Preheat pellet grill or oven to 350 degrees F.

Add 2 tablespoons of butter to a large cast iron skillet. When butter has melted, cook steak over medium high heat, seasoning with salt and pepper. Once steak is done to your liking, remove to a plate and set aside.

Add another 2 tablespoons of butter to the skillet. Add onions, mushrooms, garlic and corn, stir to incorporate. Cook until onions are transparent and mushrooms are softened. About 10 minutes. Remove mixture from pan and set aside.

Add 4 Tablespoons of butter to skillet. When the butter has melted, add flour over the butter, whisk together. Draw as much butter, beef fat and juices of vegetables as you can into the flour. Cook until the mixture is slightly browned.

Add soy sauce, Franks Red Hot Sauce, worchestershire sauce, salt and pepper. Whisk and cook for about 1 minute. Then slowly add the heavy cream while you whisk and scrape the bottom of the pan. (If sauce gets too thick you can add a little milk or more cream) Once the mixture is smoothed out, bring in the vegetable mixture into the cream mixture. Then add the reserved cooked steak to incorporate. Cook until thickened, about 10 minutes. Then stir in sour cream, parley and thyme.  Add 1/2 cup of cheddar cheese and 1/2 cup of pepperjack cheese. Stir until cheese has melted. Top with frozen tator tots.

Place skillet in preheated pellet grill or oven and bake for 20 minutes. Then remove from oven and sprinkle remaining cheese over the tator tots. Place back in the oven and bake for an additional 10-15 minutes  until cheese is melted.  If you want and extra crisp to the tator tots, place under broiler for a few minutes until tator tots are golden brown.