Boursin Steak and Orzo Recipe (Easy & Creamy)

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Boursin steak and orzo combines pan-seared steak with tender orzo coated in a creamy garlic-herb sauce. The orzo cooks in beef broth in the same skillet used for the steak, then Boursin cheese is stirred in for a rich, smooth finish. It’s a comforting dinner made with simple ingredients and no heavy cream.

Ingredients for Boursin Steak and Orzo

You only need a few ingredients to make this creamy steak and orzo dinner.

Raw sirloin steak, dry orzo, Boursin cheese, beef broth, olive oil, garlic, salt, and black pepper arranged on a wooden table. — Sirloin steak, dry orzo, Boursin Garlic & Fine Herbs, and the other ingredients used to make this creamy skillet dinner.

Sirloin steak (1¼ lb): Boneless sirloin is a good choice for searing and slicing over the orzo.
Orzo (1½ cups): This small pasta cooks in the beef broth and helps create a creamy sauce.
Boursin Garlic & Fine Herbs (5.2 oz): One package adds garlic, herbs, and creaminess without needing heavy cream.
Low-sodium beef broth (3–3½ cups): Use 3 cups to start, keeping the rest nearby in case the orzo needs more liquid.
Olive oil (1 tbsp): For searing the steak.
Garlic (2 cloves): Freshly minced garlic adds flavor to the orzo.
Salt and black pepper: Season the steak and adjust the finished dish to taste.

How to Make Boursin Steak and Orzo

1. Sear the steak

Pat the sirloin steak dry with paper towels and season both sides with salt and black pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the steak and cook until browned on both sides, turning as needed. Use a meat thermometer to check for an internal temperature of 145°F, followed by at least 3 minutes of rest, as recommended by FoodSafety.gov. Transfer the steak to a clean cutting board.

Two sirloin steaks searing in a skillet with browned pan juices — Sirloin steaks searing in a hot skillet, leaving browned bits that will flavor the orzo.

2. Add the garlic and orzo

Reduce the heat to medium. Add the minced garlic to the same skillet and stir for about 30 seconds, just until fragrant. If the pan is too dry, add a small splash of beef broth to prevent burning. Stir in the dry orzo, coating it with the pan juices.

3. Cook the orzo

Pour in the remaining broth from the initial 3 cups and scrape up the browned bits from the bottom of the skillet. Bring to a gentle simmer and cook, stirring frequently, until the orzo is tender, about 10–12 minutes. If the liquid reduces before the pasta is cooked, add some of the additional ½ cup of broth as needed.

Small orzo pasta simmering in beef broth with garlic in a stainless steel skillet — The orzo simmers in beef broth and the browned pan juices left from searing the steak.

4. Stir in the Boursin

Turn the heat to low. Add the Boursin Garlic & Fine Herbs in pieces and stir until the cheese melts into the orzo and forms a creamy sauce. If the mixture looks too thick, add a splash of the reserved broth. Taste and adjust the salt and pepper.

Pieces of Boursin cheese melting into orzo as it is stirred with a wooden spoon — Boursin Garlic & Fine Herbs is stirred into the cooked orzo to make the creamy sauce.

5. Slice and serve

Slice the rested steak thinly against the grain. Divide the creamy orzo among four plates and arrange the steak slices on top. Serve immediately while the sauce is warm and creamy.

Tips for Creamy Boursin Steak and Orzo

Choose an evenly thick steak. A steak with consistent thickness cooks more evenly and makes it easier to check the internal temperature.
Keep the orzo at a gentle simmer. High heat can evaporate the broth too quickly, leaving the pasta undercooked or stuck to the skillet.
Adjust the broth gradually. The amount of liquid needed can vary depending on the skillet and cooking heat. Add a little more broth only if the orzo needs it.
Serve the orzo right away. The pasta continues to absorb liquid as it sits, so the sauce may thicken. A splash of warm broth can help loosen it before serving.

How to Store and Reheat Boursin Steak and Orzo

Refrigerate: Store leftover steak and orzo in airtight containers in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking, using shallow containers to help the food cool quickly.

Reheat: Add a splash of beef broth to the orzo and warm it in a skillet over medium-low heat, stirring occasionally. Reheat the steak gently, either separately or with the pasta, until the leftovers reach 165°F throughout.

Freeze: You can freeze leftovers in airtight, freezer-safe containers, but the creamy orzo may have a softer texture after thawing. Thaw overnight in the refrigerator, then reheat thoroughly, adding a little broth if needed.

Frequently Asked Questions

Can I use a different cut of steak?

Yes. Ribeye or New York strip can work in place of sirloin. Choose a steak suitable for pan-searing, check its internal temperature with a meat thermometer, and slice it against the grain before serving.

Can I use another flavor of Boursin?

Yes, but the flavor of the finished dish will change. Garlic & Fine Herbs is the variety used in this recipe. Other Boursin varieties may have different seasonings, so taste the orzo before adding more salt.

Can I use chicken broth instead of beef broth?

Yes. Chicken broth will still cook the orzo and help create the creamy sauce, but it will give the dish a lighter flavor. Use a low-sodium version so you can control the seasoning.

If you enjoy beef and pasta dinners, try our Philly cheesesteak tortellini for another comforting meal.