Bring a large pot of salted water to a boil and cook fresh cheese tortellini for 3-5 minutes until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear for 3-5 minutes on each side until golden-brown. Remove and let rest.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour heavy cream and whole milk into the skillet, stirring continuously. Let it simmer for 3-4 minutes until slightly thickened.

Whisk in shredded Parmesan cheese until melted and smooth. Adjust seasoning as needed.

Slice the rested steak into pieces and return it along with the drained tortellini to the skillet. Toss gently in the creamy sauce for 2 minutes.

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