Cook the tortellini:
Boil tortellini according to package directions. Drain and set aside.

Sear the steak:
Season steak with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 3–5 minutes until browned and cooked to your liking. Remove and set aside.

Build the Italian cream sauce:
In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and milk, stirring to combine. Let simmer for 3–4 minutes to slightly thicken.

Add the parmesan:
Stir in freshly grated parmesan and whisk until melted into a smooth, velvety sauce. Add red pepper flakes if using. Taste and adjust seasoning as needed.

Combine everything:
Return steak and tortellini to the skillet. Gently toss until everything is coated in that rich Italian cream sauce. Let it simmer together for 1–2 minutes so the flavors marry.

Garnish and serve:
Top with fresh parsley or basil, extra parmesan, and cracked black pepper. Serve hot and enjoy every creamy, garlicky bite.