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Cook the tortellini in salted boiling water for 3-5 minutes until al dente, then drain and toss with a drizzle of olive oil
Pat steak pieces dry and season with salt, black pepper, and garlic powder. Sear in hot olive oil over medium-high heat for 2-3 minutes per side until golden brown, then transfer to a plate
In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute. Slowly pour in heavy cream and broth, stirring constantly. Simmer for 2-3 minutes until slightly thickened
Whisk in Parmesan cheese and Italian seasoning until smooth. Stir in fresh spinach and sun-dried tomatoes, cooking for 1-2 minutes until spinach is wilted
Return seared steak bites and cooked tortellini to the skillet and gently toss until well coated in the creamy sauce
Remove from heat and garnish with freshly chopped parsley before serving