Bring a large pot of salted water to a rolling boil over high heat. Add cheese-filled tortellini and cook according to package instructions for about 7–9 minutes. Drain and drizzle with olive oil to prevent sticking.

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add 2-3 crushed garlic cloves and cook for 30 seconds. Sear beef chunks for 2-3 minutes on each side until golden and cooked to preference. Remove from skillet.

Using the same skillet, melt 2 tablespoons of butter over medium heat. Add 1 cup of heavy cream, stirring gently. Gradually mix in 1 cup of freshly grated Parmesan cheese until smooth. Season with salt and black pepper, simmering to thicken.

Gently fold the cooked tortellini into the Alfredo sauce, ensuring they are well-coated. Let sit for 1-2 minutes to absorb flavors, stirring occasionally.

Plate creamy Alfredo tortellini and top with sizzling steak bites. Drizzle with remaining garlic butter and garnish with parsley or more Parmesan.