Bring a large pot of salted water to a boil over high heat. Add the cheese tortellini and cook according to package instructions (about 3-5 minutes) until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the steak with salt, black pepper, and garlic powder. Sear for 3-5 minutes per side until browned and desired doneness. Remove and let rest.

Reduce heat to medium, add 4 tablespoons of butter to the skillet. 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. Simmer on low heat for about 3-4 minutes until thickened slightly.

Gradually whisk in 1 1/4 cups of Parmesan cheese, stirring until completely melted and the sauce is thick. Adjust seasoning if needed.

Slice the rested steak into bite-sized pieces and return to the skillet along with the drained tortellini. Toss gently for about 2 minutes on low heat.

Garnish with parsley, cracked black pepper, and red pepper flakes. Serve immediately while warm.