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Crock Pot Cheesesteak Tortellini

Crock Pot cheesesteak tortellini is an American-style slow-cooked dinner with tender steak, sweet peppers, and cheese-stuffed tortellini simmered in a savory mushroom sauce. Finish with melted provolone on top for a gooey, skillet-style pull-apart feel in every bite.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetables
  • 1.5 lb sirloin steak Thinly sliced.
  • 1 green bell pepper Sliced.
  • 1 red bell pepper Sliced.
  • 1 onion Sliced.
  • 3 garlic Minced.
Creamy cheesesteak sauce
  • 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
  • 1.5 cup shredded provolone or mozzarella cheese
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker base
  1. Add sliced sirloin steak, green bell pepper, red bell pepper, onion, and minced garlic to the slow cooker.
  2. Whisk together 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 or high for 2–3 hours until the steak is tender, stirring once if needed for even cooking.
Add tortellini and finish
  1. Add refrigerated cheese tortellini and stir to combine with the sauce so the pasta settles evenly.
  2. Cook on high for 20–30 minutes until tortellini is cooked through, with the sauce bubbling gently around the pasta.
  3. Sprinkle shredded provolone over the top, cover, and cook for 5 minutes until melted.
  4. Garnish with fresh parsley and serve while hot.

Notes

For best results, slice steak thin so it turns tender within the slow-cook window; if your slow cooker runs hot, check tortellini at the low end of the 20–30 minute range. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stovetop with a splash of broth to loosen the sauce. Freezing isn’t recommended because tortellini can soften after thawing. If you want a lighter option, use low-fat cream of mushroom soup (and part-skim provolone) to reduce fat while keeping the creamy texture.