In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes until they float and are al dente. Carefully drain and set aside.

In a large skillet over medium-high heat, pour in a tablespoon of olive oil. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear for about 3-5 minutes on each side until browned and cooked to your desired doneness. Remove and let rest before slicing.

In the same skillet, reduce heat to medium and add butter. Allow to melt, then add minced garlic and sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring constantly. Allow the mixture to come to a gentle simmer for about 3-4 minutes until it thickens.

Gradually sprinkle in 1 1/4 cups of shredded parmesan cheese, stirring until completely melted and integrated into the sauce. Adjust seasoning if necessary.

Add the cooked tortellini and sliced steak to the creamy sauce, tossing gently for about 2 minutes until everything is well coated and heated through.

Garnish with chopped parsley, red pepper flakes, and cracked black pepper if desired. Serve immediately while hot.