If you’re craving the bold, cheesy flavor of a real Philly cheesesteak but need an easy dinner for a busy weeknight, this Crock Pot Cheesesteak Tortellini is about to become your favorite American family dinner. I’ve made this slow cooker recipe 6 times in my kitchen to get the sauce perfectly creamy and the steak super tender without drying out the cheese tortellini.
This Crock Pot Cheesesteak Tortellini is the ultimate one-pot comfort food that combines thinly sliced Philly steak, sweet bell peppers, onions, and cheesy tortellini in a rich provolone cream sauce. It’s a true dump-and-go slow cooker meal that takes just 10 minutes of prep – perfect for busy American moms who want a hearty dinner everyone will love. If you love Philly flavors, you’ll also love my crockpot cheesesteak potato casserole for another easy family dinner.
Why American Families Love This Crock Pot Cheesesteak Tortellini
- Real Philly Flavor, Zero Fuss: All the taste of a classic Philadelphia cheesesteak, but made in your slow cooker.
- 10-Minute Prep: Just dump sliced steak, peppers, onions, and broth in your Crock Pot.
- Kid-Approved: My kids call this “cheesesteak mac and cheese” – they clean their plates every time.
- Perfect for Game Day: Makes 6 big servings, great for Sunday football.
Ingredients for Crock Pot Cheesesteak Tortellini
- 1.5 lb thinly sliced ribeye steak or sirloin – shaved-style
- 1 large yellow onion, thinly sliced
- 1 red bell pepper + 1 green bell pepper, sliced
- 8 oz baby bella mushrooms, sliced
- 2 cups low-sodium beef broth
- 8 oz cream cheese, cubed and softened
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder + 1/2 tsp onion powder
- 20 oz family-size package cheese tortellini (refrigerated) – Buitoni
- 2 cups shredded provolone + 1 cup mozzarella – Sargento
How to Make Crock Pot Cheesesteak Tortellini
Step 1: Load the Slow Cooker
In a 6-quart Crock Pot, add thinly sliced steak, sliced onions, bell peppers, and mushrooms. Pour beef broth and Worcestershire sauce over top. Season with garlic powder and onion powder. Add cubed cream cheese on top. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. For another cheesy Philly twist, try my Chipotle Philly Cheesesteak Quesadilla With Honey Chipotle Vinaigrette on busy nights.
Step 2: Make it Creamy
Stir the mixture well to melt the cream cheese into a creamy sauce. The steak should be falling apart. This is where your Crock Pot Cheesesteak Tortellini gets its rich, cheesy base.
Step 3: Add Tortellini and Cheese
Add the refrigerated cheese tortellini and 2 cups shredded provolone/mozzarella mix. Gently stir to coat. Cover and cook on HIGH for 20-30 minutes more, until tortellini is tender. If you love creamy slow cooker pastas, you’ll also enjoy my creamy crockpot chicken spaghetti for your next family dinner.
Step 4: Serve Hot and Cheesy
Turn off Crock Pot, sprinkle remaining cheese on top, cover 2 minutes to melt. Serve hot right from the slow cooker.
Expert Tips for the Best Crock Pot Cheesesteak Tortellini
- Freeze steak 20 minutes before slicing: It slices paper-thin like real Philly shops do.
- Don’t use frozen tortellini: Refrigerated stays firm. Frozen makes sauce watery.
- Provolone is non-negotiable: For real Philly flavor, you need sharp provolone.
- Add tortellini at the END only: Last 30 minutes only!
Storage and Meal Prep
Fridge: Up to 4 days. Reheat: Microwave with 2 tbsp beef broth. Freezer: Freeze without tortellini up to 3 months.
Frequently Asked Questions
Can I use ground beef instead of sliced steak?
Yes! Use 1.5 lb lean ground beef, brown it first, then add to Crock Pot.
Can I make this on the stove?
Yes! Sauté steak and veggies 6-7 min, add broth and cream cheese, simmer 10 min, add tortellini per package directions.
Crock Pot Cheesesteak Tortellini
Ingredients
- – 1.5 lb ribeye steak or sirloin thinly sliced shaved-style
- – 1 large yellow onion thinly sliced
- – 1 red bell pepper sliced
- – 1 green bell pepper sliced
- – 8 oz baby bella mushrooms sliced
- – 2 cups low-sodium beef broth
- – 8 oz cream cheese cubed and softened
- – 1 tsp Worcestershire sauce
- – 1 tsp garlic powder
- – 1/2 tsp onion powder
- – 20 oz cheese tortellini refrigerated family-size (Buitoni)
- – 2 cups provolone cheese shredded (Sargento)
- – 1 cup mozzarella cheese shredded (Sargento)
Instructions
- Load the Slow Cooker: In a 6-quart Crock Pot, add thinly sliced steak, sliced onions, bell peppers, and mushrooms. Pour beef broth and Worcestershire sauce over top. Season with garlic powder and onion powder. Add cubed cream cheese on top. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
- Make it Creamy: Stir the mixture well to melt the cream cheese into a creamy sauce. The steak should be falling apart.
- Add Tortellini and Cheese: Add the refrigerated cheese tortellini and 2 cups shredded provolone/mozzarella mix. Gently stir to coat. Cover and cook on HIGH for 20-30 minutes more, until tortellini is tender.
- Serve: Turn off Crock Pot, sprinkle remaining cheese on top, cover 2 minutes to melt. Serve hot right from the slow cooker.
Notes
– Freeze steak 20 minutes before slicing for paper-thin slices like real Philly shops.
– Don’t use frozen tortellini – refrigerated stays firm, frozen makes sauce watery.
– Provolone is non-negotiable for real Philly flavor.
– Add tortellini at the END only – last 30 minutes! Storage: Fridge up to 4 days. Reheat with 2 tbsp beef broth. Freeze without tortellini up to 3 months. FAQ: Can I use ground beef? Yes! Use 1.5 lb lean ground beef, brown it first.
Can I make on stove? Yes! Sauté steak and veggies 6-7 min, add broth and cream cheese, simmer 10 min, add tortellini per package.
