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In a skillet over medium heat, brown the ground beef or steak until no longer pink. Drain the excess grease.
Add diced onion and bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.
In a bowl, mix the condensed cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
In the crockpot, layer half of the diced potatoes, half of the beef mixture, and half of the shredded cheese. Pour half of the soup mixture over this layer.
Repeat layering with the remaining potatoes, beef mixture, cheese, and soup mixture.
Cover and cook on low for 5-6 hours or until the potatoes are tender.
Garnish with fresh parsley before serving.