AMAZING PHILLY CHEESESTEAK TORTELLINI PASTA CROCKPOT

Imagine sinking your fork into tender cheese-filled tortellini, smothered in a creamy, savory sauce bursting with the flavors of a classic Philly cheesesteak. This Philly Cheesesteak Tortellini Pasta Crockpot recipe is your ticket to an easy, comforting, and unforgettable meal that will have everyone asking for seconds, and I promise, you’ll be amazed at how simple it is to make!

Ingredients

For the Philly Cheesesteak:

• 1 pound thinly sliced steak (such as shaved steak or sirloin), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 ounces sliced mushrooms
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Tortellini:

• 20 ounces frozen cheese tortellini
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of onion soup
• 1 cup beef broth
• 8 ounces cream cheese, softened
• 1/2 cup milk
• 1 cup shredded provolone cheese, plus more for topping
• 1/4 cup chopped fresh parsley, for garnish (optional)

Why You’ll Absolutely Love This Recipe

Okay, friend, let’s be real. We all crave that delicious, indulgent Philly cheesesteak flavor, but sometimes we want something a little different, a little *easier* than making sandwiches. That’s where this Philly Cheesesteak Tortellini Pasta Crockpot comes in! It’s the perfect solution when you need a crowd-pleasing meal with minimal effort. Picture this: you toss everything in the crockpot, let it work its magic, and come back to a bubbling pot of cheesy, meaty goodness. It’s comfort food elevated to a whole new level of convenience. Plus, it’s easily customizable, so you can adjust the ingredients to suit your taste preferences. What’s not to love?

Essential Equipment

• 6-quart or larger slow cooker
• Large skillet
• Cutting board
• Knife
• Measuring cups and spoons

Step-by-Step Instructions

Get Started with the Steak

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sliced steak and cook until browned, about 5-7 minutes. Be careful not to overcrowd the pan; you may need to cook it in batches.
3. Remove the steak from the skillet and set aside.

Sauté the Veggies

1. In the same skillet, add the sliced onion, green bell pepper, and mushrooms.
2. Cook until softened, about 8-10 minutes, stirring occasionally.
3. Stir in the garlic powder, salt, and pepper.

Combine and Slow Cook

1. In your slow cooker, combine the cooked steak, sautéed vegetables, frozen tortellini, cream of mushroom soup, cream of onion soup, beef broth, softened cream cheese, and milk.
2. Stir well to ensure all ingredients are evenly distributed.
3. Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the tortellini is tender and the sauce is heated through and bubbly.

Add the Cheese and Finish

1. Stir in 1 cup of shredded provolone cheese until melted and creamy.
2. Sprinkle additional provolone cheese over the top of the tortellini.
3. Cover and let it melt for a few minutes.

Serve and Enjoy!

1. Garnish with chopped fresh parsley, if desired.
2. Serve hot and enjoy your delicious Philly Cheesesteak Tortellini Pasta Crockpot!

Tips for the Perfect Crockpot Tortellini

• Don’t Overcook the Tortellini: Overcooked tortellini can become mushy. Keep an eye on it towards the end of the cooking time and adjust accordingly.
• Use Good Quality Steak: The flavor of the steak is crucial in this recipe. Opt for a good quality shaved steak or sirloin for the best taste and texture.
• Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature before adding it to the crockpot. This will ensure it blends smoothly into the sauce.
• Adjust the Liquid: If the sauce seems too thick, add a little more beef broth or milk until you reach your desired consistency.
• Customize Your Veggies: Feel free to add other vegetables to the mix, such as diced red bell peppers or banana peppers for a little kick.
• Freezing Tip: This recipe is freezable! Allow to cool completely, then transfer to a freezer safe container and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Variations to Make it Your Own

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.
• Cheesy Goodness: Experiment with different cheeses! Use a blend of provolone, mozzarella, and parmesan for a richer flavor.
• Meat Lovers: Add cooked Italian sausage or ground beef for an even heartier meal.
• Vegetarian Option: Use plant-based steak alternatives and vegetable broth for a vegetarian version.

Serving Suggestions

This Philly Cheesesteak Tortellini Pasta Crockpot is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping into that amazing sauce. For a truly decadent experience, try pairing it with a simple garlic bread. It also goes well with roasted vegetables like broccoli or asparagus.

Troubleshooting Common Issues

• Sauce Too Thick: If the sauce is too thick, gradually add more beef broth or milk until you reach your desired consistency. Stir well after each addition.
• Sauce Too Thin: If the sauce is too thin, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the crockpot during the last 30 minutes of cooking time. This will help to thicken the sauce.
• Tortellini Sticking Together: To prevent the tortellini from sticking together, add them to the crockpot while they are still frozen and stir them gently but thoroughly to ensure they are evenly distributed in the sauce.
• Steak is Tough: Make sure to use very thinly sliced steak. If it’s still tough after cooking, try marinating it for 30 minutes before cooking.

Other Delicious Crockpot Recipes You Might Enjoy

If you’re loving the ease and deliciousness of this crockpot recipe, you should definitely check out some of my other favorites! For another cheesy pasta dish that’s sure to please, try my Bbq Chicken Mac. It’s creamy, smoky, and packed with flavor. Or, if you’re in the mood for something hearty and comforting, give my Crockpot Ravioli Lasagna a try. It’s like lasagna, but even easier! For a warm and comforting bowl, try my Creamy Pasta Soup or a rich Sunday Slow Cooker Ragu. And for another easy pasta dish, my Creamy Chicken Pasta is always a winner, just like my Creamy Cheesesteak Tortellini.

The Bottom Line

So, there you have it! A simple, delicious, and crowd-pleasing Philly Cheesesteak Tortellini Pasta Crockpot recipe that’s perfect for busy weeknights or lazy weekends. This recipe is a surefire way to satisfy your cravings for a Philly cheesesteak in a new and exciting way, and it’s so easy to make that anyone can do it. Get ready to impress your family and friends with this ultimate comfort food dish!

AMAZING PHILLY CHEESESTEAK TORTELLINI PASTA CROCKPOT

This Philly Cheesesteak Tortellini Pasta Crockpot recipe is an easy, comforting, and unforgettable meal. Tender cheese-filled tortellini are smothered in a creamy, savory sauce bursting with the flavors of a classic Philly cheesesteak. It’s the perfect solution for a crowd-pleasing meal with minimal effort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound thinly sliced steak such as shaved steak or sirloin
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 ounces sliced mushrooms
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 20 ounces frozen cheese tortellini
• 1 cup beef broth
• 8 ounces cream cheese, softened
• 1/2 cup milk
• 1 cup shredded provolone cheese, plus more for topping
• 1/4 cup chopped fresh parsley, for garnish optional

Equipment

• 6-quart or larger slow cooker
• Large Skillet
• Cutting board
• Knife
• Measuring cups and spoons
• Spatula

Method

 

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sliced steak and cook until browned, about 5-7 minutes. Be careful not to overcrowd the pan; you may need to cook it in batches.
3. Remove the steak from the skillet and set aside.
4. In the same skillet, add the sliced onion, green bell pepper, and mushrooms.
5. Cook until softened, about 8-10 minutes, stirring occasionally.
6. Stir in the garlic powder, salt, and pepper.
7. In your slow cooker, combine the cooked steak, sautéed vegetables, frozen tortellini, cream of mushroom soup, cream of onion soup, beef broth, softened cream cheese, and milk.
8. Stir well to ensure all ingredients are evenly distributed.
9. Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the tortellini is tender and the sauce is heated through and bubbly.
10. Stir in 1 cup of shredded provolone cheese until melted and creamy.
11. Sprinkle additional provolone cheese over the top of the tortellini.
12. Cover and let it melt for a few minutes.
13. Garnish with chopped fresh parsley, if desired.
14. Serve hot and enjoy your delicious Philly Cheesesteak Tortellini Pasta Crockpot!

Notes

Don’t Overcook the Tortellini: Overcooked tortellini can become mushy. Keep an eye on it towards the end of the cooking time and adjust accordingly. Use Good Quality Steak: The flavor of the steak is crucial in this recipe. Opt for a good quality shaved steak or sirloin for the best taste and texture. Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature before adding it to the crockpot. This will ensure it blends smoothly into the sauce. Adjust the Liquid: If the sauce seems too thick, add a little more beef broth or milk until you reach your desired consistency. Customize Your Veggies: Feel free to add other vegetables to the mix, such as diced red bell peppers or banana peppers for a little kick. Freezing Tip: This recipe is freezable! Allow to cool completely, then transfer to a freezer safe container and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.