In a skillet over medium-high heat, melt 2 tablespoons of butter until bubbly. Season the cubed steak with salt, pepper, and a pinch of smoked paprika, then sear it in the skillet for about 5-7 minutes, browning evenly on all sides.

Begin assembling your casserole by layering half of the sliced potatoes evenly at the bottom of the slow cooker. Next, add half of the diced onions and minced garlic, followed by the seared steak and then top with the remaining potatoes, onions, and garlic.

Pour 2 cups of beef broth and 1 cup of heavy cream slowly over the layered ingredients, ensuring everything is moistened. Season again with additional salt and pepper if desired.

Sprinkle 2 cups of freshly grated cheddar cheese generously over the top of the casserole.

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.

Once the cooking time is complete, remove the lid and garnish with freshly chopped parsley or sliced green onions.