Bring a large pot of salted water to a boil over high heat. Add 20 oz of cheese tortellini and cook according to the package instructions, usually 3-5 minutes, until they float to the top and are tender. Once done, drain the tortellini in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 lb of steak (sirloin or ribeye) with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes on each side until a golden brown crust forms. Remove the steak and let it rest on a plate.

Using the same skillet, lower the heat to medium and add 4 tablespoons of butter. Allow the butter to melt, then add 5 cloves of minced garlic, sautéing for about 1 minute until the garlic is fragrant.

Slowly stir in 1 cup of heavy cream and 3/4 cup of whole milk. Increase the heat slightly and let the mixture simmer for 3-4 minutes until the sauce thickens.

Whisk in 1 1/4 cups of shredded Parmesan cheese until it melts into a smooth sauce. Adjust the seasoning with more salt, pepper, or garlic powder if desired.

Reduce the heat to low, and add the seared steak (sliced or cubed) and the cooked tortellini back into the skillet. Gently toss everything together for about 2 minutes.

Serve immediately, garnished with chopped parsley, red pepper flakes, and cracked black pepper.