Crock Pot Cheesesteak Tortellini
A cozy and comforting dish perfect for weeknight dinners, featuring tender beef and cheesy tortellini simmered in a flavorful sauce.
Ingredients
Main Ingredients
- 1 pound thinly sliced beef (ribeye, sirloin, or deli-style roast beef) Choose well-marbled for the most flavor.
- 1 package refrigerated cheese tortellini (9–12 ounces) Fresh or frozen both work.
- 1 large onion, thinly sliced Caramelizes to sweet perfection.
- 3 cloves garlic, minced Fragrant and warming.
- 1 cup beef broth The foundation of savory richness.
- 1 cup milk or half-and-half For a creamy sauce (use plant milk for lighter).
- 1 cup shredded provolone or mozzarella Melty, gooey goodness.
- 1/2 cup grated Parmesan Adds a nutty, salty finish.
- 2 teaspoons Italian seasoning For aromatic depth.
- 1 tablespoon Worcestershire sauce An umami boost.
- to taste Salt and black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional) To thicken if desired.
Instructions
Preparation
- Layer the base: Add the sliced onions and bell pepper to the bottom of your slow cooker.
- Add the thinly sliced beef over the vegetables and sprinkle the minced garlic evenly. Season lightly with salt and pepper.
- Mix the sauce: In a bowl, whisk together beef broth, milk or half-and-half, Italian seasoning, and Worcestershire sauce. Pour the mixture over the meat and vegetables.
Cooking
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
- About 20 to 30 minutes before serving, nestle the tortellini into the liquid and sprinkle the shredded provolone and Parmesan on top.
- If the sauce seems thin, stir in the cornstarch slurry and cook for an additional 5 minutes to thicken.
Serving
- Spoon the tortellini and cheesesteak mixture into bowls, garnish with extra Parmesan or chopped parsley, and serve warm.
Notes
For creamier results, stir in a dollop of cream cheese at the end. Store leftovers in an airtight container for up to 3 days.