Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook for 3-5 minutes until they float and are al dente. 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 for 3-5 minutes on each side until desired doneness. Let it rest.

Reduce heat to medium and add butter to the skillet. Sauté minced garlic for 1 minute until fragrant.

Pour in heavy cream and whole milk, mixing gently. Simmer for 3-4 minutes until slightly thickened.

Gradually stir in Parmesan cheese until melted. Adjust seasoning if needed.

Slice steak and return it along with the cooked tortellini to the skillet. Toss for 2 minutes in the creamy sauce.

Sprinkle with parsley, red pepper flakes, and cracked black pepper before serving.