Bring a large pot of salted water to a boil over high heat. Add 20 oz cheese tortellini and cook according to package instructions (3-5 minutes) until al dente. Drain and set aside.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 1 lb steak pieces generously with salt, black pepper, garlic powder, and smoked paprika.

Add seasoned steak to the hot skillet and sear for 3-5 minutes, turning to brown all sides. Remove steak to a plate and let rest.

Reduce heat to medium and melt 4 tbsp butter in the same skillet. Add 5 cloves minced garlic and sauté for 1 minute, stirring constantly until fragrant and golden.

Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Let simmer gently for 3-4 minutes until slightly thickened, avoiding a hard boil.

Gradually add 1 1/4 cups parmesan cheese in three additions, stirring continuously until each batch melts completely before adding more. Taste and adjust seasoning as needed.

Return seared steak and cooked tortellini to the skillet. Gently toss everything together for 2 minutes until well coated with sauce.

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