This Crock Pot Cheesesteak Tortellini is my take on two of my favorite comfort foods merged into one slow-cooker masterpiece. I first put these flavors together on a rainy Sunday when I had leftover shaved steak from a family cookout and a package of cheese tortellini in the freezer. What started as an experiment turned into a favorite: rich, beefy broth infused with onions and peppers, brightened with Italian seasoning, then transformed into a silky, cheesy sauce when cream cheese and shredded mozzarella are stirred in. The tortellini finishes the dish with a pillowy, cheesy bite that turns every forkful into a satisfying combination of textures.

I love serving this when I want a fuss-free main that still feels indulgent. The slow cooker does the heavy lifting: it softens the peppers and onions and coaxes deep flavor from the beef without standing at the stove. The final creaminess is proof that you can have a decadent, crowd-pleasing meal that requires minimal active time. It has become a staple for casual dinners, potlucks, and nights when I want something that warms both belly and mood.

Ingredients

• Shaved beef steak (1 1/2 pounds): I use thinly shaved ribeye or sirloin when available for the most tender texture; ground beef works as a budget-friendly option but will yield a different mouthfeel. Look for pre-sliced deli-style steak or ask your butcher to slice it thin.
• Large onion (1): Yellow or sweet onion provides a caramelized sweetness that balances the salty beef; slice into 1/4-inch strips so they soften evenly in the slow cooker.
• Bell peppers (2): Use green or a mix of red and yellow for color and sweetness; slice into 1/4-inch strips. Roasted flavor develops during the long, slow cook.
• Mushrooms (8 ounces, optional): Cremini or white mushrooms add an earthy depth. Slice thin so they cook through and release savory juices.
• Beef broth (3 cups): Use low-sodium if you plan to add extra salt later; a good-quality broth is the backbone of the sauce and keeps the dish rich without being greasy.
• Cream cheese (8 ounces): Full-fat cream cheese gives the sauce its silky texture; soften at room temperature for easy melting into the hot broth.
• Shredded mozzarella or provolone (2 cups): Adds stretchy cheesiness; shred from a block for better melting compared to pre-shredded blends.
• Cheese tortellini (20 ounces): Fresh or frozen cheese tortellini both work; add during the last 20 to 30 minutes to avoid overcooking.
• Seasonings: Garlic powder (1 teaspoon), Italian seasoning (1 teaspoon), salt (1/2 teaspoon or to taste), black pepper (1/2 teaspoon).
• Garnish: Fresh parsley, chopped, to add brightness when serving (optional).

Instructions

Brown the beef (optional): Heat a large skillet over medium-high heat and sear the shaved beef or ground beef for 2 to 4 minutes until edges just begin to brown. This step adds Maillard flavor and a deeper broth. Drain excess fat and transfer the beef to the slow cooker. If you skip browning, you will still get a tasty result but with a slightly lighter flavor profile. Layer the vegetables and seasonings: Add the sliced onion, bell peppers, and mushrooms to the slow cooker. Pour in 3 cups of beef broth and sprinkle the garlic powder, Italian seasoning, salt, and black pepper over the top. Stir gently to combine so the seasonings are distributed but the layers remain intact. Slow-cook: Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until the beef is tender and the vegetables have softened. The long, gentle simmer allows flavors to meld and liquid to reduce slightly, concentrating the savory notes. Avoid opening the lid frequently; each peek lengthens cooking time. Make the sauce creamy: About 30 to 40 minutes before serving, stir in the softened cream cheese until it melts into the broth and forms a smooth, glossy sauce. Add the shredded mozzarella or provolone and stir until evenly combined and melted. If the sauce seems too thick, add a few tablespoons of warm beef broth to adjust consistency. Add the tortellini: Stir the fresh or frozen tortellini into the Crock Pot during the last 20 to 30 minutes of cooking. Check tenderness at 15 minutes if using fresh; frozen will typically need closer to 20 minutes. Cook until al dente — tender but not mushy. Overcooked pasta will absorb too much sauce. Finish and serve: If desired, top with an extra handful of shredded cheese and allow it to melt on top. Spoon into bowls and garnish with chopped fresh parsley for color and brightness. Serve hot with a crusty roll or a simple green salad.

Storage Tips

Allow the dish to cool slightly, then transfer to shallow airtight containers for faster cooling and better food safety. Refrigerate for up to four days. To freeze, portion into freezer-safe containers or heavy-duty freezer bags, leaving headspace for expansion; label with the date and use within three months. Reheat gently to retain sauce creaminess — thaw overnight in the fridge if frozen, then warm on low heat in a saucepan, stirring frequently, or bake in an oven-safe dish at 325 degrees F until heated through. Avoid repeated reheating, which toughens meat and dries pasta.

Ingredient Substitutions

Swap shaved ribeye for thin sirloin or 1 1/2 pounds of ground beef if you want a different texture. For a dairy-free variation, use dairy-free cream cheese and a shredded dairy-free cheese, though the sauce will be slightly less silky. Replace beef broth with mushroom or vegetable broth for a lighter or vegetarian-friendly base (use plant-based meat alternatives in place of beef). If you prefer a smokier flavor, add 1/2 teaspoon smoked paprika or substitute one cup of beef broth with beef stock concentrate diluted to taste.

Serving Suggestions

Serve with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. A simple garlic bread or crusty Italian roll is ideal for sopping up sauce. For a cozy family meal, present it family-style in the slow cooker on the table and provide grated Parmesan, crushed red pepper, and parsley so everyone can customize their bowl. Pair with a medium-bodied red wine or an amber ale for a satisfying contrast.

Cultural Background

This mash-up draws from the Philadelphia cheesesteak — thinly sliced beef with peppers, onions, and melted cheese — and Italian filled pasta traditions. Combining these two creates a transatlantic comfort dish that honors both the savory American sandwich and Italy's love for indulgent cheesy pastas. It is an example of how home cooks adapt regional classics into new formats that suit family preferences and modern kitchen tools like the slow cooker.

Seasonal Adaptations

In summer, use an abundance of sweet bell peppers and toss in diced fire-roasted tomatoes for freshness. During winter, switch to root vegetables like thinly sliced carrots or parsnips for added body, and use a heartier beef stock. For holiday gatherings, stir in caramelized onions and finish with a sprinkle of fresh herbs and a drizzle of good olive oil to make the dish feel a bit more festive.

Meal Prep Tips

Prep the vegetables and measure the seasonings the night before and store them in separate containers. If using frozen tortellini, keep it in the freezer and add directly to the Crock Pot near serving time. For freezer-friendly meal prep, assemble everything except the pasta in a freezer bag, freeze, then thaw overnight and cook as directed. Portion into single-serving containers for grab-and-go lunches; reheat gently in a microwave or on the stovetop with a splash of broth.

This creamy, comforting dish brings casual, comforting flavors to the table with minimal effort. Give it a try on a busy weeknight or for a relaxed weekend dinner where great taste meets convenience.