If you are craving a comfort meal that fuses the hearty flavors of a classic Philly cheesesteak with the irresistible warmth of cheesy tortellini, then this Crock Pot Cheesesteak Tortellini Recipe is about to become your new go-to. Slow-cooked to perfection, this dish blends tender ground beef, vibrant peppers, and creamy cheeses into a luscious pasta feast that’s impossible to resist. It’s a simple, fuss-free way to enjoy all the indulgence without standing over a stove for hours, making it a perfect crowd-pleaser for weeknights or gatherings.
Ingredients You’ll Need
The magic of this recipe is in its straightforward ingredients that each bring something special to the table, whether it’s flavor, texture, or color. Don’t underestimate the simplicity here; these essentials work together beautifully to create an unforgettable dish.
- 1 pound ground beef: Provides a rich, meaty base that’s tender and flavorful when browned.
- 1 tablespoon olive oil: Helps brown the beef and sauté the vegetables nicely without sticking.
- 1 cup sliced green bell pepper: Adds a fresh crunch and mild sweetness for bright contrast.
- 1 cup sliced red bell pepper: Offers vibrant color along with subtle fruity notes.
- 1 medium yellow onion, sliced: Brings natural sweetness and depth to the flavor profile.
- 2 cups beef broth: Creates a savory sauce base, keeping everything moist and tender.
- 8 ounces cream cheese, cubed: Melts into a creamy, dreamy element that makes the dish decadently smooth.
- 20 ounces refrigerated cheese tortellini: Acts as the comforting pasta that soaks up all those rich flavors.
- 1 teaspoon garlic powder: Adds a warm, aromatic boost without overpowering the dish.
- 1 teaspoon onion powder: Enhances the natural onion flavor and rounds out the spices.
- 1 teaspoon salt: Essential for balancing and elevating all other flavors.
- ½ teaspoon black pepper: Delivers a gentle kick for a little extra complexity.
- 1 cup shredded provolone or mozzarella cheese: The melty, cheesy topping that finishes the dish with gooey goodness.
How to Make Crock Pot Cheesesteak Tortellini Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a skillet over medium heat, then add the ground beef. Break it apart as it cooks, letting it get that perfect browned surface that sets the stage for deep flavor. Once cooked through, drain the excess fat to keep things from being greasy.
Step 2: Sauté the Vegetables
Using the same skillet, toss in the sliced onions and bell peppers. Sauté them for about 4 to 5 minutes until they soften and become fragrant. This step brings out their natural sweetness and adds a juicy texture that contrasts beautifully with the beef.
Step 3: Combine Ingredients in the Crock Pot
Transfer the browned beef and sautéed vegetables to your crock pot. Sprinkle in the garlic powder, onion powder, salt, and black pepper, then pour in the beef broth. Give everything a good stir so all the flavors meld together nicely.
Step 4: Slow Cook on Low
Cover your crock pot and let this mixture cook on LOW for 3 to 4 hours. This slow simmer allows the beef to get melt-in-your-mouth tender and gives the vegetables plenty of time to infuse the broth with their vibrant flavor.
Step 5: Stir in the Cream Cheese
About 30 minutes before you’re ready to serve, gently mix in the cubed cream cheese. Stir it around until it melts fully into the sauce, transforming it into a rich and velvety concoction that’s pure comfort food.
Step 6: Add the Cheese Tortellini
Once your sauce is creamy and luxurious, fold in the refrigerated cheese tortellini carefully. Cover the crock pot again and continue cooking for the final 30 minutes, letting the pasta absorb all those cheesesteak-inspired flavors.
Step 7: Finish with Melted Cheese
Right before serving, sprinkle the shredded provolone or mozzarella over the top. Close the lid and let it melt, or serve immediately with that deliciously gooey cheese topping. This final step gives your dish a melty crown that’s irresistibly cheesy.
How to Serve Crock Pot Cheesesteak Tortellini Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of crushed red pepper flakes adds a lovely pop of color and a subtle flavor boost, balancing the richness of the dish. For an extra indulgent touch, drizzle a bit of olive oil or sprinkle some grated Parmesan right on top.
Side Dishes
This dish practically stands on its own, but pairing it with a simple crisp green salad or steamed vegetables like broccoli or asparagus adds lightness and freshness to the plate. If you want more comfort food vibes, garlic bread is an all-time favorite companion here.
Creative Ways to Present
For a fun twist, serve this Crock Pot Cheesesteak Tortellini Recipe in individual ramekins or mini cast-iron skillets to keep it hot and cozy at the table. You can also layer it with crispy fried onions or roasted red peppers to boost texture and bring some contrast. It looks just as inviting as it tastes!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. This dish keeps well for up to 3 days, which makes it perfect for quick lunches or dinners later in the week without losing any of that tempting cheesesteak charm.
Freezing
If you want to save the Crock Pot Cheesesteak Tortellini Recipe for longer, freezing is a convenient option. Use a freezer-safe container and freeze for up to 2 months. Keep in mind the pasta might soften a bit after thawing, but the flavor remains just as delicious.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the microwave. Stir occasionally to keep the cheese sauce smooth and creamy. Add a splash of beef broth or water if it seems too thick to revive that perfect texture.
FAQs
Can I use fresh tortellini instead of refrigerated?
Absolutely! Fresh tortellini works wonderfully and might even enhance the dish’s texture. Just keep an eye on the cooking time, as fresh pasta generally needs less time to cook than refrigerated.
Can I substitute ground beef with another protein?
Yes, ground turkey or chicken can be used if you prefer a leaner option, though the flavor will be a bit milder. For a vegetarian twist, try plant-based crumbles and vegetable broth.
Is it possible to make this recipe in an Instant Pot instead of a crock pot?
Definitely! Use the sauté function for browning and vegetables, then pressure cook everything with the broth for about 10 minutes. Add cream cheese and tortellini afterward and use the keep warm function until melted and tender.
What cheese is best for this recipe?
Provolone and mozzarella work beautifully for their meltability and mild flavor. You can also experiment with fontina or a sharp cheddar for a different cheesy profile that still complements the cheesesteak flavors.
Can I prepare this recipe without cream cheese?
You can, but the texture and richness will change noticeably. If you skip cream cheese, consider adding a splash of heavy cream or sour cream towards the end to keep a creamy consistency.
Final Thoughts
This Crock Pot Cheesesteak Tortellini Recipe is one of those rare delights that feels like a warm hug on a plate. It’s simple to make, bursting with flavor, and uniquely satisfying in every bite. Whether you’re feeding a family or just yourself, give it a try and watch how quickly it becomes a beloved favorite in your recipe rotation.
Print
Crock Pot Cheesesteak Tortellini Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Cheesesteak Tortellini is a comforting, flavorful one-pot meal combining the savory taste of ground beef and sautéed bell peppers with creamy cheese tortellini. Slow-cooked to perfection, this dish melds classic cheesesteak flavors with the ease of crock pot cooking for a hearty, family-friendly dinner.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup sliced green bell pepper
- 1 cup sliced red bell pepper
- 1 medium yellow onion, sliced
Liquids and Dairy
- 2 cups beef broth
- 8 ounces cream cheese, cubed
- 1 cup shredded provolone or mozzarella cheese
Pasta and Seasonings
- 20 ounces refrigerated cheese tortellini
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Brown the ground beef: Heat the olive oil in a skillet over medium heat. Add the ground beef and cook thoroughly until browned, breaking it apart as it cooks. Drain any excess fat to keep the dish from becoming greasy.
- Sauté the vegetables: Using the same skillet, add sliced onions and both green and red bell peppers. Cook for about 4 to 5 minutes until the vegetables soften but still retain some texture and flavor.
- Combine ingredients in the crock pot: Transfer the browned beef and sautéed vegetables into the crock pot. Add garlic powder, onion powder, salt, black pepper, and beef broth. Stir well to combine all the flavors evenly.
- Slow cook: Cover the crock pot and cook on LOW heat for 3 to 4 hours, allowing the flavors to meld and the ingredients to tenderize gently.
- Add cream cheese: About 30 minutes before serving, stir in the cubed cream cheese into the crock pot mixture. Continue stirring until the cream cheese has melted completely, creating a rich and creamy sauce.
- Add the tortellini: Gently mix in the refrigerated cheese tortellini, covering again and cooking for the remaining 30 minutes. This allows the pasta to cook fully and absorb the cheesesteak flavors.
- Add shredded cheese and serve: Just before serving, sprinkle the shredded provolone or mozzarella on top. Cover the crock pot briefly until the cheese melts, or serve immediately for a deliciously cheesy finish.
Notes
- For added spice, consider adding crushed red pepper flakes when sautéing the vegetables.
- You can substitute cream cheese with a lighter cheese for a lower fat option.
- If you don’t have refrigerated tortellini, fresh or frozen tortellini can be used; adjust cooking time accordingly.
- Use beef broth with low sodium to control salt intake if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat perfectly in the microwave or stovetop.
