In a large bowl, toss the steak strips with a light drizzle (about 1 tsp) of olive oil, garlic powder, and half of the black pepper.

Combine the cubed potatoes, chopped onion, beef broth, dry ranch seasoning mix, and remaining pepper in the bottom of a 6-quart slow cooker. Stir to coat evenly.

Place the seasoned steak strips directly on top of the potato mixture in the slow cooker. Do not stir.

Cover the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4 hours, or until the potatoes are tender and the steak is cooked through.

Once cooked, stir the mixture gently. In a small separate bowl, whisk together the condensed cream of cheddar soup and the 1/2 cup of sharp cheddar cheese until smooth.

Pour the cheese sauce mixture evenly over the steak and potato mixture in the crockpot and stir gently until everything is coated. Cover and cook on HIGH for an additional 15 minutes, or until the cheese is fully melted and bubbly.

To serve, scoop the bake into bowls. Top each serving generously with shredded Monterey Jack cheese, a dollop of sour cream, bacon crumbles, and fresh chives.