Step 1: Begin with the tortellini. Bring a large pot of salted water to a boil and cook the pasta until just tender, usually 6–7 minutes. Before draining, scoop out about half a cup of the cooking water. This starchy liquid is perfect for adjusting the sauce later. Drain the pasta and set it aside.

Step 2: While the tortellini cooks, prepare the steak. Pat the cubes dry with paper towels so they sear properly instead of steaming. Season generously with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper, then toss until every piece is coated with flavor.

Step 3: Heat a large skillet over medium-high heat and add olive oil with a tablespoon of butter. Once hot and sizzling, add the steak pieces in batches, giving them space so they brown nicely. Cook for 1–2 minutes per side, depending on your preferred doneness. Transfer to a plate and keep warm.

Step 4: Lower the heat slightly, then add the remaining butter to the skillet. Stir in the minced garlic and let it cook for about 30 seconds until fragrant.

Step 5: Pour in the heavy cream and milk, whisking until combined. Add the cream cheese in small pieces, stirring as it melts into the sauce. The texture should become smooth and velvety.

Step 6: Stir in the Parmesan and mozzarella until the sauce thickens and turns creamy. Add a pinch more Cajun seasoning, then taste and adjust with salt and pepper. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.

Step 7: Add the cooked tortellini to the skillet and fold gently into the sauce so every piece is coated.

Step 8: Return the steak to the pan and toss lightly with the pasta and sauce. Let everything warm together for a minute or two so the flavors combine.

Step 9: Serve Warm, sprinkled with fresh parsley for a bright, fresh finish.