Begin by bringing a large pot of salted water to a rolling boil over high heat. Add cheese tortellini and cook for 3-5 minutes until they float and are tender. Drain and rinse under cold water.

In a large skillet, heat olive oil over medium-high heat. Season steak generously with salt, black pepper, garlic powder, and smoked paprika. Add the steak cubes and sear for 3-5 minutes until browned. Remove and set aside.

Reduce heat to medium and add butter to the skillet. Melt and bubble, then add minced garlic. Sauté for about 1 minute until fragrant and golden; do not burn.

Pour in heavy cream and whole milk into the skillet. Stir gently and simmer for 3-4 minutes over medium heat until thickened slightly.

Gradually stir in shredded parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.

Return the seared steak and tortellini to the skillet, tossing together to coat evenly with the sauce. Cook for an additional 2 minutes on low heat.

Sprinkle with chopped parsley and cracked black pepper. Add red pepper flakes if desired. Serve hot.