Boil the tortellini in salted water according to package instructions until just soft. Drain, then drizzle lightly with olive oil to prevent sticking.

Pat the steak bites dry with paper towels. Season evenly with salt, pepper, smoked paprika, and garlic powder. Let rest at room temperature for about 10 minutes.

Heat olive oil in a large skillet over medium-high heat. Sear steak bites in a single layer (working in batches if needed) for 2–3 minutes per side until browned to your liking. Remove and set aside.

Reduce heat to medium. Melt the butter in the same skillet, then add garlic and cook for 30–45 seconds until fragrant, being careful not to burn it.

Stir in Dijon mustard, lemon juice, red pepper flakes, thyme, parsley, and chives, scraping up any browned bits from the pan.

Add the cooked tortellini to the skillet and toss to coat evenly in the cowboy butter sauce. Return the steak bites to the pan and stir everything together.

Cook for another 1–2 minutes until everything is heated through and well coated in sauce. Garnish and serve.