Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the cheese tortellini and cook for 3–5 minutes or until al dente, stirring occasionally. Once cooked, drain the tortellini and lightly drizzle with olive oil to prevent sticking, setting it aside for later.

Pat your sirloin or ribeye steak dry with paper towels to ensure a good sear and season it generously with salt, black pepper, and garlic powder. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the steak in a single layer, searing for 2–3 minutes per side until browned and just cooked through. Remove from the skillet and let it rest.

In the same skillet used for the steak, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add 3 minced garlic cloves and sauté for about 1 minute, allowing the aroma to fill the air. Carefully stir in 1 cup of heavy cream and ½ cup of chicken or beef broth, bringing the mixture to a gentle simmer for 2–3 minutes until it thickens slightly.

Next, stir in 3 cups of fresh spinach and the optional 2 tablespoons of sun-dried tomatoes, incorporating them into the creamy sauce. Cook this mixture for 2 minutes, or until the spinach wilts down, turning a vibrant green while melding with the flavors.

Once the spinach is wilted, return the seared steak and cooked tortellini to the skillet. Gently toss everything together, ensuring that the tortellini and steak are well-coated in the creamy sauce, heating through for another 2–3 minutes.

To finish, plate your delicious dish and garnish with freshly chopped parsley and a sprinkle of extra Parmesan cheese if desired. Serve immediately.