Dinner

Crock Pot Cheesesteak Tortellini Recipe

ByZoe Lane February 8, 2026February 8, 2026

Introduction

This Crock Pot Cheesesteak Tortellini is a comforting, cheesy twist on the classic Philly cheesesteak. Combining tender beef, sautéed vegetables, and creamy cheese tortellini, it’s an easy slow cooker meal perfect for busy days.

The dish shows a close-up of a white plate with three main layers: the bottom layer is red with small pieces of tomato, the middle layer has browned ground meat mixed with sliced green and yellow peppers, and the top layer consists of pale yellow tortellini pasta covered in melted white cheese that is slightly browned in spots. The entire dish is sprinkled with small bits of green herbs, adding a fresh touch, and some areas show a dash of red spice. The textures are creamy and slightly melted with a mix of soft pasta and chunky meat pieces, all arranged against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sliced steak, shaved beef, or ground beef (ribeye or sirloin recommended)
1 package (about 9 ounces) fresh or frozen cheese tortellini
1 bell pepper, sliced
1 onion, sliced
1 cup mushrooms, sliced
1 cup beef broth
4 ounces cream cheese
1 cup shredded cheese (cheddar or a blend works well)
Optional: Provolone, mozzarella, or parmesan cheese for topping

Instructions

Step 1: (Optional) Brown the beef in a skillet over medium heat until just cooked to develop deeper flavor, then transfer to the Crock Pot.
Step 2: Add sliced bell pepper, onion, mushrooms, beef broth, and seasonings of your choice to the Crock Pot with the beef.
Step 3: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the beef is tender.
Step 4: Stir in the cream cheese and shredded cheese until fully melted and creamy.
Step 5: Add the cheese tortellini and cook for an additional 20–30 minutes. Be careful not to overcook the pasta so it remains tender but firm.
Step 6: Just before serving, top with provolone or mozzarella cheese and allow it to melt for a gooey finish.

Tips & Variations

Use shaved ribeye or sirloin for the most authentic cheesesteak flavor.
Add garlic, Worcestershire sauce, or Italian seasoning for extra depth of flavor.
Double the cheese if you prefer a richer, gooier dish.
Don’t add tortellini too early to avoid mushy pasta; it cooks quickly near the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave to prevent the cheese from separating. Add a splash of broth or milk if the sauce thickens too much.

How to Serve

The dish features a white plate filled with three main layers: the base is a mix of browned ground meat and small red pieces, the middle layer consists of yellow tortellini pasta folds with some slightly browned edges, and the top layer is melted white cheese sprinkled with chopped green herbs and small pieces of green and yellow bell peppers. The cheese is slightly browned in spots, giving a creamy and textured look, with the green herbs scattered unevenly across the surface. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini without thawing?

Yes, you can add frozen tortellini directly to the Crock Pot during the last 20–30 minutes of cooking. Just keep a close eye to avoid overcooking.

Can I make this recipe without a Crock Pot?

Absolutely. You can prepare this on the stovetop by browning the beef and vegetables, then simmering everything in a pot over low heat until tender. Add cream cheese and tortellini near the end and cook until the pasta is done.

Zoe Lane