Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Roughly chop parsley.

Toss potatoes and carrot on a baking sheet with a large drizzle of olive oil, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.

While veggies roast, heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add cabbage, ½ tsp herbes de Provence (1 tsp for 4), salt, and pepper; cook, stirring occasionally, until lightly browned and softened, 4-5 minutes.

Add half the onion powder (all for 4) and cook, stirring, until fragrant, 30-60 seconds. Stir in ⅓ cup water (½ cup for 4); cook until water has evaporated, about 1 minute more.

Keep covered off heat until ready to serve.

Pat steak* dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Turn off heat. Transfer steak to a cutting board; cover with foil and let rest. Wipe out pan.

Heat pan used for steak over medium heat. Add cream sauce base, stock concentrate, garlic powder, Worcestershire sauce, and ¼ cup water (½ cup for 4 servings); cook, stirring, until slightly thickened, 1-2 minutes.

Turn off heat. Stir in blue cheese until melted and combined. Stir in half the parsley; season with a pinch of salt and pepper.

Thinly slice steak against the grain.

Divide steak, roasted veggies, and cabbage between plates. Spoon blue cheese sauce over steak and garnish with remaining parsley. Serve.