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Crock Pot Cheesesteak Tortellini

Crock Pot cheesesteak tortellini with tender steak, peppers, and onions simmered in a creamy mushroom sauce, then finished with melty provolone over cheese-filled tortellini. Easy slow-cooker method delivers saucy, oven-style cheesesteak flavors with a hearty pasta bite.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 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
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 3 garlic
Creamy 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 the sliced sirloin steak, bell peppers, onion, and garlic to the slow cooker.
  2. Whisk the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until smooth, then pour over the steak and vegetables.
Cook until the steak is tender
  1. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the steak is tender.
Cook the tortellini
  1. Add the refrigerated cheese tortellini and stir to combine with the sauce.
  2. Cook on HIGH for 20–30 minutes, until the tortellini is cooked through.
Melt the cheese and serve
  1. Sprinkle the provolone (or mozzarella) over the top, cover, and cook for 5 minutes until melted.
  2. Garnish with fresh parsley and serve.

Notes

For best texture, stir the tortellini in gently so it doesn’t break, and avoid lifting the lid during the final 20–30 minutes. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or on the stovetop with a splash of broth to loosen the sauce. Freezing is not recommended because tortellini can turn softer after thawing. For a lighter option, use reduced-fat cheese tortellini and reduced-fat provolone while keeping the same seasoning.