Oh, I absolutely love sharing this Steak Pasta with Boursin and Parmesan Recipe with you! It s one of those dishes that brings together rich, creamy comfort and a touch of elegant flair – perfect for a weeknight dinner that feels special or a cozy weekend meal. The garlic & herb Boursin cheese melts into a dreamy sauce, coating tender pasta and juicy slices of steak in the best way possible.
When I first tried this recipe, I was amazed at how quickly it came together without sacrificing flavor. You’ll find that the way the Parmesan and fresh parsley brighten the dish balances the richness beautifully. Whether you re feeding just yourself or impressing friends, this recipe really hits the spot, and it s so straightforward you ll want to make it again and again.
Why You’ll Love This Recipe
- Quick and Easy: You ll get a restaurant-quality meal on your table in just about 20 minutes.
- Rich, Creamy Sauce: Thanks to Boursin and Parmesan, the sauce is luscious without being heavy.
- Customizable Steak: You can adjust the cut and doneness easily to suit your taste.
- Minimal Ingredients: Simple pantry staples combine for a big flavor payoff, making it budget-friendly too.
Ingredients You’ll Need
Each ingredient in this Steak Pasta with Boursin and Parmesan Recipe plays a role in creating that creamy, flavorful sauce and perfectly cooked steak. Whenever I shop, I always pick a fresh ribeye because it has great marbling, but any steak cut you love works just fine.
- Ribeye Steak: Choose a steak at room temperature to ensure even cooking and juicy results.
- Vegetable Oil: Neutral oil works best to get that nice sear without overpowering flavors.
- Unsalted Butter: Adds richness and helps in basting the steak for maximum flavor.
- Tagliatelle Pasta: I love using long pasta for this recipe as the sauce clings beautifully; feel free to swap in fettuccine or linguine.
- Shallots: They mellow out in the sauce, adding a subtle sweetness and depth.
- Chicken Stock (zero salt): Keeps the sauce flavorful without making it too salty-control is key here!
- Garlic & Herb Boursin Cheese: The star ingredient for creamy, herby goodness-let it come to room temperature for smooth melting.
- Freshly Grated Parmesan: Adds sharpness and nutty notes that balance the creaminess perfectly.
- Fresh Parsley: A bright garnish that adds freshness and color.
- Salt & Black Pepper: Season as needed, especially after tasting the sauce near the end.
Variations
I often switch things up a bit depending on what s in season or what I have on hand. Don t hesitate to customize this recipe-you ll enjoy making it your own!
- Steak Cut Variation: I ve tried sirloin and strip steak here, and both work great-just adjust cooking times for thickness.
- Vegetarian Twist: Swap out steak for sautéed mushrooms or grilled tofu and keep that creamy Boursin sauce for a comforting meat-free meal.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a gentle heat that wakes up the flavors.
- Herb Options: Try fresh basil or thyme instead of parsley for a new herbal dimension.
How to Make Steak Pasta with Boursin and Parmesan Recipe
Step 1: Perfectly Sear Your Steak
Start by patting your ribeye steak dry and seasoning it generously with salt and black pepper on both sides. Heating your pan until it s piping hot (you might even see a little smoke) is key for that beautiful crust. Add the vegetable oil, wait a few seconds, then lay in the steak. Cook it about 2 minutes and 30 seconds on one side before flipping it. With about a minute left, toss in the butter and spoon it over the steak; that’s my favorite trick for richness and flavor. Once done, set the steak aside and drop the heat to medium.
Step 2: Cook Pasta and Build the Sauce
While the steak rests, toss your tagliatelle into salted boiling water and cook until al dente (just shy of fully soft). Don t drain the pasta just yet because the starchy water will help you perfect the sauce s consistency. Next, add diced shallots to your pan and sauté until they re soft and golden-watch the heat carefully so they don t burn. Pour in the chicken stock, then gently stir in the Boursin cheese until it melts smoothly into a creamy sauce.
Step 3: Mix Pasta, Sauce & Resting Juices
Next, stir in the freshly grated Parmesan and chopped parsley, then add any resting juices from your steak into the pan-that s where the magic really happens! Bring the sauce to a gentle simmer and reduce heat to low. Now, using tongs, transfer the pasta straight from the pot right into your sauce pan along with some of that pasta water. Toss everything together until the sauce thickens and clings to the noodles. If it feels too thick, add more pasta water little by little to get the perfect creamy coating without drying out.
Step 4: Slice Steak & Serve
Finally, very thinly slice your steak at an angle and against the grain for maximum tenderness. Top the sauced pasta with the sliced steak, add a little more Parmesan and parsley if you want, and serve immediately. I promise, you re in for a treat with every bite!
Pro Tips for Making Steak Pasta with Boursin and Parmesan Recipe
- Room Temperature Steak: Let your steak sit out for 20-30 minutes before cooking to ensure even cooking.
- Don t Overcook the Shallots: They can burn quickly, so keep stirring and lower the heat if needed.
- Use Pasta Water Wisely: The starchy water is your secret to getting a silky sauce that clings perfectly to noodles.
- Let Steak Rest Properly: Resting juices are flavor gold; don t skip this, or your steak might dry out.
How to Serve Steak Pasta with Boursin and Parmesan Recipe
Garnishes
I always finish this dish with an extra sprinkle of freshly grated Parmesan and a handful of finely chopped parsley-it brightens the plate and gives that classic Italian feel. Sometimes I add a few cracked black peppercorns on top for a little pop of spice and texture.
Side Dishes
This pasta pairs beautifully with a simple mixed green salad dressed with lemon vinaigrette or some roasted seasonal vegetables like asparagus or cherry tomatoes. If you want to keep things indulgent, garlic bread or crusty sourdough also make great companions.
Creative Ways to Present
For a dinner party, I like to serve the pasta in shallow bowls with the steak slices artfully fanned over the top and a drizzle of good olive oil. Adding microgreens or edible flowers makes it look extra special without any fuss. It s a guaranteed crowd-pleaser and looks like you worked way harder than you actually did!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and try to eat them within 2 days. Keep the sauce and pasta mixed together-it actually helps the flavors meld even more overnight.
Freezing
While I don t typically freeze this dish because fresh steak slices Reheat best, you can freeze the pasta and sauce separately without the steak. Just thaw gently in the fridge before reheating and add fresh Parmesan after warming.
Reheating
Reheat leftovers gently on the stove over low heat with a splash of water or stock to loosen the sauce. Avoid microwaving too long or the steak can turn tough. Adding a little extra cheese or fresh herbs after reheating always perks the dish right back up.
FAQs
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Can I use other types of cheese instead of Boursin?
Yes! While Boursin is specially creamy with herby flavor, you can substitute with cream cheese mixed with garlic and herbs, or even a soft goat cheese for a tangier twist. Just be aware that it might change the flavor profile slightly.
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What if I don t have ribeye steak? Can I use something else?
Absolutely. Ribeye is my favorite because of its marbling, but sirloin, strip steak, or even filet mignon work beautifully. Just adjust cooking times as thinner or leaner cuts cook faster and can dry out.
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How do I know when the pasta is cooked perfectly?
I recommend cooking the pasta until it s al dente-tender but with a slight bite in the center. Taste test a strand a minute or two before the package suggests; it s easier to finish cooking in the sauce if needed.
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Can I make this recipe dairy-free?
It’s a bit tricky because Boursin and Parmesan are key to the creamy sauce, but you could experiment with dairy-free cream cheese and nutritional yeast to mimic the texture and flavor. It won t be quite the same but could still be delicious!
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How do I prevent the sauce from getting too thick or dry?
If your sauce thickens too fast, just add a bit more pasta water slowly to thin it out. Keeping the heat low while mixing the sauce will help it stay creamy and smooth without drying.
Final Thoughts
Honestly, this Steak Pasta with Boursin and Parmesan Recipe is one of those meals that makes everything feel a little more special without a ton of hassle. I love how the creamy sauce wraps around every bite and the steak adds just the right amount of indulgence. It s perfect for when you want a comforting dinner but also want to impress yourself (and anyone lucky enough to join you!). Give it a try-I have a feeling it might become one of your go-to favorites too.
Print
Steak Pasta with Boursin and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
This easy and delicious Steak Pasta recipe combines perfectly seared ribeye steak with a creamy garlic and herb Boursin cheese sauce, tossed with al dente tagliatelle and finished with Parmesan and fresh parsley. Ready in just 20 minutes, it’s a satisfying dish perfect for a quick weeknight dinner that feels indulgent yet simple to prepare.
Ingredients
Steak and Cooking
- 1x 285g/10oz Ribeye Steak, at room temperature
- 1 tbsp Vegetable Oil
- 1 heaped tbsp Unsalted Butter
Pasta
- 200g / 7oz Tagliatelle or other long-cut pasta (dry weight)
Sauce
- 2 small Shallots, finely diced
- 120ml / 1/2 cup zero salt Chicken Stock
- 1x 150g/5.3oz block Garlic & Herb Boursin Cheese, at room temperature
- 20g / 1/4 cup freshly grated Parmesan, plus more for serving
- 1 tbsp finely diced Fresh Parsley, plus more for serving
- Salt & Black Pepper, as needed
Instructions
- Prepare and Season Steak: Pat the ribeye steak dry thoroughly with paper towels to ensure a good sear. Generously season both sides with salt and black pepper to taste.
- Sear Steak: Heat a large cast-iron or heavy-based pan over high heat until piping hot, with wisps of smoke visible. Add vegetable oil and let it heat for 5-10 seconds. Place the steak in the pan and cook for approximately 2 minutes and 30 seconds on one side. Flip the steak, then add the butter and baste the steak by spooning melted butter over it for the last minute of cooking. Remove the steak to a plate and let it rest while you finish the dish. Lower the heat to medium.
- Cook Pasta: Add the pasta to salted boiling water and cook until al dente according to package directions. Do not drain the pasta yet; reserve some of the pasta water.
- Make Sauce: Add the diced shallots to the pan and fry until softened and golden, being careful not to burn them as the pan may still be hot. Pour in the zero salt chicken stock and stir in the room temperature Garlic & Herb Boursin cheese until fully melted. Stir in the freshly grated Parmesan and finely diced parsley. Add the resting juices collected from the steak plate. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Toss Pasta in Sauce: Use tongs to transfer the cooked pasta directly from the pot into the pan with sauce, including some of the pasta water to help bind the sauce. Toss continuously until the sauce thickens and coats the pasta well. If the sauce becomes too thick, add more pasta water a little at a time. Adjust seasoning with salt and pepper if needed.
- Slice Steak and Serve: Very thinly slice the rested steak at a slight angle against the grain to preserve tenderness. Plate the sauced pasta and top with slices of steak. Garnish with extra Parmesan and fresh parsley if desired, then serve immediately and enjoy!
Notes
- Steak: The recipe uses a 10oz ribeye but any steak cut of your choice will work. Adjust cooking time based on thickness and desired doneness.
- Cooking Time for Steak: 2 minutes 30 seconds per side yields medium-rare for a 2.5 cm thick steak. Adjust accordingly.
- Stock: Zero salt chicken stock is preferred for better control over saltiness because the cheese adds salt.
- Sauce Consistency: The creamy sauce thickens quickly. Use reserved pasta water to thin it out if it becomes too thick.
- Calories: Nutritional values are estimated for two servings without extra Parmesan garnish.
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
