Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of your choice of pasta and cook according to package instructions until al dente, which usually takes around 8-10 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of bite-sized steak pieces and sear for approximately 3-4 minutes.

Using the same skillet, add the diced onion and sauté for about 2-3 minutes until translucent. Next, add 2 minced garlic cloves and stir for another 30 seconds.

Lower the heat and pour in 1 cup of heavy cream. Gradually add 1 cup each of shredded truffle Gouda and mozzarella cheese, mixing until melted and smooth. Season with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and optional crushed red pepper flakes.

Return the seared steak to the skillet, ensuring it is well-coated with the sauce. Then, add the drained pasta and toss everything gently.

Preheat the oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish and bake uncovered for about 15-20 minutes until the top is golden brown.

After baking, let the dish sit for about 5 minutes. Sprinkle with 0.25 cup of freshly chopped parsley before serving.