Bring a large pot of salted water to a boil. Add 20 oz of cheese tortellini and cook for 3-5 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Season 1 lb of steak with salt, black pepper, garlic powder, and smoked paprika. Sear for 3-5 minutes on each side.

Remove steak from the skillet and let it rest. In the same skillet, melt 4 tbsp of butter over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring to combine. Allow to simmer for 3-4 minutes.

Gradually add 1 1/4 cups of shredded Parmesan cheese, stirring until melted and combined. Adjust seasoning as needed.

Return the seared steak, sliced into bite-sized pieces, and cooked tortellini to the skillet. Toss for about 2 minutes until coated in the sauce.

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