Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the cheese tortellini and cook according to package instructions until al dente, typically about 3-5 minutes. Drain the tortellini in a colander and set aside, allowing the steam to dissipate while you proceed to the next step.

While the tortellini is cooking, pat the sirloin or ribeye steak dry with paper towels and season generously with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the steak in batches for 2-3 minutes on each side, or until a golden-brown crust forms. Remove the steak bites from the skillet and set aside.

In the same skillet where you seared the steak, reduce the heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute, or until fragrant and slightly golden. Slowly pour in the heavy cream and chicken or beef broth, bringing the mixture to a gentle simmer for 2-3 minutes, allowing it to thicken slightly. Whisk in the grated Parmesan cheese and Italian seasoning until combined.

Stir in the fresh spinach and optional sun-dried tomatoes to the creamy sauce. Cook for an additional 1-2 minutes, stirring frequently, until the spinach wilts down and blends beautifully into the sauce.

Return the cooked tortellini and seared steak bites to the skillet, gently tossing everything together until the pasta and steak are well coated with the luscious creamy sauce. Allow the dish to heat through for an extra minute.

Once well combined, transfer your Creamy Tuscan Spinach & Steak Bites Tortellini to serving plates. Garnish generously with freshly chopped parsley and an extra sprinkle of grated Parmesan cheese. Serve immediately while hot.