Bring a large pot of salted water to a boil, add the cheese-filled tortellini, and cook according to package directions until al dente, about 3 to 5 minutes.

Before draining, scoop out 0.25 cup of the pasta water and set aside, then drain the tortellini and set them aside.

While the tortellini cooks, pat the steak cubes dry with paper towels and place them in a bowl.

Add olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to the steak and toss until the meat is evenly coated.

Heat a large cast iron or heavy skillet over medium-high heat until hot.

Add the seasoned steak cubes in a single layer and sear for 2 to 3 minutes per side, until browned on the outside and just cooked through.

Transfer the seared steak and any juices to a plate and set aside to rest.

Reduce the skillet heat to medium and add the unsalted butter.

When the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly.

Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the skillet.

Add 0.5 cup grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes, stirring until the cheese melts and the sauce is smooth.

Stir in 2 to 3 tablespoons of the reserved pasta water to loosen the sauce, adding more as needed until it is thick but pourable.

Add the drained tortellini to the skillet and gently toss to coat each piece in the creamy garlic Parmesan sauce.

Simmer the tortellini in the sauce for 1 minute, stirring occasionally.

Return the seared steak and its juices to the skillet and stir to combine evenly with the tortellini and sauce.

Cook for 1 to 2 minutes more, just until the steak is warmed through and the sauce is bubbling gently.

Remove the skillet from the heat, sprinkle with chopped parsley and the remaining grated Parmesan cheese.

Serve the Garlic Steak & Cheese-Filled Tortellini Skillet Bliss hot straight from the skillet.