Step 1: Start by prepping your ingredients. Peel and dice the potatoes into small chunks, about 1-inch in size so they cook evenly. Dice the onion and cut the steak into bite-sized pieces. If you’re using pre-sliced steak, trim any excess fat for better texture.

Step 2: Heat a skillet over medium-high heat and add a splash of olive oil. Quickly sear the steak pieces just until browned on the outside. You don’t need to cook them all the way through this step adds flavor and helps the meat stay juicy while it slow cooks. Remove from heat and set aside.

Step 3: In your crockpot, add the diced potatoes, cooked steak, and diced onion. Sprinkle in the garlic powder, onion powder, and season with salt and pepper. Give everything a light toss to distribute the seasoning.

Step 4: In a medium bowl, stir together the sour cream, ranch dressing, and heavy cream until smooth. Pour the mixture over the contents in the crockpot. Stir gently to combine everything without breaking the potatoes.

Step 5: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender. In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top and let it melt into the dish. Once everything is melted and bubbly, garnish with fresh parsley (and crumbled bacon if you’re going all out) before serving.