AMAZING PHILLY CHEESESTEAK TORTELLINI CROCKPOT PASTA

Imagine sinking your fork into tender, cheese-filled tortellini, smothered in a creamy, savory sauce loaded with thinly sliced steak, onions, and peppers – all the iconic flavors of a Philly cheesesteak, but in comforting pasta form. This Philly Cheesesteak Tortellini Crockpot Pasta is the ultimate weeknight dinner win, combining convenience and incredible taste in one unforgettable dish. Get ready to experience a flavor explosion that will have everyone asking for seconds, and trust me, this recipe is easier than you think!

What You’ll Need: The Ingredients

For the Philly Cheesesteak Tortellini Crockpot Pasta:

• 1 pound sirloin steak, thinly sliced
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• 1 (24 ounce) jar marinara sauce
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup beef broth
• 1 (20 ounce) package frozen cheese tortellini
• 1 cup shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• Fresh parsley, chopped, for garnish (optional)

Let’s Talk Steak: Choosing the Right Cut

Alright, let’s get real about the steak. For this Philly Cheesesteak Tortellini Crockpot Pasta, you want a cut that’s tender and cooks well in the slow cooker. Sirloin is my go-to because it’s flavorful without being too expensive. Flank steak is another great option, but make sure you slice it super thin against the grain. Avoid tougher cuts like chuck roast, as they can become chewy in this application.

Prep Like a Pro: Slicing and Dicing

Thinly slicing the steak is key to getting that authentic Philly cheesesteak texture. If you’re feeling ambitious, you can even partially freeze the steak for about 30 minutes before slicing; it makes it much easier to get those super-thin pieces. And don’t skimp on the onions and peppers! They add so much flavor and color to the dish. I like a mix of green and red bell peppers for visual appeal, but feel free to use whatever you have on hand.

Step-by-Step Instructions: Your Guide to Crockpot Success

Step 1: Sear the Steak (Optional, but Recommended!)

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced steak to the skillet in batches, being careful not to overcrowd the pan.
3. Sear the steak for about 1-2 minutes per side, until lightly browned. This step adds tons of flavor, but you can skip it if you’re short on time.

Step 2: Build the Flavor Base in the Crockpot

1. In your slow cooker, combine the sliced onions, bell peppers, garlic, salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
2. Stir in the marinara sauce, cream of mushroom soup, and beef broth.

Step 3: Add the Steak and Tortellini

1. Add the seared steak (or uncooked steak, if you skipped the searing step) to the crockpot.
2. Gently stir to combine everything.
3. Add the frozen cheese tortellini. Do not thaw the tortellini before adding it to the crockpot.

Step 4: Slow Cook to Perfection

1. Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours.
2. The tortellini should be tender and the steak should be cooked through.

Step 5: Cheese It Up!

1. Stir in the provolone and mozzarella cheese.
2. Cover the crockpot and let the cheese melt for about 5-10 minutes.

Step 6: Serve and Enjoy!

1. Garnish with fresh parsley, if desired.
2. Serve hot and enjoy your amazing Philly Cheesesteak Tortellini Crockpot Pasta!

Troubleshooting Tips and Tricks: Because Life Happens

• Sauce Too Thick? If your sauce is too thick, add a little more beef broth, 1/4 cup at a time, until it reaches your desired consistency.
• Sauce Too Thin? If your sauce is too thin, remove the lid from the crockpot during the last hour of cooking to allow some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to thicken it up.
• Tortellini Overcooked? Keep an eye on the tortellini, especially if cooking on high. If they start to get mushy, reduce the cooking time. Using frozen tortellini helps prevent them from overcooking.
• Steak Tough? Make sure you’re using a tender cut of steak and slicing it thinly. Searing the steak before adding it to the crockpot also helps keep it tender.

Variations and Adaptations: Make It Your Own!

• Add Mushrooms: Sauté some sliced mushrooms with the onions and peppers for an even more authentic Philly cheesesteak flavor.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little extra kick.
• Use Different Cheeses: Feel free to experiment with other cheeses, such as pepper jack or Monterey Jack.
• Add Vegetables: Throw in some chopped broccoli or spinach for a boost of nutrients.
• Creamy Version: Stir in a half cup of heavy cream or sour cream at the end of the cooking time for a richer, creamier sauce.

Serving Suggestions: Complete the Meal

This Philly Cheesesteak Tortellini Crockpot Pasta is a hearty and satisfying meal on its own, but if you’re looking to round it out, here are a few serving suggestions:

• Side Salad: A simple green salad with a vinaigrette dressing is a refreshing counterpoint to the richness of the pasta.
• Garlic Bread: A classic accompaniment to any pasta dish.
• Steamed Vegetables: Broccoli, asparagus, or green beans are all great options.

If you love cheesesteaks, you should also try this Philly Cheesesteak Mac. Or, if you prefer enchiladas, you should try this Cheesy Beef Enchilada Tortellini. You might also like this Cheesy Ranch Beef Pasta. And if you’re a tortellini fan, try this Garlic Parmesan Tortellini. Finally, don’t forget to check out this Philly Cheesesteak Casserole and this Philly Cheesesteak Pasta for even more delicious ideas!

Storage and Reheating: Make-Ahead Magic

This Philly Cheesesteak Tortellini Crockpot Pasta is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm it up in a saucepan on the stovetop over medium heat. You may need to add a splash of beef broth or water to loosen the sauce. You can also make this dish ahead of time. Prepare all the ingredients as directed, but don’t add the cheese. Store the mixture in the crockpot in the refrigerator for up to 24 hours. When you’re ready to cook, add the cheese and cook as directed.

Final Thoughts: Your New Favorite Crockpot Recipe

So there you have it – a ridiculously delicious and easy Philly Cheesesteak Tortellini Crockpot Pasta recipe that’s sure to become a family favorite. With its creamy sauce, tender steak, and cheesy tortellini, this dish is the ultimate comfort food. And the best part? It’s all made in the slow cooker, so you can set it and forget it. I can’t wait to hear what you think! Enjoy!