Cook the Pasta: Boil a large pot of salted water. Add 12 oz of rigatoni and cook according to package instructions for 10-12 minutes until al dente. Drain and set aside.

Sear the Steak: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add 1 lb of bite-sized steak pieces and sear for 3-4 minutes. Remove and set aside.

Sauté the Vegetables: In the same skillet, add 1 diced onion and 1 diced bell pepper; cook for about 5 minutes until softened. Add 3 minced garlic cloves and sauté for an additional minute.

Make the Sauce: Reduce heat and add 1 cup of heavy cream, scraping the bottom to deglaze. Stir for 1-2 minutes until warmed through.

Incorporate the Cheese: Mix in 1 cup of crumbled blue cheese, 1 tsp of dried oregano, 1 tsp of salt, and 0.5 tsp of black pepper until smooth.

Combine the Ingredients: Return the seared steak and cooked rigatoni to the skillet, stirring to coat evenly with the sauce.

Prepare for Baking: Transfer to a greased baking dish, spreading evenly. Top with 1 cup of shredded mozzarella cheese.

Bake to Perfection: Preheat oven to 375°F (190°C). Bake for 15-20 minutes until cheese is melted and golden.

Garnish and Serve: Let cool for a few minutes, then garnish with 0.25 cup of chopped fresh parsley before serving.