In a skillet, melt butter over medium-high heat. Season the cubed steak with salt, pepper, and smoked paprika, then sear the steak for 4-5 minutes until browned. Remove and set aside.

In your slow cooker, layer half of the sliced potatoes, followed by half of the diced onions and minced garlic. Add the seared steak on top, then layer with remaining ingredients as before.

Pour beef broth and heavy cream over the layered ingredients. Season with additional salt and pepper to taste and stir gently to combine.

Sprinkle grated cheddar cheese generously over the top layer.

Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender and cheese is bubbly.

Garnish with chopped fresh parsley or green onions before serving.