Bring a pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve ¼ cup of pasta water before draining.

Pat steak cubes dry and place them in a bowl. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

Heat a cast iron skillet over medium-high heat. Sear steak cubes for 2–3 minutes per side. Remove them from the skillet and let rest.

Reduce skillet heat to medium. Add butter and garlic, cooking until fragrant (about 30 seconds).

Stir in the heavy cream, parmesan cheese, Italian seasoning, red pepper flakes, and reserved pasta water. Simmer for 3–5 minutes until slightly thickened.

Add tortellini to the skillet and stir to coat in the sauce.

Return the steak and its juices to the pan. Stir gently to combine and warm through.

Garnish with fresh parsley and more parmesan if desired. Serve hot.