Description
A creamy, comforting slow cooker pasta dish that transforms the flavors of a classic Philly cheesesteak into cheesy, beefy tortellini perfection.
Ingredients
Scale
- 20 ounces refrigerated cheese tortellini
- 1 pound thinly sliced beef (such as flank steak or sirloin)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces cream cheese
- 1 cup beef broth
- 6 slices provolone cheese
- 1 cup shredded mozzarella
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat a skillet over medium-high heat and sear the beef for 1–2 minutes per side until browned.
- In a slow cooker, combine the sliced bell peppers, onion, garlic, cream cheese, and beef broth. Stir gently.
- Lightly grease the slow cooker insert with nonstick spray or olive oil.
- Place the seared beef on top of the vegetable and broth mixture.
- Cover and cook on low for 5–6 hours or on high for 2.5–3 hours until beef is tender.
- In the last 30 minutes, stir in the tortellini, provolone, and mozzarella cheese.
- Once cheese is melted and tortellini is cooked, season with salt and pepper to taste. Stir gently.
- Let rest for 5 minutes before serving. Enjoy warm.
Notes
- Use room temperature cream cheese for easier melting.
- Don’t add tortellini too early to avoid overcooking.
- Feel free to add a pinch of crushed red pepper for heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 840mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: crock pot cheesesteak tortellini, slow cooker tortellini, philly cheesesteak pasta, cheesy beef tortellini, easy comfort food