This Cheesesteak Tortellini is my answer to busy nights when everyone wants something comforting and full flavoured but I do not have time for a long stovetop session. I discovered this approach on a rainy weekend when I had leftover thinly sliced sirloin and a pack of refrigerated cheese tortellini in the fridge. Combining the two in the slow cooker created a rich, saucy dish that felt indulgent yet simple. The long, gentle simmer softens the vegetables and concentrates the beefy broth, while the tortellini finishes tender and cheesy without boiling over or getting gummy.

What makes this version special is the balance of textures: the seared edges of the sirloin contribute savory depth, the peppers and onions add sweetness and bite, and the provolone melts into a silky topping that binds everything. I serve it with a drizzle of the cooking juices for moisture. It quickly became a go-to for casual dinners and is perfect for feeding a family or a small gathering because it can stay warm in the slow cooker without losing texture. This dish evokes the nostalgia of a sandwich but in a comforting, spoonable format.

Ingredients

• 1.5 pounds beef sirloin, thinly sliced: Choose sirloin steaks labeled for grilling or stir fry. Look for even marbling and slice against the grain if not pre-sliced. Thin slices sear quickly and remain tender after slow cooking.
• 1 large onion, sliced: A yellow onion offers sweetness that caramelizes slightly during the slow simmer. Slice into half moons about 1/4 inch thick for even softening.
• 1 green bell pepper, sliced: Use a crisp bell pepper for brightness and texture. Remove seeds and slice into strips similar in size to the onion.
• 1 red bell pepper, sliced: Red peppers add sweetness and color contrast. Together the peppers balance the beefy base.
• 3 cups beef broth: Use a good quality low sodium broth so you can control the seasoning. If using store-bought, choose a brand you trust for a clean beef flavor.
• 2 cups shredded provolone cheese: Freshly shredded provolone melts more smoothly than pre-shredded to create a glossy finish. If you prefer a sharper note, swap half for sharp provolone.
• 20 ounces refrigerated cheese tortellini: Use refrigerated rather than frozen for reliable timing; the tortellini will finish in the slow cooker in 20 to 30 minutes once added.
• 2 tablespoons olive oil: For searing the beef and building flavor. A neutral olive oil is best to avoid strong fruitiness.
• 1 teaspoon garlic powder: Adds background garlic warmth without risking burnt fresh garlic during searing.
• Salt and black pepper to taste: Season at the searing stage and taste at the end. Slow cooking concentrates flavors so be conservative with salt initially.

Instructions

Step 1 - Sear the beef: Heat 2 tablespoons olive oil in a heavy skillet over medium high. When the oil shimmers, add thinly sliced sirloin in a single layer. Sear quickly for 2 to 3 minutes per side until a brown crust forms. The goal is browning not cooking through. Searing develops Maillard flavors that deepen the final gravy when combined with the broth. Step 2 - Combine vegetables and seasonings in the slow cooker: Place sliced onion, green bell pepper, and red bell pepper into the slow cooker. Add the seared beef on top. Sprinkle 1 teaspoon garlic powder, and a light grind of black pepper and salt. Toss briefly to distribute seasonings. Layering the ingredients helps even cooking and allows the vegetables to release sweetness into the broth. Step 3 - Add broth and cook: Pour 3 cups beef broth over the ingredients so the meat is partially submerged. Cover and cook on low for 4 hours. Low and slow extracts flavor from the beef and softens the vegetables without drying the meat. If you prefer a slightly thicker sauce, remove the lid for the last 30 minutes to reduce liquid, or stir in a teaspoon of cornstarch slurry at the end. Step 4 - Stir in tortellini and cheese: After 4 hours, stir in 20 ounces refrigerated cheese tortellini and half of the shredded provolone (about 1 cup). Cover and cook on high for 20 to 30 minutes or until the tortellini is tender but not mushy. Timing varies slightly by brand of pasta; check a tortellini after 20 minutes for doneness. The cheese inside the tortellini will warm and create a silky intermingling with the broth. Step 5 - Finish and serve: Sprinkle the remaining 1 cup shredded provolone over the top, cover for 5 minutes to let it melt, then serve. Taste and adjust salt and pepper. For a glossy finish, stir gently to combine melted cheese into the sauce, or leave as a melty top layer if you prefer a cheesier presentation.

Storage Tips

Cool the dish to room temperature within two hours of cooking, then refrigerate in shallow airtight containers to reduce bacterial growth. Store for up to three days. If freezing, portion into freezer safe containers and freeze for up to three months. To reheat from chilled, microwave individual servings at medium power stirring halfway through, or rewarm gently in a saucepan over low heat adding a splash of beef broth to restore creaminess. From frozen, thaw overnight in the refrigerator before reheating for best texture.

Ingredient Substitutions

If you prefer a milder dairy profile, swap provolone for mozzarella combined with a touch of Parmesan for umami. For a lower fat version, use 1 pound leaner beef and replace one cup of provolone with part skim cheese. If you need gluten free, use gluten free tortellini and verify broth is gluten free; note the texture and cooking time of gluten free pasta will vary so add it closer to serving time and test frequently. To add earthiness, fold in sliced mushrooms at the start of slow cooking.

Serving Suggestions

Serve this dish with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is excellent for sopping up the broth. For a lighter pairing, steamed green beans or a simple arugula salad with shaved Parmesan complements the melted cheese. Garnish with chopped fresh parsley and a grind of black pepper for freshness and contrast.

Cultural Background

This dish is a fusion of Philadelphia inspired cheesesteak flavors and classic Italian stuffed pasta. Cheesesteak sandwiches originated in Philadelphia in the early 20th century and traditionally feature thinly sliced beef, onions, and melted cheese on a roll. Here the concept is translated into a slow cooked, pasta-based comfort dish that blends American deli flavors with Italian filled pasta, creating a hybrid that honors both traditions.

Seasonal Adaptations

In summer use fresh peppers and sweet onions at peak ripeness and finish with fresh basil for brightness. In autumn or winter, swap bell peppers for roasted red peppers and add wilted kale for color and nutrients. For holiday meals increase the quantity and serve in a buffet style slow cooker to keep it warm for guests. A touch of smoked paprika adds seasonal warmth without changing the profile.

Meal Prep Tips

For meal prep, cook the beef, peppers and onions and store the base in airtight containers. Keep portions of refrigerated tortellini separate and add them when reheating for dinner to prevent them from overcooking. Portion into individual microwave safe containers with a sprinkle of provolone on top for quick lunches. Label containers with the date and reheat within three days for best quality.

This slow cooker version of Cheesesteak Tortellini has become a staple in my rotation because it is flexible, forgiving, and full of soul warming flavor. I hope you enjoy making it and making it your own with the substitutions and tips above.