Heat olive oil in a large skillet over high heat.
Season cubed steak with salt and pepper.
Add steak tips to the hot oil in one single layer; cook for 3 minutes per side, or until browned.
Remove steak from skillet; cover and set aside.
Add butter to the skillet and melt it over medium high heat.
Stir in onions and cook for 30 seconds, stirring occasionally.
Add mushrooms; season with salt and pepper and continue to cook, stirring occasionally, for 5 minutes, or until mushrooms are tender and browned.
Stir in garlic and cook for 30 seconds more.
Sprinkle flour over the mushrooms and steak; mix and stir for 1 minute until flour is absorbed.
Slowly add beef broth to the skillet; slowly whisk in Worcestershire sauce and continue to whisk until sauce is smooth and no lumps appear.
Bring mixture to a simmer; cook for 2 minutes, or until thickened.
Stir the beef tips back into the skillet; stir to coat with the sauce and continue to cook for a minute, or until beef tips are heated through.
Remove from heat.
Sprinkle with parsley and serve.