• Season the meat. Place the steak bites in a large bowl and season with salt and black pepper to taste.
• Sear the meat. Heat the olive oil in a large pan over high heat. Then, place the meat in the pan in a single layer. Cook for 3–4 minutes per side until browned.
• Remove the steak from the pan and transfer to a bowl; cover to keep warm. I used a piece of foil to cover it. The meat is going to release flavorful juices; make sure to add that when it is time to add the meat to the sauce.

Gravy: To thicken the gravy, we start with a roux.

• Using the same pan, over medium heat No need to clean it; keep those meat flavors there. Add the butter and let it melt, then add the mushrooms and onions; season with salt and pepper to taste.
• Cook the mushrooms and onions for 5 minutes, or until tender and browned. Add the garlic and stir to combine.
• Add the flour to the pan. Cook for one minute, stirring constantly. Slowly add the beef broth and whisk until smooth.
• Bring the sauce to a simmer and cook for 2–3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.
• Add the steak back to the pan and toss to coat with the sauce. Cook for another 1-2 minutes or until warmed through. Sprinkle with parsley, then serve.