1. Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions. Drain the tortellini and set it aside.

2. Pat the steak dry and season it generously with salt, black pepper, garlic powder, and smoked paprika on both sides.

3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak and sear for about 3-4 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet, let it rest for a few minutes, then slice it into strips.

4. Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant.

5. Slowly pour in the heavy cream and milk, whisking until smooth and creamy.

6. Stir in the parmesan cheese and let the sauce simmer gently for 2-3 minutes until thickened.

7. Add the cooked tortellini and sliced steak into the creamy sauce, gently tossing everything together.

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