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Crockpot Philly Cheesesteak Tortellini Pasta features juicy beef, melted cheese, and tender tortellini cooked in a slow cooker for an easy and delicious weeknight meal.

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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.