Slow Cooker Cheesesteak Tortellini in Creamy Provolone Sauce 🧀🥩 is the ultimate comfort food! This dish combines tender, seasoned beef, sautéed peppers and onions 🫑🧅, and cheesy tortellini, all smothered in a rich and creamy provolone sauce. It’s an effortless, one-pot meal 🍲 that brings all the flavors of a Philly cheesesteak into a hearty pasta dish—perfect for busy weeknights or cozy family dinners. Just toss everything in the slow cooker and let it do the work! 😋👌
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups beef broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 (20 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp Worcestershire sauce
Instructions
- Prep the Steak: Place the sliced steak in the slow cooker. Add the bell pepper, onion, garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
- Add Liquid: Pour in the beef broth. Cover and cook on low for 6 hours or high for 3-4 hours until the beef is tender.
- Add Tortellini & Cream: Stir in the heavy cream and cheese tortellini. Cook on low for 30-40 minutes until the pasta is tender.
- Melt the Cheese: Stir in the shredded provolone cheese until melted and creamy. If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it in.
- Serve & Enjoy! Garnish with fresh parsley if desired.
Note 📝: For extra flavor, try adding sautéed mushrooms 🍄 or a splash of Worcestershire sauce for a deeper, savory taste. If you like a bit of heat 🌶️, sprinkle in some red pepper flakes. Want it extra cheesy? Stir in a little mozzarella along with the provolone! 😋
