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
Scale
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.
