Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 20 oz of cheese tortellini and cook for 3-5 minutes, or until the tortellini rise to the surface and are tender. Drain the tortellini and set aside.

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Season 1 lb of steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes until a rich brown crust forms, then flip and cook for another 3-4 minutes until desired doneness. Set aside to rest.

Reduce heat to medium in the same skillet and add 4 tbsp of butter. Allow to melt, then add 5 minced cloves of garlic, sautéing for 1 minute until fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk. Stir well and bring to a gentle simmer. Allow to simmer for 3-4 minutes until slightly thickened.

Gradually add in 1 1/4 cups of shredded parmesan cheese while stirring continuously until smooth and velvety.

Return the sliced rested steak and cooked tortellini to the skillet, tossing gently to combine and coat evenly in the sauce. Heat through for about 2 minutes.

To finish, sprinkle with chopped parsley, cracked black pepper, and red pepper flakes before serving immediately in bowls.