Steak Pasta Recipe

If you’re searching for a decadent, restaurant-quality meal you can whip up at home in just 20 minutes, Steak Pasta with Boursin Cheese Sauce is absolute magic. Imagine tender seared steak, ribbons of tagliatelle, and a garlicky-herb cheese sauce hugging every strand—this is the pasta dish you’ll crave again and again!

Ingredients You’ll Need

The beauty of Steak Pasta with Boursin Cheese Sauce is that every ingredient is purposeful—bringing creamy texture, savory flavor, and irresistible aroma to your plate. A small handful of pantry and fridge staples combine to create something that truly feels special!

• Ribeye Steak (285g/10oz): Rich and tender, ribeye is swoon-worthy in this pasta, but feel free to substitute sirloin or strip if you prefer.
• Vegetable Oil: High smoke-point oil ensures a glorious steak sear without burning.
• Unsalted Butter: Adds nuttiness and a gorgeous finish to the steak as it bastes in the pan.
• Tagliatelle (200g): The wide, silky noodles are made for catching that creamy Boursin sauce—linguine or fettuccine are delicious alternatives.
• Shallots: Finely diced shallots bring delicate sweetness and depth that balances the rich sauce.
• Zero Salt Chicken Stock: Controls the seasoning so you can highlight the Boursin’s natural saltiness—use veggie stock for a different twist.
• Garlic & Herb Boursin Cheese (150g): Creamy, tangy, and delightfully garlicky, this is the backbone of your sauce—let it come to room temp for easy melting.
• Freshly Grated Parmesan (20g): Just a sprinkle adds unmistakable umami and a salty punch; save some extra for serving!
• Fresh Parsley: A hit of color and fresh flavor, both in the sauce and scattered over the top.
• Salt & Black Pepper: Essential for seasoning both the steak and finishing the dish to taste.

Variations

One of the best things about Steak Pasta with Boursin Cheese Sauce is how easy it is to customize. Don’t be shy about making it your own—these ideas will help you tailor the dish to your mood, pantry, or special dietary needs!

• Boursin Variety Swap: Try the Shallot & Chive, Black Pepper, or even the Dairy-Free Boursin for a fun flavor twist and to suit different diets.
• Different Protein: Not a steak fan? Sliced grilled chicken, shrimp, or roasted portobello mushrooms are fabulous alternatives that soak up the sauce.
• Add Greens or Veggies: Toss in a handful of baby spinach, peas, or sautéed asparagus for extra color and nutrition.
• Gluten-Free & Pasta Options: Use your favorite gluten-free pasta or swap in ribbons of zucchini noodles for a lighter version.

How to Make Steak Pasta with Boursin Cheese Sauce

Step 1: Prep and Season Your Steak

First things first: take your steak out of the fridge and let it come to room temperature so it cooks evenly. Pat it dry with paper towels, then sprinkle generously with salt and black pepper on both sides. Don’t be shy—bold seasoning means bold flavor!

Step 2: Make That Perfect Sear

Heat a heavy-bottomed skillet (cast iron is ideal!) until it’s blazing hot—you want to see just a whisper of smoke. Add your vegetable oil, wait a few seconds, then lay in the steak. Sear for about 2½ minutes per side, basting with butter in the last minute for a glorious golden crust. Remove to a plate and let it rest while you move on to the sauce.

Step 3: Cook the Pasta

Drop your tagliatelle into a pot of heavily salted boiling water. Cook until beautifully al dente—just a bit of bite, please! Don’t drain it yet—the starchy water is liquid gold for your sauce’s consistency.

Step 4: Build the Boursin Cheese Sauce

In the same pan you cooked the steak (don’t clean it! those browned bits are flavor magic), lower the heat and toss in the diced shallots. Sauté until softened and golden. Deglaze with chicken stock, then swirl in your room-temp Boursin. Stir until it melts into a dreamy, creamy pool, then add in parmesan, parsley, and those delicious steak resting juices.

Step 5: Marry the Pasta and Sauce

With tongs, scoop the pasta straight from the pot into your sauce pan, letting some pasta water come along for the ride. Toss everything together until the sauce thickens and clings to every ribbon, adding more pasta water bit by bit if it thickens too much. Taste and adjust salt and pepper to your liking.

Step 6: Slice, Serve, and Savor!

Now for the best part! Thinly slice your rested steak, cutting against the grain for maximum tenderness. Drape those slices over your pasta, sprinkle with more parmesan and plenty of fresh parsley, and serve while everything is piping hot. Every bite is pure, creamy, steak-studded bliss.

How to Serve Steak Pasta with Boursin Cheese Sauce

Garnishes

The finishing touches truly make Steak Pasta with Boursin Cheese Sauce sing! Shower the top with more freshly grated parmesan, a sprinkle of bright parsley, and—if you want to feel extra-fancy—a drizzle of good olive oil or a crack of black pepper right before serving.

Side Dishes

This pasta is fabulously rich, so pair it with a crisp green salad tossed in lemony vinaigrette, or some simply roasted broccoli. Warm, crusty bread is always welcome for catching any last bit of sauce left on your plate!

Creative Ways to Present

For date night, twirl the pasta high in shallow bowls and arrange fan-like slices of steak on top. Entertaining? Serve family-style on a big platter—just watch how quickly it disappears. Add a scattering of microgreens or edible flowers for a showstopper look!

Make Ahead and Storage

Storing Leftovers

Leftover Steak Pasta with Boursin Cheese Sauce will keep in an airtight container in the fridge for up to 2 days. The sauce may thicken after chilling, but a splash of milk or pasta water will restore the creamy magic when reheating.

Freezing

While you can freeze leftovers, the sauce may become a bit grainy after thawing because of the cheese. If you do freeze, store portions in tightly sealed containers for up to one month and thaw gently in the fridge overnight.

Reheating

For best results, reheat gently in a skillet over low heat with a splash of milk or extra pasta water, stirring frequently to help the sauce turn smooth again. Avoid microwaving for too long, as this can toughen the steak.

FAQs

Final Thoughts

There’s a reason I keep Steak Pasta with Boursin Cheese Sauce in regular rotation—it’s a total knockout that never fails to wow at the table, but is easy enough for any night. Give it a try, and I promise you’ll find yourself making it again and again. You deserve a dinner this delicious!

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