Heat olive oil in a large skillet or pot over medium-high heat.
Add the steak strips to the skillet and season with salt, black pepper, and Italian seasoning.
Cook the steak for 3-4 minutes, stirring occasionally, until browned but not fully cooked. Remove steak from the skillet and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Pour in the beef broth and heavy cream, stirring to combine.
Add the refrigerated cheese tortellini to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the tortellini is tender and most of the liquid is absorbed.
Return the steak strips to the skillet and cook for an additional 3-4 minutes until the steak is cooked through and the sauce has thickened slightly.
Stir in the unsalted butter and grated Parmesan cheese until melted and well combined.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.