Crock Pot Cheesesteak Tortellini
Comforting and hearty, this recipe for Crock Pot Cheesesteak Tortellini is made with ground beef, cheese tortellini, peppers and onions all in a creamy sauce!
A Slow Cooker Cheesesteak Style Recipe
Take everything you love about a classic Philly cheesesteak and turn it into a slow cooker dinner with tender beef, peppers, and gooey cheese. If you haven’t checked out my Philly Cheesesteak Garlic Bread – it’s a must make! This time I thought I would make it with some pasta. The cheese tortellini really makes this a filling meal and it can be made on the stove top or crock pot – your call!
So good! Loved it just the way it is!
– Jess
Frequently Asked Questions:
This could be done on the stovetop. I would cook the peppers and onions together with the ground beef in a large skillet. Then add in the other ingredients (except for the tortellini and cheese). Cover and let simmer for about 20 minutes. Then cook the tortellini and stir that in along with the cheese. If you don’t have a large enough skillet, you could use a pot.
Beef Shaved Steak (not a paid affiliate link) could be used instead of ground beef. It is so thin that I wouldn’t even cook it first. Just put it into the crock pot. It will cook with the onions and peppers.
Absolutely. I used frozen tortellini as it’s usually cheaper and easier for some people to keep on hand, but you can absolutely use fresh (found in the refrigerated section.)
This recipe is meant to be a whole meal in one but you could serve with steamed veggies or a salad. You will see that I served this with sliced French bread. Can’t go wrong with bread and butter, right? Some Garlic Bread, Garlic Breadsticks, Green Beans, or even Mashed Potatoes to really carb it up. Haha. So many options, whatever you prefer really.
Bring a little heat to the dish by adding some red pepper flakes. Make things easier by using frozen peppers and onions instead of fresh. Other varieties of shredded cheese can be used.
Leftovers can be transferred to an airtight container and can be kept in the refrigerator for up to 3 days. You can freeze leftovers for up to 3 months in an appropriate container. The texture may change once thawed and reheated.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- ground beef– I shared another option you can try in place of the ground beef, above in the FAQ section. Ground sausage is a fun twist too!
- green bell pepper– If you want to use frozen peppers, you can. You can also swap it out for red, yellow, or orange peppers, you can. Also, feel free to leave these out if you don’t like them.
- onion – sliced
- garlic– the jarred stuff works just fine (add in as little or as much as you like)
- beef broth– you can use low beef broth or no sodium added beef broth, if needed.
- worcestershire sauce – this adds that wonderful background flavors that you can’t quite put your finger on. Don’t skip it.
- frozen cheese tortellini – you’re gonna want to thaw this before using. Just pop it in the the fridge to thaw the night before. Or you can pick up some fresh tortellini in the refrigerator section of your grocery store.
- heavy cream – this adds all that creaminess (along with the cheese.) It really needs to be heavy cream for the best consistency.
- shredded mozzarella/provolone blend– other shredded cheese options can be used.
How To Make Crock Pot Cheesesteak Tortellini:
Cook and crumble the ground beef and drain excess grease. Add cooked ground beef to a 5-6 quart slow cooker. Then add in green peppers and onion. In a medium-sized bowl whisk together the garlic, beef broth, worcestershire sauce, salt and pepper. Pour this beef broth mixture over the beef, peppers and onions.
Cover and cook on low for 3 hours. Then add the uncooked tortellini, stirring to cover it all. Cover and continue cooking on low for about 30 minutes to an hour until the tortellini is cooked through. When the tortellini is cooked through, add in the heavy cream and half of the shredded cheese and gently stir. Then top with the remaining shredded cheese. Cover and let melt for 5 minutes.
Then serve.
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Crock Pot Cheesesteak Tortellini
Ingredients
- 1 pound ground beef
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth (can use low or no sodium)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 19 ounce bag frozen cheese tortellini, thawed (see notes)
- ½ cup heavy cream
- 8 ounce bag shredded mozzarella (can use a blend of cheeses)
Instructions
- Cook and crumble 1 pound ground beef until no longer pink then drain excess grease.
- Add cooked ground beef to a 5-6 quart slow cooker. Then add in 1 green bell pepper, sliced and 1 onion, sliced.
- In a medium-sized bowl whisk together 3 cloves garlic, minced, 2 cups beef broth, 1 Tablespoon Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Pour this beef broth mixture over the beef, peppers and onions. Cover and cook on low for 3 hours.
- Then add 19 ounce bag frozen cheese tortellini, thawed, stirring to cover it all.
- Cover and continue cooking on low for about 30 minutes to an hour until the tortellini is warmed through.
- When the tortellini is ready, add in 1/2 cup heavy cream and half of the shredded provolone mozzarella cheese and gently stir. Then top with the remaining cheese.
- Cover and let melt for 5 minutes, then serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can use the refrigerated cheese tortellini instead of frozen. In that case, it will not need to be thawed or brought to room temperature. You can just pop it right in.
- Note: I just sprinkled a little chopped fresh parsley on top at the end to give it a little color. This is not necessary for flavor.
- For a bit more ‘kick’ – try adding a little bit of red pepper flakes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I’m making this for Father’s Day and I e never made it before. What are your thoughts on adding some cream cheese? If you think it’s a good idea how many ounces would you recommend and T what point would you add it?
Good question! You have to be careful with cream cheese in the slow cooker. It can curdle if you aren’t careful so just make sure it is totally softened before putting in and you’re gonna have to mix really well to get out all the little lumps. I don’t think this needs it but if you decide to experiment, I would do it before Father’s Day so if you don’t like it, the dinner won’t be ruined 🙂
why does the time say 6+ hours but directions are 3 hrs 35 mins????
Typo..I am human not AI
This is so delicious! I used the stove method because I got busy and forgot to prepare the crock pot. My husband said he would eat it weekly. The flavors are awesome!
Absolutely love hearing that Nicole! Thank you for coming back to comment!!
My 10 year old son made this for us for dinner last night. Your detailed instructions were perfect for him and all the step by step photos really helped! He did a fantastic job and we all really loved the flavor. Thank you!
great recipe
I made this, my household doesn’t do ground beef, so I substituted ground turkey and chicken broth. It was a big hit.
Ma’am this recipe is amazing I did do some things differently, I used fresh pasta and add half provolone and White American and added mushrooms and baaaabbbbyyyy it was the best!!!!!!!!!!! Thank you for sharing and Jah Bless (P.S I tried to give 5 stars but it would not let me but its definitely a 5 star recipe)
Ha! Love hearing that! Good call on the mushrooms!
So good! Loved it just the way it is!
Thanks so much Jess! Appreciate you commenting!