Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook for 3-5 minutes until they float. 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 steak for 3-5 minutes on each side. Remove from skillet and let rest.

Lower heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.

Pour in heavy cream and whole milk, stirring well. Allow to simmer for about 3-4 minutes until slightly thickened.

Whisk in freshly grated parmesan cheese until fully melted. Adjust seasoning with salt and pepper as needed.

Return seared steak and drained tortellini to the skillet. Toss gently in the creamy sauce over low heat for 2 minutes.

Plate the dish and garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve hot.