Philly Cheesesteak Pasta Provolone (Print Version)

Steak, peppers, and pasta meld with clouds of provolone foam for a creative, satisfying twist on a classic.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni

→ Steak

02 - 10 oz ribeye steak, thinly sliced
03 - 1 tbsp olive oil
04 - 1/2 tsp kosher salt
05 - 1/4 tsp freshly ground black pepper

→ Vegetables

06 - 1 medium yellow onion, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 red bell pepper, thinly sliced

→ Sauce

09 - 2 tbsp unsalted butter
10 - 2 cloves garlic, minced
11 - 3/4 cup + 1 tbsp beef broth
12 - 1/2 cup heavy cream
13 - 1 tbsp Worcestershire sauce

→ Provolone Foam

14 - 4 oz provolone cheese, shredded
15 - 1/2 cup milk
16 - 1 tsp cornstarch
17 - 1 pinch salt
18 - 1 pinch white pepper
19 - 1 N2O cream whipper with 1 charger

# Preparation Steps:

01 - Boil pasta in salted water until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced ribeye with salt and pepper. Sear for 2-3 minutes until browned. Remove the steak from the skillet and set aside.
03 - Add butter to the same skillet and sauté sliced onions and bell peppers over medium heat until soft and slightly caramelized, approximately 8 minutes. Stir in minced garlic and cook for an additional minute.
04 - Deglaze the skillet with beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the heavy cream and simmer for 2-3 minutes until slightly thickened.
05 - Return the seared steak to the skillet with the sauce. Add the drained pasta and toss to combine. If the sauce is too thick, incorporate a small amount of the reserved pasta water to achieve a silky consistency. Adjust seasoning to taste.
06 - In a small saucepan, whisk together milk and cornstarch. Heat over medium heat until just simmering. Stir in the shredded provolone cheese, whisking continuously until smooth and fully melted. Season the mixture with salt and white pepper. Strain the mixture into a cream whipper. Charge with one N2O charger and shake vigorously.
07 - Ladle the cheesesteak pasta into shallow bowls. Immediately before serving, top each portion with a generous dollop of the prepared provolone foam.

# Expert Advice:

01 -
  • Ready in just 45 minutes for a gourmet weeknight dinner
  • Restaurant quality dish that impresses guests without complicated techniques
  • Uses one pan for most of the cooking minimizing cleanup
  • Innovative provolone foam elevates a comfort food classic
02 -
  • This recipe creates a stunning presentation that looks professional but requires no advanced culinary skills
  • The provolone foam can be made up to 30 minutes ahead and kept at room temperature
  • Each serving provides a complete meal with protein, vegetables and carbohydrates in one dish
03 -
  • Slice your ribeye when it's partially frozen for the thinnest possible cuts that cook quickly and remain tender. Fifteen minutes in the freezer is usually perfect timing. Always slice against the grain for maximum tenderness.

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