Steak and Blue Cheese Pasta

Add the remaining 1 teaspoon oil to the pan and reduce the heat to medium. Cook the onion and garlic for 2 to 3 minutes until fragrant and softened. Stir in the chicken broth and Worcestershire sauce, bring to a gentle simmer, then cook for 5 minutes. Meanwhile, cut the rested steak into bite-size pieces. Cook the pasta in the boiling water according to the package directions, reserving 2 tablespoons of pasta water before draining.

Lower the heat to medium-low and stir the heavy cream and blue cheese into the skillet until the cheese begins to melt. Add the cooked mushrooms, steak, any collected juices, the reserved pasta water, 1 teaspoon salt, 1/2 teaspoon black pepper, and parsley if using. Simmer for about 1 minute, stirring, until the sauce is smooth and heated through.

Add the drained pasta to the sauce and toss until evenly coated. Taste and adjust the seasoning if needed, then serve hot with extra parsley on top if desired.