Crock Pot Cheesesteak Tortellini Recipe Easy Hearty Slow Cooker Meal

One chilly Sunday afternoon last fall, I was juggling a million things—laundry, emails, and the eternal question of “what’s for dinner?” staring me down. I wanted something hearty, comforting, and most importantly, hands-off since I was already spread too thin. That’s when I threw together this crock pot cheesesteak tortellini recipe, and honestly, it changed the game for me. No more hovering over the stove or last-minute scrambling—just dump everything into the slow cooker and walk away. By dinner time, the house was filled with that irresistible aroma of melty cheese, tender beef, and savory peppers, and my family declared it an instant classic.

I’ve made this crock pot cheesesteak tortellini meal more times than I can count, tweaking it each time until it hits that perfect balance of creamy, cheesy, and just a little bit spicy. It’s become my go-to for those busy weeknights when I want something easy but feel like a kitchen rockstar. Plus, it’s a slow cooker meal that warms you up from the inside out without any fuss. If you’ve been hunting for a recipe that’s easy, hearty, and totally satisfying, you’re going to love this.

Why You’ll Love This Crock Pot Cheesesteak Tortellini Recipe

This crock pot cheesesteak tortellini recipe has completely transformed my dinner routine, especially on those days when I barely have time to breathe, let alone cook.

• Effortless Prep — Toss everything into the slow cooker, set it, and forget it. I’ve walked away to do errands, help with homework, and still come back to a perfect meal.
• Comfort Food Heaven — Think tender strips of beef, gooey cheese, and pillowy tortellini swimming in a rich, flavorful sauce. It hits all the cozy vibes.
• Feeds a Crowd — This recipe easily serves 6, making it perfect for family dinners or meal prepping for the week. Leftovers reheat beautifully too.
• Pantry-Friendly Ingredients — Most of what you need is probably already in your kitchen. I always have frozen tortellini and some kind of beef on hand for moments like this.
• Customizable — Want it spicy? Add some red pepper flakes. Prefer it veggie-packed? Toss in some bell peppers and mushrooms. I’ve tried all sorts of variations, so you’ll find your perfect fit.

For me, it’s the perfect blend of convenience and indulgence. When I serve this, the whole family gathers around the table without complaints, and I get to kick back knowing dinner is a success.

Ingredients You’ll Need

Here’s the best part: this looks like a fancy meal but uses mostly simple, easy-to-find ingredients. I’m picky about a few things here, and I’ll tell you why as we go.

• Beef sirloin or ribeye strips (1 pound / 450g) — I go for sirloin because it’s lean but tender, but ribeye makes it extra rich if you want to splurge.
• Frozen cheese tortellini
• Bell peppers (1 large, sliced / about 150g) — I prefer a mix of red and green for color and sweetness. Adds fresh flavor and texture.
• Onion (1 medium, sliced / about 150g) — Yellow onions work best here for their slight sweetness when slow-cooked.
• Garlic cloves (3 cloves, minced) — Fresh garlic is a must for that savory punch. Jarred garlic just doesn’t cut it in this recipe.
• Beef broth (1 cup / 240ml) — Low sodium so you can control the salt. Adds depth to the sauce.
• Cream cheese (4 ounces / 115g) — This makes the sauce luxuriously creamy without needing heavy cream.
• Shredded mozzarella cheese (1 cup / 100g) — For that classic cheesesteak melty goodness. Freshly shredded melts better than pre-shredded.
• Worcestershire sauce (1 tablespoon) — Adds that umami kick that takes the beef flavor up a notch.
• Italian seasoning (1 teaspoon) — A simple blend of herbs that complements the beef and cheese perfectly.
• Salt and black pepper — To taste. I usually go a little heavy on the black pepper to balance the creaminess.
• Olive oil (1 tablespoon) — For searing the beef before slow cooking. You can swap for avocado oil if you like.

Optional add-ins: Mushrooms, sliced jalapeños for heat, or spinach tossed in at the end.

Equipment Needed

You don’t need anything fancy for this crock pot cheesesteak tortellini recipe. Here’s what I use:

• Slow cooker (Crock Pot) — A 6-quart slow cooker is perfect for this recipe. If yours is smaller, you might want to halve the recipe.
• Large skillet — For quickly searing the beef. I use a 12-inch stainless steel pan, but non-stick works fine too.
• Sharp knife — Nothing worse than struggling to slice onions or peppers. A good, sharp knife makes prep way easier.
• Cutting board — Any sturdy one will do.
• Wooden spoon or silicone spatula — For stirring the sauce and tossing the tortellini at the end.
• Measuring cups and spoons — Basic but essential.

Pro tip: If you don’t have a slow cooker, you can make this on the stovetop in a large pot—just cook low and slow, stirring occasionally.

How to Make Crock Pot Cheesesteak Tortellini: Step-by-Step

Alright, let’s get cooking! I’m walking you through exactly how I make this crock pot cheesesteak tortellini recipe, including my little tips to get it just right.

Step 1: Sear the Beef (10 minutes)

Heat the olive oil in your skillet over medium-high heat. Season the beef strips with salt and pepper, then sear them quickly—about 2 minutes per side—until just browned. Don’t cook through; you want to lock in juices. Transfer the beef to the slow cooker. Searing adds flavor and keeps the beef nice and tender.

Step 2: Sauté the Veggies (5 minutes)

In the same skillet, toss in the sliced onion, bell peppers, and minced garlic. Cook for 3-4 minutes until softened and fragrant. This step wakes up the vegetables and adds a great depth of flavor to the sauce. Dump everything into the slow cooker on top of the beef.

Step 3: Add Broth and Seasonings (2 minutes)

Pour the beef broth over the meat and veggies. Add Worcestershire sauce, Italian seasoning, and a few grinds of black pepper. Give it a gentle stir to combine but don’t mix everything too much yet.

Step 4: Slow Cook (3 hours on High or 6 hours on Low)

Cover and cook until the beef is tender and the veggies are fully softened. The house will start to smell incredible. This slow cooking melds all the flavors beautifully.

Step 5: Add Cream Cheese and Tortellini (20 minutes)

About 20 minutes before serving, add the cream cheese and frozen tortellini directly into the slow cooker. Stir gently to distribute the cream cheese and coat the tortellini in the sauce. Cover again and cook for 20 minutes on high or until the tortellini is tender.

Step 6: Finish with Mozzarella (5 minutes)

Sprinkle the shredded mozzarella over the top, cover, and let it melt for about 5 minutes. This is where it gets delightfully cheesy and gooey.

Step 7: Serve and Enjoy

Give everything a final gentle stir, taste for salt and pepper adjustments, and serve immediately. This crock pot cheesesteak tortellini is best enjoyed hot, with a side of garlic bread or a fresh green salad.

Expert Tips & Tricks

• Sear the beef first: It’s tempting to skip this, but it adds so much flavor and prevents the beef from being tough.
• Use frozen tortellini: No need to thaw—just add it straight into the slow cooker towards the end. Saves time and mess.
• Don’t overcook the tortellini: Add it late so it stays tender but not mushy. I’ve ruined this by adding it too early—lesson learned!
• Stir gently: When adding the cream cheese and tortellini, be gentle to avoid breaking the pasta.
• Customize the heat: Add a pinch of red pepper flakes when sautéing the veggies if you like a little kick.
• Make it ahead: You can prep everything the night before, keep it covered in the fridge, then start slow cooking in the morning.
• Leftovers reheat well: Add a splash of broth or milk when reheating to keep it creamy.
• Try adding mushrooms or spinach: I love tossing in mushrooms during the sauté step or spinach right at the end for extra veggies.

Variations & Substitutions

Once you’ve nailed the basic crock pot cheesesteak tortellini recipe, here are some variations I’ve tested and loved:

• Chicken cheesesteak twist: Swap beef for thinly sliced chicken breast. It cooks faster and is great if you want a lighter option.
• Spicy version: Add sliced jalapeños or a teaspoon of Cajun seasoning during the sauté step. Brings a fun zing.
• Vegetarian-friendly: Replace beef with hearty mushrooms and use vegetable broth. Add white beans for extra protein.
• Using different pasta: If you don’t have tortellini, try ravioli or even small shells. Just adjust cooking time accordingly.
• Dairy-free: Swap cream cheese for a dairy-free alternative and use nutritional yeast in place of mozzarella for cheesy flavor.

For a fun spin on tortellini dinners, you might also want to try this cowboy butter tortellini steak bites recipe—it’s a quick skillet version but shares similar comforting flavors.

Serving & Storage

I usually serve this right out of the slow cooker, spooned into big bowls with a sprinkle of fresh parsley or extra mozzarella on top. It pairs perfectly with garlic bread or a crisp side salad to cut through the richness.

Leftovers go into an airtight container and last up to 4 days in the fridge. When reheating, I warm it gently on the stove with a splash of broth to keep it creamy—microwaving works too but can dry it out if you’re not careful.

Honestly, this recipe isn’t the best candidate for freezing because the tortellini tends to get mushy. If you want to meal prep, I recommend making the sauce ahead and cooking the tortellini fresh when you’re ready to eat.

If you’re interested in other slow cooker meals that deliver big flavor with minimal effort, check out my garlic parmesan chicken crockpot recipe or crockpot kielbasa and green beans. Both are crowd-pleasers on busy nights.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (recipe serves 6):

This recipe packs a good amount of protein from the beef and cheese, and the tortellini gives you a comforting carb base. It’s definitely a rich dish due to the cream cheese and mozzarella, so I like to balance it with a side of veggies or a salad.

Want to lighten it up? Use part-skim cheese or swap cream cheese for a lighter cream cheese alternative. Adding extra veggies like spinach or mushrooms helps bulk it up without extra calories.

Final Thoughts

So that’s my slow cooker cheesesteak tortellini recipe—easy, hearty, and downright delicious. I’ve probably rambled on enough, but when a recipe has saved so many busy nights and gotten so many compliments, you understand why I’m excited about it.

It’s perfect for anyone who wants a no-fuss meal that still feels indulgent. The slow cooker does all the heavy lifting, and you get that melty, comforting cheesesteak flavor in every bite. I love that it’s flexible too—you can add your favorite veggies or spice it up however you want.

If you give this crock pot cheesesteak tortellini a try, drop a comment below and tell me how it went! I’m always here to help if something doesn’t turn out right or if you want tips on customizing it.

Happy cooking, and I hope your dinner tonight smells as amazing as mine does right now.

Frequently Asked Questions

Q: Can I skip searing the beef and just add it raw to the slow cooker?

A: You can, but I don’t recommend it. Searing adds flavor and locks in juices. Without it, the beef can be a bit bland and less tender. If you’re short on time, just brown it quickly in the skillet; it only takes a few minutes.

Q: Can I use fresh tortellini instead of frozen?

A: Yes! Fresh tortellini cooks faster, so add it about 10 minutes before the end of cooking instead of 20. Keep an eye on it so it doesn’t get mushy.

Q: How spicy is this recipe? Can I make it milder or hotter?

A: The base recipe is mild but flavorful. To spice it up, add red pepper flakes or jalapeños when sautéing the veggies. For milder, just leave those out. I usually add a pinch of black pepper for a subtle kick.

Q: Can I make this recipe gluten-free?

A: Absolutely! Use gluten-free tortellini and make sure your Worcestershire sauce and beef broth are gluten-free. The rest of the ingredients are naturally gluten-free.

Q: What if I don’t have a slow cooker—can I make this on the stovetop?

A: Yes! Brown the beef and sauté the veggies as usual. Then combine everything in a large pot, cover, and simmer on low for about 1 hour until beef is tender. Add tortellini towards the end and cook until tender.

Q: Can I double the recipe for a larger crowd?

A: Definitely. Just make sure your slow cooker is large enough to hold the doubled ingredients. Cooking time stays about the same, but check the tortellini doneness carefully.

Q: How do I reheat leftovers without drying out the sauce?

A: Warm leftovers gently on the stove with a splash of beef broth or milk, stirring frequently. This keeps the sauce creamy. Microwaving works if you add liquid and heat in short bursts.

Crock Pot Cheesesteak Tortellini Recipe Easy Hearty Slow Cooker Meal

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• Author: Nora Winslow
• Total Time: 3 hours 15 minutes (high) or 6 hours 15 minutes (low)
• Yield: 6 servings 1x

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Description

An easy, hearty, and comforting slow cooker meal featuring tender beef, cheesy tortellini, and savory peppers in a creamy sauce. Perfect for busy weeknights with minimal hands-on time.

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Ingredients

Scale 1x2x3x

• 1 pound beef sirloin or ribeye strips
• 1 pound frozen cheese tortellini
• 1 large bell pepper, sliced (about 150g)
• 1 medium onion, sliced (about 150g)
• 3 garlic cloves, minced
• 1 cup beef broth (240ml), low sodium
• 4 ounces cream cheese (115g)
• 1 cup shredded mozzarella cheese (100g)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1 tablespoon olive oil

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Instructions

1. Heat olive oil in a skillet over medium-high heat. Season beef strips with salt and pepper and sear for about 2 minutes per side until browned but not cooked through. Transfer beef to the slow cooker.
2. In the same skillet, sauté sliced onion, bell peppers, and minced garlic for 3-4 minutes until softened and fragrant. Add to the slow cooker on top of the beef.
3. Pour beef broth over the meat and veggies. Add Worcestershire sauce, Italian seasoning, and black pepper. Stir gently to combine.
4. Cover and cook on high for 3 hours or low for 6 hours until beef is tender and veggies are softened.
5. About 20 minutes before serving, add cream cheese and frozen tortellini to the slow cooker. Stir gently to coat tortellini with sauce. Cover and cook on high for 20 minutes until tortellini is tender.
6. Sprinkle shredded mozzarella over the top, cover, and let melt for about 5 minutes.
7. Give everything a final gentle stir, adjust seasoning if needed, and serve immediately.

Notes

[“Searing the beef adds flavor and keeps it tender; don’t skip if possible.”, ‘Use frozen tortellini directly without thawing to save time.’, ‘Add tortellini late to avoid overcooking and mushy pasta.’, ‘Stir gently when adding cream cheese and tortellini to avoid breaking pasta.’, ‘Customize heat by adding red pepper flakes or jalapeños during sauté.’, ‘Make ahead by prepping ingredients the night before and refrigerating.’, ‘Leftovers reheat well with a splash of broth or milk to keep creamy.’, ‘Not ideal for freezing due to tortellini texture changes.’, ‘Can be made on stovetop by simmering in a pot for about 1 hour.’]

• Prep Time: 15 minutes
• Cook Time: 3 hours (high) or 6 hours (low)
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/6th of the recipe
• Calories: 470
• Sugar: 4
• Sodium: 520
• Fat: 22
• Saturated Fat: 11
• Carbohydrates: 42
• Fiber: 3
• Protein: 28

Keywords: crock pot, cheesesteak, tortellini, slow cooker, easy dinner, hearty meal, comfort food