Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the cheese tortellini and cook them for 3-5 minutes, or until they float to the surface and are tender. Be careful not to overcook! Drain the tortellini in a colander and set them aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season your steak generously with salt, black pepper, garlic powder, and smoked paprika. Place the steak in the hot skillet and sear for 3-5 minutes on each side, until it develops a lovely brown crust. Once done, transfer the steak to a plate and let it rest.

Lower the heat under the skillet to medium. Add 2 tablespoons of butter and let it melt. Once the butter is melted and bubbling, add 3 cloves of minced garlic to the skillet. Sauté the garlic for about 1 minute until fragrant but not browned.

Pour in 1 cup of heavy cream and ½ cup of whole milk into the skillet with the sautéed garlic. Stir well to combine and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.

Add 1 cup of shredded Parmesan cheese to the simmering sauce, stirring continuously until the cheese melts completely and the sauce becomes creamy. Adjust seasoning as needed.

Slice the rested steak into strips and return it to the skillet along with the drained tortellini. Gently toss everything together in the creamy sauce for about 2 minutes, ensuring it is well-coated.

Remove the skillet from heat and plate the Cracked Garlic Steak Tortellini. Garnish with chopped parsley, red pepper flakes, and cracked black pepper. Serve immediately.