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Crock Pot Cheesesteak Tortellini

A comforting, hearty meal that combines the classic flavors of a cheesesteak with the delightful texture of tortellini, all cooked in a slow cooker.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 545
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 680 grams shaved beef steak or ribeye, sirloin, or ground beef
  • 1 large onion, sliced
  • 2 pieces bell peppers, sliced (green or mixed colors)
  • 225 grams mushrooms, sliced (optional) Optional ingredient
  • 710 milliliters beef broth
  • 226 grams cream cheese, softened
  • 200 grams shredded mozzarella cheese or provolone
  • 570 grams cheese tortellini, fresh or frozen
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon black pepper
  • to taste Fresh parsley, for garnish Optional garnish

Method
 

Preparation
  1. Heat a skillet over medium-high heat. Sear the shaved beef or ground beef in batches until lightly browned, draining excess fat if needed.
  2. Transfer the beef along with the sliced onion, peppers, mushrooms (if using), beef broth, garlic powder, Italian seasoning, salt, and black pepper into the slow cooker. Stir thoroughly to combine.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours until the beef and vegetables become tender.
  2. Uncover and stir in the softened cream cheese until fully melted and the sauce is smooth. Add the shredded mozzarella or provolone, mixing well.
Finishing Touch
  1. Stir in the cheese tortellini during the final 20-30 minutes of cooking. Cook just until the pasta is tender but not overcooked.
  2. Top with additional cheese if desired. Garnish with freshly chopped parsley before serving.

Notes

Serve with a side salad or garlic bread. For storage, let cool, then store in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.