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Crockpot Cheesesteak Tortellini

A rich and creamy slow cooker pasta dish loaded with tender beef, sautéed bell peppers and onions, and cheese tortellini in a savory provolone sauce — all the flavors of a Philly cheesesteak in one comforting bowl.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Base
  • 1 lb ground beef or shaved beef steak
  • 1 medium yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 3 garlic cloves minced
  • 1.5 cups beef broth
  • 1 can cream of mushroom soup 10.5 oz
  • 4 oz cream cheese softened and cubed
  • 1 tsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.5 tsp paprika
Pasta and Topping
  • 20 oz refrigerated or frozen cheese tortellini
  • 1.5 cups shredded provolone cheese or mozzarella
  • fresh parsley chopped, for garnish

Equipment

  • Slow cooker / Crockpot
  • Skillet
  • Mixing bowl
  • Wooden spoon or spatula

Method
 

  1. In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat and transfer to the slow cooker.
  2. Add sliced onion, all three bell peppers, and minced garlic on top of the beef in the crockpot.
  3. In a bowl, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, onion powder, garlic powder, black pepper, salt, and paprika. Pour over the crockpot contents.
  4. Drop softened, cubed cream cheese into the slow cooker on top of the other ingredients.
  5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until beef is tender and sauce is creamy.
  6. Stir the contents well to incorporate the melted cream cheese into the sauce. Add the cheese tortellini and stir to coat.
  7. Cover and cook on HIGH for an additional 20–30 minutes, until tortellini is tender and cooked through.
  8. Sprinkle shredded provolone over the top, cover for 5 minutes to melt, then garnish with fresh parsley and serve hot.

Notes

For best results, use refrigerated cheese tortellini and add it only in the final 30 minutes to prevent overcooking. Soften cream cheese at room temperature before adding for a smoother sauce. Leftovers keep well in the fridge for up to 4 days — reheat with a splash of beef broth to loosen the sauce.