Crock Pot Cheesesteak Tortellini (Print Version)

Beef, vegetables, and cheesy tortellini slow-cooked in a rich cream sauce for a satisfying family meal.

# 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 meat to the crock pot.
02 - Add the sliced onions, green and red bell peppers, mushrooms, and minced garlic to the crock pot with the steak.
03 - Pour in the beef broth and Worcestershire sauce. Sprinkle with salt, black pepper, smoked paprika, and crushed red pepper flakes.
04 - Add the cubed cream cheese. Cover and cook on LOW for 4 hours, or until vegetables are tender and beef is cooked through.
05 - Stir in the heavy cream, provolone cheese, and mozzarella cheese until melted and fully incorporated.
06 - Add the cheese tortellini and stir gently. 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 extra cheese or chopped parsley if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot so cleanup is practically nonexistent
  • The tortellini soaks up all that savory steak flavor while getting incredibly creamy
  • It feeds a crowd and tastes even better as leftovers the next day
02 -
  • Dont skip searing the beef first even though it adds an extra step, that brown flavor is the foundation of the whole dish
  • The tortellini can get mushy if overcooked so check at the 20 minute mark and keep an eye on it
  • Heavy cream can sometimes separate if cooked too long, which is why we add it near the end
03 -
  • Pat the steak dry with paper towels before searing for better browning
  • Low sodium beef broth lets you control the salt level better
  • Grating your own cheese instead of buying pre shredded makes it melt smoother

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