Crock Pot Cheesesteak Tortellini Recipe
Introduction
This Crock Pot Cheesesteak Tortellini recipe combines tender beef, flavorful vegetables, and creamy cheese for a comforting and easy slow cooker meal. Perfect for busy days, it’s a hearty dish that requires minimal effort but delivers maximum taste.
Ingredients
- 1 ½ pounds shaved beef steak (or ribeye, sirloin, or ground beef)
- 1 large onion (sliced)
- 2 bell peppers (sliced, green or mixed colors)
- 8 ounces mushrooms (sliced, optional)
- 3 cups beef broth
- 8 ounces cream cheese (softened)
- 2 cups shredded mozzarella cheese (or provolone)
- 20 ounces cheese tortellini (fresh or frozen)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper
- Fresh parsley (for garnish, optional)
Instructions
- Step 1: Heat a skillet over medium-high heat and brown the shaved beef or ground beef until lightly browned. Drain excess fat before transferring to the slow cooker (this step is optional but adds extra flavor).
- Step 2: In the Crock Pot, combine the beef, sliced onions, bell peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and black pepper. Stir to mix everything evenly.
- Step 3: 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.
- Step 4: Stir in the softened cream cheese until melted and smooth. Then add the shredded mozzarella or provolone cheese and mix well to create a creamy sauce.
- Step 5: Add the cheese tortellini to the slow cooker during the last 20 to 30 minutes of cooking. Cook until the pasta is tender but still holds its shape, avoiding overcooking.
- Step 6: If desired, sprinkle extra cheese on top before serving. Garnish with fresh parsley for a pop of color and added freshness.
Tips & Variations
- For added depth of flavor, consider searing the beef with a bit of garlic and onions before adding it to the Crock Pot.
- Swap out the beef for shredded chicken for a lighter variation.
- If you prefer a spicier dish, add crushed red pepper flakes or a dash of hot sauce.
- Fresh tortellini works best but frozen can be used; just adjust cooking time accordingly to avoid mushiness.
- Mushrooms are optional but add earthiness; omit or substitute with your favorite vegetables if preferred.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. This dish does not freeze well due to the cream cheese and pasta texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of tortellini?
Yes, but keep in mind cooking times may vary. Smaller filled pastas like ravioli work well, or you can use bite-sized pasta like penne or shells added near the end of cooking.
Do I need to brown the beef before slow cooking?
Browning the beef is optional but recommended. It enhances the flavor and texture, though you can skip it for convenience and still get a delicious result.
PrintCrock Pot Cheesesteak Tortellini Recipe
This Crock Pot Cheesesteak Tortellini is a hearty and comforting slow-cooker meal that combines tender shaved beef, sautéed vegetables, creamy cheese sauce, and cheesy tortellini. Perfect for a hands-off dinner, this recipe infuses classic cheesesteak flavors into a creamy pasta dish that’s ready in just a few hours with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 ½ pounds shaved beef steak (or ribeye, sirloin, or ground beef)
- 1 large onion (sliced)
- 2 bell peppers (sliced, green or mixed colors)
- 8 ounces mushrooms (sliced, optional)
Liquids and Dairy
- 3 cups beef broth
- 8 ounces cream cheese (softened)
- 2 cups shredded mozzarella cheese (or provolone)
Pasta and Seasonings
- 20 ounces cheese tortellini (fresh or frozen)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper
Garnish
- Fresh parsley (for garnish, optional)
Instructions
- Brown the beef (optional): Heat a skillet over medium-high heat. Sear shaved beef or ground beef until lightly browned and cooked through. Drain any excess fat to prevent greasiness in the slow cooker.
- Layer ingredients in Crock Pot: Add the seared beef, sliced onions, bell peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and black pepper into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is tender and the vegetables are soft and flavorful.
- Make the sauce creamy: Stir in the softened cream cheese into the slow cooker until it melts completely and creates a smooth, creamy sauce. Then add the shredded mozzarella or provolone cheese and mix thoroughly until melted and well incorporated.
- Add tortellini: Stir in the cheese tortellini during the last 20 to 30 minutes of cooking. Cover and cook until the pasta is tender but still holds its shape, avoiding overcooking it to mush.
- Finish and serve: Optionally top with extra shredded cheese and let it melt. Garnish with fresh parsley before spooning the hearty, cheesy tortellini mixture into bowls for serving.
Notes
- Browning the beef before adding to the slow cooker adds extra flavor but can be skipped for convenience.
- Using fresh tortellini shortens the final cooking time compared to frozen; adjust cooking accordingly.
- Feel free to customize vegetables by adding more mushrooms or swapping bell pepper colors.
- For a spicier kick, add red pepper flakes with the seasonings.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: Crock Pot, Cheesesteak, Tortellini, Slow Cooker, Beef, Comfort Food, Easy Dinner
