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To start, you're going to need a large pot or preferably dutch oven. Prep all the ingredients before starting because things will go fast. Note, the size you dice the potatoes aren't a big deal because they will break down. Yet, avoid tossing in huge chunks.
In a pot on medium high heat add a little oil. Then, place in chunks of steak and sear the sides. Do not crowd the steak too much. Also, all sides don't have to be seared for great flavor. Sear one or two sides then go to the next step.
Next, toss in the diced onion and a little oil. If you notice the bottom of the pot starting to burn, lower the heat. Once the onions become translucent toss in the minced garlic.
Cook the garlic until you can smell it coming from the pot. Now, toss in the diced potatoes and season everything with salt and black pepper. Note, you can always add more later but you can't take it out. Cook everything together for about one minute before adding in the flour. Now, cook the flour for another minute to avoid a raw taste.
Then, pour in the chicken stock just under the top of the ingredients. Do not try to submerge the ingredients. Bring the soup to a simmer then cover for 30 minutes.
After 30 minutes remove the soup from the heat. Add in the heavy cream and shredded cheese then mix. Lastly, taste for seasoning before serving.