Bring a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to the package instructions, typically around 3-5 minutes, until they float and are al dente. Drain the tortellini in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the steak with salt, black pepper, and smoked paprika. Sear the steak for about 3-5 minutes on each side until it develops a beautiful brown crust.

In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Add 3 cloves of minced garlic, sautéing for about 1 minute until fragrant and golden.

Pour in 1 cup of heavy cream and 1/2 cup of whole milk, stirring to combine. Allow to come to a gentle simmer, cooking for about 3-4 minutes until it thickens slightly.

Gradually stir in 1 cup of shredded Parmesan cheese until melted and creamy. Taste the sauce and adjust seasoning if necessary.

Slice the rested steak into bite-sized pieces and add them back into the skillet along with the cooked tortellini. Gently toss everything together for about 2 minutes.

Remove from heat and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve warm.