Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook for 3-5 minutes or until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear steak for 3-5 minutes on each side until a brown crust forms. Remove and let rest.

In the same skillet, lower hear to medium and add 4 tablespoons of butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.

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

Gradually add in 1 1/4 cups of shredded parmesan, stirring until melted. Taste and adjust seasoning as necessary.

Add sliced steak and cooked tortellini to the skillet, tossing to coat with the sauce. Cook for an additional 2 minutes.

Transfer to serving plates and garnish with parsley, cracked black pepper, and red pepper flakes as desired. Serve immediately.