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An extreme close-up of a spoonful of creamy Crock Pot Cheesesteak Tortellini being lifted from a black crock pot. Melted provolone cheese is dripping from the spoon.

Crock Pot Cheesesteak Tortellini: The Ultimate Slow Cooker Comfort Food

This Crock Pot Cheesesteak Tortellini captures the iconic flavors of a Philly classic in an easy slow cooker meal. Features tender tortellini, savory ground beef, and a creamy, dreamy provolone cheese sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Lean Ground Beef (450g)
  • 1 large Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 1 tbsp Olive Oil (15ml)
  • 2 cups Beef Broth (480ml)
  • 8 oz Cream Cheese, softened and cubed (225g)
  • 2 tbsp Worcestershire Sauce (30ml)
  • 8 oz Provolone Cheese, sliced or shredded (225g)
  • 1 tsp each salt, black pepper, garlic powder
  • 20 oz Refrigerated Cheese Tortellini (567g)
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Large Skillet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef, salt, pepper, and garlic powder. Cook until browned, breaking it apart with a spatula. Drain excess grease.
  2. Add the diced onion and red bell pepper to the skillet. Cook for 4-5 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
  3. Transfer the beef mixture to the slow cooker. Pour in beef broth and Worcestershire sauce. Top with cubed cream cheese. Cook on LOW for 4 hours or HIGH for 2 hours.
  4. Stir the sauce until the cream cheese is fully incorporated. Stir in the refrigerated tortellini. Top with provolone cheese, cover, and cook for another 20-30 minutes until tortellini is tender and cheese is melted.
  5. Turn off the heat. Garnish with freshly chopped parsley and black pepper. Serve hot.

Notes

Don't skip searing the beef for maximum flavor.
Use room temperature cream cheese for a smoother sauce.
Shredding your own provolone cheese results in a better melt.
If the sauce is too thin, thicken with a cornstarch slurry during the last 30 minutes of cooking.