Season beef cubes with salt, pepper, and smoked paprika. In a skillet, sear in melted butter for about 2‑3 minutes per side until browned. (Skip searing if you’re short on time, though flavor is deeper if you do.)

In the same skillet (if you seared), sprinkle in flour over the beef drippings, whisking and cooking for about 1 minute. Slowly whisk in beef broth and cream until smooth. Let it simmer slightly until it begins to thicken. Stir in ½ cup of cheddar cheese to melt into the sauce.

Grease the inside of your slow cooker with butter or nonstick spray. Layer half of the sliced potatoes, onions, peppers. Add half of the steak cubes. Pour a portion of the cheese sauce over this first layer. Then repeat with the remaining potatoes, steak, and sauce so everything gets covered.

Cover and cook on LOW for 6‑7 hours or HIGH for 3‑4 hours—until the potatoes are tender and the beef is cooked through.

In the last 10 minutes of cooking, sprinkle the remaining cheddar cheese on top, cover, and let it melt so the top gets cheesy and inviting.

Garnish with chopped fresh parsley. Serve hot, ideally with a side salad or crusty bread to soak up the creamy sauce.