Can I use ground beef instead of shaved steak?

Yes. Ground beef works well in Crock Pot Cheesesteak Tortellini. Brown it completely in a skillet, break it into small crumbles, and drain the excess fat before adding it to the slow cooker. Lean ground beef works best because it keeps the sauce rich without making it greasy.

Can I add frozen tortellini directly to the slow cooker?

Yes. Add frozen tortellini during the final 20 to 30 minutes of cooking. Stir it into the hot sauce, cover the slow cooker, and cook until the pasta becomes tender. Check it frequently because cooking times vary by brand and tortellini size.

Can I make Crock Pot Cheesesteak Tortellini on the stovetop?

Yes. Brown the beef in a large pot, then add the onions, peppers, mushrooms, seasonings, and beef broth. Cover and simmer for 20 to 30 minutes, or until the beef and vegetables become tender. Reduce the heat, stir in the cream cheese and shredded cheese, then add separately cooked tortellini and warm everything before serving.

Crock Pot Cheesesteak Tortellini: 7 Easy Dinner Tips

Description

Crock Pot Cheesesteak Tortellini combines tender beef, bell peppers, onions, mushrooms, and cheese-filled tortellini in a rich cream cheese and provolone sauce. This hearty slow cooker pasta meal delivers classic Philly cheesesteak flavor with simple preparation, making it ideal for busy weeknights and family dinners.

Ingredients

1 1/2 pounds shaved beef steak, ribeye, sirloin, or ground beef
1 large onion, thinly sliced
2 bell peppers, sliced
8 ounces mushrooms, sliced, optional
3 cups beef broth
8 ounces cream cheese, softened and cubed
2 cups shredded mozzarella or provolone cheese, divided
20 ounces cheese tortellini, fresh or frozen
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
Fresh chopped parsley for garnish, optional

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Instructions

Heat a large skillet over medium-high heat. Add the beef and cook for 3 to 5 minutes, stirring occasionally, until lightly browned. Cook ground beef until no pink remains, then drain any excess fat.
Add the browned beef, sliced onion, bell peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and black pepper to a 6-quart slow cooker. Stir gently to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef and vegetables are tender.
Add the softened cream cheese and stir until it melts completely into the broth and creates a smooth sauce.
Stir in 1 1/2 cups of shredded mozzarella or provolone cheese until melted and evenly combined.
Add the tortellini during the final 20 to 30 minutes of cooking. Cover and cook until the pasta is tender but not mushy, checking fresh tortellini earlier if needed.
Sprinkle the remaining 1/2 cup of shredded cheese over the top. Cover for about 5 minutes, until the cheese melts.
Garnish with fresh parsley and serve hot.

Notes

Browning the beef is optional, but it adds deeper flavor and removes excess grease.
Fresh tortellini may cook in 15 to 20 minutes, while frozen tortellini may require closer to 30 minutes.
For stronger Philly cheesesteak flavor, use provolone or a combination of provolone and mozzarella.
Add 1 tablespoon of Worcestershire sauce with the broth for extra savory depth.
For a thicker sauce, let the finished dish rest uncovered for 5 to 10 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a splash of beef broth or milk when reheating because the tortellini will absorb sauce as it rests.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 7
Sodium: 1050
Fat: 30
Saturated Fat: 15
Unsaturated Fat: 12
Trans Fat: 0.5
Carbohydrates: 36
Fiber: 3
Protein: 31
Cholesterol: 105