Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook for about 8-10 minutes, or until al dente. Drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the flank steak with salt and pepper, then add it to the skillet. Cook for about 3-4 minutes until browned. Add minced garlic and sauté until fragrant, then remove from heat.

In a mixing bowl, combine the cream cheese, sour cream, grated Parmesan, and Italian seasoning. Mix well until smooth. Gently fold in the fresh spinach and artichoke hearts.

In a large bowl, combine the cooked penne pasta and sautéed steak. Pour in the creamy mixture and toss gently until everything is evenly coated.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Transfer the pasta mixture into the baking dish, spreading it out evenly. Sprinkle shredded mozzarella cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Once baked, remove from the oven and let it cool for about 5 minutes. Serve with a fresh green salad or warm garlic bread.