Crock Pot Cheesesteak Tortellini Recipe – Easy Slow Cooker Cheesesteak Pasta
This Crock Pot Cheesesteak Tortellini Recipe is a cheesy, comforting slow cooker meal with tender beef, melted cheese, and tortellini. Perfect for weeknight dinners or meal prep.
Equipment
- Crock pot / slow cooker
- Cutting board & knife
- Wooden spoon or spatula
- Measuring cups & spoons
- Cheese grater
Ingredients
- 1 ½ lbs beef (ribeye, sirloin, or ground beef)
- 1 medium onion, sliced
- 1–2 bell peppers, sliced
- 1 cup mushrooms (optional)
- 3 cups beef broth
- 8 oz cream cheese
- 2 cups shredded provolone or mozzarella
- 1 package (20 oz) cheese tortellini (fresh or frozen)
- Salt, pepper, garlic powder, Italian seasoning to taste
- Fresh parsley for garnish
Instructions
- Slice beef thinly (or crumble ground beef). Chop onions, peppers, and mushrooms.
- Place beef in the bottom of the crock pot. Layer vegetables on top.
- Pour in beef broth and season generously. Cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in tortellini. Cook until pasta is tender.
- Add cream cheese and shredded provolone. Stir until melted and creamy.
- Garnish with parsley and serve hot.
Notes
- Don’t overcook tortellini—add it near the end for best texture.
- Freshly grated cheese melts smoother than pre-shredded.
- For a lighter version, use lean beef and reduced-fat cheese.
- This dish reheats beautifully; add a splash of broth or milk when warming leftovers.
- Freeze the beef and veggie base separately; add fresh tortellini after reheating.