Place a large skillet over medium heat and add in half a tbsp of the olive oil. Once the oil heats, add in the garlic, red pepper flakes and cook for 30 seconds.

Then, add in the mushrooms and the other tbsp of olive oil. Season with salt and pepper and cook for about 3 minutes or until they start to wilt and brown.

Once the mushrooms have browned, add in the onions (first snip them roughly with scissors). Toss to combine and let cook, tossing occasionally, until the onions have cooked, 3-4 minutes. Once done, set aside and cover with tinfoil.

Once you place the onions in with the peppers, place another large skillet over medium heat and add in the third tbsp of olive oil.

Season both sides of each steak with a generous amount of salt and pepper.

Once the oil heats, place your first steak down in the center of the skillet. Let cook for 3-4 minutes without touching. Then, flip over, season with the thyme and let cook another 2-3 minutes, rotating the pan so all of the juices touch the steak. When done, remove from the heat and place on a cutting board. Let rest for 5 minutes before serving.

Repeat the steps for the steak for the other steak, careful to let rest for 5 minutes.

Once the steaks have rested for 5 minutes, top each with mushrooms, onions and then evenly top with blue cheese. Enjoy!