Crock Pot Cheesesteak Tortellini — the first time I made it, rain tapped the windows and the house smelled like caramelized onions and melted cheese, and my whole family gathered around the Crock Pot like it was a warm campfire. This cozy fall favorite quickly became a reader-loved weeknight meal because it’s effortless, comforting, and full of the savory flavors that pair perfectly with crisp leaves and a mug of spiced cider.
Introduction
If you enjoy slow-cooked comfort food with a seasonal twist, this Crock Pot Cheesesteak Tortellini is made for you. It’s a simple recipe that fills your home with inviting aromas and delivers a creamy, cheesy pasta-meets-sandwich dinner everyone will ask for again. For other slow-cooked pasta inspirations, try our crockpot chicken tortellini for a lighter, herb-forward variation.
Ingredients
- 1.5 pounds thinly sliced sirloin steak
- 1 large onion, thinly sliced
- 2 bell peppers (mixed colors), thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 (20 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups shredded provolone or mozzarella cheese
- 1/2 cup grated Parmesan
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish
Step-by-step Instructions
- Prep the ingredients: Thinly slice the steak against the grain, slice the onion and peppers, and mince the garlic. Pat the steak dry to promote even browning if searing first.
- Brown the steak (optional but flavorful): In a skillet over medium-high heat, melt 1 tablespoon butter and quickly sear the steak for 1–2 minutes to develop color. Transfer to the Crock Pot.
- Layer vegetables: Add the sliced onions, peppers, and garlic to the Crock Pot on top of the steak.
- Add liquids and seasoning: Pour in beef broth, diced tomatoes, Worcestershire, oregano, smoked paprika, and a pinch of salt and pepper. Stir gently to combine the bottom layers.
- Cook low and slow: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the steak is tender and the vegetables are soft.
- Finish with tortellini and cream: About 20–25 minutes before serving, stir in the refrigerated tortellini, heavy cream, and butter. Cover and continue cooking until tortellini are tender.
- Add cheese and serve: Stir in the provolone (reserve a little for topping), then sprinkle Parmesan and remaining cheese on top, cover until melted. Garnish with chopped parsley and serve warm.
Tips for Success
- Use fresh tortellini from the refrigerated aisle for best texture — it holds up nicely without turning mushy.
- Avoid overcooking the tortellini: add them toward the end to prevent them from becoming too soft.
- If you like a thicker sauce, remove the lid for the last 10 minutes to let some liquid evaporate.
- Swap the beef broth for a low-sodium version if you’re watching salt.
- For an even deeper flavor, sear the onions and peppers briefly before adding them to the slow cooker.
- For another rich, slow-cooker beef comfort dish, see this easy Crock Pot Beef Stroganoff recipe for inspiration.
Possible Variations
- Gluten-free: Use gluten-free refrigerated tortellini and a gluten-free Worcestershire sauce to keep the same creamy profile.
- Vegetarian: Replace steak with thick-sliced portobello mushrooms and use vegetable broth.
- Streusel topping (fun seasonal twist): For a playful sweet-savory finish at fall gatherings, top individual servings with a light savory streusel made from panko, butter, Parmesan, and sage — broil briefly to crisp.
- Cheesy swap: Try smoked gouda or fontina for a richer, nuttier finish.
- Lighter option: Substitute half-and-half for the heavy cream and use low-fat cheese for fewer calories.
- If you’d like another chicken-forward slow-cooker option that’s just as comforting, try the Crock Pot Angel Chicken for delicate flavors.
Storage Recommendations
- Refrigerate: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat gently: Warm on the stove over low heat or in the microwave in short bursts, adding a splash of milk or broth to revive creaminess.
- Freeze: This dish can be frozen, but cream-based sauces may change texture. For best results, freeze before adding cream and tortellini; thaw and finish with fresh cream and pasta when reheating. If you freeze after assembling, expect slight separation — whisk in a little cream or milk when reheating.
Conclusion
This Crock Pot Cheesesteak Tortellini is the kind of cozy, fall-ready meal that turns busy nights into memorable dinners. For another take on the same comfort-food spirit and to compare tips, check out this well-loved Crock Pot Cheesesteak Tortellini – The Country Cook recipe.
Frequently Asked Questions (FAQs)
Q: Can I use frozen tortellini in this recipe?
A: You can, but frozen tortellini may release extra moisture and can overcook more easily. Add frozen tortellini about 30 minutes before the end of cooking and check often.
Q: How long should I cook the steak and vegetables in the Crock Pot?
A: Cook on LOW for 4–5 hours or HIGH for 2–3 hours until steak is tender and vegetables are soft. Exact times depend on your slow cooker and slice thickness.
Q: Can I make this ahead of time and reheat it?
A: Yes. Store in the refrigerator for up to 3–4 days. Reheat on the stovetop over low heat with a splash of broth or milk to restore creaminess.
Q: What cheeses work best in Crock Pot Cheesesteak Tortellini?
A: Provolone or mozzarella melt beautifully and keep the classic cheesesteak flavor. Parmesan adds savory depth. For a smoky twist, try smoked gouda.
Crock Pot Cheesesteak Tortellini
- Total Time: 315 minutes
- Yield: 4 servings
- Diet: None
Description
A cozy, flavorful dish combining tender steak, tortellini, and cheesy goodness in a rich creamy sauce.
Ingredients
- 1.5 pounds thinly sliced sirloin steak
- 1 large onion, thinly sliced
- 2 bell peppers (mixed colors), thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 (20 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups shredded provolone or mozzarella cheese
- 1/2 cup grated Parmesan
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish
Instructions
- Prep the ingredients: Thinly slice the steak against the grain, slice the onion and peppers, and mince the garlic. Pat the steak dry.
- Brown the steak (optional): In a skillet, melt 1 tablespoon butter over medium-high heat and quickly sear the steak for 1–2 minutes. Transfer to the Crock Pot.
- Add vegetables: Layer the sliced onions, peppers, and garlic in the Crock Pot on top of the steak.
- Add liquids and seasoning: Pour in beef broth, diced tomatoes, Worcestershire, oregano, smoked paprika, and a pinch of salt and pepper. Stir gently.
- Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Finish with tortellini and cream: About 20–25 minutes before serving, stir in the tortellini, heavy cream, and butter. Cover and continue cooking.
- Add cheese and serve: Stir in the provolone (reserve some for topping), then sprinkle Parmesan and remaining cheese on top. Cover until melted. Garnish and serve warm.
Notes
Use fresh tortellini for best texture. Avoid overcooking tortellini by adding them towards the end.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American