Crock Pot Cheesesteak Tortellini (Printable)
Tender beef and cheesy tortellini slow-cooked with peppers in a rich, creamy sauce for an easy family dinner.
# What You'll Need:
→ 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 Steps:
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 mixture. Cover and cook on LOW setting 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 incorporated into the sauce.
06 - Add the cheese tortellini and stir gently to combine. 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 additional shredded cheese or chopped fresh parsley if desired.
# Expert Advice:
01 -
- Everything gets thrown in the slow cooker and practically takes care of itself
- That moment when the cream cheese melts into the broth and transforms into the most velvety sauce you have ever tasted
02 -
- The tortellini will continue absorbing liquid as it sits, so if you are making this ahead of time, you might need to stir in a splash of cream or broth when reheating
- I learned the hard way that high heat cream cheese curdles, so make sure your cubes are softened and let them melt gradually on LOW
03 -
- Freeze your steak for 20 minutes before slicing, it makes getting those thin, even cuts so much easier
- Use freshly grated provolone instead of pre shredded if you can find it at your deli counter, it melts infinitely better