Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and set aside.

In a skillet, heat the olive oil over medium-high heat. Season the steak pieces with salt and pepper. Add the steak to the skillet and sear for about 5-7 minutes until browned and cooked to your desired doneness. Remove from skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the cracked garlic and sauté for about 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer.

Stir in the parmesan cheese, dried basil, and oregano. Cook for an additional 3-4 minutes until the sauce thickens slightly.

Add the cooked tortellini and seared steak back into the skillet with the cream sauce. Toss gently to combine and heat through for 2-3 minutes.

Serve hot, garnished with additional parmesan cheese if desired.