Steak Pasta with Boursin and Parmesan Recipe

I absolutely love how this Steak Pasta with Boursin and Parmesan Recipe comes together so quickly yet tastes like you ve spent hours on it. The creamy richness of the Boursin cheese paired with the sharp bite of fresh Parmesan meld beautifully with tender, juicy slices of steak-it s comfort food elevated. If you re anything like me, you ll appreciate a dish that s simple enough for a weeknight but special enough to impress.

When I first tried this recipe, I was amazed at how the sauce clings perfectly to every strand of tagliatelle, bringing out a burst of savory flavor in every bite. Whether you re cooking for yourself or hosting a cozy dinner, you ll find that Steak Pasta with Boursin and Parmesan Recipe hits all the right notes and comes together faster than you d expect!

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Ingredients You’ll Need

These ingredients work together so well, balancing richness, texture, and freshness. When shopping, look for a good quality ribeye steak at room temperature and fresh Parmesan to get the best results.

• Ribeye Steak: Pick a nice marbled piece for tenderness and flavor.
• Vegetable Oil: Use a neutral oil with a high smoke point for a good sear.
• Unsalted Butter: Adds richness without oversalting the dish.
• Tagliatelle: Long, flat pasta that holds onto the sauce perfectly.
• Shallots: Provide a sweet, mild onion flavor when softened.
• Zero Salt Chicken Stock: Using unsalted stock helps you control the saltiness better.
• Garlic & Herb Boursin Cheese: This is the star ingredient that makes the sauce creamy and flavorful.
• Freshly Grated Parmesan: Grate it yourself for the best texture and taste.
• Fresh Parsley: Adds a lovely pop of color and fresh herbal notes.
• Salt & Black Pepper: For seasoning to taste.

Variations

I like to switch things up depending on what s in season or who I m cooking for. Personalizing this Steak Pasta with Boursin and Parmesan Recipe lets you create flavors that everyone loves, without losing the essence of the dish.

• Protein Swap: Tried it with sirloin or flank steak, and they worked wonderfully-just adjust cooking time.
• Cheese Variation: If you can t find Boursin, cream cheese mixed with garlic and herbs is a great substitute.
• Mushroom Addition: Adding sautéed mushrooms gives an earthy depth that s fantastic for fall evenings.
• Vegetarian Twist: Skip the steak and toss in roasted vegetables for a hearty, meat-free version.

How to Make Steak Pasta with Boursin and Parmesan Recipe

Step 1: Perfectly Season and Sear Your Steak

Start by patting your ribeye steak dry and generously seasoning both sides with salt and pepper. A dry surface is key to getting that beautiful crust. Heat a heavy pan until it s almost smoking (don t rush this part), add vegetable oil, then your steak. Let it sear undisturbed for about 2 minutes and 30 seconds per side for medium-rare, basting with butter in the last minute to add extra flavor and richness. Once cooked to your liking, remove the steak and let it rest-this step keeps the meat juicy when sliced later.

Step 2: Cook Your Pasta While Building the Sauce

As your steak rests, pop your tagliatelle into salted boiling water and cook until al dente-about 7-8 minutes. Meanwhile, reduce the pan heat to medium and add diced shallots to the flavorful steak drippings. Sauté gently until they re soft and golden but not burnt, giving your sauce a sweet base.

Step 3: Create the Luxurious Boursin and Parmesan Sauce

Pour in the zero salt chicken stock and bring it up to a simmer. Now stir in the room temperature Garlic & Herb Boursin cheese until it melts perfectly into a silky sauce. Toss in freshly grated Parmesan and chopped parsley, then add those resting steak juices to deepen the flavor even more. Turn the heat low and get ready to combine your pasta directly into this creamy concoction.

Step 4: Bring it All Together

Using tongs, lift your cooked pasta right out of the pot and into the pan with the sauce, pasta water and all. This helps the sauce cling beautifully to each strand. Toss everything well, letting the sauce thicken and coat the pasta just right. If it feels dry, stir in a splash more pasta water until you achieve that perfect creamy texture. Taste and adjust the seasoning with salt and pepper if needed.

Step 5: Slice and Serve with Steak

Thinly slice your rested steak against the grain-this keeps it tender and easy to bite. Arrange the slices on top of the luscious pasta, sprinkle with extra Parmesan and parsley for a fresh finish, and serve immediately. Trust me, it s as delicious as it sounds!

How to Serve Steak Pasta with Boursin and Parmesan Recipe

Garnishes

I usually sprinkle a generous handful of extra Parmesan and some freshly chopped parsley over the pasta just before serving. The cheese melts slightly on contact, adding an inviting richness, while the parsley brightens every bite with fresh herbal notes. A light drizzle of good olive oil on top never hurts either.

Side Dishes

My go-to sides are a crisp green salad with a zesty lemon vinaigrette and some garlicky roasted asparagus. They cut through the richness of the pasta and steak beautifully. Sometimes I even serve garlic bread on the side for mopping up that irresistible sauce.

Creative Ways to Present

For a dinner party, I like to plate this pasta in shallow bowls, with the steak slices artistically fanned on top. Finishing touches like edible flowers or microgreens add a restaurant-style elegance. Using shallow white plates really lets the colors and textures pop, making the dish as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 2 days. Because the steak is sliced and mixed with the pasta, the flavors actually deepen overnight, but the sauce can thicken, so gently loosen it with a splash of water when reheating.

Freezing

While you can freeze this dish, I find the texture of the creamy sauce changes slightly after thawing. If you do decide to freeze, separate the steak from the pasta and freeze them individually in freezer-safe containers for best results.

Reheating

I reheat leftovers gently in a skillet over low heat, adding a splash of water or stock to revive the creamy sauce. Microwave works too, but stirring halfway through helps keep the sauce smooth and prevents the steak from drying out.

FAQs

Final Thoughts

This Steak Pasta with Boursin and Parmesan Recipe has genuinely become one of my weeknight favorites because it delivers on flavor, comfort, and ease-everything we want in a home-cooked meal without the fuss. I hope you give it a try and find yourself enjoying those rich, creamy bites like I do. Trust me, once you taste it, this recipe will become a regular in your rotation, just like it did in mine.