Bring a large pot of salted water to a rolling boil and cook the cheese tortellini according to package directions, usually around 3-5 minutes, until just tender. Drain and set aside carefully.
Heat olive oil in a spacious skillet over medium-high heat. Generously season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for approximately 3-5 minutes until it develops a rich golden-brown crust. Remove the steak from the skillet and keep it aside.
In the same skillet, melt butter over medium heat. Toss in the minced garlic and cook it for about 1 minute until it releases a fragrant aroma.
Pour in the heavy cream and whole milk, stirring to blend the ingredients well. Let the mixture simmer gently for 3-4 minutes until it thickens slightly and evokes a creamy texture.
Slowly whisk the parmesan cheese into the creamy sauce, stirring continuously until the cheese melts completely and the sauce turns smooth. Adjust seasoning as needed.
Return the cooked steak and drained tortellini to the skillet. Stir everything together gently and cook for an additional 2 minutes, allowing all flavors to meld beautifully.
Finish by sprinkling chopped parsley, cracked black pepper, and red pepper flakes over the top if you like a bit of color or heat. Serve this comforting dish immediately for the best taste experience.
