Ingredients:
1 lb (450g) beef steak (such as ribeye or sirloin), thinly sliced 
4 large potatoes, thinly sliced 
1 green bell pepper, thinly sliced 
1 onion, thinly sliced 
2 cups shredded mozzarella cheese 
1 cup shredded provolone cheese
1 tablespoon Worcestershire sauce 
1 teaspoon garlic powder 
1 teaspoon onion powder
Salt and pepper to taste 
1/2 cup beef broth 
2 tablespoons olive oil 
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the steak: In a skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef steak to the skillet and cook for 3-4 minutes until browned. Add the Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir well and cook for another 1-2 minutes. Remove from heat and set aside. 
Layer the ingredients in the crockpot: In your crockpot, layer half of the sliced potatoes at the bottom. Top with half of the cooked steak, followed by half of the sliced green bell pepper, and onion. Sprinkle 1 cup of shredded mozzarella cheese over the vegetables. Repeat these layers one more time. 
Add beef broth: Pour the beef broth evenly over the layered ingredients in the crockpot to keep the potatoes moist and to infuse them with flavor. 
Cook the casserole: Cover the crockpot and cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the potatoes are tender and fully cooked. 
Add the final layer of cheese: About 15 minutes before serving, sprinkle the shredded provolone cheese evenly over the top of the casserole. Cover and let the cheese melt into a gooey layer. 
Garnish and serve: Once the cheese is melted and bubbly, turn off the crockpot. Garnish the casserole with chopped fresh parsley. Serve hot and enjoy this hearty, cheesy dish! 
Prep Time: 20 minutes | Cooking Time: 5-6 hours on low or 3-4 hours on high | Total Time: 5-6 hours
Calories: Approximately 380 Kcal per serving | Servings: 6-8