Bring a large pot of salted water to a boil and cook the cheese-filled tortellini according to package instructions, about 7-9 minutes.

In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat, add crushed garlic and sauté for 30 seconds.

Add beef chunks to the skillet and sear for 2-3 minutes on each side until golden brown and cooked to your desired doneness. Remove and keep warm.

Reduce heat to medium, add another tablespoon of unsalted butter, then slowly pour in heavy cream, stirring consistently.

Incorporate freshly grated Parmesan until the sauce is smooth, then season with salt and pepper to taste.

Fold cooked tortellini into the Alfredo sauce until well-coated, and let sit on low heat for 1-2 minutes.

Serve creamy tortellini topped with seared steak bites and drizzled with remaining garlic butter. Garnish as desired.