Save This creamy Philly Cheesesteak Pasta transforms the beloved sandwich into a hearty pasta dish that brings together tender strips of ribeye, sweet caramelized peppers and onions, and al dente pasta topped with an innovative provolone foam that melts into the dish for maximum flavor.
I created this recipe after a memorable trip to Philadelphia where I fell in love with authentic cheesesteaks. My family now requests this pasta version even more than the original sandwiches, especially on cold winter evenings when comfort food cravings hit hardest.
Ingredients
- Penne pasta: serves as the perfect vehicle for catching the rich sauce in its ridges
- Ribeye steak: provides the authentic cheesesteak flavor with beautiful marbling for tenderness
- Yellow onion and bell peppers: caramelize to create the signature sweet and savory base
- Beef broth and Worcestershire sauce: build depth that mimics the traditional sandwich experience
- Heavy cream: creates a silky sauce that coats every bite
- Provolone cheese: transforms into an airy foam for a modern twist on the classic topping
Instructions
- Cook the Pasta:
- Boil penne in heavily salted water until al dente according to package directions. The pasta should retain a slight bite as it will continue cooking briefly in the sauce. Reserve half a cup of starchy pasta water before draining to help bind the sauce later.
- Prepare the Steak:
- Heat olive oil in a large skillet until shimmering but not smoking. Add thinly sliced ribeye in a single layer without overcrowding the pan. Season with salt and pepper and allow to sear undisturbed for about 90 seconds before flipping. Cook just until browned on both sides but still slightly pink inside as it will continue cooking later. Remove to a plate and set aside.
- Build the Vegetable Base:
- Add butter to the same skillet with all those flavorful beef drippings. Add sliced onions and bell peppers, cooking over medium heat for a full 8 minutes. Stir occasionally but not constantly to allow caramelization to develop. The vegetables should become soft and take on golden brown edges. Add minced garlic during the final minute to release its aromatics without burning.
- Create the Sauce:
- Pour beef broth and Worcestershire sauce into the skillet, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. These caramelized pieces contain concentrated flavor that will enrich your sauce. Allow liquid to reduce by about one third before adding heavy cream. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
- Combine Components:
- Return the seared steak to the skillet along with any accumulated juices. Add the cooked pasta and toss everything together until well coated. If the sauce seems too thick, gradually add reserved pasta water until you reach your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
- Prepare the Provolone Foam:
- In a small saucepan, whisk milk and cornstarch until no lumps remain. Heat over medium until just beginning to simmer at the edges. Add shredded provolone cheese in small handfuls, whisking continuously until completely melted and smooth. Season with a pinch of salt and white pepper. Strain the mixture through a fine mesh strainer into a cream whipper, secure the lid, charge with one N2O cartridge, and shake vigorously.
- Plate and Serve:
- Divide the pasta mixture between shallow bowls, creating a slight well in the center. Just before serving, dispense the provolone foam in a generous cloud atop each portion. The foam will slowly melt into the hot pasta, creating pockets of cheesy goodness throughout the dish.
Save The provolone foam is truly what takes this dish from good to unforgettable. I discovered this technique at a culinary workshop and immediately knew it would be perfect for this pasta. The way it slowly melts into the hot pasta creates these incredible pockets of cheese that make every bite slightly different and exciting.
No Cream Whipper? No Problem!
If you don't own a cream whipper, you can still enjoy this dish with a simplified cheese topping. Simply prepare the provolone sauce as directed up until straining. Instead of using the whipper, return the strained mixture to low heat and whisk in an additional 2 ounces of shredded provolone until melted. Pour this thickened cheese sauce over the plated pasta. While you won't get the airy texture of the foam, you'll still enjoy the wonderful flavor combination.
Make-Ahead Options
The components of this dish can be prepared separately up to two days in advance for easy assembly. Cook and refrigerate the pasta tossed with a touch of olive oil to prevent sticking. The steak and vegetable mixture can be prepared and refrigerated separately. When ready to serve, gently reheat the steak and vegetable mixture with a splash of beef broth, then combine with the pasta and freshly made provolone foam.
Perfect Pairings
This rich pasta dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the pasta. For beverages, a light red wine like Pinot Noir complements the beef without overpowering the dish, or try a crisp amber ale that stands up to the robust flavors while cleansing the palate between bites.
Seasonal Adaptations
Summer Version: Add fresh cherry tomatoes during the final minute of cooking for bursts of acidity. Include fresh basil chiffonade as a garnish alongside the provolone foam. Lighten the sauce by reducing cream and increasing beef broth ratio.
Winter Comfort: Add sautéed mushrooms for additional umami depth and heartiness. Incorporate caramelized onions cooked separately for extra sweetness. Finish with a sprinkle of truffle salt for special occasions.
Save This recipe offers a creative Italian-American twist on a classic sandwich, delivering rich, comforting flavors with an unexpected modern technique.
Recipe FAQ
- → What type of steak works best?
Ribeye is preferred for its tenderness and rich flavor, but sirloin or flank steak can also be substituted with good results.
- → How is the provolone foam made?
Milk, provolone, and cornstarch are heated together, then strained and aerated using a cream whipper for a silky, airy finish.
- → Can I make this gluten-free?
Yes, simply use your favorite gluten-free pasta and ensure all other ingredients, such as Worcestershire sauce, are gluten-free too.
- → Is there a wine pairing suggestion?
A light red wine such as Pinot Noir pairs well, balancing the dish’s richness and complementing its savory flavors.
- → What vegetables can I add for variety?
Alongside peppers and onions, sliced mushrooms fit well for earthiness, or try spinach for a mild, leafy contrast.
- → Does this dish store or reheat well?
The pasta and steak hold up well when stored airtight and reheated gently; the foam is best made fresh before serving.