Fill a large pot with salted water and bring it to a boil over high heat. Add the cheese tortellini and cook for 3-5 minutes, then drain.

In a large skillet, heat olive oil over medium-high heat. Season steak and sear for 3-5 minutes until a golden crust forms, then flip and cook an additional 3-5 minutes for medium doneness.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream and whole milk, stirring to combine. Simmer for 3-4 minutes until it slightly thickens.

Reduce heat to low and whisk in the parmesan cheese until melted and smooth. Adjust seasoning as needed.

Return the sliced steak and drained tortellini to the skillet and gently toss in the sauce for about 2 minutes.

Garnish with parsley, red pepper flakes, or cracked black pepper, and serve hot.