Ingredients

8 ounces pasta (fettuccine, penne, or your choice)

1 pound steak (sirloin or ribeye, sliced thinly)

2 tablespoons olive oil

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 and pepper (to taste)

Fresh parsley (chopped, for garnish)

Instructions

Step 1: In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 3–4 minutes until browned and cooked to your liking. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, add the minced garlic and cherry tomatoes. Cook for 2–3 minutes until the tomatoes begin to soften. Add the spinach and cook for 1–2 minutes until wilted.

Step 4: Reduce the heat to low and add the Boursin cheese. Stir until melted and creamy. Pour in the beef broth (or reserved pasta water) and stir to form a smooth sauce.

Step 5: Return the cooked steak and drained pasta to the skillet. Toss until the pasta and steak are fully coated in the creamy sauce. Taste and adjust with more salt and pepper if needed.

Step 6: Serve warm and garnish with chopped fresh parsley.

Tips & Variations

For a lighter option, substitute half of the Boursin cheese with a splash of cream or Greek yogurt.

Use pasta cooking water instead of beef broth to keep flavors simple and enhance the sauce’s creaminess.

Swap steak for chicken strips or sautéed mushrooms for a different protein or vegetarian twist.

Adding a pinch of red pepper flakes gives this dish a subtle heat boost.

FAQs

Can I use a different type of cheese instead of Boursin?

Yes, cream cheese or goat cheese can be good substitutes, though the garlic and herb flavor is unique to Boursin. You may want to add extra herbs or garlic to mimic the taste.