Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until tender but still firm. Reserve ½ cup of pasta water, then drain and set aside.

Pat the steak pieces dry with paper towels. Season with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.

Heat olive oil in a skillet over medium-high heat and sear steak bites for 2–3 minutes per side until browned. Remove from skillet and let rest.

Reduce heat to medium. Melt butter in the same skillet.

Add minced garlic and cook until fragrant (about 1 minute). Stir in red pepper flakes, Dijon mustard, and lemon juice.

Mix in parsley and chives.

Return the cooked tortellini and steak bites to the skillet. Toss until everything’s coated in the cowboy butter sauce.

Add reserved pasta water as needed for a silky texture. Stir in Parmesan cheese until it melts and becomes creamy.

Plate the dish hot. Garnish with extra Parmesan, freshly chopped parsley, and a sprinkle of Cajun seasoning. Serve immediately.