Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the 20 oz of cheese tortellini and cook for 3–5 minutes, stirring gently until they float to the surface and become tender but still al dente. Drain the tortellini and set aside while you prepare the flavorful sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season your 1 lb of steak generously with salt, black pepper, garlic powder, and smoked paprika. Add the steak to the hot skillet and sear for about 3–5 minutes per side until it develops a beautiful brown crust. Once cooked to your preference, remove the steak from the skillet and let it rest on a cutting board.

In the same skillet, reduce the heat to medium and add 4 tablespoons of butter, allowing it to melt. Once melted, add 5 minced cloves of garlic and sauté for about 1 minute, just until fragrant and lightly golden.

Next, pour in 1 cup of heavy cream and 3/4 cup of whole milk into the skillet, stirring well to combine. Allow the mixture to simmer gently for 3–4 minutes, stirring occasionally until it slightly thickens and becomes creamy.

Gradually sprinkle in 1 1/4 cups of shredded parmesan cheese while stirring continuously until the cheese melts and the sauce turns smooth and luscious. Adjust the seasoning if necessary.

Slice the rested steak into bite-sized pieces, then return it to the skillet along with the drained tortellini. Toss everything together for about 2 minutes, ensuring every piece of tortellini and steak is well-coated in that creamy, rich sauce.

To finish, sprinkle chopped parsley, cracked black pepper, and red pepper flakes over the Garlic Steak Tortellini if desired. Serve immediately for the best experience.