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1
Preheat oven to 400 degrees F and spray a 9x13-inch baking dish with non-stick spray.
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2
Set a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.
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3
Take your steak and season both sides generously with salt and pepper.
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4
Heat 2 tablespoons olive oil in a large skillet or saute pan over medium high heat.
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5
Once hot, cook steak for 5-6 minutes, flipping in the middle and making sure to brown both sides, but not cooking through completely.
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6
Remove from heat.
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7
In the same pan, heat 1 tablespoon olive oil and cook onions until transparent.
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8
Then add in sliced mushrooms and garlic, stirring occasionally.
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9
Season with salt and pepper and add 2 tablespoons heavy cream.
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10
Stir until thickened, then set aside.
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11
Add 1 tablespoon olive oil and spinach to the pan, cover and reduce heat to medium-low.
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12
Cook for 5-7 minutes, or until spinach is wilted.
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13
Pour 1 1/4 cup heavy cream into a medium saucepan over medium heat and bring to a boil.
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14
Add in parmesan and blue cheese and reduce heat to a simmer, stirring until cheese is completely melted and sauce is smooth.
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15
Add pinch of nutmeg.
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16
Continue to simmer 10 minutes, or until sauce has thickened.
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17
Return garlic, mushrooms and onions to the spinach, and stir well.
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18
Slice steak on the diagonal and add to the vegetables.
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19
Pour in pasta and cheese sauce and mix until everything is coated with sauce and well incorporated.
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20
Pour mixture carefully into baking dish and top with blue cheese crumbles.
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21
Bake for 20 minutes, or until cheese is bubbly.
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22
Remove from oven and let cool 5 minutes.
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23
Serve hot.
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24
Let set 5 minutes.
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25
Enjoy!
