Crock Pot Cheesesteak Tortellini (Printable Version)
A comforting blend of beef, cheese, and tortellini slow-cooked to tender perfection and rich taste.
# Everything You’ll Need:
→ Proteins
01 -
1.5 lb shaved beef steak, ribeye, sirloin, or ground beef
→ Vegetables
02 -
1 large onion, sliced
03 -
2 bell peppers, sliced (green or mixed colors)
04 -
8 oz mushrooms, sliced (optional)
→ Liquids
05 -
3 cups beef broth
→ Dairy
06 -
8 oz cream cheese, softened
07 -
7 oz shredded mozzarella or provolone cheese
→ Pasta
08 -
1.25 lb fresh or frozen cheese tortellini
→ Spices & Seasonings
09 -
1 tsp garlic powder
10 -
1 tsp Italian seasoning
11 -
0.5 tsp salt, or to taste
12 -
0.5 tsp black pepper
→ Garnish
13 -
Fresh parsley, chopped (optional)
# Steps to Cook:
01 -
Heat a skillet over medium-high heat. In batches, sear shaved or ground beef until lightly browned, draining excess fat as needed.
02 -
Transfer seared beef, sliced onion, bell peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and black pepper into the slow cooker. Stir to combine evenly.
03 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until beef and vegetables are tender.
04 -
Uncover and stir in softened cream cheese until fully incorporated and sauce is smooth. Add shredded mozzarella or provolone cheese and mix thoroughly.
05 -
Stir in cheese tortellini during the final 20 to 30 minutes of cooking. Continue to cook until pasta is tender but not overcooked.
06 -
Optionally, top with extra cheese and garnish with freshly chopped parsley before serving.
# Extra Suggestions:
01 -
For added heat, incorporate sliced jalapeños or crushed red pepper flakes. Leftovers keep up to 3 days refrigerated and pair well with garlic bread or a light salad.