1. In a large skillet, heat the olive oil over medium-high heat. Add the steak cubes and sear them until browned on all sides, about 3-4 minutes per side. Transfer the steak to the crockpot.
2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. This deglazing step infuses the dish with deep, robust flavors.
3. Pour the garlic and broth mixture over the steak in the crockpot. Add the Parmesan cheese, oregano, thyme, salt, and pepper. Stir to combine all ingredients, ensuring the steak is well coated.
4. Cover the crockpot and cook on low for 6-8 hours, or until the steak is tender and the flavors have melded beautifully.
5. If desired, stir in the heavy cream during the last 30 minutes of cooking for a creamier sauce.
6. Once done, give everything a good stir, and taste for seasoning. Adjust salt and pepper as needed.

When cooking this dish, I often think back to those moments in my grandmother’s kitchen, where the true secret ingredient was always love. Remember that cooking is an art, and every dish is an opportunity to create something special.