Crock Pot Cheesesteak Tortellini

Crock Pot Cheesesteak Tortellini is a hearty, cheesy, and comforting dish that brings together the flavors of a classic Philly cheesesteak with the rich bite of cheese-filled tortellini. It’s an easy, set-it-and-forget-it meal that I love making when I want something cozy and filling.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorites—cheesesteak and pasta—into one creamy, savory crock pot dinner. The beef becomes tender and flavorful as it cooks low and slow with peppers, onions, and seasonings, and then I add cheese tortellini and gooey provolone or mozzarella at the end. It’s one of those meals that tastes like comfort in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef sirloin or flank steak, thinly sliced

• Green bell pepper, sliced

• Onion, sliced

• Garlic, minced

• Italian seasoning

• Salt and black pepper

• Beef broth

• Cream cheese

• Shredded provolone or mozzarella cheese

• Refrigerated cheese tortellini

• Olive oil

Directions

1. I start by seasoning the sliced beef with salt, pepper, and Italian seasoning.

2. In a skillet, I heat a little olive oil and quickly sear the beef to lock in flavor.

3. I transfer the beef to the crock pot and add the sliced peppers, onions, and garlic.

4. I pour in the beef broth and dot the top with cubes of cream cheese.

5. I cover and cook on low for 4–5 hours or on high for 2–3 hours, until the beef is tender.

6. About 30 minutes before serving, I stir in the cheese tortellini and shredded cheese.

7. I cover and cook until the tortellini is tender and the cheese is melted and creamy.

8. I stir everything together before serving and garnish with extra cheese or parsley if I want to get fancy.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Cook time: 4–5 hours on low or 2–3 hours on high
Total time: about 5 hours 15 minutes

Variations

• I’ve used ground beef instead of sliced steak for a budget-friendly version.

• Sometimes I add mushrooms or swap in red bell peppers for variety.

• For a spicier twist, I sprinkle in red pepper flakes or add a few banana pepper rings.

• I’ve also stirred in a little horseradish for a tangy, steakhouse-style kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, I microwave individual portions or warm them in a saucepan over medium-low heat. I add a splash of broth or milk if the sauce gets too thick.

FAQs

Can I use frozen tortellini?

Yes, but I always thaw it first or extend the cooking time slightly so it cooks through without getting mushy.

Do I have to sear the beef first?

It’s not required, but I find it adds extra flavor and texture. When I have time, I always sear it before slow cooking.

Can I use a different kind of cheese?

Definitely. I’ve tried mozzarella, provolone, even a little cheddar. As long as it melts well, it’ll work.

Will the tortellini get overcooked?

Not if I add it near the end. I stir it in during the last 30 minutes and check for doneness so it stays soft but not mushy.

Can I freeze this dish?

I don’t usually freeze it after adding the tortellini, since pasta can become mushy when thawed. But I do freeze the beef and veggie mixture before adding the pasta, and then finish the recipe fresh later.

Conclusion

Crock Pot Cheesesteak Tortellini is a warm, cheesy, and satisfying meal that’s easy to make and always hits the spot. I love how it blends all the rich, savory flavors of a cheesesteak with creamy, comforting pasta. It’s perfect for busy nights when I want something hearty without spending hours in the kitchen.

Crock Pot Cheesesteak Tortellini

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Crock Pot Cheesesteak Tortellini is a cozy and cheesy slow cooker meal that fuses the classic flavors of a Philly cheesesteak with tender cheese tortellini. It’s hearty, creamy, and full of savory goodness.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 4–5 hours (low) or 2–3 hours (high)
• Total Time: 5 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1.5 lbs beef sirloin or flank steak, thinly sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 2 cups beef broth
• 8 oz cream cheese, cubed
• 1.5 cups shredded provolone or mozzarella cheese
• 20 oz refrigerated cheese tortellini

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Instructions

1. Season sliced beef with salt, pepper, and Italian seasoning.
2. In a skillet, heat olive oil over medium-high heat and quickly sear the beef until just browned.
3. Transfer beef to the crock pot. Add sliced bell pepper, onion, and minced garlic.
4. Pour in beef broth and dot the top with cubed cream cheese.
5. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until beef is tender.
6. About 30 minutes before serving, stir in the cheese tortellini and shredded provolone or mozzarella.
7. Cover again and cook until tortellini is tender and the cheese is fully melted into a creamy sauce.
8. Stir well before serving. Garnish with extra cheese or chopped parsley if desired.

Notes

• Ground beef can be used instead of sliced steak for a budget-friendly version.
• Try adding mushrooms or swapping in red bell pepper for variety.
• Red pepper flakes or banana peppers can add a spicy kick.
• A spoonful of horseradish adds a tangy steakhouse-style flavor.
• Freeze only the beef and veggie mixture; add fresh tortellini when ready to serve.

Nutrition

• Serving Size: 1/5 of recipe
• Calories: 620
• Sugar: 4g
• Sodium: 720mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 1g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 120mg