1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, about 9 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced steak with salt and pepper, and sear in batches for 2-3 minutes per side until browned but still slightly pink inside. Remove steak from skillet and set aside to rest.
4. In the same skillet, reduce heat to medium. Add butter and melt, then stir in minced garlic, rosemary, and thyme. Cook for about 1 minute until fragrant—this is where those memories from my grandma’s kitchen come flooding back, reminding me how simple aromatics transform a dish.
5. Sprinkle the flour over the butter and herb mixture, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
6. Gradually whisk in the milk and heavy cream, stirring continuously to prevent lumps. Simmer gently for 5-7 minutes until the sauce thickens to a creamy consistency.
7. Season the sauce with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning as needed—this step always makes me feel like the chef in my own family story.
8. Toss the cooked pasta in the sauce until well coated. Add the sliced steak and gently fold to combine.
9. Transfer the pasta and steak mixture into the prepared baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
10. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
11. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

I’ve learned over the years that letting pasta bakes rest helps the flavors meld beautifully—and makes serving less messy, especially when the kids are eager to dive in!