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Boil tortellini according to package instructions until al dente. Drain and set aside.
Season steak generously with salt, pepper, garlic powder, and smoked paprika.
In a large skillet over medium-high heat, sear steak in olive oil until browned and cooked to your liking (about 3–5 minutes). Remove and set aside.
Steam or lightly roast carrots until tender.
Sauté bell peppers in the same skillet for 3–4 minutes until slightly softened.
Melt butter in the skillet. Add minced garlic and cook 1 minute until fragrant.
Stir in heavy cream and beef broth. Simmer 3–4 minutes until slightly thickened.
Add parmesan and stir until smooth and creamy.
Return steak, carrots, bell peppers, and tortellini to the skillet. Toss gently to coat everything in the creamy cowboy butter sauce.
Finish with fresh parsley and a sprinkle of red pepper flakes if desired.