Four-Cheese Steak Rigatoni Supreme in Steps

• Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta well and set aside, reserving about 1/2 cup of pasta water for later.
• Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced flank steak in a single layer, seasoning with salt, pepper, dried basil, and oregano. Cook for 2-3 minutes per side until browned but still tender. Remove steak from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
• In a mixing bowl, combine ricotta, mozzarella, parmesan, and gorgonzola cheeses. Stir gently to blend the cheeses evenly. This mixture will be your luscious, creamy sauce.
• Reduce the heat to low. Add the cooked rigatoni to the skillet with garlic, then add the cheese blend and toss everything together gently. If the sauce feels too thick, add reserved pasta water a little at a time to loosen it up and help the cheese melt into a silky coating.
• Return the cooked flank steak slices to the skillet, gently folding them into the cheesy pasta. Allow everything to warm through for 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
• Transfer the Four-Cheese Steak Rigatoni Supreme to serving plates or a large serving bowl. Sprinkle generously with chopped fresh parsley for a pop of color and fresh flavor.