Step 1: In a large mixing bowl, toss the sirloin cubes with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Make sure each piece is well-coated to ensure even flavor.

Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak cubes in a single layer if your pan isn’t big enough; cook in batches to avoid overcrowding. Sear the steak for about 2 to 3 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant, being careful not to let it burn.

Step 4: Pour in the heavy cream and chicken broth, stirring occasionally and scraping the bottom of the pan to lift all the flavorful browned bits. Bring the mixture to a gentle simmer.

Step 5: Add the uncooked cheese-filled tortellini directly to the skillet. Cook for about 3 to 5 minutes, stirring frequently, until the tortellini is tender and cooked through.

Step 6: Reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheese, mixing until fully melted and the sauce becomes smooth and creamy.

Step 7: Return the seared steak to the skillet. Gently toss to combine everything, ensuring the steak cubes are coated in the creamy sauce. Warm through for 1 to 2 minutes.

Step 8: Garnish with freshly chopped chives and serve immediately.