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Crock Pot Cheesesteak Tortellini

Crock pot cheesesteak tortellini with tender sliced sirloin, bell peppers, and melty provolone over cheese-stuffed tortellini. The slow-cooked sauce gets rich and savory, then the tortellini finishes cooking right in the crock pot for easy weeknight serving.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1.5 lb sirloin steak thinly sliced
green bell pepper
  • 1 green bell pepper sliced
red bell pepper
  • 1 red bell pepper sliced
onion
  • 1 onion large, sliced
garlic
  • 3 cloves garlic minced
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
beef broth
  • 1 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
refrigerated cheese tortellini
  • 1 package (20 oz) refrigerated cheese tortellini
provolone or mozzarella cheese
  • 1.5 cup provolone or mozzarella cheese shredded
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place the sliced sirloin steak, bell peppers, onion, and minced garlic into 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 it over the steak and vegetables.
Slow-cook until the steak is tender
  1. Cook on low for 4–5 hours until the steak is tender, stirring once if needed to evenly coat the vegetables.
Cook the tortellini in the sauce
  1. Add the refrigerated cheese tortellini and stir to coat it in the sauce.
  2. Cook on high for 20–30 minutes until the tortellini is cooked through.
Melt cheese and serve
  1. Sprinkle the shredded provolone over the top, cover the slow cooker, and cook for 5 minutes until melted.
  2. Garnish with fresh parsley and serve hot.

Notes

For best texture, keep the tortellini from overcooking by adding it after the steak is tender and sticking to the 20–30 minute window on high. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because the tortellini can soften further when thawed. For a lower-fat option, use reduced-fat cream of mushroom soup and part-skim provolone or mozzarella.