Crock Pot Cheesesteak Tortellini (Printable Version)
Hearty slow-cooked pasta with tender beef, peppers, and three cheeses
# What You'll Need:
→ Meats
01 - 1 lb beef sirloin or flank steak, thinly sliced
→ Vegetables
02 - 1 large onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 8 oz cremini or white mushrooms, sliced
→ Dairy & Cheese
07 - 8 oz cream cheese, cubed and softened
08 - 1 cup shredded provolone cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1 cup heavy cream
→ Pasta
11 - 20 oz refrigerated cheese tortellini
→ Pantry
12 - 1 cup beef broth
13 - 2 tbsp olive oil
14 - 1 tsp Worcestershire sauce
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 1/2 tsp smoked paprika
18 - 1/4 tsp crushed red pepper flakes
# Preparation Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Sear the thinly sliced steak for 1-2 minutes until just browned. Transfer the seared meat to the crock pot.
02 - Add the sliced onions, green and red bell peppers, mushrooms, and minced garlic to the crock pot with the steak.
03 - Pour in the beef broth and Worcestershire sauce. Sprinkle with salt, black pepper, smoked paprika, and crushed red pepper flakes if desired.
04 - Add the cream cheese cubes to the mixture. Cover and cook on LOW setting for 4 hours, or until vegetables are tender and beef is fully cooked.
05 - Stir in the heavy cream, provolone cheese, and mozzarella cheese until completely melted and well combined.
06 - Gently stir in the cheese tortellini. Cover and cook on HIGH setting for 20-30 minutes, or until tortellini are tender and heated through.
07 - Taste the dish and adjust seasoning as needed. Serve hot, garnished with additional cheese or fresh chopped parsley if desired.
# Expert Tips:
01 -
- The tortellini soaks up all those glorious cheesesteak flavors while staying perfectly tender
- Everything happens in one pot so cleanup is practically nonexistent
- The cream cheese transforms the sauce into something restaurant-worthy with zero effort
02 -
- Searing the steak might feel like an extra step, but those browned bits dissolve into the sauce and make it taste like it cooked for twice as long
- Adding the tortellini at the end prevents it from turning into mush, but do not forget it's in there or you will end up with pasta that is too firm
03 -
- Ask the butcher to slice the beef paper-thin if you do not trust your knife skills, or pop the steak in the freezer for 20 minutes before slicing
- Grate your own cheese instead of buying pre-shredded bags coated in anti-caking agents that prevent smooth melting