1. Start by boiling a pot of salted water. Once boiling, add the cheese tortellini and cook according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, add the olive oil. Once heated, add the thinly sliced flank steak. Season with smoked paprika, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the steak is browned but still tender.
3. Add the cracked garlic to the skillet. Sauté for another 1-2 minutes until fragrant, ensuring the garlic doesn’t burn. This step is essential as it infuses the steak with a robust garlic flavor reminiscent of my grandmother’s soulful cooking.
4. Reduce the heat to low, then stir in the heavy cream and butter. Allow the mixture to simmer gently for about 3 minutes.
5. Add the cooked tortellini to the skillet, tossing to coat the pasta in the creamy sauce. Stir in the Parmesan cheese until it melts and combines with the sauce, creating a luscious coating over the tortellini and steak.
6. Finish by sprinkling fresh parsley over the dish for a hint of brightness and color.

This is a dish that comes together in under half an hour, making it perfect for a quick yet indulgent dinner.