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Crock Pot Cheesesteak Tortellini

Crock Pot cheesesteak tortellini with tender steak, bell peppers, and cheese-filled tortellini simmered in a creamy mushroom-beef sauce. Finished with melted provolone for a gooey, skillet-style top.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Cheesesteak filling and sauce
  • 1.5 lb sirloin steak Thinly sliced for faster tenderizing in the slow cooker.
  • 1 green bell pepper Sliced.
  • 1 red bell pepper Sliced.
  • 1 onion Sliced.
  • 3 garlic Minced.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Tortellini and topping
  • 1 package (20 oz) refrigerated cheese tortellini Use refrigerated, then add near the end.
  • 1.5 cup shredded provolone or mozzarella cheese Provolone preferred; mozzarella works too.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker base
  1. Place the sliced sirloin steak, bell peppers, onion, and garlic into the slow cooker.
  2. Whisk the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper, then pour the mixture over the steak and vegetables.
Slow-cook until the steak is tender
  1. Cook on low for 4–5 hours until the steak is tender.
  2. Alternatively, cook on high for 2–3 hours until the steak is tender.
Cook the tortellini
  1. Add the refrigerated cheese tortellini and stir to combine with the sauce.
  2. Cook on high for 20–30 minutes until the tortellini is cooked through.
Melt the cheese and serve
  1. Sprinkle the shredded provolone over the top, cover, and cook for 5 minutes until melted.
  2. Garnish with fresh parsley and serve.

Notes

Pro tip: slice the steak very thin so it turns tender within the slow cooker window, and keep the tortellini for the end so it doesn’t overcook. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warmed through. Freezing is not recommended for the best tortellini texture. For a lighter option, use reduced-fat provolone or part-skim mozzarella.