In a skillet over medium-high heat, brown 1 pound of ground beef until no longer pink, about 5-7 minutes. Drain excess fat, then add 1 sliced onion, 3 sliced bell peppers, 1 scoop of minced garlic, and steak seasoning. Sauté until vegetables are tender, about 4-5 minutes.

Partially cook 4 cups of diced potatoes by boiling for 5-7 minutes or microwaving for 3-4 minutes until starting to soften.

Transfer cooked beef and vegetable mixture into a crockpot. Use low setting for cooking.

Layer partially cooked diced potatoes over beef and veggies, pour in one can of cheddar cheese soup, layer 1.5-2 cups shredded provolone cheese, and 1/2 cup sour cream.

Gently stir to mix layers, being careful not to mash the potatoes.

Cover the crockpot and cook on high for 2 hours or low for 4-5 hours until potatoes are fork-tender and cheese is melted.

Serve hot, garnished with fresh parsley or green onions if desired.