There’s something incredibly comforting about a hearty pasta dish that brings the richness of steak into the mix. I was craving a meal that felt special, yet didn’t demand hours in the kitchen after a long week. That’s when I stumbled upon this divine combination: Steak and Boursin Pasta. The creaminess of Boursin cheese paired with tender slices of steak creates a luxurious sauce that clings to each strand of pasta, elevating a simple weeknight dinner to a restaurant-worthy experience.
Picture this: as the beef sizzles in the skillet and the garlic releases its aroma, you’re instantly transported to your favorite Italian bistro, all from the comfort of home. With just 25 minutes and a handful of ingredients, you can whip up a dish that’s not only delicious but versatile enough to suit even the pickiest of eaters.
Whether you’re impressing a date or simply treating yourself, this Steak and Boursin Pasta is bound to become a go-to favorite. Let’s dive into the recipe that has quickly become a staple in my home kitchen!
Why You'll Love This Steak and Boursin Pasta
- This Steak and Boursin Pasta is incredibly easy to prepare, allowing you to enjoy a gourmet meal without spending hours in the kitchen.
- The combination of creamy Boursin cheese and savory steak creates a flavor explosion that is sure to satisfy your taste buds.
- Its versatility makes it perfect for any occasion, whether you’re hosting a dinner party or simply enjoying a cozy night in.
- Plus, with a quick total time of just 25 minutes, this dish is a real time-saver that you’ll want to make again and again.
- The vibrant colors and rich textures make it visually appealing, ensuring your meal is as beautiful as it is delicious.
- This crowd-pleasing recipe is bound to impress your family and friends, making every bite a delightful experience that they’ll rave about.
Steak and Boursin Pasta Ingredients
Get ready to create a dish that’s as easy as it is delicious!
For the Pasta
• 8 ounces pasta – any type you love will work, but I recommend fettuccine for that perfect sauce hug!
For the Steak
• 1 pound steak (sirloin or ribeye, sliced thinly) – use ribeye for extra tenderness and flavor.
For the Sauce
• 2 tablespoons olive oil – this will help sear the steak and add richness to the dish.
• 3 cloves garlic (minced) – fresh garlic enhances the overall flavor profile tremendously.
• 1 cup cherry tomatoes (halved) – they add sweetness and color to your creamy sauce.
• 1 cup spinach (fresh) – a nutritious addition that wilts beautifully into the sauce.
• 8 ounces Boursin cheese (garlic and herb flavor) – the star of the show; it really gives the dish its creamy texture!
• 1/2 cup beef broth (or pasta cooking water) – use this for adjusting the sauce consistency.
To Taste
• Salt and pepper – simple seasonings that elevate the flavor.
• Fresh parsley (chopped, for garnish) – adds a fresh pop of color and flavor to finish off your dish.
With these ingredients, you’re all set to whip up a comforting Steak and Boursin Pasta that will have everyone asking for seconds!
How to Make Steak and Boursin Pasta
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Boil the Pasta: In a large pot of salted boiling water, cook the pasta until al dente, usually about 8-10 minutes. This will give you that perfect chewy texture.
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Reserve and Drain: Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside. This water will help create your creamy sauce later!
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Heat the Skillet: Heat the olive oil in a large skillet over medium-high heat until shimmering. This is where the magic begins!
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Sear the Steak: Add the sliced steak to the skillet, seasoning it with salt and pepper. Cook for 3–4 minutes until it gets a nice brown crust and reaches your desired doneness.
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Set Aside the Steak: Remove the cooked steak from the skillet and let it rest. This allows the juices to redistribute for a tender bite.
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Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and halved cherry tomatoes. Cook for 2–3 minutes until the tomatoes soften and release their juices.
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Add Spinach: Toss in the fresh spinach and cook for 1–2 minutes until it wilts beautifully, adding a vibrant green to your dish.
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Melt the Boursin: Reduce the heat to low, and add the Boursin cheese to the skillet. Stir until it melts into a creamy, luxurious sauce that envelopes the veggies.
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Combine with Broth: Pour in the beef broth (or reserved pasta water) and stir well to form a smooth sauce. Notice how it comes together!
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Blend Steak and Pasta: Return the cooked steak and drained pasta to the skillet. Gently toss everything together until the pasta is fully coated in that delightful creamy sauce.
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Season to Taste: Taste your creation and adjust with more salt and pepper if desired. Each bite should burst with flavor!
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Serve Warm: Plate the pasta and serve it warm, garnishing with chopped fresh parsley. It adds that extra touch of flair!
Optional: Top with grated Parmesan for an additional layer of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Steak and Boursin Pasta components are perfect for meal prep, saving you a significant amount of time on busy weeknights. You can slice the steak and store it in the refrigerator for up to 3 days before cooking, ensuring it’s ready to go when you are. Additionally, you can cook the pasta and toss it with a little olive oil to prevent sticking, keeping it fresh for up to 24 hours. When you’re ready to serve, simply sauté the steak and follow the remaining steps to create that creamy sauce, just as delicious as if you made it fresh! This way, you enjoy a gourmet meal with minimal effort, making dinner a breeze.
How to Store and Freeze Steak and Boursin Pasta
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of beef broth or water to bring back the creaminess.
Freezer: For longer storage, freeze the pasta without the sauce in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat the frozen pasta by simmering in a small amount of beef broth on low heat. Once heated, add a dollop of Boursin cheese to restore the sauce’s creamy texture.
Steak and Boursin Pasta Variations
Feel free to spice things up and make this dish uniquely yours!
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Gluten-Free: Swap regular pasta for gluten-free varieties like quinoa or brown rice pasta for a deliciously inclusive meal.
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Vegetarian: Replace the steak with sautéed mushrooms or a plant-based meat alternative, ensuring everyone can enjoy this creamy delight.
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Creamy Spinach Boost: Add an extra cup of fresh spinach for a vibrant, nutritious twist that enhances both flavor and color.
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Spicy Kick: Toss in red pepper flakes or a splash of hot sauce while cooking to give this dish a fiery edge that’s sure to wake up your taste buds.
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Lemon Zest: Introduce a burst of freshness by adding lemon zest at the end, balancing the richness of the Boursin cheese beautifully.
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Nutty Flavor: Stir in some toasted pine nuts or walnuts before serving to add a delightful crunch and extra depth of flavor.
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Herb Infusion: Experiment with different herbs like thyme or basil to complement the creamy sauce, giving it a fresh, aromatic twist.
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Cheese Lovers: Swap out Boursin for other creamy cheeses like goat cheese or mascarpone for a different flavor profile that still delivers on creaminess!
What to Serve with Steak and Boursin Pasta?
Complete your meal with delightful pairings that enhance the rich flavors of this creamy dish.
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Garlic Bread: This crunchy, buttery delight is perfect for mopping up the creamy sauce. Its garlicky goodness complements the flavors beautifully.
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Caesar Salad: Crisp romaine lettuce with tangy dressing and crunchy croutons adds freshness, balancing the richness of the pasta. A classic companion for any pasta dish!
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Roasted Vegetables: Seasonal veggies like asparagus or Brussels sprouts bring a lovely char and earthy flavor, adding texture alongside the creamy pasta. Their slight bitterness will elevate the dish!
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Red Wine: A glass of bold red complements the steak’s richness perfectly. Look for a Merlot or Cabernet Sauvignon for a lovely flavor pairing.
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Lemon Sorbet: Finish your meal with a light, refreshing dessert that cleanses the palate after the hearty pasta. Its citrusy zing brightens your taste buds!
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Balsamic Glazed Green Beans: Tender green beans tossed with a sweet balsamic reduction offer a zesty contrast, enhancing the overall dining experience. These vibrant bites are sure to please!
Chef's Helpful Tips
- When preparing the Steak and Boursin Pasta, ensure your pasta is cooked al dente to maintain its texture and ability to hold the sauce.
- Avoid overcooking the steak by letting it rest after searing; this allows the juices to redistribute, resulting in a more tender bite.
- Use fresh garlic for a robust flavor in the sauce and be sure to sauté it briefly to enhance its aroma without burning.
- When combining the pasta with the sauce, add a splash of the reserved pasta water gradually to create the desired creaminess and help the sauce cling to every strand.
Steak and Boursin Pasta Recipe FAQs
What type of steak is best for this recipe?
Absolutely! I recommend using ribeye for its tenderness and flavor. Sirloin is also a great option if you prefer a leaner cut. Just be sure to slice it thinly and remember that different cuts may require slight adjustments in cooking time.
How should I store the leftovers?
For fridge storage, keep any leftover Steak and Boursin Pasta in an airtight container for up to 3 days. When reheating, add a splash of beef broth or a bit of reserved pasta water to revive that creamy texture and prevent it from drying out.
Can I freeze my Steak and Boursin Pasta?
Yes! To freeze, I suggest separating the pasta from the sauce. Place the pasta in a freezer-safe bag for up to 2 months. For the sauce, you can freeze it in an airtight container. When you’re ready to enjoy it again, thaw everything in the fridge overnight and reheat gently on the stove.
What if my sauce is too thick?
No worries! If your sauce ends up too thick, simply add a little more beef broth or reserved pasta water. Stir it in gradually until you reach your desired consistency. The goal is a luxurious, creamy sauce that clings to every bite!
Are there any dietary considerations I should keep in mind?
Very! If you or your guests have dietary restrictions, consider that Boursin cheese contains dairy. For a dairy-free alternative, you can use a vegan cream cheese or cashew-based sauce instead. Additionally, if you’re catering to gluten-free eaters, swap the pasta for a gluten-free variety.
How do I tell when my pasta is al dente?
Perfect question! Al dente pasta should be firm to the bite but cooked through. It usually takes about 8-10 minutes in boiling water. To test, just taste a strand a minute or so before the package’s recommended cooking time. This is key to achieving that delightful texture!
Steak and Boursin Pasta
Ingredients
- 8 ounces pasta fettuccine recommended
- 1 pound steak sirloin or ribeye, sliced thinly
- 2 tablespoons olive oil for searing steak and richness
- 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
- pepper
- fresh parsley chopped, for garnish
Method
- In a large pot of salted boiling water, cook the pasta until al dente, usually about 8-10 minutes.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the sliced steak to the skillet, seasoning it with salt and pepper. Cook for 3–4 minutes until it gets a nice brown crust.
- Remove the cooked steak from the skillet and let it rest.
- In the same skillet, add the minced garlic and halved cherry tomatoes. Cook for 2–3 minutes until the tomatoes soften.
- Toss in the fresh spinach and cook for 1–2 minutes until it wilts.
- Reduce the heat to low, and add the Boursin cheese to the skillet. Stir until it melts into a sauce.
- Pour in the beef broth (or reserved pasta water) and stir well.
- Return the cooked steak and drained pasta to the skillet. Toss everything together until fully coated.
- Taste and adjust with more salt and pepper if desired.
- Plate the pasta and serve warm, garnishing with chopped fresh parsley.
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