Pat the steak pieces dry with paper towels. Season generously with salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add the olive oil. Once it shimmers, add the steak pieces in a single layer. Do not overcrowd the pan. Cook for 2 to 3 minutes per side until a deep brown crust forms. Remove the steak from the pan and set aside on a plate.

Reduce the heat to medium. Add the butter to the pan. Let it melt and begin to foam. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the heavy cream and cream cheese. Whisk until the cream cheese is fully melted and the sauce is smooth.

Stir in the parmesan cheese, dried thyme, and dried rosemary. Let the sauce come to a gentle simmer. It should thicken slightly.

Add the tortellini directly to the sauce. Stir to coat. Cover the pan and cook for 3 to 5 minutes, or until the tortellini is tender and has absorbed some of the sauce.

Return the cooked steak to the pan, along with any accumulated juices. Stir everything together. Warm the steak through for 1 to 2 minutes. Taste and adjust seasoning. Garnish with fresh parsley. Serve immediately in warm bowls.