Step 1: Prepare the Steak and Potatoes
Preheat your oven to 375°F (190°C).
In a large pot, boil the cubed potatoes in salted water for about 8-10 minutes, or until they’re just tender but not fully cooked through. Drain and set aside.
Season the steak cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak until it’s browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Step 2: Make the Cheese Sauce
In the same skillet, melt butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the garlic and cook for another 30 seconds, until fragrant.
Pour in the heavy cream, garlic powder, onion powder, and smoked paprika (if using). Stir to combine, then bring to a simmer. Let it cook for 2-3 minutes until the cream thickens slightly.
Stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste.

Step 3: Assemble the Casserole
In a large baking dish, layer the partially cooked potatoes and seared steak cubes. Pour the cheese sauce evenly over the top, making sure everything is covered.
Sprinkle the shredded cheddar cheese over the casserole for a cheesy, melty finish.

Step 4: Bake to Perfection
Cover the casserole with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the casserole is bubbly. Remove the foil and bake for another 5 minutes to allow the cheese to brown and crisp up a little.

Step 5: Serve and Enjoy
Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley for a pop of color and extra flavor. Serve hot, and watch it disappear!