Layer the cubed steak, diced potatoes, and onion in the crockpot. Sprinkle with garlic powder, salt, pepper, and paprika so the flavors soak into the meat and potatoes as they cook.

Whisk the beef broth and Worcestershire sauce in a small bowl, then pour it evenly over everything. This keeps the dish moist and adds depth of flavor.

Cover with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the steak is tender and the potatoes are soft enough to pierce with a fork. Try not to lift the lid too often, as it slows down the cooking.

About 10–15 minutes before serving, scatter shredded cheddar cheese on top. Cover again and let it melt into a gooey, golden layer.

Spoon into bowls, garnish with parsley or green onions if you like, and serve warm.