Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook for about 3-5 minutes until al dente, then drain.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes on each side.

In the same skillet, add 2 tablespoons of butter and reduce heat to medium. Once melted, add the minced garlic and sauté for 1 minute. Pour in heavy cream and whole milk, simmer for about 3-4 minutes.

Whisk in 1¼ cups of shredded Parmesan cheese into the sauce until smooth. Adjust seasoning if needed.

Slice the rested steak and add it back, along with the cooked tortellini. Toss gently for about 2 minutes.

Garnish with parsley, red pepper flakes, and cracked black pepper. Serve hot.