Preparation:

Step 1: Season the steak bites with salt, pepper, garlic powder, and onion powder. Toss everything together in a bowl until the steak is evenly coated.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for about 3–4 minutes, turning once, until they are browned on all sides. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the beef broth, scraping up any browned bits from the bottom of the pan to build flavor.

Step 4: Pour in the heavy cream, then add the Velveeta cubes and Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce becomes smooth and creamy.

Step 5: Meanwhile, cook the tortellini according to package directions. Drain and add them directly into the skillet with the creamy cheese sauce. Toss to coat well, then return the steak bites to the pan and stir everything together. Cook for another 2–3 minutes to heat through. Garnish with fresh parsley before serving.