Cook the tortellini according to the package directions. Drain and set aside, reserving a bit of pasta water.

In a large skillet over medium-high heat, heat the olive oil. Add the cubed steak, seasoning with salt and pepper, and cook until browned, about 5-7 minutes. Remove the steak from the pan and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring it to a simmer. Stir in half of the Parmesan cheese until it melts and the sauce begins to thicken.

Return the steak to the skillet, then add the cooked tortellini and spinach, gently tossing everything to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Allow everything to cook together for another 2-3 minutes until the spinach wilts and the dish is heated through.

Top with the remaining Parmesan cheese and freshly cracked pepper before serving.