Boil a large pot of salted water, cook the cheese tortellini for 3–5 minutes until al dente, drain and set aside.

In a skillet, heat olive oil, season steak with salt, pepper and garlic powder, sear for 3–5 minutes each side, then remove and let rest.

In the same skillet, add butter, melt, then sauté minced garlic for about 1 minute.

Add heavy cream and whole milk, let simmer for 3–4 minutes to thicken.

Whisk in Parmesan cheese until melted and smooth, adjust seasoning if necessary.

Return sliced steak and cooked tortellini to the skillet, mix well and heat through for about 2 minutes.

Garnish with chopped parsley, and serve immediately.