Bring a large pot of salted water to a rolling boil. Add 8 ounces of penne, rigatoni, or fusilli, cooking until al dente—about 8-10 minutes. Drain the pasta and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of cut steak and sear for 3-4 minutes. Transfer the steak to a plate to rest.

In the same skillet, reduce the heat to medium and add 1 small diced onion. Sauté for 2-3 minutes until translucent. Stir in 2 minced garlic cloves, cooking for another 30 seconds.

Lower the heat and pour in 1 cup of heavy cream, stirring well. Gradually add 1 cup each of truffle Gouda and mozzarella cheese, stirring until melted and smooth. Season with salt, pepper, and optional red pepper flakes.

Return the steak to the skillet, coating it thoroughly with the creamy cheese sauce. Add the cooked pasta, tossing until evenly mixed.

Preheat your oven to 375°F (190°C). Transfer the mixture to a greased baking dish, spreading it evenly. Bake uncovered for 15-20 minutes until golden and bubbly.

Once out of the oven, sprinkle with 0.25 cup of freshly chopped parsley for garnish. Serve hot.