Bring a large pot of salted water to a rolling boil. Add the 20 oz cheese tortellini and cook for 3-5 minutes, or until they float and are al dente. Drain the tortellini, then toss with 1 tablespoon of olive oil.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the 1 lb steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes on each side until browned.

Lower the heat to medium and add 4 tablespoons of butter to the skillet. After melting, add 5 minced cloves of garlic and sauté until fragrant. Slowly add 1 cup of heavy cream and 3/4 cup whole milk, stirring and simmering for 3-4 minutes.

Gradually whisk in 1 1/4 cups of Parmesan cheese into the sauce until melted and creamy. Adjust seasoning with salt and pepper.

Return the cooked tortellini and sliced rested steak to the skillet, gently tossing in the creamy sauce for about 2 minutes.

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