In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is sizzling, add the steak bites in a single layer, seasoning with salt and pepper. Allow them to sear without moving them for about 2-3 minutes until browned.

Flip the steak bites and continue to cook for another 2-3 minutes, or until they reach your desired level of doneness. Remove the steak from the skillet and set aside on a plate.

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute, or until the garlic is fragrant but not browned.

Add the thyme to the skillet and stir it into the garlic butter mixture. Return the steak bites to the skillet, tossing them in the garlic butter, and cook for an additional minute. Remove from heat and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

In a separate saucepan over medium heat, combine the heavy cream and Parmesan cheese. Stir continuously until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.

Add the cooked tortellini to the creamy Alfredo sauce, tossing to coat well. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.

To serve, divide the creamy Alfredo tortellini among plates and top with the garlic butter steak bites. Garnish with fresh parsley and enjoy!