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.

Boursin Steak and Orzo Recipe (Easy & Creamy)

Description

Tender slices of pan-seared steak served over creamy Boursin orzo made with garlic, beef broth, and garlic-herb cheese in one skillet.

Ingredients

Scale

1¼ lb boneless sirloin steak
1½ cups dry orzo
1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
3 cups low-sodium beef broth, plus up to ½ cup more as needed
1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt, to taste
½ teaspoon freshly ground black pepper, divided

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Instructions

Sear the steak. Pat the steak dry and season with kosher salt and some of the black pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Sear the steak on both sides until browned and the thickest part reaches an internal temperature of 145°F. Transfer to a clean cutting board and let rest for at least 3 minutes.
Add the garlic and orzo. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring to prevent burning. If the pan is dry, add a small splash of the measured beef broth. Add the dry orzo and stir to coat it in the pan juices.
Cook the orzo. Pour in the remaining broth from the initial 3 cups and scrape up the browned bits from the skillet. Bring to a gentle simmer. Cook for about 10–12 minutes, stirring frequently, until the orzo is tender. Add some of the reserved ½ cup of broth if the pasta needs more liquid.
Make the Boursin sauce. Reduce the heat to low. Add the Boursin in pieces and stir until fully incorporated into the orzo. If the sauce is too thick, add a little of the remaining reserved broth. Taste and adjust the salt and pepper.
Slice and serve. Slice the steak thinly against the grain. Divide the creamy Boursin orzo among four plates and arrange the steak slices on top. Serve immediately.

Notes

Steak thickness: Cooking time depends on the cut and thickness of the steak. Use an instant-read thermometer rather than relying only on cooking time.
Orzo consistency: The pasta continues to absorb liquid as it sits. Stir in a splash of warm broth if the sauce becomes too thick.
Seasoning: Boursin and beef broth both contain salt, so taste the finished orzo before adding more.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American