Slow Cooker Cheesesteak Tortellini in Creamy Provolone Sauce
If you're a fan of Philly cheesesteak and pasta, this comforting fusion dish will quickly become your new favorite. Featuring tender slices of beef, onions, bell peppers, and cheese tortellini in a rich provolone sauce, this slow cooker meal is perfect for busy weeknights. Just set it, forget it, and enjoy a hearty, flavorful dinner!
Ingredients
- 1 lb beef sirloin thinly sliced
- 1 green bell pepper sliced (optional)
- 1 onion sliced
- 3 cloves garlic minced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 packages 9 oz each cheese tortellini, refrigerated
- 8 oz provolone cheese shredded
- 1/2 cup heavy cream
Instructions
- Sear the Beef: Heat a large skillet over medium-high heat. Sear the beef sirloin until browned on all sides. Transfer the beef to the slow cooker.
- Add Vegetables and Seasonings: Add the sliced bell pepper, onion, and minced garlic on top of the beef. Pour in the beef broth and Worcestershire sauce. Season with salt, black pepper, and thyme. Stir to combine.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the beef is tender.
- Add Tortellini: About 30 minutes before serving, add the cheese tortellini. Make sure they are submerged in the liquid. Cook until tortellini are tender, about 30 minutes.
- Finish with Cheese and Cream: Stir in the shredded provolone cheese and heavy cream. Stir until the cheese is melted and the sauce is creamy. Let the sauce thicken for 5-10 minutes.
- Serve: Ladle into bowls and serve hot. Enjoy the creamy, cheesy goodness!
Notes
For a low-carb version, replace tortellini with zucchini slices or cauliflower florets. Add jalapeños or red pepper flakes for extra heat.
Nutrition
Calories: 450kcal
Love this recipe?Follow us at @thenandnowspace for more