Crock Pot Cheesesteak Tortellini (Printable)

Comforting slow-cooked dish blending Philly cheesesteak flavors with cheesy tortellini for a hearty 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

# 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 steak 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 red pepper flakes if using.
04 - Add the cubed cream cheese. 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, provolone cheese, and mozzarella cheese until melted and fully combined.
06 - Add the cheese tortellini and stir gently. Cover and cook on HIGH for 20–30 minutes, or 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 Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • Its a complete meal in one pot with minimal cleanup afterward
  • The flavors meld together in a way stove-top cooking never quite achieves
02 -
  • Overcooking the tortellini makes it gummy so keep an eye on those last 30 minutes
  • The cream cheese needs to be cubed while cold to melt evenly instead of clumping together
  • Searing the beef first locks in flavor you cannot achieve by putting raw meat directly into the slow cooker
03 -
  • Slice your beef when it's partially frozen for paper-thin even cuts
  • If the sauce seems too thick after refrigerating thin it with a little warmed broth not water

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