Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.

Pat the steak dry. Season both sides with salt, black pepper, garlic powder, and smoked paprika. Press the seasoning in.

Heat a skillet over medium-high. Add the olive oil. Sear the steak for 4–5 minutes per side for medium-rare, or longer for desired doneness. Transfer to a cutting board and let rest for 5–8 minutes.

Slice the steak thinly against the grain and reserve.

In the same skillet, lower the heat to medium and add the butter. When it melts, add the minced garlic and cook until fragrant, about 30–45 seconds. Do not brown the garlic.

Pour in the heavy cream and milk. Stir and bring to a gentle simmer. Let it reduce slightly for 2–3 minutes.

Whisk in the Parmesan in small handfuls until the sauce turns smooth and glossy. Taste and adjust seasoning with salt and pepper. If it’s too thick, stir in a splash of milk or reserved pasta water.

Add the cooked tortellini and sliced steak to the skillet. Toss gently to coat everything in the cream sauce and warm the steak.

Serve immediately, garnished with parsley, red pepper flakes, and extra cracked black pepper if desired.