Begin by cooking the cheese tortellini according to the package instructions, usually boiling them in salted water for about 5–7 minutes until they float. Drain and set aside.

Season both sides of the steak with salt, black pepper, garlic powder, and smoked paprika. Rub the spices into the meat.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear each side of the steak for about 4–5 minutes or until desired doneness. Remove from skillet and let rest.

In the same skillet, reduce heat to medium and add 4 tablespoons of butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring well. Let simmer for a couple of minutes.

Gradually add 1 1/4 cups of shredded or freshly grated parmesan into the sauce. Stir continuously until melted and creamy. Adjust sauce thickness with more milk if needed.

Cut the rested steak into bite-sized pieces. Add the cooked tortellini and steak to the sauce, gently tossing to coat.

Taste the dish and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes as desired.

Garnish with chopped parsley and serve immediately while hot.