Start by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear for 3-5 minutes on each side until golden brown. Remove and let rest before slicing.

Lower heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant. Avoid browning the garlic.

Pour in 1 cup of heavy cream and ½ cup of whole milk, stirring well. Allow to simmer for about 3-4 minutes until slightly thickened.

Gradually whisk in ½ cup of Parmesan cheese until melted and smooth. Adjust seasoning as needed.

Return the sliced steak and cooked tortellini to the skillet, tossing gently to coat in the sauce. Heat through for an additional 2 minutes.

Serve immediately garnished with chopped parsley and red pepper flakes if desired.