Name: Crock Pot Cheesesteak Tortellini
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 lb beef (sliced or ground); 1 cup bell peppers (sliced); 1 cup onions (sliced); 1 cup mushrooms (sliced); 1 package (about 20 oz) cheese tortellini (frozen or fresh); 1 cup beef broth; 1 cup heavy cream; 1 cup provolone cheese (shredded); 1 tablespoon garlic (minced); Salt and pepper to taste

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Crock Pot Cheesesteak Tortellini is a simple slow-cooker meal that combines tender beef, sautéed vegetables, and cheese tortellini in a creamy sauce. It suits busy cooks, families, or anyone who wants a hands-off dinner with familiar flavors. This version works well when you need a filling one-pot meal for weeknights or a casual weekend supper. It is practical for cooks with basic skills and for those who plan meals ahead. If you like other comforting slow-cooker soups, see a related recipe for a warm option at cozy crockpot chicken noodle soup for more ideas.

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This recipe is a one-pot, slow-cooked pasta dish that blends elements of a cheesesteak sandwich with cheese-filled tortellini. Expect savory beef notes from the meat and broth, mild sweetness from cooked bell peppers and onions, and a creamy, cheesy finish from cream and provolone. The texture combines tender meat and vegetables with soft, pillowy tortellini. It fits into casual weeknight dinners, potlucks, or family meals where a hearty, simple dish is needed. Flavor is straightforward: savory, mildly creamy, and focused on the ingredients rather than complex seasoning.

When this recipe works well

Choose this dish when you need a low-effort main that still feels substantial. It is good for meal planning because most prep is chopping and stirring, and the slow cooker manages timing. Pick the low setting for a relaxed day at home or the high setting when you have less time. It is suitable for cooks with basic skills; no advanced techniques are required. The recipe is flexible enough to scale for more people or to use slightly different cheeses or vegetables if needed.

Cooking overview

Start with raw or sliced beef and raw vegetables in the slow cooker. The meat and vegetables cook in a mix of beef broth and cream, which becomes a light sauce. The slow cooker stays on low or high for the bulk of the time; low gives more even tenderness, high reduces the total time. Near the end, you add the tortellini and shredded provolone so the pasta cooks without over-softening and the cheese melts into the sauce. This step keeps the pasta from breaking down. For more slow-cooker meal structure, compare methods in a similar creamy slow-cooker recipe at crock pot creamy chicken parmesan soup. Also note that this version of Crock Pot Cheesesteak Tortellini finishes best when the sauce is warm but not boiling.

Ingredients

1 lb beef (sliced or ground), 1 cup bell peppers (sliced), 1 cup onions (sliced), 1 cup mushrooms (sliced), 1 package (about 20 oz) cheese tortellini (frozen or fresh), 1 cup beef broth, 1 cup heavy cream, 1 cup provolone cheese (shredded), 1 tablespoon garlic (minced), Salt and pepper to taste

The beef is the main protein and provides the cheesesteak flavor. Bell peppers and onions add sweetness and texture; mushrooms add depth and a meatier mouthfeel. Beef broth thins the sauce and adds savory notes, while heavy cream creates a creamy consistency. Provolone gives a mild, melty cheese finish; you can swap mozzarella or fontina if needed. Use frozen tortellini for convenience or fresh for a slightly softer result. Garlic, salt, and pepper are basic seasonings to balance flavors.

Directions

In the Crock Pot, combine beef, bell peppers, onions, mushrooms, and garlic. Season with salt and pepper.

Make sure the beef pieces are in a single layer if possible so they brown lightly and cook evenly. Season evenly so the final dish tastes balanced.

Pour in the beef broth and heavy cream, and stir to combine.

The liquid should cover ingredients partly; it will reduce slightly but stay saucy.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Low gives more tender meat; high works when you need it sooner. Check that vegetables are soft and beef is no longer pink.

About 30 minutes before serving, add the tortellini and stir in provolone cheese.

Fresh tortellini may need less time; frozen tortellini usually takes the full 30 minutes.

Recover and cook until tortellini is heated through and tender.

The sauce should be warm and slightly thickened. Avoid cooking so long that the pasta disintegrates.

Stir before serving and enjoy your creamy cheesesteak tortellini!

Stirring distributes the cheese and brings the sauce together. Serve immediately for best texture.

How to serve this recipe

Serve this dish hot, scooped into shallow bowls for a main course. Portion about 1 to 1.5 cups per person depending on appetite. It pairs well with a simple green salad, crusty bread, or steamed vegetables to balance richness. For larger gatherings, keep the slow cooker on warm and give the dish a quick stir before plating to restore consistency. Leftovers may thicken; add a splash of broth or cream when reheating to restore a creamy texture. For a lighter option, serve with extra steamed greens on the side and a lemon wedge.

How to store this recipe

Cool any leftovers for no more than two hours before refrigerating. Store in airtight containers; use within 3–4 days for best quality. To freeze, portion into freezer-safe containers and label with the date; use within 2–3 months. Thaw frozen portions overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat with a little beef broth or cream to bring back the sauce consistency, or microwave in short intervals, stirring between each. Do not refreeze after thawing.

Tips for better results

Trim excess fat from the beef to avoid a greasy sauce. If using ground beef, break it into small pieces so it cooks evenly. Avoid adding tortellini too early; it will become mushy. If the sauce looks thin at the end, remove the lid and cook on high for 10–15 minutes to reduce and thicken. If the sauce is too thick, stir in a few tablespoons of broth. Taste for salt near the end, after the cheese has melted, and adjust seasoning as needed.

Variations and adjustments

Swap provolone with mozzarella or Monterey Jack for a different cheese profile. Use sliced steak or thin sirloin for a closer cheesesteak texture, or ground beef for a more uniform texture. For a lighter sauce, replace half the heavy cream with milk, though the dish will be less rich. Add a splash of Worcestershire or a pinch of smoked paprika for a subtle savory boost. This preparation is adaptable but relies on the tortellini and cream for its core texture and flavor, so large changes can alter the intended result. You can mention Crock Pot Cheesesteak Tortellini variations when planning sides or toppings.

FAQs

Q: Can I use frozen tortellini without thawing?

A: Yes. Frozen tortellini can go straight into the slow cooker; it may need the full 30 minutes to heat through.

Q: Is it okay to brown the beef first?

A: Browning adds flavor but is optional. If you brown, drain fat to prevent a greasy sauce.

Q: Can I make this dairy-free?

A: Replace heavy cream with coconut cream or a dairy-free cream alternative and use a dairy-free shredded cheese. Texture and flavor will change.

Q: How do I prevent the pasta from sticking?

A: Stir gently when adding tortellini and avoid overcooking. A little extra broth helps keep pieces separate.

Conclusion

This is a straightforward slow-cooker main that combines beef, vegetables, and cheese-filled pasta for an easy, filling meal. It suits busy evenings, simple family dinners, and cooks looking for minimal hands-on time. The method is reliable: slow-cook the proteins and vegetables, add pasta near the end, and finish with cheese. For a reference version and another take on this recipe online, see Crock Pot Cheesesteak Tortellini – The Country Cook and a similar slow-cooker approach at Slow Cooker Cheesesteak Tortellini | Little House Big Alaska.

Crock Pot Cheesesteak Tortellini Creamy, Cheesy, and Hearty