Bring a large pot of salted water to a boil. Cook tortellini according to package instructions (usually 3-5 minutes). Drain and set aside.

Pat steak cubes dry with paper towels. Season generously with salt and pepper.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add steak in a single layer.

Sear steak for 2-3 minutes per side until browned but not fully cooked through. Remove steak from pan and set aside.

Reduce heat to medium. Add remaining 3 tablespoons of butter and minced garlic to the skillet. Sauté for 30 seconds.

Deglaze the pan with beef broth, scraping up browned bits from the bottom.

Pour in heavy cream and simmer for 3-4 minutes until slightly reduced.

Stir in parmesan cheese until melted and smooth. Return steak and tortellini to the pan, tossing to coat. Simmer 1 more minute.

Garnish with fresh parsley and serve immediately.