Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until tender. Drain and set aside, reserving a small amount of pasta water for later use if needed.

Heat olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, pepper, garlic powder, and smoked paprika. Sear the steak for 2–3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream, milk, and beef broth, stirring continuously. Let the sauce simmer gently for 3–4 minutes until it begins to thicken.

Add grated Parmesan cheese and stir until the sauce becomes smooth and creamy. Return the cooked tortellini and steak to the skillet, tossing everything together until evenly coated. Simmer for another 2–3 minutes, garnish with parsley and red pepper flakes, then serve warm.