Heat oil in a large stockpot over medium-high heat. Add cubed steak and cook, stirring frequently, for about 2-3 minutes.
Add in onion, celery, carrots, bell pepper, and garlic, and sauté for about 4-5 minutes, or until veggies soften.
Stir in potatoes, Italian seasoning, broth, diced tomatoes, tomato sauce, and Worcestershire sauce.
Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
Add green beans and corn, and cook for a couple of minutes more. Season with salt and pepper, and pour into bowls.
Garnish with fresh chopped parsley and enjoy!