Crock Pot Cheesesteak Tortellini
A comforting and easy slow-cooked dish that combines tender beef, cheese, and tortellini for a hearty, family-friendly meal.
Ingredients
Main Ingredients
- 1 pound thinly sliced beef (flank steak or sirloin), cut into strips Absorbs the sauce beautifully.
- 1 large onion, thinly sliced Adds sweetness and aroma.
- 1 green bell pepper, sliced (optional) For color and a gentle crunch.
- 3 cloves garlic, minced Fragrant and warming.
- 1 can (14.5 oz) diced tomatoes, drained Adds tang and body.
- 1 cup beef broth For depth (substitute vegetable broth for a lighter taste).
- 1 teaspoon Worcestershire sauce Umami booster (or tamari for gluten-free).
- 1 teaspoon dried oregano Italian kiss.
- 1 teaspoon dried basil Italian kiss.
- to taste Salt and pepper To taste.
- 1 package (9–12 oz) refrigerated cheese tortellini Cooks tender right in the sauce (use whole-wheat for a healthier option).
- 1 cup shredded provolone or mozzarella Melty, comforting cheese.
- 1/4 cup grated Parmesan Finishes with nutty richness.
Instructions
Preparation
- Layer the sliced onions and bell pepper in the bottom of your Crock Pot.
- Arrange the beef strips on top, sprinkle the minced garlic, oregano, basil, salt, and pepper.
- Pour the beef broth, diced tomatoes, and Worcestershire sauce over everything. Give a gentle stir to combine.
Cooking
- Cover and cook on low for 3 to 4 hours (or high for 1.5 to 2 hours) until the beef is fork-tender.
- About 20–25 minutes before serving, stir in the cheese tortellini and cover. Cook until the tortellini is al dente.
- Stir in the shredded provolone or mozzarella and sprinkle Parmesan on top. Let the residual heat melt the cheese.
Serving
- Scoop generous portions into bowls and serve warm.
Notes
For a festive meal, stir in roasted red peppers and top with fresh basil. Make it lighter by using ground turkey or shredded chicken. Add a creamy twist by stirring in cream cheese at the end.