Bring a large pot of salted water to a boil over high heat. Add the cheese tortellini and cook according to package instructions, typically for 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, garlic powder, and smoked paprika. Add steak and sear for 3-5 minutes per side. Remove and let rest.

Lower the heat to medium and add 4 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring constantly. Allow the sauce to come to a light simmer for about 3-4 minutes.

Whisk in 1 1/4 cups of shredded parmesan cheese into the sauce, stirring until fully melted and smooth. Adjust seasoning if desired.

Return the sliced steak and tortellini to the skillet, gently toss together for about 2 minutes until coated in the creamy sauce.

Transfer to serving plates and garnish with chopped parsley and red pepper flakes if desired.