Bring a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until al dente and tender. Once cooked, drain the tortellini, then set it aside in a bowl to ensure it stays warm while you prepare the creamy garlic sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. While the oil heats, pat the steak dry and season generously with salt, black pepper, garlic powder, and smoked paprika. Add the steak to the hot skillet and sear it for 3-5 minutes on each side, until it's beautifully browned and reaches your desired doneness. Remove the steak from the skillet and let it rest on a cutting board.

In the same skillet, reduce the heat to medium and add 4 tablespoons of butter. Once melted, toss in 5 minced garlic cloves, stirring constantly for about 1 minute until fragrant and lightly golden—be careful not to burn the garlic.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk into the skillet, stirring well to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.

Gradually whisk in 1 1/4 cups of shredded or freshly grated parmesan cheese, stirring until fully melted and incorporated into the sauce.

Slice the rested steak into bite-sized pieces and return it to the skillet along with the cooked tortellini. Toss everything gently in the creamy sauce for about 2 minutes, allowing the tortellini and steak to be deliciously coated.

Once well combined, remove the skillet from heat. Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes according to your taste preferences for a beautiful presentation. Serve the Garlic Steak Tortellini immediately.