Ingredients:

  • 1.5 lbs beef chuck roast, sliced into thin strips
  • 1 large yellow onion, thinly sliced
  • 2 large green bell peppers, sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 cup provolone cheese, shredded
  • 19 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • Fresh parsley, chopped for garnish

Instructions:

  1. Place the thinly sliced beef chuck, yellow onion, green bell peppers, and minced garlic into the bottom of a 6-quart slow cooker.
  2. In a small bowl, whisk together the beef broth, Worcestershire sauce, onion powder, salt, and pepper. Pour the mixture over the beef and vegetables.
  3. Cover and cook on LOW for 4 hours until the beef is fork-tender.
  4. Stir in the cubed cream cheese and shredded provolone cheese until the sauce is creamy and emulsified.
  5. Add the refrigerated cheese tortellini to the slow cooker. Cover and cook for an additional 15-20 minutes until the pasta is al dente.
  6. Gently fold in the fresh baby spinach until wilted. Garnish with fresh parsley before serving.