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Philly Cheesesteak Tortellini Pasta Crockpot served as a delicious and creamy featured image.

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.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 cup milk or beef broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 20 oz package refrigerated cheese tortellini
  • Shredded provolone cheese, for topping optional
  • Chopped fresh parsley, for garnish optional
  • Red pepper flakes, for garnish optional

Equipment

  • Crockpot
  • Large Skillet
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Non-stick cooking spray

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. 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.
  3. In the same skillet, add the sliced onion and bell peppers. Sauté for 5-7 minutes, or until softened and slightly caramelized.
  4. Add the minced garlic and cook for another minute, until fragrant.
  5. Stir in the Worcestershire sauce, salt, and pepper.
  6. Spray your crockpot with non-stick cooking spray.
  7. Place the sautéed onions and peppers in the bottom of the crockpot.
  8. Top with the seared steak.
  9. 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.
  10. Pour the sauce over the steak and vegetables in the crockpot.
  11. 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.
  12. Stir in the refrigerated cheese tortellini.
  13. 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.
  14. 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.