Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, usually around 10-12 minutes. Drain the pasta in a colander and set it aside.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add in bite-sized pieces of steak and sear for about 3-4 minutes until browned. Remove and set aside.

Using the same skillet, add more olive oil if necessary, then toss in the chopped onion and bell pepper. Sauté for about 5 minutes until the onion is translucent. Stir in minced garlic for the last minute.

Lower the heat and pour in the heavy cream, scraping up any flavorful bits from the skillet. Add crumbled blue cheese, dried oregano, salt, and black pepper. Stir until the cheese melts and the sauce thickens for about 3-5 minutes.

Return the seared steak and drained rigatoni to the skillet, gently folding everything together to coat with sauce. Simmer for an additional 2-3 minutes to heat through.

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil and transfer the rigatoni mixture into it, spreading evenly.

Sprinkle a generous layer of shredded mozzarella cheese over the top of the rigatoni bake.

Place the prepared baking dish in the oven and bake for 15-20 minutes or until the cheese is bubbly and golden. Remove when the edges are lightly crisped.

Let the dish sit for a few minutes before serving and sprinkle with freshly chopped parsley for a pop of freshness.