Bring a large pot of salted water to a boil. Add 20 oz of tortellini and cook for 3-5 minutes until they float. Drain and set aside.

In a skillet, heat 2 tbsp olive oil over medium-high heat. Season the steak with salt, pepper, garlic powder, and smoked paprika. Sear for 3-5 minutes per side until browned. Remove from skillet and let rest.

In the same skillet, lower heat and add 4 tbsp butter. When melted, add 5 cloves of minced garlic and sauté for 1 minute until fragrant.

Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring continuously. Simmer for 3-4 minutes until thickened.

Gradually add 1 1/4 cups shredded Parmesan cheese, stirring until melted and smooth. Adjust the seasoning to taste.

Slice the steak into bite-sized pieces and return to the skillet with the drained tortellini. Toss everything in the creamy sauce for even coating.

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