Bring a large pot of salted water to a rolling boil over high heat. Carefully add the 20 oz cheese tortellini and cook for 3-5 minutes, or until al dente. Drain thoroughly and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season 1 lb of steak with salt, black pepper, garlic powder, and smoked paprika. Add the steak to the hot skillet and sear for 3-5 minutes per side, until a rich brown crust forms. Remove the steak from the skillet and let it rest before slicing.

In the same skillet, melt 4 tablespoons of butter over medium heat until bubbling. Add 5 cloves of minced garlic and sauté for about 1 minute until fragrant. Avoid burning the garlic.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring to combine. Bring to a gentle simmer and cook for around 3-4 minutes, allowing it to thicken slightly.

Gradually whisk in 1 1/4 cups of shredded parmesan cheese into the sauce until fully melted and smooth. Taste and adjust seasoning.

Return the sliced steak and cooked tortellini to the skillet, tossing gently to coat with the creamy garlic sauce. Let warm together for about 2 minutes.

Serve immediately, garnished with chopped parsley, red pepper flakes, and cracked black pepper.