Description
This Crock Pot Cheesesteak Tortellini is a comforting and easy-to-make dish that combines the classic flavors of cheesesteak with cheesy tortellini. Perfect for a busy day, the slow cooker method allows the beef, peppers, and onions to meld beautifully while the creamy mushroom soup and cheese create a rich sauce. Ready in just about 5 hours, it’s an excellent meal for families and can be topped with a sprinkle of fresh parsley for a bright finish.
Ingredients
Scale
Meat and Cheese
- 1 lb ground beef
- 2 cups shredded provolone or mozzarella cheese (or a mix)
Pasta
- 1 (20 oz) package refrigerated cheese tortellini
Vegetables
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
Liquids and Sauces
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup beef broth
Spices and Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- Optional: red pepper flakes or hot sauce to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat to keep the dish from becoming greasy.
- Prepare the Vegetables: Slice the yellow onion and all three bell peppers into moderately thick slices to maintain texture and prevent them from becoming too soft during slow cooking.
- Layer Ingredients in Crock Pot: In the Crock Pot, layer the cooked ground beef, followed by the sliced onions and bell peppers. Evenly sprinkle the garlic powder, onion powder, salt, and black pepper over the top for seasoning.
- Add Soup and Broth: Pour the cream of mushroom soup and beef broth over the layered ingredients. Do not stir to maintain layers and ensure even cooking.
- Cook in Crock Pot: Cover the Crock Pot and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, allowing flavors to meld and the vegetables to soften perfectly.
- Add Tortellini: About 30 minutes before the end of cooking, add the refrigerated cheese tortellini to the Crock Pot. Stir gently to combine and re-cover to let the pasta cook through.
- Add Cheese to Melt: Sprinkle shredded provolone or mozzarella cheese on top, cover the Crock Pot again, and let it melt for about 10 minutes until gooey and bubbly.
- Final Stir and Serve: Gently stir the mixture to combine the melted cheese throughout. Garnish with fresh parsley if desired. Serve the dish hot for a delicious and hearty meal.
Notes
- For a spicier kick, add red pepper flakes or a dash of hot sauce when layering spices.
- You can substitute cream of mushroom soup with cream of chicken or cream of celery for a different flavor profile.
- Make sure to add tortellini towards the end of cooking to prevent it from overcooking and becoming mushy.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- This recipe can be doubled for larger crowds but may require a larger slow cooker.
