Go Back
A delicious Steak Truffle Gouda Pasta Bake is featured in this appetizing image.

Easy Steak Truffle Gouda Pasta Bake

Indulge in a decadent Steak Truffle Gouda Pasta Bake, featuring tender steak, rich truffle flavor, and creamy gouda cheese. This easy-to-make bake is a symphony of flavors that will elevate your dinner experience and leave you wanting more. It's the perfect comfort food with a gourmet twist.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Sirloin steak, about 1-inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 lb pasta penne, rigatoni, or your favorite shape
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 8 oz Gouda cheese, shredded
  • 4 oz cream cheese, softened
  • 2 tablespoons truffle oil or truffle paste to taste
  • 1/4 cup grated Parmesan cheese
  • Optional: Fresh parsley, chopped, for garnish

Equipment

  • Oven
  • Large oven-safe skillet (cast iron recommended)
  • Meat thermometer
  • cutting board
  • knife
  • small bowl
  • paper towels
  • Large saucepan or Dutch oven
  • whisk
  • 9x13-inch baking dish
  • measuring cups and spoons
  • Pasta pot

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the steak dry with paper towels and season generously with salt, pepper, and garlic powder.
  3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the steak for 3-4 minutes per side, until a deep golden-brown crust forms.
  4. Transfer the skillet to the preheated oven and bake for approximately 8-12 minutes, or until the steak reaches your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C).
  5. Remove the steak from the oven and let it rest for at least 10 minutes before slicing against the grain into thin strips.
  6. While the steak is resting, cook the pasta according to package directions until al dente. Drain well and set aside.
  7. In a large saucepan or Dutch oven, melt the butter over medium heat.
  8. Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux.
  9. Slowly pour in the milk, whisking continuously to prevent lumps from forming.
  10. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
  11. Reduce the heat to low and stir in the shredded Gouda cheese and softened cream cheese until melted and smooth.
  12. Stir in the salt, white pepper, and truffle oil (or truffle paste). Taste and adjust seasoning as needed.
  13. Add the cooked pasta and sliced steak to the cheese sauce. Toss gently to coat everything evenly.
  14. Pour the pasta mixture into a greased 9x13 inch baking dish.
  15. Sprinkle the grated Parmesan cheese evenly over the top.
  16. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
  17. Let the pasta bake rest for a few minutes before serving. Garnish with fresh parsley, if desired.

Notes

Don't overcook the steak, as it will continue to cook in the oven. Use high-quality Gouda cheese and truffle oil for the best flavor. Salt your pasta water to season the pasta from the inside out. Adjust the truffle flavor to your liking. You can assemble the pasta bake ahead of time and store it in the refrigerator for up to 24 hours. Add a pinch of red pepper flakes for a spicy kick. Experiment with other cheeses like Gruyere or Fontina. Substitute the steak with sautéed mushrooms for a vegetarian version.