Bring a large pot of salted water to a boil over medium-high heat. Add the cheese tortellini and cook for 3-5 minutes until tender and al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear for about 3-5 minutes on each side until browned and cooked to your desired doneness. Remove and let rest.

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

Gradually stir in 1 cup of heavy cream and ½ cup of whole milk. Allow to simmer and cook for 3-4 minutes, stirring occasionally until slightly thickened.

Slowly whisk in ½ cup of grated Parmesan cheese until fully melted and smooth. Taste and adjust the seasoning with additional salt or pepper if needed.

Return the seared steak, sliced into bite-sized pieces, along with the cooked tortellini to the skillet. Toss everything in the creamy sauce for about 2 minutes.

Remove the skillet from heat. Finish with chopped parsley and cracked black pepper. For heat, add a pinch of red pepper flakes. Serve immediately.