Begin by bringing a large pot of salted water to a boil over high heat. Carefully add 20 ounces of cheese tortellini and cook for 3 to 5 minutes, or until al dente, ensuring you stir occasionally. Once cooked, drain the tortellini in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. While the oil heats, season 1 pound of steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3 to 5 minutes on each side until it achieves a rich brown crust, then remove it from the skillet and let it rest.

In the same skillet, lower the heat to medium and add 2 tablespoons of butter along with 3 cloves of minced garlic. Sauté the garlic for about 1 minute until fragrant.

Slowly stir in 1 cup of heavy cream and 1 cup of whole milk into the skillet. Allow the mixture to simmer for about 3 to 4 minutes, stirring frequently until the sauce begins to thicken slightly.

Gradually whisk in 1 cup of freshly grated Parmesan cheese until it melts completely into the sauce.

Return the seared steak into the skillet, cutting it into bite-sized pieces if desired. Add the cooked tortellini to the sauce and gently toss everything together for about 2 minutes.

Serve your Garlic Steak Tortellini immediately, garnishing with chopped fresh parsley, cracked black pepper, and a sprinkle of red pepper flakes.