Introduction

This Crock Pot Cheesesteak Tortellini is a comforting and hearty dish that combines tender beef, vibrant vegetables, and cheesy tortellini in a creamy sauce. Perfect for busy days, it’s an easy slow cooker recipe that delivers big flavor with minimal effort.

Crock Pot Cheesesteak Tortellini Recipe - Recipe Image

Ingredients

1 ½ pounds shaved beef steak (or ribeye, sirloin, or ground beef)
1 large onion (sliced)
2 bell peppers (sliced, green or mixed colors)
8 ounces mushrooms (sliced, optional)
3 cups beef broth
8 ounces cream cheese (softened)
2 cups shredded mozzarella cheese (or provolone)
20 ounces cheese tortellini (fresh or frozen)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt (to taste)
½ teaspoon black pepper
Fresh parsley (for garnish, optional)

Instructions

Step 1: Brown the beef if desired. Heat a skillet over medium-high heat and sear the shaved beef or ground beef until lightly browned. Drain any excess fat.
Step 2: Layer the ingredients in the Crock Pot. Add the beef, sliced onions, bell peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine evenly.
Step 3: Cook on low for 6–7 hours or on high for 3–4 hours, until the beef and vegetables are tender.
Step 4: Stir in the cream cheese until it melts and the sauce becomes smooth. Then add the shredded mozzarella or provolone cheese and mix well.
Step 5: Add the tortellini during the last 20–30 minutes of cooking. Cook until the pasta is tender but still holds its shape.
Step 6: Finish by topping with extra cheese if you like and garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, use ribeye steak and sear it well before adding to the slow cooker.
Substitute mushrooms with zucchini or spinach for a different vegetable twist.
If you prefer a spicier dish, add a pinch of crushed red pepper flakes with the seasonings.
Use provolone instead of mozzarella for a sharper, tangier taste.
To avoid overcooked tortellini, add it late in the cooking process as directed and check for doneness carefully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. For longer storage, freeze in a freezer-safe container for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works perfectly. Just add it during the last 20–30 minutes of cooking to ensure it cooks through without becoming mushy.

Do I need to brown the beef before adding it to the slow cooker?

Browning the beef is optional but recommended. It adds extra flavor and a nicer texture, though you can skip this step to save time.

Crock Pot Cheesesteak Tortellini Recipe

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5 from 98 reviews

This Crock Pot Cheesesteak Tortellini is a comforting, hearty one-pot meal combining tender slow-cooked shaved beef, sautéed onions and bell peppers, creamy cheese sauce, and tender cheese-filled tortellini. Perfect for busy days, this recipe layers the rich flavors of a classic Philly cheesesteak with convenient slow cooker ease, resulting in a deliciously creamy and cheesy pasta dinner.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meat

1 ½ pounds shaved beef steak (or ribeye, sirloin, or ground beef)

Vegetables

1 large onion, sliced
2 bell peppers, sliced (green or mixed colors)
8 ounces mushrooms, sliced (optional)

Liquids & Dairy

3 cups beef broth
8 ounces cream cheese, softened
2 cups shredded mozzarella cheese (or provolone)

Pasta

20 ounces cheese tortellini (fresh or frozen)

Spices & Seasonings

1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt (to taste)
½ teaspoon black pepper

Garnish

Fresh parsley (optional)

Instructions

Brown the beef: Heat a skillet over medium-high heat and sear the shaved beef or ground beef until lightly browned. This step is optional but helps to enhance the flavor. Drain any excess fat.
Layer ingredients in Crock Pot: In the slow cooker, add the browned beef, sliced onions, bell peppers, mushrooms (if using), beef broth, garlic powder, Italian seasoning, salt, and black pepper. Stir gently to combine all ingredients evenly.
Cook slowly: Cover the Crock Pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the beef is tender and the vegetables are soft.
Make it creamy: Stir in the softened cream cheese until it melts smoothly into the mixture. Then add the shredded mozzarella or provolone cheese and mix well to create a rich, creamy sauce.
Add the tortellini: Mix in the cheese tortellini during the last 20 to 30 minutes of cooking. Allow it to cook until the pasta is tender but still holds its shape, avoiding mushiness.
Finish and serve: If desired, top with extra shredded cheese and garnish with fresh parsley before serving for a burst of color and flavor.

Notes

Brown the beef beforehand for extra flavor and texture, though it can be skipped if short on time.
Using fresh tortellini is preferred for best texture, but frozen works well too.
Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your beef broth.
Optional mushrooms add earthiness but can be omitted if disliked.
For a spicier kick, add crushed red pepper flakes or a dash of hot sauce.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.

Keywords: Crock Pot, cheesesteak, tortellini, slow cooker, creamy, beef pasta, easy dinner, comfort food