In a large skillet, brown 1 pound of ground beef over medium heat until no longer pink, about 5–7 minutes. Drain the excess fat and add 1 diced onion, 1 cup of bell peppers, and 2 minced garlic cloves. Season with steak seasoning and 2 tablespoons of Worcestershire sauce, cooking until the vegetables are soft, around 3–4 minutes.

While the beef and vegetables are cooking, take 4 cups of fresh diced potatoes and partially cook them by boiling for 5 minutes or microwaving for about 3–4 minutes until slightly tender.

Transfer the beef and vegetable mixture into the crockpot. Spread it evenly across the bottom.

Layer the partially cooked potatoes on top of the beef mixture. Then, add a can of cheddar cheese soup and 1 cup of sliced provolone cheese on top. Finish by dolloping 1 cup of sour cream over the layers.

Gently stir the layers in the crockpot to combine all ingredients without mashing the potatoes. Cover the crockpot and set it to cook on high for 2 hours or low for 4 to 5 hours.

When the cooking time is up, remove the lid and serve hot, garnishing with freshly chopped parsley or additional cheese if desired.