Philly Cheesesteak Tortellini Crockpot Pasta
This Philly Cheesesteak Tortellini Crockpot Pasta recipe combines the flavors of a classic Philly cheesesteak with the comfort of cheesy tortellini, all cooked in a slow cooker. It features tender steak, sautéed onions and peppers, and a creamy sauce, making it a perfect weeknight dinner.
Equipment
- Slow cooker
- Large skillet
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Spatula or spoon
Ingredients
- 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
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes optional
- ½ cup beef broth
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- Fresh parsley, chopped, for garnish optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced steak to the skillet in batches, being careful not to overcrowd the pan.
- 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.
- In your slow cooker, combine the sliced onions, bell peppers, garlic, salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
- Stir in the marinara sauce, cream of mushroom soup, and beef broth.
- Add the seared steak (or uncooked steak, if you skipped the searing step) to the crockpot.
- Gently stir to combine everything.
- Add the frozen cheese tortellini. Do not thaw the tortellini before adding it to the crockpot.
- Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours.
- The tortellini should be tender and the steak should be cooked through.
- Stir in the provolone and mozzarella cheese.
- Cover the crockpot and let the cheese melt for about 5-10 minutes.
- Garnish with fresh parsley, if desired.
- Serve hot and enjoy your amazing Philly Cheesesteak Tortellini Crockpot Pasta!
Notes
If the sauce is too thick, add a little more beef broth, 1/4 cup at a time, until it reaches your desired consistency. If the 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. 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. Add mushrooms, cayenne pepper, different cheeses, broccoli, spinach, or heavy cream for variations.