Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook for 10–12 minutes, or until al dente. Once done, drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the cubed steak and sear for 3–4 minutes until browned. Remove and set aside.

In the same skillet, add more olive oil if needed, then toss in the diced onion and bell pepper. Sauté for about 5 minutes until softened.

Reduce heat to medium and add minced garlic, cooking for 1 minute until aromatic. Pour in the heavy cream, scraping the bottom of the pan. Stir in blue cheese, oregano, salt, and pepper, allowing to thicken for 2–3 minutes.

Return the seared steak to the skillet, mixing until well coated. Gently fold in the cooked rigatoni.

Transfer the mixture to a greased baking dish and sprinkle mozzarella cheese over the top.

Preheat your oven to 375°F (190°C). Bake for 15–20 minutes until cheese is golden and bubbly.

Once baked, let it cool for a few minutes and garnish with freshly chopped parsley before serving.