Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the halved baby potatoes, ensuring they are in a single layer for even cooking. Season with salt, pepper, and paprika, then cover the skillet. Cook for about 15 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender. Remove them from the skillet and set aside.

In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Allow the butter to melt over medium-high heat. Season the cubed sirloin steak generously with salt and black pepper. Carefully place the steak into the hot skillet, searing each side for 2-3 minutes until nicely browned.

Once the steak bites are browned, reduce the heat to medium and add the remaining 2 tablespoons of butter and minced garlic to the skillet. Sauté the garlic for about 1 minute until fragrant. Return the cooked potatoes to the pan, tossing everything together to coat in the creamy garlic butter.

Heat all ingredients together for an additional 1-2 minutes, stirring occasionally to ensure even heating and to keep the garlic from scorching. Once everything is heated through, remove from heat. Garnish with freshly chopped parsley before serving hot.