Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until they float and are tender. Once cooked, drain and set aside.

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

In the same skillet, add butter and melt it over medium heat. Once melted, add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream and whole milk, stirring to combine. Bring to a gentle simmer and allow to thicken for about 3-4 minutes.

Gradually whisk in Parmesan cheese until melted and smooth. Adjust seasoning if necessary.

Slice the rested steak and return it to the skillet along with the cooked tortellini. Toss everything together for about 2 minutes.

Remove from heat and garnish with chopped parsley, cracked black pepper, and red pepper flakes, if desired. Serve hot.