Description
A savory and creamy Crock Pot Cheesesteak Tortellini dish that’s perfect for a hearty dinner.
Ingredients
Scale
- 680 grams shaved beef steak or ribeye, sirloin, or ground beef
- 1 large onion, sliced
- 2 bell peppers, sliced (green or mixed colors)
- 225 grams mushrooms, sliced (optional)
- 710 milliliters beef broth
- 226 grams cream cheese, softened
- 200 grams shredded mozzarella cheese or provolone
- 570 grams cheese tortellini, fresh or frozen
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt, or to taste
- 0.5 teaspoon black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Heat a skillet over medium-high heat. Sear shaved beef or ground beef in batches until lightly browned, draining excess fat if needed.
- Transfer beef, sliced onion, peppers, mushrooms, beef broth, garlic powder, Italian seasoning, salt, and black pepper into the slow cooker. Stir thoroughly to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the beef and vegetables become tender.
- Uncover and stir in softened cream cheese until fully melted and the sauce is smooth. Add shredded mozzarella or provolone, mixing well.
- Stir in cheese tortellini during the final 20–30 minutes of cooking. Cook just until pasta is tender but not overcooked.
- Top with additional cheese if desired. Garnish with freshly chopped parsley before serving.
Notes
- For a spicy kick, add sliced jalapeños or crushed red pepper flakes.
- This dish pairs well with garlic bread or a light salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg