Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain and set aside.

Pat the steak pieces dry and season with salt, black pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side, until browned. Transfer the steak bites to a plate.

In the same skillet, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream and broth. Let it simmer for 2–3 minutes, stirring occasionally.

Whisk in the grated Parmesan and Italian seasoning until smooth. Adjust heat as necessary.

Stir in the spinach and chopped sun-dried tomatoes (if using). Cook for 1–2 minutes until spinach wilts.

Add the cooked tortellini and steak back into the skillet. Gently toss to coat. Serve hot, garnished with chopped parsley and additional Parmesan if desired.