Hearty Crock Pot Cheesesteak Tortellini

This Crock Pot Cheesesteak Tortellini is a cozy and indulgent dish that brings together tender beef, creamy cheese, and soft pasta for a perfect dinner after a busy day. Its slow-cooked flavors are comforting yet easy to prepare, making it a go-to comfort meal whenever you want something satisfying without a lot of fuss.

I first made this for a weekend family gathering and everyone kept going back for seconds. It’s become a favorite because it’s creamy and rich without being overly complicated.

Ingredients

• Shaved beef steak or ribeye or sirloin or ground beef: choose a tender cut for best flavor trimming visible fat helps reduce grease
• Large onion sliced: adds sweetness and depth when slow-cooked
• Bell peppers sliced: green or mixed colors add crunch and a subtle sweetness
• Mushrooms sliced: optional but great for earthy flavor and extra texture
• Beef broth: creates a flavorful base for the sauce look for low sodium if possible
• Cream cheese softened: makes the sauce creamy and smooth
• Shredded mozzarella cheese or provolone: melts beautifully and adds gooey cheesiness
• Cheese tortellini fresh or frozen: the pasta that soaks up all the delicious flavors
• Garlic powder: essential for that savory punch
• Italian seasoning: brings herby complexity to the dish
• Salt and black pepper to taste: season carefully to balance flavors
• Fresh parsley for garnish: optional but brightens the final plate

Step-by-Step Instructions

Sear the Beef:

Heat a skillet over medium-high and cook the shaved beef or ground beef in batches until lightly browned. Drain any excess fat to keep the dish from getting greasy and to concentrate the beef flavor.

Combine Ingredients in Slow Cooker:

Add the beef, sliced onions, peppers, mushrooms if using, beef broth, garlic powder, Italian seasoning, salt, and pepper into the slow cooker. Stir everything well so the seasonings are evenly distributed.

Slow Cook:

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The goal is to tenderize the beef and soften the vegetables fully, allowing the flavors to meld together.

Add Cream Cheese and Mozzarella:

Uncover the slow cooker and stir in the softened cream cheese until it melts completely and the sauce turns smooth and creamy. Mix in the shredded mozzarella or provolone cheese so it incorporates fully.

Finish With Tortellini:

Add cheese tortellini during the last 20 to 30 minutes of cooking. Cook until the pasta is tender but not overdone. You want it slightly firm to hold texture.

Serve and Garnish:

If desired, sprinkle extra cheese on top and garnish with freshly chopped parsley before serving to add a pop of color and freshness.

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My favorite part is the cream cheese melting into the broth which thickens it into a luscious sauce. One memorable night I made this for friends after a long hike, and it was just the perfect warm, hearty meal we all needed.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or water to loosen the sauce and warm gently on the stove or microwave. Avoid reheating too long to keep the tortellini from getting mushy.

Ingredient Substitutions

• If you can’t find shaved beef, thinly sliced roast beef or leftover steak works great.
• For a lighter version, swap cream cheese for a mix of Greek yogurt and a bit of cream cheese to keep the creaminess without all the fat.
• Use turkey or chicken sausage sliced thin as another protein option.
• Feel free to add vegetables like zucchini or spinach for a nutritional boost.

Serving Suggestions

• Pair with garlic bread or crusty rolls to soak up the creamy sauce.
• A simple green salad with a tangy vinaigrette cuts through the richness nicely.
• Roasted or steamed green beans or asparagus make a fresh side that balances the meal.

Pro Tips

• Make sure to brown the beef well in batches. Don’t overcrowd the pan or it will steam instead of sear.
• Do not add tortellini too early or it will become mushy; timing is key to perfect pasta texture.
• If the sauce feels too thick at the end, stir in a little extra beef broth to loosen it before serving.

Recipe FAQs

→ What cuts of beef work best in this dish?

Shaved ribeye, sirloin, or ground beef are ideal. They cook tender and absorb the flavors perfectly in the slow cooker.

→ Can I use frozen tortellini for this meal?

Yes, frozen tortellini works well. Add it during the last 20–30 minutes of cooking to avoid overcooking.

→ How can I add a spicy kick to the dish?

Incorporate sliced jalapeños or crushed red pepper flakes to give the sauce a gentle heat.

→ Is it possible to prepare this dish ahead of time?

You can prep ingredients in advance and refrigerate. Cooked leftovers keep well for up to 3 days in the fridge.

→ What sides complement this hearty meal?

Garlic bread or a light salad pairs wonderfully, balancing the creamy richness of the tortellini and beef.