Ingredients
For the Cheesesteak Filling:
- 1.5 lbs thinly sliced steak (such as sirloin or shaved steak)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tortellini Sauce:
- 2 (10.75 oz) cans condensed cream of mushroom soup
- 1 (8 oz) package cream cheese, softened
- 1/2 cup milk or beef broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
For the Tortellini:
- 20 oz package refrigerated cheese tortellini
Optional Toppings:
- Shredded provolone cheese
- Chopped fresh parsley
- Red pepper flakes
Getting Started: Why This Recipe Rocks!
Okay, friend, let’s be real: weeknights are hectic. We’re all juggling work, family, and trying to squeeze in a little “me time.” That’s where this Philly Cheesesteak Tortellini Pasta Crockpot comes in! It’s seriously a lifesaver. Dump-and-go recipes are my weakness, and this one delivers BIG on flavor without requiring you to stand over a hot stove for hours. Plus, who doesn’t love a good Philly cheesesteak? And pasta? It’s a match made in comfort food heaven!Step-by-Step Instructions
Step 1: Searing the Steak (Optional, but Recommended!)
- While this step *is* optional, I highly recommend it for maximum flavor. Heat the olive oil in a large skillet over medium-high heat.
- Add the thinly sliced steak to the skillet in batches, being careful not to overcrowd the pan. Sear each batch for 1-2 minutes per side, until browned. Remove the steak from the skillet and set aside. Don’t worry about cooking it all the way through, as it will finish cooking in the crockpot.
Step 2: Sautéing the Veggies (Another Flavor Booster!)
- In the same skillet, add the sliced onion and bell peppers. Sauté for 5-7 minutes, or until softened and slightly caramelized.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the Worcestershire sauce, salt, and pepper.
Step 3: Layering in the Crockpot
- Spray your crockpot with non-stick cooking spray.
- Place the sautéed onions and peppers in the bottom of the crockpot.
- Top with the seared steak.
- In a separate bowl, whisk together the condensed cream of mushroom soup, softened cream cheese, milk (or beef broth), Parmesan cheese, Italian seasoning, and garlic powder until smooth.
- Pour the sauce over the steak and vegetables in the crockpot.
Step 4: Slow Cooking to Perfection
- Cover the crockpot and cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the steak is tender and the sauce is heated through.
Step 5: Adding the Tortellini
- Stir in the refrigerated cheese tortellini.
- Cover the crockpot and cook for an additional 20-30 minutes, or until the tortellini is tender and heated through. Be careful not to overcook the tortellini, as it can become mushy.
Step 6: Serving and Enjoying!
- Serve hot, topped with shredded provolone cheese, chopped fresh parsley, and red pepper flakes, if desired.
Troubleshooting and Tips for Success
- Steak Toughness: If your steak isn’t as tender as you’d like, try marinating it for a few hours before cooking. A simple marinade of soy sauce, Worcestershire sauce, and garlic powder can work wonders.
- Sauce Thickness: If your sauce is too thick, add a little more milk or beef broth until it reaches your desired consistency. If it’s too thin, stir in a tablespoon of cornstarch mixed with a tablespoon of cold water.
- Tortellini Overcooking: Keep a close eye on the tortellini during the last 20-30 minutes of cooking. Overcooked tortellini can become mushy.
- Cheese Options: Provolone is the classic cheesesteak cheese, but you can also use mozzarella, white American, or even a blend of cheeses.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you like it really spicy, you can add a pinch of cayenne pepper to the sauce.
- Make Ahead: You can assemble the crockpot (except for the tortellini) in the morning before work and store it in the refrigerator. Then, simply pop it in the crockpot when you get home and add the tortellini during the last 30 minutes of cooking.
Variations and Customization
- Add Mushrooms: Sauté sliced mushrooms along with the onions and peppers for a more authentic cheesesteak flavor.
- Jalapeño Kick: Add diced jalapeños to the veggie mixture for a spicy kick.
- Pizza Cheesesteak: Stir in a can of diced tomatoes and a sprinkle of oregano for a pizza-inspired twist.
- Low-Carb Option: Substitute zucchini noodles for the tortellini for a low-carb version.
- Different Meats: While traditionally made with steak, you can also use ground beef or even shredded chicken.
- Creamy Cheesesteak Tortellini: For an even richer flavor, check out my Creamy Cheesesteak Tortellini recipe, which takes the creaminess to the next level!
What to Serve With Your Philly Cheesesteak Tortellini Pasta Crockpot
This dish is pretty hearty on its own, but a simple side salad or some crusty bread for soaking up the delicious sauce would be perfect! You could also serve it with roasted vegetables like broccoli or asparagus. And for dessert? How about some chocolate chip cookies or a slice of apple pie?More Slow Cooker Recipes You’ll Love
If you’re a fan of easy, delicious slow cooker meals, you’ll definitely want to check out these other recipes:- Bbq Chicken Mac: The perfect combination of BBQ flavors and creamy mac and cheese.
- Crockpot Ravioli Lasagna: All the flavors of lasagna without all the work!
- Creamy Pasta Soup: A comforting and flavorful soup that’s perfect for a chilly day.
- Sunday Slow Cooker Ragu: A rich and hearty meat sauce that’s perfect for pasta.
- Creamy Chicken Pasta: A classic comfort food dish that’s easy to make in the slow cooker.
Final Thoughts: Your New Favorite Weeknight Dinner
There you have it – a Philly Cheesesteak Tortellini Pasta Crockpot recipe that’s guaranteed to become a family favorite! It’s easy, delicious, and perfect for busy weeknights. So go ahead, give it a try and let me know what you think. I’m confident you’ll love it as much as I do! Happy cooking, friend!Is searing the steak and sautéing the vegetables absolutely necessary, or can I skip those steps?
While searing the steak and sautéing the vegetables are optional, the recipe author highly recommends them for maximum flavor. Skipping these steps will still result in a delicious meal, but the depth of flavor may be reduced.
Can I prepare this Philly Cheesesteak Tortellini Crockpot meal ahead of time?
Yes, you can assemble the crockpot (except for the tortellini) in the morning before work and store it in the refrigerator. Then, simply pop it in the crockpot when you get home and add the tortellini during the last 30 minutes of cooking.
What can I do if the sauce is too thick after slow cooking?
If the sauce is too thick, add a little more milk or beef broth until it reaches your desired consistency. If it’s too thin, stir in a tablespoon of cornstarch mixed with a tablespoon of cold water.
What are some variations I can make to this recipe to customize it to my taste?
You can add sliced mushrooms, diced jalapeños, or even stir in a can of diced tomatoes and oregano for a pizza-inspired twist. For a low-carb option, substitute zucchini noodles for the tortellini. You can also use ground beef or shredded chicken instead of steak.
Amazing Philly Cheesesteak Tortellini Pasta Crockpot
This Philly Cheesesteak Tortellini Pasta Crockpot recipe transforms classic cheesesteak flavors into a creamy, comforting pasta dish. Featuring tender tortellini, savory steak, peppers, and onions, all cooked to perfection in your slow cooker for an effortless weeknight meal.
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the thinly sliced steak to the skillet in batches, being careful not to overcrowd the pan. Sear each batch for 1-2 minutes per side, until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the sliced onion and bell peppers. Sauté for 5-7 minutes, or until softened and slightly caramelized.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the Worcestershire sauce, salt, and pepper.
- Spray your crockpot with non-stick cooking spray.
- Place the sautéed onions and peppers in the bottom of the crockpot.
- Top with the seared steak.
- In a separate bowl, whisk together the condensed cream of mushroom soup, softened cream cheese, milk (or beef broth), Parmesan cheese, Italian seasoning, and garlic powder until smooth.
- Pour the sauce over the steak and vegetables in the crockpot.
- Cover the crockpot and cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the steak is tender and the sauce is heated through.
- Stir in the refrigerated cheese tortellini.
- Cover the crockpot and cook for an additional 20-30 minutes, or until the tortellini is tender and heated through. Be careful not to overcook the tortellini, as it can become mushy.
- Serve hot, topped with shredded provolone cheese, chopped fresh parsley, and red pepper flakes, if desired.
Notes
If your steak isn’t as tender as you’d like, try marinating it for a few hours before cooking. Adjust sauce thickness with milk/broth or a cornstarch slurry. Keep a close eye on the tortellini to prevent overcooking. Provolone is classic, but other cheeses like mozzarella or white American can be used. Adjust spice level with red pepper flakes or cayenne pepper. You can assemble the crockpot (except for the tortellini) in the morning before work and store it in the refrigerator. Then, simply pop it in the crockpot when you get home and add the tortellini during the last 30 minutes of cooking. Add sautéed mushrooms, diced jalapeños, or diced tomatoes for flavor variations. Zucchini noodles can substitute the tortellini for a low-carb version.
