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Crock Pot Cheesesteak Tortellini Recipe
why make this recipe
Crock Pot Cheesesteak Tortellini is a warm and satisfying meal that combines the flavors of a classic cheesesteak with delicious cheese tortellini. It’s perfect for busy weeknights when you want to come home to a hearty dinner. The best part? You can set it and forget it as it cooks in the slow cooker, making dinner preparation super easy.
how to make Crock Pot Cheesesteak Tortellini
Ingredients :
- 1 lb beef, thinly sliced
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 cup mushrooms, sliced
- 2 cups cheese tortellini, uncooked
- 2 cups beef broth
- 1 cup cream cheese
- 1 cup shredded cheese (provolone or mozzarella)
- Salt and pepper to taste
Directions :
- Place the beef, bell peppers, onions, and mushrooms in the slow cooker.
- Pour the beef broth over the top and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the cream cheese and cheese tortellini.
- Cover and continue to cook until the tortellini is tender.
- Stir in shredded cheese just before serving and allow it to melt.
- Serve warm and enjoy your delicious cheesesteak tortellini!
how to serve Crock Pot Cheesesteak Tortellini
This dish is best served hot. You can serve it in bowls, garnished with extra cheese or fresh herbs if you like. Pair it with a side salad or some crusty bread for a complete meal. Everyone will love this creamy and cheesy dish!
how to store Crock Pot Cheesesteak Tortellini
To store leftovers, allow the dish to cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. When you’re ready to eat it again, just reheat in the microwave or on the stovetop until heated through.
tips to make Crock Pot Cheesesteak Tortellini
- Make sure to slice the beef as thinly as possible for easier cooking and better flavor absorption.
- Feel free to adjust the vegetables based on your taste. Zucchini or spinach can be good substitutes.
- For added flavor, consider using garlic powder or Italian seasoning.
variation
You can change up the type of cheese you use according to your preference. Cheddar or a blend of different cheeses can give a nice twist to the dish. Additionally, you can add spicy peppers if you like a bit of heat.
FAQs
Can I use frozen tortellini instead of fresh?
Yes, you can use frozen tortellini. Just add them during the last 30-40 minutes of cooking.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients the night before and store them in the refrigerator. In the morning, just toss everything in the slow cooker.
Is this recipe suitable for meal prep?
Absolutely! This recipe stores well and can be made in larger batches for meal prepping throughout the week.
Crock Pot Cheesesteak Tortellini
A warm and satisfying dish that combines the flavors of a classic cheesesteak with delicious cheese tortellini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb beef, thinly sliced Make sure to slice the beef as thinly as possible for better flavor absorption.
- 1 cup bell peppers, sliced Feel free to adjust the vegetables based on your taste.
- 1 cup onions, sliced
- 1 cup mushrooms, sliced
- 2 cups cheese tortellini, uncooked You can use frozen tortellini; add them during the last 30-40 minutes of cooking.
- 2 cups beef broth
- 1 cup cream cheese
- 1 cup shredded cheese (provolone or mozzarella) You can change the type of cheese according to your preference.
- to taste Salt and pepper
Instructions
Preparation
- Place the beef, bell peppers, onions, and mushrooms in the slow cooker.
- Pour the beef broth over the top and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the cream cheese and cheese tortellini.
- Cover and continue to cook until the tortellini is tender.
- Stir in shredded cheese just before serving and allow it to melt.
Notes
Serve warm, garnished with extra cheese or fresh herbs if desired. This dish pairs well with a side salad or crusty bread. To store, allow leftovers to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or stovetop before serving. For meal prep, this recipe stores well and can be made in larger batches.
