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Preheat oven to 350 degrees. Place the potatoes and brussels sprouts in a bowl. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat vegetables. Toss to thoroughly coat. Transfer to a sheet pan and arrange in an even layer. Roast 20 minutes, or until browned and tender. Add the cheese; toss to coat. Taste, season with salt and pepper if desired.
Pat steaks dry and season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness, transfer to a cutting board and let rest at least 5 minutes.
In the same pan heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add agrodolce to deglaze the pan, stirring frequently and scraping up any fond (bits of flavor) until the mushrooms are coated and the sauce is slightly thickened. Turn off the heat. Garnish with parsley and serve.
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