Crockpot Cheesesteak Tortellini (Printable Version)
Tender beef, sautéed vegetables, and creamy cheese blend with tortellini for a rich, slow-cooked meal.
# What You'll Need:
→ Meat
01 -
1.5 pounds shaved beef steak (ribeye, sirloin, or ground beef)
→ Vegetables
02 -
1 large onion, sliced
03 -
2 bell peppers, sliced (green or mixed colors)
04 -
8 ounces sliced mushrooms (optional)
→ Liquids
05 -
3 cups beef broth
→ Dairy
06 -
8 ounces cream cheese, softened
07 -
2 cups shredded mozzarella cheese or provolone
→ Pasta
08 -
20 ounces fresh or frozen cheese tortellini
→ Spices
09 -
1 teaspoon garlic powder
10 -
1 teaspoon Italian seasoning
11 -
0.5 teaspoon salt, or to taste
12 -
0.5 teaspoon black pepper
→ Garnish
13 -
Fresh parsley (optional)
# Step-by-Step Guide:
01 -
Heat a skillet over medium-high heat and sear the shaved or ground beef until lightly browned. Drain excess fat.
02 -
Add beef, sliced onions, bell peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and black pepper into the slow cooker. Stir to evenly combine.
03 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until beef and vegetables are tender.
04 -
Stir in softened cream cheese until melted and smooth, then fold in shredded mozzarella or provolone until fully combined.
05 -
During the last 20 to 30 minutes of cooking, stir in tortellini and cook until tender but firm.
06 -
Optionally top with extra cheese and garnish with fresh parsley before serving.