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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Pour beef broth over the meat and veggies. Add Worcestershire sauce, Italian seasoning, and black pepper. Stir gently to combine.
- Cover and cook on high for 3 hours or low for 6 hours until beef is tender and veggies are softened.
- 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.
- Sprinkle shredded mozzarella over the top, cover, and let melt for about 5 minutes.
- 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