Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions for 3-5 minutes until they float. Drain and set aside.

Season steak pieces with salt, black pepper, garlic powder, and smoked paprika. Heat a skillet over medium-high heat and add olive oil. Sear steak for 3-5 minutes until browned. Remove and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and whole milk, stirring to combine. Simmer for about 3-4 minutes until slightly thickened.

Stir in shredded parmesan cheese until melted. Return seared steak and drained tortellini to the skillet, tossing gently to combine and heat through for 2 minutes.

Remove from heat. Garnish with chopped parsley, and optionally sprinkle with red pepper flakes and cracked black pepper. Serve immediately.