Begin with a large pot of salted water brought to a boil. Cook the tortellini according to the package directions, ensuring they are tender yet firm to the bite. Remember to reserve half a cup of the pasta water before draining and setting the tortellini aside.

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

In a large skillet over medium-high heat, heat olive oil, and sear the steak bites for about 2–3 minutes per side until browned and cooked to your preferred doneness.

Remove the steak from the skillet and let it rest.

Lower the heat to medium and melt the butter in the same skillet used for the steak.

Add the minced garlic and cook until fragrant, about a minute.

Stir in the red pepper flakes, Dijon mustard, and lemon juice. Fold in the chopped parsley and chives, ensuring everything is well mixed.

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

If the sauce is too thick, add reserved pasta water bit by bit until a silky consistency is achieved.

Stir in the grated Parmesan until it melts and becomes creamy.

Plate the dish while it's hot. Garnish with additional Parmesan cheese, freshly chopped parsley, and a pinch of Cajun seasoning. Serve immediately.