Bring a large pot of salted water to a rolling boil, then add the rigatoni pasta. Cook for 10–12 minutes until the pasta is al dente, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the steak pieces and sear for 3–4 minutes, then remove and let rest.

In the same skillet, sauté diced onion and chopped bell pepper for about 5 minutes until soft. Then add minced garlic and cook for an additional minute.

Lower the heat and pour in heavy cream, adding crumbled blue cheese, oregano, salt, and pepper. Cook on low heat for 3–5 minutes until the cheese melts and the sauce thickens slightly.

Add the cooked steak and rigatoni to the creamy sauce, tossing gently to avoid breaking the pasta.

Preheat your oven to 375°F (190°C). Grease a baking dish and pour in the rigatoni mixture, topping it generously with mozzarella cheese.

Bake for 15–20 minutes until the cheese is melted and bubbly, checking for a golden color on top.

Let the dish cool for about 5 minutes, then garnish with freshly chopped parsley and serve hot.