Prepare the ingredients: In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook for 2-3 minutes until browned. Remove from heat and set aside.
Layer the casserole: In the crockpot, layer the diced potatoes, followed by the cooked steak, sliced onions, and bell peppers.
Season: In a small bowl, combine the Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Drizzle the mixture over the layers in the crockpot.
Add the broth: Pour the beef broth over the ingredients, ensuring that the potatoes are slightly submerged in the liquid.
Cook: Cover the crockpot and cook on low for 6-7 hours, or until the potatoes are tender and the flavors have melded together.
Add the cheese: About 15 minutes before serving, sprinkle the shredded provolone and cheddar cheese over the casserole. Cover and cook until the cheese is melted and bubbly.
Serve: Garnish with chopped parsley before serving for a fresh pop of color.
Serving and Storage Tips:
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