Go Back Email Link

Crock Pot Cheesesteak Tortellini

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings

Ingredients
  

  • 1.5 to 2 pounds beef (shaved steak, thinly sliced sirloin, or lean ground beef)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced (optional but recommended)
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon Italian seasoning
  • 2 cups low-sodium beef broth
  • 8 ounces cream cheese, cut into cubes and softened
  • 1 cup shredded provolone or mozzarella (or a mix)
  • 1/2 cup grated Parmesan, plus more for serving
  • 20–24 ounces refrigerated cheese tortellini
  • 2 tablespoons olive oil (if searing the beef first)
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions
 

  • Optional sear for extra flavor: Heat olive oil in a large skillet over medium-high heat. Quickly brown the beef in batches, 1–2 minutes per side for shaved steak or 4–5 minutes for ground beef. Don’t cook through—just get color. Transfer to the slow cooker.
  • Load the veggies: Add sliced onions, bell peppers, mushrooms, and garlic to the slow cooker. Sprinkle in salt, pepper, paprika, and Italian seasoning.
  • Add liquids: Pour in beef broth and Worcestershire sauce. Stir gently to distribute seasoning and nestle the beef among the vegetables.
  • Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3 hours, until the beef is tender and the vegetables are soft but not mushy.
  • Make it creamy: Stir in the softened cream cheese. Cover and let it melt for 10–15 minutes, then whisk or stir until smooth and combined.
  • Add the cheeses: Stir in shredded provolone or mozzarella and the Parmesan. Taste and adjust seasoning with more salt and pepper if needed.
  • Cook the tortellini: About 10–15 minutes before serving, add the refrigerated tortellini directly to the slow cooker. Stir, cover, and cook on High for 10–15 minutes, just until the tortellini are tender. If using frozen tortellini, add 5–10 extra minutes.
  • Finish and serve: Stir everything gently to coat the pasta in the sauce. Top with fresh parsley or chives and extra Parmesan. Serve hot.