Boil the pasta in salted water for 10 to 12 minutes until al dente. Drain and set aside.

Sear the steak in a skillet with olive oil for 3 to 4 minutes until browned. Remove and let rest.

Sauté diced onion and bell pepper in the skillet over medium heat for about 5 minutes. Add garlic and cook for 1 more minute.

Add heavy cream to the skillet to deglaze. Stir in blue cheese, oregano, salt, and pepper until the sauce thickens.

Combine the steak and rigatoni with the creamy sauce, tossing gently to coat.

Preheat oven to 375°F. Transfer mixture to a baking dish, top with mozzarella cheese.

Bake for 15 to 20 minutes until the cheese is golden brown.

Garnish with parsley before serving. Enjoy hot!