Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the cheese tortellini and cook according to package instructions for about 3-5 minutes, or until they are al dente and tender. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes on each side until browned, then remove and let it rest for 5 minutes.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add 5 minced garlic cloves and sauté for about 1 minute until golden and fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring to combine. Allow to simmer gently for 3-4 minutes until slightly thickened.

Gradually whisk in 1 1/4 cups of shredded Parmesan cheese until fully melted and the sauce is smooth. Adjust seasoning with salt or pepper.

Slice the rested steak against the grain into bite-sized pieces. Add the drained tortellini into the sauce, tossing everything together for about 2 minutes.

Plate and garnish with parsley and cracked black pepper. Add red pepper flakes for extra heat if desired.