Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and set aside.

While water boils, pat steak cubes dry and season generously with salt and pepper.

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add steak in a single layer (work in batches if needed). Sear for 2-3 minutes per side until browned. Remove steak and set aside.

Reduce heat to medium. Add remaining 3 tablespoons of butter to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in beef broth to deglaze the pan, scraping up browned bits. Let simmer for 2 minutes.

Stir in heavy cream, Worcestershire sauce, and Italian seasoning. Simmer for 5 minutes until slightly thickened.

Remove from heat and stir in parmesan cheese until melted and smooth.

Add the cooked tortellini and steak bites back into the sauce. Toss to coat evenly. Garnish with parsley and serve immediately.