Combine the salt, garlic powder, onion powder, Italian seasoning, and paprika in a small bowl, then divide the blend equally into two portions and keep aside.

In a separate bowl, blend the softened butter with the minced garlic and chopped parsley until smooth and fragrant, then set aside.

In a large bowl, coat the cubed steak with Worcestershire sauce, browning sauce if using, and half of the prepared seasoning mix, tossing until the meat is well covered.

Parboil the cubed potatoes in boiling water for 5–6 minutes until slightly tender, then drain and let cool.

Toss the potatoes with the remaining seasoning and 1 tablespoon of olive oil to coat evenly.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat, then sear the steak pieces for 5–7 minutes until browned on all sides; transfer them to a plate once done.

In the same skillet, add the parboiled potatoes and cook over medium-high heat for 10–15 minutes, stirring occasionally until crisp and fork-tender.

Return the steak to the skillet, stir in the garlic butter, and toss until everything is coated in the flavorful butter.

Finish by garnishing with fresh parsley and a sprinkle of red pepper flakes before serving.