Choosing quality ingredients really makes a difference in this dish. I always opt for fresh, firm potatoes and a good cut of steak that can stand up to slow cooking without drying out. When I first moved to the States, I learned the importance of sourcing local and seasonal produce to get the best flavour, a lesson I carry into every recipe here. Feel free to swap in your favourite cheese or add your own twist with herbs—this dish is all about making it your own.

• 1.5 pounds (700g) sirloin steak, cut into bite-sized pieces
• 4 medium Yukon Gold potatoes, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 cup beef broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or butter
• Optional: chopped chives or green onions for garnish