Let’s bring this dish to life with step-by-step guidance:

1. Start by seasoning the steak cubes with salt and pepper. Let them sit for a few minutes to absorb the flavors.
2. In a large skillet, heat olive oil over medium-high heat. Add the steak bites and cook for 2-3 minutes on each side until browned and cooked to your liking. Remove from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute. Return the steak bites to the skillet and toss them in the garlic butter sauce. Sprinkle with fresh parsley.
4. While the steak is cooking, boil the Yukon gold potatoes in a large pot of salted water for about 15 minutes or until they can be easily pierced with a fork.
5. Drain the potatoes and return them to the pot. Add milk, sour cream, cheddar cheese, and butter. Mash until smooth and creamy, adjusting the consistency with more milk if needed. Season with salt and pepper to taste.
6. Serve the steak bites alongside the cheesy mashed potatoes for a meal that’s sure to please everyone at the table.

Cooking alongside my abuela taught me that patience is key, so take your time to savor the process and enjoy each step.