Cook the rigatoni pasta in a large pot of salted boiling water until al dente, about 10–12 minutes. Drain and set aside.

In a skillet, heat olive oil over medium-high heat. Sear the cubed steak for 3–4 minutes until browned, then remove from skillet.

Sauté diced onion and bell pepper in the same skillet for about 5 minutes until softened. Add minced garlic and cook for 1 more minute.

Lower the heat, pour in heavy cream, and deglaze the skillet, scraping up any browned bits. Heat through for a minute.

Add crumbled blue cheese, oregano, salt, and pepper to the cream mixture. Stir until melted and thickened, about 3–5 minutes.

Return seared steak and cooked rigatoni to the skillet. Mix until well coated with the sauce.

Preheat oven to 375°F (190°C). Transfer mix to a greased baking dish and top with mozzarella cheese.

Bake for 15–20 minutes until cheese is melted and golden brown. Let cool for a minute.

Garnish with chopped parsley and serve warm.