Place the cubed steak and diced potatoes into a large mixing bowl, then drizzle with the olive oil and add the minced garlic, diced onion, and all seasonings. Use clean hands or a large spoon to gently toss everything together until the steak and potatoes are evenly coated, making sure the seasoning is distributed well so every bite is flavorful.

Transfer the seasoned steak and potatoes into the crockpot, spreading them out evenly along the bottom. Pour the broth over the top, allowing it to seep down between the layers. This liquid creates steam and moisture as it cooks, helping the steak stay tender and the potatoes cook through without drying out.

Cover the crockpot with the lid and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until the potatoes are fork-tender and the steak is very soft. Avoid lifting the lid too often, as this releases heat and can slow down the cooking process.

In a small bowl, whisk the Greek yogurt until completely smooth, then gently stir it into the crockpot during the final stage of cooking. Keep the heat on low while mixing and stir slowly to prevent the yogurt from curdling and to maintain a creamy texture.

Sprinkle the shredded cheese evenly over the top of the mixture, then cover the crockpot again and let it sit for 10–15 minutes. During this time, the cheese will melt smoothly into the dish, creating a rich, comforting finish without needing to stir aggressively.

Once the cheese has fully melted, gently stir everything together, taste, and adjust seasoning with extra salt or pepper if needed. Serve warm right away or portion into containers for high-protein meal prep throughout the week.