Begin by taking your steak out and seasoning it generously with salt, black pepper, garlic powder, and smoked paprika on both sides. Allow it to sit for 15-30 minutes to let the flavors soak in.

Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until they are tender. Once cooked, drain and set aside.

Heat the olive oil in a skillet over medium-high heat. Once hot, add the seasoned steak. Cook for about 4-5 minutes on each side, or until your desired doneness is reached. Remove from the skillet and let it rest for a few minutes before slicing it into strips.

In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic. Sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and whole milk, stirring to combine.

Gradually mix in the parmesan cheese, stirring constantly until melted and the sauce is smooth. Season with additional salt and black pepper to taste.

Add the cooked tortellini and sliced steak into the skillet with the cream sauce. Toss gently to coat evenly.

Transfer the tortellini and steak to serving plates. If desired, sprinkle with chopped parsley, red pepper flakes, and cracked black pepper.