Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook until just tender, usually 3–4 minutes if fresh or according to package directions if frozen. Reserve about ½ cup of the pasta water, then drain and set aside.

Step 2: Pat the steak cubes dry with a paper towel so they sear properly. Sprinkle generously with Cajun seasoning, smoked paprika, salt, and black pepper. Toss to coat evenly.

Step 3: Heat olive oil in a heavy skillet over medium-high heat. Add the steak cubes in a single layer, avoiding crowding the pan so they brown instead of steaming. Sear for about 2 minutes per side until golden brown.

Step 4: Reduce the heat to medium and add 2 tablespoons of butter along with half the minced garlic. Stir the steak in the butter as it melts, spooning it over the top of the bites. Let it cook for another 1–2 minutes, then remove the steak from the pan and cover loosely to keep warm.

Step 5: In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and milk, whisking gently to combine.

Step 6: Stir in the softened cream cheese until smooth. Gradually add the mozzarella and Parmesan, stirring constantly until the sauce thickens. Sprinkle in Italian seasoning, red pepper flakes if using, plus a pinch of salt and pepper. If the sauce feels too thick, splash in a bit of the reserved pasta water.

Step 7: Add the cooked tortellini to the sauce, tossing until every piece is coated. Let it simmer on low heat for 1–2 minutes so the flavors come together.

Step 8: Spoon the creamy tortellini onto plates, arrange the garlic butter steak bites alongside, and drizzle any leftover pan juices over the steak. Finish with a sprinkle of fresh parsley.