Crock Pot Cheesesteak Tortellini (Printable)

Creamy tortellini with beef, peppers, and melted cheeses slow-cooked together for ultimate comfort.

# What's Needed:

→ Meats

01 - 1 lb beef sirloin or flank steak, thinly sliced

→ Vegetables

02 - 1 large onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 8 oz cremini or white mushrooms, sliced

→ Dairy & Cheese

07 - 8 oz cream cheese, cubed and softened
08 - 1 cup shredded provolone cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1 cup heavy cream

→ Pasta

11 - 20 oz refrigerated cheese tortellini

→ Pantry

12 - 1 cup beef broth
13 - 2 tbsp olive oil
14 - 1 tsp Worcestershire sauce
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 1/2 tsp smoked paprika
18 - 1/4 tsp crushed red pepper flakes

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Sear the thinly sliced steak for 1–2 minutes until just browned. Transfer the seared beef to the crock pot.
02 - Add the sliced onions, green and red bell peppers, mushrooms, and minced garlic to the crock pot with the beef.
03 - Pour in the beef broth and Worcestershire sauce. Sprinkle with salt, black pepper, smoked paprika, and crushed red pepper flakes if using.
04 - Add the cream cheese cubes to the crock pot. Cover and cook on LOW for 4 hours, or until vegetables are tender and beef is cooked through.
05 - Stir in the heavy cream, shredded provolone, and mozzarella cheeses until melted and fully combined with the cooking liquids.
06 - Add the refrigerated cheese tortellini to the crock pot. Stir gently to coat. Cover and cook on HIGH for 20–30 minutes, or until tortellini are tender and heated through.
07 - Taste the dish and adjust seasoning as needed. Serve hot, garnished with extra shredded cheese or chopped fresh parsley if desired.

# Tips for Success:

01 -
  • Everything cooks in one pot, leaving you with barely any dishes to wash after dinner
  • The slow cooker transforms ordinary ingredients into something that tastes like it simmered all day at a Italian American deli
  • Feeds a crowd effortlessly, making it perfect for busy weeknights or casual Sunday gatherings
02 -
  • Searing the beef first makes all the difference between a mediocre result and something that genuinely tastes like cheesesteak
  • Adding the tortellini at the very end prevents them from becoming mushy or disintegrating into the sauce
  • The cream cheese needs to be cubed and softened, or you will end up with lumps that never fully incorporate no matter how long you stir
03 -
  • Slice your beef when it is partially frozen for thinner, more even cuts
  • Use a box grater to shred your own cheese instead of buying pre shredded bags for better melting

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