Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes.

Drain the rigatoni in a colander and set aside.

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the steak tips and season with salt and pepper.

Cook for about 5-7 minutes, stirring occasionally, until browned and cooked to your desired doneness.

Add the minced garlic and remaining butter to the skillet, cooking for an additional 2 minutes until fragrant.

In the same pot used for the rigatoni, combine the heavy cream, mozzarella cheese, Parmesan cheese, oregano, salt, and pepper over medium heat.

Stir until the cheese is melted and the sauce is smooth, about 3-5 minutes.

Add the drained rigatoni to the cheese sauce, tossing to coat evenly.

Serve the cheesy rigatoni on plates, topped with the garlic butter steak tips.

Garnish with additional Parmesan cheese if desired.