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Featured image of a delicious Philly Cheesesteak Tortellini Pasta Crockpot meal, perfect for a comforting and easy dinner.

Easy Philly Cheesesteak Tortellini Pasta Crockpot

This recipe transforms the classic Philly Cheesesteak into a comforting and easy-to-make slow cooker pasta dish. Tender ribeye, savory vegetables, creamy sauce, and cheese tortellini combine to create a flavorful and satisfying meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ribeye Steak, thinly sliced or shaved steak
  • 1 large Onion, thinly sliced
  • 1 Green Bell Pepper, thinly sliced
  • 4 cloves Garlic, minced
  • 1 cup Beef Broth
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • Salt and Pepper to taste
  • 8 oz Provolone Cheese, sliced or shredded
  • Optional: Banana Peppers, for topping
  • 2 tablespoons Olive Oil or Vegetable Oil

Equipment

  • large skillet
  • 6-Quart or Larger Slow Cooker
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

  1. Sear the Beef: In a large skillet over medium-high heat, sear the thinly sliced ribeye in batches until browned on both sides. This step is crucial for developing flavor. Don't overcrowd the pan. Set aside.
  2. Sauté Vegetables: In the same skillet, sauté the sliced onion and green bell pepper until softened and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.
  3. Layer in the Crockpot: In a 6-quart or larger slow cooker, combine the seared beef, sautéed vegetables, marinara sauce, cream of mushroom soup, cream cheese, beef broth, oregano, basil, salt, and pepper. Stir well to combine.
  4. Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the beef is very tender.
  5. Add Tortellini: Stir in the refrigerated cheese tortellini during the last 30 minutes of cooking time. Cook until the tortellini is tender and heated through.
  6. Melt the Cheese: Top with provolone cheese slices (or shredded provolone). Cover and let the cheese melt for a few minutes.
  7. Serve: Serve hot, garnished with optional banana peppers.

Notes

For best results, sear the beef in batches to avoid overcrowding the pan. You can use American cheese or Cheez Whiz in place of provolone for a more authentic Philly Cheesesteak flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. For a spicier dish, add a pinch of red pepper flakes to the slow cooker.