Begin by bringing a large pot of salted water to a rolling boil. Add 20 ounces of cheese tortellini and cook according to package instructions, typically for 3-5 minutes, until they are al dente. Once cooked, drain the tortellini in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season 1 pound of sirloin or ribeye steak with salt, black pepper, and smoked paprika. Sear the steak for 3-5 minutes on each side until it develops a rich brown crust, then remove it from the skillet and let it rest.

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

Stir in 1 cup of heavy cream and ½ cup of whole milk into the sautéed garlic. Allow the mixture to come to a gentle simmer for 3-4 minutes, stirring occasionally until it thickens slightly.

Slowly add 1 cup of shredded Parmesan cheese to the simmering cream sauce, stirring continuously until it melts and the sauce becomes creamy. Taste and adjust the seasoning with additional salt and pepper if necessary.

Return the rested steak to the skillet and slice it into bite-sized pieces. Gently add the cooked tortellini to the skillet, tossing everything together for about 2 minutes.

Transfer the cracked garlic steak tortellini to serving plates, and sprinkle with freshly chopped parsley and a pinch of red pepper flakes. Serve hot.