Crockpot Philly Cheesesteak & Tortellini
Crockpot Philly Cheesesteak & Tortellini
A delicious flavorful family friendly dinner idea using ingredients that remind us of a philly cheesesteak joined with pasta. A ground beef recipe.
Equipment
- 6 quart crockpot
- skillet
- cutting board & sharp knife
- measuring spoons & cups
Ingredients
- 1 1/2 lbs lean ground beef
- 2 medium yellow onions, sliced
- 2 medium green bell peppers, sliced
- 1 pint mushrooms, sliced (or substitute zucchini, sliced
- 4 cups beef broth, DIVIDED
- 8 oz block cream cheese
- 2 cups shredded mozzarella cheese
- 12 oz dried tortellini from pasta aisle
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- In a skillet break up ground beef into big pieces and cook until no longer pink. Drain any excess grease. Place cooked ground beef into bottom of crockpot.
- Slice onions and place into crockpot. Slice peppers and cut slices in half. Place into crockpot with onions. Add mushroom slices or cut zucchini into half moon shapes and add to crockpot with onions and peppers.
- Add seasoning to crockpot on top of the vegetables. Pour 3 cups of beef broth into crockpot and mix everything together.
- Place lid on crockpot and cook on high for 3 – 3 1/2 hours or on low for 6-7 hours until vegetables are almost tender.
- Mix in the tortellini and the remaining 1 cup of beef broth. Taste for seasonings. Place the cream cheese block on top of the mixture.
- Place lid on and cook on high for 30 – 40 minutes until pasta is tender. Add in mozzarella cheese and stir everything together until the cream cheese and mozzarella are combined. Enjoy.