Introduction

This Crock Pot Cheesesteak Tortellini recipe combines tender beef, flavorful vegetables, and cheesy tortellini for a comforting one-pot meal. Slow-cooked to perfection, it’s an easy dish that delivers rich, creamy goodness 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 (optional). 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 ingredients in the Crock Pot. Add the beef, sliced onions, bell peppers, mushrooms (if using), beef broth, garlic powder, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
Step 3: Cook covered 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 softened cream cheese until melted and smooth. Then add the shredded mozzarella or provolone cheese and mix well.
Step 5: Add the cheese tortellini during the last 20–30 minutes of cooking. Stir gently and cook until the pasta is tender but not mushy.
Step 6: Finish and serve. Top with extra cheese if desired and garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, try browning the beef in garlic or onion powder before adding it to the slow cooker.
Use a mix of colored bell peppers for a vibrant dish.
Substitute cream cheese with ricotta for a lighter texture.
Add crushed red pepper flakes for a spicy kick.
Use fresh tortellini for quicker cooking, or frozen if you prefer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to prevent drying out. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the beef?

Yes, browning the beef is optional but adds extra flavor and texture. You can add the beef directly to the Crock Pot to save time.

Can I use frozen tortellini?

Absolutely. Frozen tortellini works well, just add it during the last 20–30 minutes of cooking so it doesn’t overcook and become mushy.

Crock Pot Cheesesteak Tortellini Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

This Crock Pot Cheesesteak Tortellini recipe combines tender shaved beef, vibrant bell peppers, sautéed onions, and mushrooms simmered in a flavorful beef broth, enriched with creamy cheeses and tender tortellini. Slow-cooked to perfection, this comforting one-pot meal delivers the classic cheesesteak flavor in a creamy pasta form, perfect for an easy, satisfying dinner.

Author: Marco
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 & Seasonings

20 ounces cheese tortellini (fresh or frozen)
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 (optional): Heat a skillet over medium-high heat. Sear the shaved beef or ground beef until lightly browned, which helps enhance the meat’s flavor. Drain off any excess fat before moving to the next step.
Layer ingredients in Crock Pot: Add the browned beef, sliced onions, bell peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and pepper into the slow cooker. Stir gently to combine all ingredients evenly.
Cook: Cover the Crock Pot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the beef is tender and the vegetables have softened beautifully.
Make the sauce creamy: Stir in the softened cream cheese into the mixture until it’s melted and smooth, creating a rich and creamy sauce base. Then add the shredded mozzarella or provolone cheese and mix well to combine and melt the cheese.
Add tortellini: During the last 20 to 30 minutes of cooking, stir in the cheese tortellini. Cook until the pasta is tender but still holds its shape, avoiding mushiness.
Finish and serve: Optionally top the dish with extra shredded cheese for an even cheesier finish. Garnish with fresh parsley for a pop of color and fresh flavor before serving warm.

Notes

For best texture, avoid overcooking the tortellini; add it near the end of the cooking time.
If using frozen tortellini, there is no need to thaw before adding to the Crock Pot.
You can substitute mozzarella with provolone for a more authentic cheesesteak flavor.
Brown the beef before slow cooking to enhance flavor, but you can skip this step for convenience.
Adjust seasoning to taste, especially the salt, depending on your beef broth’s sodium content.
For a dairy-free version, omit the cream cheese and mozzarella and consider using dairy-free cheese alternatives.

Keywords: cheesesteak, tortellini, crock pot recipe, slow cooker, beef, creamy pasta, easy dinner