In a large skillet, heat a drizzle of olive oil over medium-high heat. Season the beef chuck with salt and black pepper, then add it to the skillet. Cook for 5-7 minutes until browned and no longer pink. Remove and set aside.

In the same skillet, reduce the heat to medium and add more olive oil if needed. Add diced onion and minced garlic, cooking for about 3 minutes until the onion becomes translucent.

Return the browned beef to the skillet. Pour in heavy cream and sprinkle in dried basil. Simmer for 4-5 minutes until the sauce thickens.

Add cooked cheese tortellini to the skillet and stir gently to combine, ensuring every piece is coated. Taste and adjust seasoning.

Remove from heat and transfer to serving plates. Garnish with grated Parmesan and chopped parsley. Serve immediately.