Bring a large pot of salted water to a rolling boil. Add the cheese-filled tortellini and cook according to package instructions, about 7–9 minutes, until tender. Drain and toss with olive oil.

In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the beef chunks and sear for 2-3 minutes on each side until golden brown. Remove from the skillet.

In the same skillet, reduce heat to medium, melt 2 tablespoons of butter with remaining juices. Add crushed garlic and cook for 30 seconds until fragrant. Pour in heavy cream and gently simmer for 2-3 minutes.

Gradually sprinkle in Parmesan cheese while stirring continuously to create a smooth sauce. Season with salt and pepper. If thick, add reserved pasta water.

Fold drained tortellini into the Alfredo sauce. Cook together for 1-2 minutes on low heat to mix flavors.

Plate the Buttery Steak Tortellini, top with seared beef chunks and drizzle with garlicky butter. Garnish with parsley or more Parmesan.