Ingredients:
Sauce:
– 1/4 cup honey 
– 2 tablespoons brown sugar 
– 1/2 cup red wine vinegar 
– 1/2 cup soy sauce 
– 1 tablespoon sesame oil 
– 2 tablespoons freshly ground black pepper 
Steak:
– 1 1/2 pounds flank steak, trimmed 
– Salt to taste 
– 3 tablespoons vegetable oil, divided 
– 2 bell peppers (any color), thinly sliced 
– 1 onion, halved and thinly sliced 
– 3 cloves garlic, minced 
– 1 tablespoon fresh ginger, minced 
– 2 teaspoons cornstarch 
Mashed Potatoes:
– 4 pounds Russet Potatoes (about 8 medium) 
– Salt
– 1/2 cup butter, melted (1 stick) 
– 1/2 cup sour cream 
– 6 ounces cream cheese, softened 
– 2 garlic cloves, minced
– 8 ounces white cheddar cheese, grated (divided – about 2 1/2 cups)
– 3 ounces Parmesan cheese, grated or shredded (about 1/2 cup)
– Kosher salt
– 1/4 teaspoon pepper
– Fresh minced parsley or chives for garnish (optional)
Directions:
For the Sauce:
1. In a medium bowl, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and black pepper to taste. Reserve 1/4 cup for marinating the steak.
For the Steak:
1. Freeze steak for 15-20 minutes to make slicing easier. Slice thinly against the grain.
2. Marinate the steak in the reserved sauce for at least 10 minutes. 
3. Cook the steak in a skillet with 1 tablespoon vegetable oil until browned. Set aside. 
4. In the same skillet, sauté bell peppers and onions until tender-crisp.
5. Stir in garlic and ginger. Mix in the cornstarch.
6. Return the steak to the skillet, pour in the reserved sauce, and cook until thickened. 
For the Mashed Potatoes:
1. Boil about 2 inches of water in a 5-quart pot. Add 1 tablespoon of salt.
2. Peel and dice potatoes, then boil until fork-tender. 
3. Drain and mash with salt and melted butter.
4. In a large bowl, beat cream cheese, 1 3/4 cups white cheddar cheese, Parmesan, sour cream, minced garlic, and black pepper.
5. Stir the cheese mixture into the mashed potatoes.
6. Spread the potatoes in a greased casserole dish, top with remaining white cheddar cheese, cover, and refrigerate (or bake immediately). 
7. When ready to heat, bake at 350°F covered for 20 minutes, then uncovered for an additional 20-25 minutes or until cheese is melted and potatoes are warmed through. 
8. Garnish with fresh minced parsley or chives if desired before serving.