Steak and Boursin Pasta Recipe

Introduction

This Steak and Boursin Pasta is a quick and satisfying dish perfect for any weeknight meal. Combining tender slices of steak with creamy, herb-infused Boursin cheese creates a deliciously rich sauce that coats pasta beautifully. Ready in just 25 minutes, it’s a flavorful way to elevate your dinner.

Ingredients

• 8 ounces pasta (fettuccine, penne, or your choice)
• 1 pound steak (sirloin or ribeye, sliced thinly)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 cup cherry tomatoes (halved)
• 1 cup spinach (fresh)
• 8 ounces Boursin cheese (garlic and herb flavor)
• 1/2 cup beef broth (or pasta cooking water)
• Salt and pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions

1. Step 1: In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 3–4 minutes until browned and cooked to your liking. Remove the steak from the skillet and set aside.
3. Step 3: In the same skillet, add the minced garlic and cherry tomatoes. Cook for 2–3 minutes until the tomatoes begin to soften. Add the spinach and cook for 1–2 minutes until wilted.
4. Step 4: Reduce the heat to low and add the Boursin cheese. Stir until melted and creamy. Pour in the beef broth (or reserved pasta water) and stir to form a smooth sauce.
5. Step 5: Return the cooked steak and drained pasta to the skillet. Toss until the pasta and steak are fully coated in the creamy sauce. Taste and adjust with more salt and pepper if needed.
6. Step 6: Serve warm and garnish with chopped fresh parsley.

Tips & Variations

• Use pasta cooking water instead of beef broth for a more neutral sauce base and extra starch to help the sauce cling.
• Swap out spinach for kale or arugula for a different leafy green texture and flavor.
• For added richness, stir in a splash of heavy cream along with the Boursin cheese.
• If you prefer, substitute chicken or shrimp for the steak to customize your protein.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Boursin?

Yes, cream cheese or goat cheese can work as substitutes but may alter the flavor slightly. Boursin’s garlic and herb blend gives this dish its distinctive taste.

What cut of steak works best for this recipe?

Sirloin or ribeye is ideal because they cook quickly and remain tender when sliced thinly. Avoid tougher cuts unless marinated or cooked longer.

Steak and Boursin Pasta Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

This Steak and Boursin Pasta recipe combines tender slices of sirloin or ribeye steak with a creamy, garlicky Boursin cheese sauce, fresh spinach, and juicy cherry tomatoes tossed with your choice of pasta. Ready in just 25 minutes, this dish is perfect for a quick yet indulgent weeknight dinner that feels both comforting and elegant.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pasta (fettuccine, penne, or your choice)

Steak and Sauce

• 1 pound steak (sirloin or ribeye, sliced thinly)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 cup cherry tomatoes (halved)
• 1 cup fresh spinach
• 8 ounces Boursin cheese (garlic and herb flavor)
• 1/2 cup beef broth (or reserved pasta cooking water)
• Salt and pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Cook the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 3–4 minutes until browned and cooked to your liking. Remove the steak from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the minced garlic and cherry tomatoes. Cook for 2–3 minutes until the tomatoes begin to soften. Add the spinach and cook for 1–2 minutes until wilted.
4. Make the Sauce: Reduce the heat to low and add the Boursin cheese to the skillet. Stir until melted and creamy. Pour in the beef broth (or the reserved pasta cooking water) and stir to form a smooth sauce.
5. Combine Everything: Return the cooked steak and drained pasta to the skillet. Toss everything until the pasta and steak are fully coated in the creamy sauce. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve: Serve the pasta warm, garnished with chopped fresh parsley for a pop of color and flavor.

Notes

• Reserve some pasta water to adjust sauce consistency if needed.
• Use sirloin or ribeye steak for best flavor and tenderness.
• Substitute beef broth with pasta cooking water for a lighter sauce.
• Feel free to swap spinach for kale or arugula as preferred.
• For a richer sauce, add a splash of cream along with the Boursin cheese.

Keywords: steak pasta, Boursin pasta recipe, creamy pasta, steak dinner, quick pasta recipe, garlic herb cheese pasta