Crock pot cheesesteak tortellini brings the flavor of a Philly cheesesteak sandwich into a creamy, cheesy pasta that practically cooks itself. Thinly sliced steak, onions, peppers, and mushrooms simmer slowly in a savory broth, then cream cheese, refrigerated tortellini, and melted provolone finish the pot. Set aside about 6 1/2 hours, almost all of it hands off.
It is a one pot dinner built for a big table. A 6 quart Crock Pot holds the entire recipe, and the only real work is slicing a few vegetables and stirring in the finishing ingredients near the end.
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Why This Crock Pot Cheesesteak Tortellini Recipe Works
Slow, moist heat turns thin slices of steak tender enough to fall apart, while the onions melt into the broth and give it a gentle sweetness. Worcestershire sauce, garlic powder, and onion powder add the savory depth you expect from a classic cheesesteak.
The order of ingredients matters. Peppers go in late so they keep some shape, cream cheese is stirred in at the end so the sauce stays smooth, and the tortellini cooks for only the last 20 to 30 minutes so it stays tender instead of turning mushy. Provolone provides the signature cheesesteak flavor and melts into the sauce beautifully.
Ingredients for Crock Pot Cheesesteak Tortellini
- 1 1/2 lb ribeye or sirloin steak, thinly sliced shaved style
- 1 large yellow onion, thinly sliced
- 8 oz baby bella mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups low sodium beef broth
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 8 oz cream cheese, cubed and softened
- 1 package (20 oz) refrigerated cheese tortellini
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
Ribeye or sirloin. Ribeye is richer and sirloin is leaner, and either works when sliced thin. Freeze the steak for about 20 minutes before slicing at home to get paper thin pieces.
Refrigerated tortellini. It stays firm in the sauce. Frozen tortellini releases water and can leave the sauce thin.
Provolone and mozzarella. Provolone supplies the cheesesteak flavor and mozzarella adds stretch. Shred them yourself for the smoothest melt.
Cream cheese. Softened cubes melt into the hot broth and turn it into a creamy sauce without any flour or cornstarch.
Low sodium beef broth. The cheeses are salty, so this recipe adds no extra salt. Taste before you serve.
How to Make Crock Pot Cheesesteak Tortellini
1. Load the Crock Pot. Add the steak, onion, and mushrooms to a 6 quart Crock Pot. Pour in the broth and Worcestershire sauce, then season with the garlic powder and onion powder. Cover and cook on LOW for 6 hours, or on HIGH for 3 to 4 hours, until the steak is fork tender.
2. Add the peppers. During the last hour, stir in the red and green bell peppers so they soften but still hold their shape.
3. Make it creamy. Stir in the cubed cream cheese until it melts completely into a smooth sauce and no white streaks remain.
4. Add the tortellini and cheese. Stir in the refrigerated tortellini and 2 cups of the provolone and mozzarella mixture. Cover and cook on HIGH for 20 to 30 minutes, until the tortellini is tender and plump.
5. Top and serve. Turn off the Crock Pot, scatter the remaining cheese over the top, and cover for 2 minutes so it melts. Serve hot, straight from the pot.
How to Serve Crock Pot Cheesesteak Tortellini
Spoon it into wide bowls and make sure everyone gets plenty of the cheesy sauce. A bright Italian house salad cuts through the richness, and air fryer baguette garlic bread is ideal for mopping up the bowl.
For a green side, try air fryer broccoli with parmesan. If tortellini is a family favorite, the pesto alfredo tortellini makes a lighter follow up meal.
How to Store and Reheat Crock Pot Cheesesteak Tortellini
Refrigerate leftovers in an airtight container within two hours. They keep for up to 4 days. Reheat a portion on the stove or in the microwave with about 2 tbsp of beef broth, stirring until steaming hot and 165 degrees F in the center.
For the freezer, freeze the steak and sauce without the tortellini for up to 3 months, then add fresh tortellini when you reheat. Avoid reheating leftovers in the slow cooker itself, since it warms food too slowly.
Tips and Variations for Crock Pot Cheesesteak Tortellini
Slice the steak very thin. Thin slices turn silky and tender during the long cook, while thick pieces can stay chewy.
Use refrigerated tortellini only. Frozen pasta weeps water and makes the sauce loose.
Add the tortellini at the end. Cooking it for only the last 20 to 30 minutes keeps it tender and prevents splitting.
Choose provolone. It gives the dish its real Philly flavor, and it melts much more smoothly than many sliced cheeses.
Swap in ground beef. Use 1 1/2 lb lean ground beef and brown it first so the sauce is not greasy.
Cook it on the stove. Saute the steak and vegetables for 6 to 7 minutes, add the broth and cream cheese, simmer for 10 minutes, then cook the tortellini according to the package.
Follow slow cooker safety. Clemson Extension covers slow cooker food safety, including filling the cooker between one half and two thirds full.
Frequently Asked Questions About Crock Pot Cheesesteak Tortellini
Can I Make Crock Pot Cheesesteak Tortellini With Ground Beef?
Yes. Brown 1 1/2 lb of lean ground beef first, drain it, and use it in place of the steak.
Can I Use Frozen Tortellini?
Refrigerated tortellini is better. Frozen tortellini releases water and can leave the sauce watery.
Can I Make This on the Stove?
Yes. Saute the steak and vegetables, add the broth and cream cheese, simmer, then cook the tortellini in the sauce.
Why Add the Tortellini at the End?
Fresh pasta needs only a short time to cook. A long stay in the pot would make it soft and break it apart.
Can I Freeze Crock Pot Cheesesteak Tortellini?
Freeze the steak and sauce without the tortellini for up to 3 months, then add fresh tortellini when reheating.
Crock Pot Cheesesteak Tortellini
Equipment
- 6 quart Crock Pot
Ingredients
Main Ingredients
- 1 ½ lb ribeye or sirloin steak thinly sliced shaved style
- 1 large yellow onion thinly sliced
- 8 oz baby bella mushrooms sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cup low sodium beef broth
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 ½ tsp onion powder
- 8 oz cream cheese cubed and softened
- 1 package (20 oz) refrigerated cheese tortellini
- 2 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
Instructions
Cooking
- Slow cook the steak. Add the steak, onion, mushrooms, broth, Worcestershire, garlic powder, and onion powder to a 6 quart Crock Pot. Cook on LOW 6 hours or HIGH 3 to 4 hours until fork tender.
- Add the peppers. Stir in both bell peppers for the last hour so they soften but keep their shape.
- Melt the cream cheese. Stir in the cubes until the sauce looks smooth with no white streaks.
- Add tortellini and cheese. Stir in the tortellini and 2 cups of the provolone and mozzarella mix. Cook on HIGH 20 to 30 minutes until the tortellini is tender.
- Top and rest. Turn off the cooker, sprinkle on the remaining cheese, and cover 2 minutes. Serve hot.
