Ever wished you could enjoy all the flavors of a Philly cheesesteak without the mess or the trip to Philadelphia?
You’re in luck. This Crock Pot Cheesesteak Tortellini recipe is a game-changer for busy weeknights.
In this recipe, you’ll combine tender beef, cheesy tortellini, bell peppers, onions, and a creamy sauce that cooks low and slow until everything melds together beautifully.
The result? A comforting, hearty dinner that tastes like a cheesesteak and feels like a hug in a bowl.
Ingredients You’ll Need
To make this recipe, you’ll need a few simple ingredients:
- Beef: Sliced steak, shaved beef, or even ground beef will work. Ribeye or sirloin delivers authentic flavor.
- Cheese tortellini: Use fresh or frozen cheese-filled tortellini.
- Vegetables: Bell peppers, onions, and mushrooms mimic the classic cheesesteak toppings.
- Creamy sauce base: Cream cheese, beef broth, and shredded cheese create a rich, cheesy sauce.
- Optional toppings: Provolone, mozzarella, or parmesan for extra cheesiness.
How to Make Crock Pot Cheesesteak Tortellini (Step by Step)
- Prep the beef (optional): For deeper flavor, brown the beef in a skillet before adding it to the slow cooker.
- Layer ingredients: Place beef, peppers, onions, mushrooms, broth, and seasonings into the Crock Pot.
- Cook low and slow: Cover and cook on low for 6–7 hours or high for 3–4 hours until the beef is tender.
- Make it creamy: Stir in cream cheese and shredded cheese until melted and smooth.
- Add tortellini: Stir in tortellini during the last 20–30 minutes of cooking. Avoid overcooking so the pasta stays tender.
- Finish with cheese: Top with provolone or mozzarella before serving for a gooey, melty finish.
Tips for the Best Cheesesteak Tortellini
- Use shaved ribeye or sirloin for the most authentic cheesesteak flavor.
- Don’t overcook the tortellini—add it near the end so it stays firm and cheesy.
- For more depth, add garlic, Worcestershire sauce, or Italian seasoning.
- Double the cheese if you want a truly indulgent, gooey pasta dish.
Serving Suggestions
- Serve with warm garlic bread to soak up the creamy sauce.
- Add a simple side salad for freshness.
- Pair with roasted vegetables like broccoli or zucchini for a balanced meal.
- Sprinkle with fresh parsley or parmesan before serving for a restaurant-style touch.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.
- To freeze, prepare the recipe without adding tortellini. When reheating, cook fresh tortellini and stir it in for the best texture.
Variations & Substitutions
- Meat swaps: Use ground beef, ground turkey, or shredded chicken for a lighter twist.
- Pasta swaps: Replace tortellini with penne, rigatoni, or gnocchi if you prefer.
- Spicy version: Add jalapeños, red pepper flakes, or hot sauce for heat.
- Veggie boost: Toss in spinach, zucchini, or broccoli during the last 20 minutes of cooking.
Recipe FAQ’s
Can I use frozen tortellini?
Yes, you can use frozen tortellini, but add it during the last 30 minutes of cooking. Do not thaw beforehand.
Can I make this without cream cheese?
Yes, substitute with heavy cream or a can of cream of mushroom soup for a creamy texture.
Do I need to brown the beef first?
It’s optional. Browning adds richer flavor, but you can skip it to save time.
Can I freeze leftovers?
Freeze without the tortellini for best results. Add fresh cooked tortellini when reheating.
Crock Pot Cheesesteak Tortellini Recipe
This Crock Pot Cheesesteak Tortellini is the ultimate comfort food dinner. With tender beef, peppers, onions, mushrooms, and cheesy tortellini in a rich, creamy sauce, it delivers all the flavors of a Philly cheesesteak in an easy slow cooker meal.It’s hearty, family-friendly, and perfect for busy weeknights when you need a warm, satisfying dinner without a lot of effort.
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
- Brown the beef (optional): Heat a skillet over medium-high heat. Sear shaved beef or ground beef until lightly browned. Drain excess fat.
- Layer ingredients in Crock Pot: Add the beef, sliced onions, peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until the beef and vegetables are tender.
- Make the sauce creamy: Stir in cream cheese until melted and smooth. Add shredded mozzarella (or provolone) and mix well.
- Add tortellini: Stir in the tortellini during the last 20–30 minutes of cooking. Cook until pasta is tender but not mushy.
- Finish and serve: Top with extra cheese if desired. Garnish with fresh parsley before serving.