In a skillet, melt butter over medium-high heat. Season the cubed steak with salt and pepper, then sear until browned on all sides, about 4-5 minutes. Remove from heat and set aside.

In your slow cooker, start by layering half of the sliced potatoes on the bottom. Follow this with the diced onion and minced garlic. Next, add the seared steak, then top with the remaining sliced potatoes, onion, and garlic.

Pour the beef broth and heavy cream evenly over all the layers in the slow cooker. If desired, season with additional salt and pepper to taste.

Generously sprinkle freshly grated cheddar cheese on top of your layered ingredients for that irresistible melt.

Cover the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours. The casserole is done when the potatoes are tender and the cheese is bubbling.

Serve hot, garnished with freshly chopped parsley or slices of green onions for a pop of color and freshness.