Crock Pot Cheesesteak Tortellini (Printable)
Tender beef and vegetables slow-cooked in a rich, cheesy cream sauce with tortellini pasta.
# Ingredient List:
→ 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
# 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 desired.
04 - Add the cubed cream cheese to the crock pot. 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 to the crock pot and stir gently to coat. Cover and cook on HIGH for 20–30 minutes, until tortellini are tender and heated through.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with additional shredded cheese or fresh chopped parsley if desired.
# Expert Tips:
01 -
- Its the kind of meal that makes everyone gather in the kitchen, drawn by the incredible smell of melting provolone and savory beef
- You get all the cheesesteak flavors you love without standing over a hot stove for hours
02 -
- Resist the urge to lift the lid too often during the initial 4-hour cook, or you'll lose valuable heat and extend the cooking time
- The cream cheese needs to be truly softened before cubing, or you'll end up with lumps instead of a smooth sauce
03 -
- Ask the butcher at your grocery store to slice the beef thinly for you, or pop it in the freezer for 20 minutes before slicing at home
- Don't skip the searing step, it's what gives this dish its deep, beefy flavor that makes it taste like a restaurant-quality meal