Bring a large pot of salted water to a boil and cook the tortellini for 3-5 minutes until tender. Drain and set aside.

Heat olive oil in a large skillet, season the steak with salt, pepper, garlic powder, and smoked paprika, then sear for 3-5 minutes per side.

In the same skillet, reduce heat and melt butter, then add minced garlic and sauté until fragrant.

Pour in heavy cream and whole milk, stir and simmer for 3-4 minutes until slightly thickened.

Whisk in parmesan until melted and smooth, seasoning with salt and pepper to taste.

Chop the steak and combine it with the tortellini in the sauce, mixing gently to coat.

Garnish with parsley, black pepper, and red pepper flakes before serving warm.