Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add 20 oz of cheese tortellini and cook for 3-5 minutes until al dente. Drain and set aside.

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

In the same skillet, turn heat to medium and add 4 tbsp of butter. Once melted, add 5 cloves of minced garlic and sauté for 1 minute until fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring continuously. Simmer for 3-4 minutes until the sauce thickens slightly.

Gradually add 1 1/4 cups of parmesan, stirring until melted. Taste and adjust seasoning if needed.

Return the rested steak, sliced into strips, and the cooked tortellini to the skillet, tossing gently for 2 minutes to combine.

Remove from heat and garnish with chopped parsley and cracked black pepper. Add red pepper flakes if desired. Serve immediately.