Prepare mashed potatoes
Begin by making your mashed potatoes (red skin or another favorite). Keep them warm while you prepare the steak and sauce.

Season the steak
In a bowl, drizzle the cubed steak with a little oil. Sprinkle in smoked paprika, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper. Toss to coat evenly. Let the steak rest with the seasoning for about 15 minutes to absorb flavor.

Sear the steak
Heat a large cast iron or heavy skillet over high heat — it needs to be very hot. Drizzle a bit of oil in the pan. Add the steak cubes (in a single layer, without overcrowding) and sear them until they develop a good crust, about 2 minutes or more per side (depending on your preferred doneness). Once done, remove the steak and set aside.

Sauté aromatics in butter
Lower the heat to medium‑low, letting the pan cool slightly. Add the unsalted butter. When it’s melted, add the minced garlic and shallot. Sauté just until fragrant (a few seconds, not so long that the garlic burns).

Return steak & separate butter
Place the steak bites back into the pan and toss to coat in the garlic butter. Then remove them to a bowl, leaving behind about half of the garlic butter in the pan (you’ll use that to build the sauce).

Make the cream sauce
In that same pan with the reserved butter, pour in the heavy cream and bring to a gentle simmer for just a few seconds. Turn off the heat, then stir in the freshly grated Parmesan until the sauce thickens. Season to taste with additional salt and pepper, if desired. Stir in the chopped parsley.

Finish & plate
Return the steak bites (and any juices from the bowl) into the sauce and toss gently. Serve over your mashed potatoes. Spoon extra creamy sauce over top, and garnish with additional parsley. Enjoy immediately.