring salted water to a boil. Cook the cheese-filled tortellini for 7-9 minutes until al dente, then drain and toss with olive oil.

Heat a skillet over medium-high heat, add butter and minced garlic, sauté for 30 seconds until fragrant. Sear beef chunks for 2-3 minutes per side until golden brown. Remove the steak, leaving any butter in the pan.

Lower the heat, add 2 tablespoons of butter, then stir in heavy cream. Simmer and whisk in Parmesan cheese until melted, seasoning with salt and pepper. Simmer for 5-7 minutes.

Fold cooked tortellini into the Alfredo sauce until coated.

Plate the tortellini and top with steak bites. Drizzle with garlic butter sauce and garnish with parsley or extra Parmesan.