Bring 4 quarts of salted water to a rolling boil and cook tortellini until al dente, approximately 3 to 5 minutes.

Pat steak cubes dry with paper towels and season with salt and half of the cracked black pepper.

Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

Sear steak cubes in a single layer for 2 minutes per side to achieve a Maillard reaction crust, then remove and reserve.

Reduce heat to medium and melt butter in the skillet, scraping the fond from the bottom.

Add the cracked garlic cloves and sauté for 2 minutes until golden brown and aromatic.

Deglaze the pan with beef bone broth and simmer for 3 minutes to reduce volume by half.

Incorporate heavy cream and remaining black pepper, whisking continuously while simmering for 5 minutes.

Whisk in Parmesan cheese until the sauce reaches a cohesive, emulsified state.

Fold in baby spinach until wilted, then return the steak and cooked tortellini to the skillet, tossing to coat thoroughly before serving.