Name: 3-Ingredient Cheesesteak Tortellini Crock Pot That’ll Blow Your Mind
Prep time: 15 min
Cook time: PT-491679H26S
Total time: PT-491679H26S
Cuisine: American
Ingredients: 1 lb sirloin steak, thinly sliced; 1 tbsp olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 1 cup sliced mushrooms; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp garlic powder; Salt & black pepper, to taste; 1 package (19 oz) refrigerated cheese tortellini; 2 cups shredded provolone or mozzarella cheese; Fresh chopped parsley for garnish

Jump to Recipe

Oh my gosh, you have to try this Cheesesteak Tortellini Crock Pot magic—it’s like your favorite Philly cheesesteak and cozy pasta night had the most delicious baby! Honestly, my slow cooker has never worked harder (or smelled better) than when I’m tossing in those sirloin slices, peppers, and cheese-stuffed tortellini. The best part? You get all that rich, melty goodness with about 15 minutes of prep—just sear, dump, and let the crock pot do its thing while you binge your latest show. Trust me, this is the hero weeknight dinner you didn’t know you needed.

Cheesesteak Tortellini Crock Pot Ingredients

Okay, let me walk you through exactly what you’ll need for this glorious pot of comfort. I’m pretty obsessive about my ingredient prep—trust me, it makes all the difference here!

Your Protein & Veggie Dream Team

1 lb sirloin steak, sliced paper-thin (freeze for 30 minutes first to make slicing easier!)
1 tbsp olive oil for that perfect sear
1 red bell pepper, sliced into strips (I like them about 1/4″ thick)
1 green bell pepper, same deal—color makes it pretty!
1 small onion, thinly sliced (yellow or white both work)
1 cup sliced mushrooms (baby bellas are my go-to)

The Flavor Boosters

2 cups beef broth (low sodium if you’re watching salt)
1 tbsp Worcestershire sauce – that umami kick is essential
1 tsp garlic powder (or 2 fresh cloves, minced)
Salt & black pepper to taste – I’m heavy-handed with both

The Star Players

1 package (19 oz) refrigerated cheese tortellini – fresh is best here, trust me
2 cups shredded provolone or mozzarella (or mix both for extra gooeyness)
Fresh chopped parsley for that pop of color at the end

Ingredient Substitutions & Notes

Cheese swaps: Swiss or American work if you’re out of provolone—just avoid pre-shredded bags (they don’t melt as smoothly).
Broth options: Veggie broth works fine, though the flavor won’t be as rich.
Tortellini tip: Please, please use fresh refrigerated tortellini—the frozen kind turns into sad little dumplings in the crock pot.
Spice it up: Add 1/2 tsp red pepper flakes if you like heat like I do!

See? Nothing crazy—just simple ingredients that become something magical in the slow cooker. Now let’s get cooking!

How to Make Cheesesteak Tortellini Crock Pot

Alright, let me show you how to turn those ingredients into the most comforting, cheesy masterpiece. I promise it’s easier than you think—just follow these steps, and your kitchen will smell like a Philly steakhouse in no time!

Searing the Steak & Prepping Vegetables

First things first: crank up that skillet to medium-high heat and let your olive oil get nice and shimmery. You want it hot enough that when you add those thin steak slices (in batches—don’t crowd the pan!), they sizzle immediately. I let them sear for about 1-2 minutes per side just until they get those gorgeous brown edges—no need to cook through completely since they’ll finish in the crock pot.

While the steak’s browning, toss all your sliced veggies (peppers, onions, mushrooms) right into the slow cooker. The beauty here? Zero extra dishes—just dump them in raw! They’ll soften perfectly during the long cook time. When the steak’s ready, nestle those golden slices right on top of the veggies like a little meat blanket.

Slow Cooking the Cheesesteak Base

Now for the magic! Pour that beef broth over everything—it should just barely peek through the steak and veggies. Splash in the Worcestershire sauce (that’s your secret flavor weapon) and sprinkle the garlic powder, salt, and pepper evenly over the top. Give the whole thing one gentle stir just to distribute the seasonings, then pop the lid on.

Here’s where patience comes in: set your crock pot to LOW and let it work its magic for 4-5 hours. I know, the smell will drive you crazy, but trust me—letting those flavors mingle slowly makes all the difference. The steak becomes melt-in-your-mouth tender, and the veggies turn sweet and silky.

Adding Tortellini & Cheese

When you’ve got about 30 minutes left on the timer, it’s pasta time! Gently stir in the fresh tortellini—they’ll sink right into that flavorful broth. This is the perfect window: short enough that the pasta won’t turn to mush, but long enough to cook through and soak up all that deliciousness.

Now the grand finale: sprinkle that mountain of shredded cheese evenly over the top (I like to use a mix of provolone and mozzarella for extra gooeyness). DON’T STIR! Just put the lid back on and let the cheese melt into a glorious blanket over everything—about 5-10 minutes does the trick. The steam from the crock pot will make it melt perfectly without getting rubbery.

Grab some fresh parsley for a bright pop of color, crack some black pepper over the top, and dig in—you’ve just made the easiest, cheesiest comfort food ever!

Cheesesteak Tortellini Crock Pot Tips

After making this recipe more times than I can count (seriously, my family demands it weekly), I’ve picked up some game-changing tricks that’ll take your cheesesteak tortellini from good to “OH MY GOSH, WHAT IS THIS SORCERY?!” level amazing.

Size Matters: Picking the Right Crock Pot

My trusty 6-quart slow cooker is perfect for this recipe—gives everything room to bubble away without overflowing. If you’re using a smaller 4-quart one, just scale the ingredients down by about a third. Nothing worse than lifting the lid to find a cheesy volcano eruption (been there, cleaned that).

Last-Minute Stir-Ins For The Win

Fresh spinach: Toss in 2 big handfuls when adding the tortellini—it wilts perfectly and sneaks in some greens!
Sun-dried tomatoes: Chop up a few and sprinkle over the cheese before melting—that tangy punch cuts through the richness.
Crispy prosciutto: Crumble some on top right before serving for salty crunch (my husband’s favorite hack).

Cheese Melting Pro Move

Here’s my secret: after sprinkling the cheese, I drape a clean kitchen towel over the crock pot before putting the lid back on. The towel absorbs condensation so your cheese stays gloriously smooth instead of getting watery. Just 5 minutes this way gives you that perfect stretchy pull!

The Pasta Protection Plan

Watch the clock like a hawk when the tortellini goes in—set a timer for 25 minutes to check. Overcooked pasta is the saddest kitchen tragedy. If the liquid looks low, add 1/4 cup extra broth to keep things saucy. And for heaven’s sake, resist stirring after adding the cheese—those melty strings deserve to stay intact!

Serving & Storing Cheesesteak Tortellini Crock Pot

Ohhh boy, serving this beauty is half the fun! I always grab my biggest serving spoon because everyone comes running the second that cheesy tortellini hits the table. Here’s how I make it a full meal—plus my tricks for keeping leftovers tasting amazing (though let’s be real, there’s rarely any left!).

The Perfect Pairings

You gotta have garlic bread with this—it’s practically law in my house. I take a loaf of crusty Italian bread, slather it with garlic butter, and broil it until golden. The crisp edges are perfect for scooping up every last bit of cheesy sauce. My second must-have? A simple green salad with tangy vinaigrette to cut through the richness. And if we’re feeling fancy, I’ll throw some roasted Brussels sprouts on the side—their crispy edges pair shockingly well with the creamy pasta.

Leftover Magic (If You’re Lucky!)

If—and that’s a big if—you have leftovers, transfer them to an airtight container ASAP. The tortellini will keep beautifully for about 3 days in the fridge. Pro tip: Store any extra cheese separately in a little baggie to sprinkle on top when reheating (because more cheese is always the answer).

Reheating Without the Sadness

Nobody wants dried-out pasta! My foolproof method: splash a tablespoon or two of beef broth into a saucepan over medium-low heat, then add the leftovers. Stir gently with a wooden spoon until it’s heated through—the steam from the broth revives the tortellini like magic. If you went the extra cheese route, now’s the time to sprinkle it on and let it melt over the top. Microwave works in a pinch too—just cover with a damp paper towel and nuke in 30-second bursts, stirring between each one.

And hey—if you somehow end up with more than you can eat in three days? Freeze individual portions in freezer bags (squeeze out all the air!). Thaw overnight in the fridge, then reheat with that same broth trick. Works like a charm for emergency comfort food cravings!

Cheesesteak Tortellini Crock Pot FAQs

I get asked about this recipe all the time—here are the burning questions people always hit me with, plus my tried-and-true answers!

Can I use frozen steak?
Thaw it completely first—otherwise, you’ll get tough, unevenly cooked meat. Pro tip: partially frozen steak slices way easier! Just give it 30 minutes in the freezer before cutting.

Can I skip searing the steak?
Don’t do it! Those browned bits add crazy flavor. If you’re short on time, at least give the steak a quick 1-minute sear per side—it makes all the difference.

Will frozen tortellini work?
Fresh is best here—frozen tends to get mushy. If you must use frozen, add it 15 minutes later than the recipe says and check every 5 minutes.

Can I make this ahead?
Prep everything except the pasta and cheese up to 24 hours ahead. Store the seared steak and raw veggies mixed together in the fridge, then dump it all in the crock pot when ready.

Help—mine turned out watery!
Next time, use 1.5 cups broth instead of 2. For now, mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and cook uncovered for 10 minutes to thicken.

Can I use chicken instead?
Absolutely! Just swap the beef broth for chicken broth too. Bonus: chicken breasts only need 3-4 hours on LOW since they cook faster than steak.

Nutritional Information

Alright, let’s talk numbers—but remember, these are just estimates since brands and ingredient sizes can vary (and who measures cheese perfectly anyway?). Here’s the scoop per hearty serving:

520 calories – worth every single one when that cheesy tortellini hits your tongue!
22g fat (10g saturated) – that’s your steak and cheese doing their delicious jobs
45g carbs – mostly from those pillowy tortellini pockets
32g protein – thanks to the sirloin sneaking in some nutrition
4g fiber – hey, those peppers and onions count for something!

Now, full disclosure: my “serving size” is basically whatever fits in my biggest bowl. If you’re tracking closely, definitely measure your portions—though good luck stopping at just one scoop when that cheesy aroma fills your kitchen!

3-Ingredient Cheesesteak Tortellini Crock Pot That’ll Blow Your Mind