Slow Cooker Cheesesteak Tortellini
A hearty, creamy dish combining tender tortellini, thinly sliced beef, and savory vegetables, perfect for family gatherings or chilly evenings.
Ingredients
Main Ingredients
- 1 pound beef sirloin, thinly sliced Use halal-friendly beef for a compliant dish.
- 1 cup beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 package (8 oz) cream cheese
- 1 package (9 oz) refrigerated tortellini
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Seasoning and Toppings
- Salt and pepper to taste
- Shredded provolone or mozzarella cheese for topping Adds a delicious and indulgent touch!
Instructions
Preparation
- Place the thinly sliced beef sirloin into your slow cooker.
- Toss in the sliced onion, bell pepper, and minced garlic right on top of the beef.
- In a separate bowl, combine the cream of mushroom soup, cream cheese, beef broth, salt, and pepper. Stir until smooth.
- Pour the creamy mixture over the beef and veggies in the slow cooker. Give it a gentle stir to ensure everything is well coated.
Cooking
- Cover and cook on low for about 6-8 hours, or on high for about 4 hours, until the beef is tender.
- About 30 minutes before serving, stir in the refrigerated tortellini and allow them to cook until tender.
Serving
- Serve hot, topped with shredded provolone or mozzarella cheese. Enjoy!
Notes
Tips for Perfecting Slow Cooker Cheesesteak Tortellini: You can substitute beef sirloin with chicken breast or ground beef. Keep an eye on the cooking time, especially on high; overcooking can make the beef tough. If using frozen tortellini, add later to prevent mushiness. For leftovers, store in an airtight container for up to three days or freeze for up to three months. Reheat gently on the stovetop or in the microwave with a splash of beef broth or water.