There s something incredibly comforting about a rich and creamy pasta dish that feels a bit special without demanding hours in the kitchen. That s exactly why I m so excited to share this Steak Pasta with Boursin and Parmesan Recipe. The combination of tender, juicy ribeye steak paired with a luxuriously creamy Boursin cheese sauce dotted with fresh parsley just hits all the right notes for a quick yet indulgent meal.
What makes this recipe a winner for many busy weeknights or even a casual weekend dinner is how effortlessly elegant it tastes with so little fuss. You don t have to be a kitchen pro to nail it – and trust me, your family or guests will think you spent hours perfecting it when really, it s all about layering simple flavors. I absolutely love how this Steak Pasta with Boursin and Parmesan Recipe comes together in under 30 minutes, making it a go-to whenever I want something impressive but speedy.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20 minutes but tastes like a gourmet meal.
- Creamy & Flavorful Sauce: Boursin cheese melts into a silky sauce that coats every strand of pasta perfectly.
- Versatile Steak: Use any favorite cut, cooked to your liking, making it customizable and satisfying.
- Family Favorite: This recipe has never failed to get rave reviews at my dinner table.
Ingredients You’ll Need
The magic of this Steak Pasta with Boursin and Parmesan Recipe really comes from simple, high-quality ingredients that work together beautifully. I always recommend using fresh parsley and freshly grated Parmesan because they bring so much brightness and depth to the dish.
- Ribeye Steak: Ribeye s marbling keeps the steak juicy but you can use sirloin or strip steak if you prefer a leaner cut.
- Vegetable Oil: For searing the steak quickly at high heat without burning the butter.
- Unsalted Butter: Added for basting the steak and enriching the sauce later.
- Tagliatelle: Or any long pasta like fettuccine or linguine absorbs the sauce wonderfully.
- Shallots: Their mild sweetness enhances the sauce, but finely diced onion works in a pinch.
- Zero Salt Chicken Stock: Needed to melt the Boursin and add savory depth without over-salting the dish.
- Garlic & Herb Boursin Cheese: This is the star for creating a creamy, flavorful sauce-leave it at room temperature for easier melting.
- Parmesan Cheese: Freshly grated parmesan adds nutty richness and a bit of bite.
- Fresh Parsley: Chopped parsley adds a herbal freshness that balances the richness.
- Salt & Black Pepper: To taste-remember the cheeses add saltiness, so season gently.
Variations
I love encouraging friends to make this recipe their own. You ll find it s incredibly adaptable depending on what you have on hand or your personal preferences, so feel free to play around with it!
- Mushroom Lover s Twist: I often add sautéed mushrooms along with the shallots-gives a lovely earthy note that pairs beautifully with steak.
- Spicy Kick: Sometimes I stir in a pinch of chili flakes for a subtle warmth that wakes up the creamy sauce.
- Vegetarian Version: Skip the steak, add grilled zucchini and cherry tomatoes, and toss in some toasted pine nuts for texture.
- Herb Swap: If you don t have parsley, fresh basil or chives work great for a different but still fresh flavor.
How to Make Steak Pasta with Boursin and Parmesan Recipe
Step 1: Sear Your Steak to Perfection
Pat your ribeye dry-this is key to getting a nice crust. Season generously with salt and black pepper on both sides. Heat a cast-iron or heavy-bottomed pan over high heat until it s smoking hot, then add the vegetable oil. After about 10 seconds, lay the steak down and don t move it for around 2 minutes and 30 seconds. Flip and cook the same amount of time, basting with butter in the last minute. Keep an eye on the doneness-my steak was 2.5cm thick and medium-rare at this timing. Once done, set it aside to rest and keep those juices locked in.
Step 2: Cook Pasta While You Make Your Sauce
Bring a large pot of salted water to a boil and throw in your tagliatelle. Cook until al dente, usually about 7-8 minutes, but double-check your package for timing. Don t drain the pasta completely-reserve some of that starchy, salty water for your sauce.
Step 3: Build That Cozy Boursin and Parmesan Sauce
Lower heat on your pan to medium and add finely diced shallots. Cook gently until soft and just golden-be careful not to burn them. Pour in the chicken stock to deglaze, scraping up those tasty browned bits. Stir in the Boursin cheese until silky and melted, followed by the grated Parmesan and fresh parsley. Add in the juices released from your resting steak for an extra layer of flavor, then let the sauce gently simmer on low heat.
Step 4: Marry Pasta and Sauce for Creaminess
Use tongs to transfer your cooked pasta straight into the pan with the sauce-don t worry about extra water clinging to it. Toss everything together until the sauce thickens up nicely and coats each strand of pasta. If your sauce feels too thick, just add a splash of the reserved pasta water to loosen it up. Season with salt and pepper to your taste, keeping in mind the cheese already adds saltiness.
Step 5: Slice Steak and Serve It Up
Slice your rested steak thinly at an angle and against the grain to keep it tender. Pile it high on top of your pasta, then scatter extra Parmesan and parsley over it for a fresh, cheesy finish. Serve immediately and watch everyone dig in!
Pro Tips for Making Steak Pasta with Boursin and Parmesan Recipe
- Rest Your Steak: Letting the steak rest keeps it juicy and lets those flavorful juices enrich your sauce.
- Use Room Temperature Boursin: This helps it melt smoothly without clumping, which is key for a creamy sauce.
- Pasta Water is Your Friend: Don t toss that starchy water! It s perfect for adjusting sauce consistency and helps the sauce cling better to pasta.
- Watch Your Heat: Keep the pan on medium-low when melting cheese to avoid curdling and separate sauce.
How to Serve Steak Pasta with Boursin and Parmesan Recipe
Garnishes
I like to finish this dish with a sprinkle more of freshly grated Parmesan and a handful of chopped parsley for a pop of color and freshness. Sometimes, I ll add a drizzle of good-quality extra virgin olive oil or a few cracked black peppercorns for that final touch.
Side Dishes
A light, crisp green salad dressed simply with lemon and olive oil is my go-to side to balance the richness of the pasta. Garlic bread or a crusty baguette also pairs wonderfully for soaking up all that creamy sauce.
Creative Ways to Present
For a dinner party, I sometimes plate this pasta in warm individual bowls with steak slices fanned out like a flower on top, then scatter edible flowers or microgreens for a stunning presentation. You ll impress your guests without extra effort!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 2 days. I always store the pasta and steak together because the sauce sticks so nicely, but be aware the pasta might soak up more sauce overnight and thicken up.
Freezing
I personally avoid freezing this dish because cream-based sauces can sometimes separate when thawed. However, if you must, freeze the sauce and steak separately from the pasta for best results.
Reheating
Reheat leftovers gently in a pan over low heat. Add a splash of water or stock to loosen the sauce and avoid drying out the steak. Microwaves work too, but go slow and stir often to keep the sauce creamy.
FAQs
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Can I use a different cheese instead of Boursin in this recipe?
Absolutely! Boursin garlic & herb cheese gives the sauce its signature creamy, herby flavor, but if you can t find it, a cream cheese mixed with fresh garlic and herbs or a soft goat cheese can work in a pinch. Just expect a slightly different flavor profile and maybe a thinner sauce.
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What s the best way to cook the steak for this pasta?
I recommend searing the steak over high heat as described, aiming for medium-rare or medium depending on your preference. Letting it rest before slicing ensures the juices redistribute, keeping your slices tender and flavorful.
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Can I make this recipe vegetarian?
Yes! Swap out the steak for hearty grilled vegetables like mushrooms, zucchini, or roasted bell peppers. The creamy Boursin and Parmesan sauce remains deliciously satisfying without the meat.
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How do I prevent the cheese sauce from breaking?
Keeps the heat low when adding and melting the cheese, and stir constantly. Avoid boiling the sauce once cheese is added. Using room temperature cheese also helps it incorporate smoothly.
Final Thoughts
This Steak Pasta with Boursin and Parmesan Recipe has genuinely become one of my favorite weeknight dinners because it strikes the perfect balance between comfort food and something a bit special. It s straightforward enough to whip up after a busy day but delivers restaurant-quality flavors that impress every time. I hope you ll love it as much as I do-next time you want something creamy, cheesy, and packed with juicy steak goodness, this recipe s got you covered.
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: Frying
- Cuisine: British
Description
This easy and delicious Steak Pasta recipe combines perfectly cooked ribeye steak with a creamy garlic and herb Boursin cheese sauce, tossed with tender tagliatelle pasta. Ready in just 20 minutes, it’s a quick and satisfying meal ideal for any steak lover looking for a comforting yet elegant dish.
Ingredients
Steak
- 1x 285g (10oz) Ribeye Steak, at room temp
- 1 tbsp Vegetable Oil
- 1 heaped tbsp Unsalted Butter
- Salt & Black Pepper, as needed
Pasta and Sauce
- 200g (7oz) Tagliatelle, or other long-cut pasta (dry weight)
- 2 small Shallots, finely diced
- 120ml (1/2 cup) zero salt Chicken Stock
- 1x 150g (5.3oz) block Garlic & Herb Boursin Cheese, at room temp
- 20g (1/4 cup) freshly grated Parmesan, plus more to serve if desired
- 1 tbsp finely diced Fresh Parsley, plus more to serve if desired
Instructions
- Season and Prepare Steak: Pat the ribeye steak dry with paper towels. Generously season both sides with salt and black pepper to enhance the flavor and help form a good crust during cooking.
- Cook the Steak: Heat a large cast-iron or heavy-based pan over high heat until piping hot, with slight wisps of smoke visible. Add the vegetable oil and after 5-10 seconds, place the steak in the pan. Cook for about 2 minutes and 30 seconds on one side, then flip. In the last minute of cooking, add the unsalted butter and baste the steak continuously. Remove the steak and rest on a plate to retain juices.
- Cook the Pasta: While the steak rests, bring a large pot of salted boiling water to a boil. Add the tagliatelle and cook until al dente according to package instructions. Do not drain the pasta water completely, reserving some liquid for the sauce.
- Prepare the Sauce: Lower the heat to medium and add the diced shallots to the steak pan. Fry until soft and golden, being careful not to burn them. Pour in the zero salt chicken stock and stir in the garlic and herb Boursin cheese until it melts smoothly.
- Combine Sauce Ingredients: Stir in the freshly grated Parmesan and diced fresh parsley into the sauce. Add any resting juices from the steak. Bring to a gentle simmer and reduce heat to low, allowing the sauce to thicken slightly.
- Toss Pasta in Sauce: Using tongs, transfer the cooked pasta directly into the pan with the sauce, including some reserved pasta water as needed. Toss well so the sauce thickens and clings to the pasta. Adjust seasoning with salt and pepper if necessary.
- Slice and Serve: Thinly slice the rested steak against the grain at an angle. Arrange the steak slices atop the creamy pasta. Garnish with extra Parmesan cheese and fresh parsley if desired. Serve immediately and enjoy!
Notes
- Steak: A 10oz ribeye is recommended for a balance of tenderness and flavor, but any steak cut can be used based on your preference.
- Cooking Times: The suggested steak cook time yields medium-rare for a steak approx. 2.5cm thick. Adjust accordingly for thickness and doneness preference.
- Stock Saltiness: Using zero salt chicken stock allows better control over overall seasoning, as Boursin and Parmesan add salt naturally.
- Sauce Consistency: The sauce thickens quickly; use reserved pasta water to loosen it as needed. Aim for a creamy, clingy sauce.
- Calories: Nutritional info reflects the recipe divided into two servings, assuming no extra Parmesan added.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
