I have to tell you about my latest obsession because it is a total game changer for busy nights. This Crock Pot Cheesesteak Tortellini brings the classic flavors of a Philly cheesesteak into a comforting and slow cooked pasta dish. You will love how the tender beef and melted cheese come together with the soft tortellini with almost no effort at all. It is the perfect meal for those chaotic weeknights when you just want a hearty dinner waiting for you when you get home. I personally love making this on rainy days because the aroma fills the whole kitchen and makes everything feel so cozy. You just need a few simple ingredients and your trusty slow cooker to get this going.

Why You Will Love This Crock Pot Cheesesteak Tortellini

You are going to enjoy this recipe so much because it combines two fan favorites into one single pot. The slow cooker does all the hard work of tenderizing the beef and infusing the peppers and onions with so much flavor. It is a family friendly meal that even the pickiest eaters in your house will appreciate. Since we use beef broth instead of any other liquids the savory depth is just incredible. You get all the creamy and cheesy goodness of a cheesesteak without having to stand over a hot griddle flipping meat all evening. It is pure comfort food made easy.

Ingredients for Your Crock Pot Cheesesteak Tortellini

1.5 lbs beef sirloin or ribeye sliced very thinly into strips
1 package of refrigerated cheese tortellini about 18 to 20 oz
2 bell peppers use one green and one red for color and slice them up
1 large yellow onion thinly sliced
2 cups beef broth to give it that rich savory base
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
4 oz cream cheese cubed and softened
1.5 cups shredded provolone or mozzarella cheese

How to Make Crock Pot Cheesesteak Tortellini Step-by-Step

Preparing the Beef and Vegetables

Start by slicing your beef into very thin strips. This is my big secret for making sure the meat stays tender and cooks evenly in the slow cooker. Once you have your beef ready go ahead and place the strips into the bottom of your slow cooker. Add the sliced bell peppers and onions right on top of the meat. Sprinkle your garlic powder and onion powder along with the salt and black pepper over everything to make sure every bite is seasoned well.

Slow Cooking the Base

Now you just pour the beef broth over the meat and vegetables. Cover your crock pot and set it to cook on LOW for about 5 to 6 hours. You really want that beef to be fork tender before moving to the next step. I always say that cooking on low is way better for the beef texture than using the high setting. Try your best to avoid opening the lid during this time because you want to keep all that good heat trapped inside.

Adding the Tortellini and Cheese

About 30 to 45 minutes before you are ready to eat you will stir in the refrigerated tortellini and those cubes of softened cream cheese. Put the lid back on and let it keep cooking until the pasta is tender and the cream cheese has melted into a beautiful sauce. Once the pasta is ready give everything a good stir to make it all creamy. Top it off with the shredded provolone or mozzarella and let it melt for about 5 minutes before you dive in.

Expert Tips for Success

Do not add the tortellini at the very beginning of the cook time. If you cook the pasta for several hours it will become mushy and lose its shape which nobody wants.
Use refrigerated tortellini rather than the dried kind for the best texture when using a slow cooker.
If you find that the sauce is a bit too thick at the end you can splash in a little extra beef broth to reach the consistency you like.
Try to slice all your vegetables into uniform strips so they cook at the same rate as the beef.

Frequently Asked Questions About Crock Pot Cheesesteak Tortellini

Can I use a different type of beef?

Yes you certainly can use flank steak or even beef stew meat if that is what you have on hand. I think sirloin provides the most authentic cheesesteak feel but just ensure the pieces are small enough to tenderize properly during the slow cooking process.

How do I store the leftovers?

If you actually have leftovers you can place the remaining pasta in an airtight container and keep it in the refrigerator for up to three days. When you go to reheat it I suggest adding a tiny amount of broth to keep the sauce nice and creamy.

Can I make this dairy-free?

You can definitely substitute the cream cheese and the shredded cheese with your favorite dairy free alternatives. It will still give you a similar creamy result that tastes great.

Nutritional Information for Crock Pot Cheesesteak Tortellini

Calories: 480 kcal
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 950mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 4g
Protein: 32g