Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to package instructions for about 3-5 minutes, or until they are tender and al dente.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil heats, season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear it for about 3-5 minutes on each side until browned and cooked to your desired doneness.

In the same skillet, melt 4 tablespoons of butter over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk into the skillet, stirring well. Allow the mixture to simmer for 3-4 minutes, letting it thicken slightly.

Gradually whisk in 1 1/4 cups of shredded parmesan cheese, stirring until it melts completely into the creamy sauce.

Return the seared steak to the skillet, cutting it into bite-sized pieces if preferred. Add the drained tortellini and gently toss everything to coat in the sauce for about 2 minutes.

Serve the Garlic Steak Tortellini in Creamhouse Sauce Bliss immediately. Garnish with chopped parsley, a sprinkle of red pepper flakes, and cracked black pepper as desired.