Pat the steak bites thoroughly dry with paper towels. In a bowl, toss them with 1 tbsp olive oil, a pinch of salt, black pepper, paprika, and 1/2 tsp Italian seasoning.

Heat a large skillet over medium-high heat. Add the remaining 1 tbsp olive oil. Once shimmering, add the steak in a single layer (work in batches if needed). Sear for 2-3 minutes per side until a crust forms. Remove to a plate and tent with foil.

While the steak sears, boil the tortellini in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

Reduce heat to medium-low in the same skillet. Add butter; once melted, add minced garlic and remaining 1/2 tsp Italian seasoning. Sauté for 60 seconds until fragrant, avoiding burning.

Pour in chicken broth, scraping up browned bits (fond). Reduce by half, about 2-3 minutes.

Add heavy cream, stir constantly until thickened and gently simmering. Reduce heat to low.

Remove from heat, whisk in parmesan until smooth. Season with salt and pepper. Add pasta water if too thick.

Fold in drained tortellini and steak bites. Toss until coated and warmed through.

Garnish with parsley/basil and extra parmesan. Serve immediately.