Cook the tortellini by bringing a large pot of salted water to a boil. Add tortellini and cook according to package instructions until they float to the surface, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the steak and sear for 3-5 minutes until brown, then remove and let rest.

In the same skillet, reduce heat to medium, melt 2 tablespoons of butter, and sauté 5 minced garlic cloves for about 1 minute.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring and bringing to a gentle simmer for 3-4 minutes until slightly thickened.

Gradually whisk in 1 1/4 cups of Parmesan cheese until melted and smooth.

Return the seared steak, sliced into bite-sized pieces, and the cooked tortellini to the skillet. Toss gently to coat in the sauce.

Serve warm, garnished with parsley and optional cracked black pepper and red pepper flakes.