If you love rich, indulgent pasta that still feels a little bit special, this creamy brie steak pasta is about to become your new obsession. It combines juicy pan seared steak, a velvety brie sauce, crispy sage and a drizzle of hot honey for the ultimate sweet heat finish. Creamy brie steak pasta is one of those recipes that looks restaurant worthy but is surprisingly simple to make at home. Whether you are planning a cosy date night or just want to level up your weeknight dinners, creamy brie steak pasta always delivers.
Creamy brie steak pasta is a comfort dish inspired by classic French cheese sauces and Italian pasta traditions. It blends rich melted brie with pan-seared steak, herbs and cream for a restaurant style finish at home. The balance of savoury beef, buttery cheese and gentle chilli heat makes it ideal for date nights, special dinners or when you want something that feels indulgent yet easy to prepare.
This creamy and indulgent recipe is the perfect date night cosy dinner. For more steak pasta recipes like this one, try my garlic parmesan steak pasta or my French onion steak pasta.
Ingredients
Ribeye steak - Ribeye is naturally well marbled, which means it stays juicy and tender when cooked quickly in a hot pan. I like to use ribeye for creamy brie steak pasta because the fat melts into the pan and adds extra flavour to the sauce later.
Olive oil - This helps the seasoning stick to the steak and encourages a beautiful golden crust.
Paprika and oregano - Paprika brings gentle warmth and colour, while oregano adds a subtle herby note that pairs really well with creamy sauces.
Butter - Butter is used both for basting the steak and for starting the sauce. It gives richness and helps build that glossy, luxurious finish that makes creamy brie steak pasta so irresistible.
Sauce ingredients
Brie - Brie is the star of creamy brie steak pasta. Once the rind is removed, it melts into the smoothest, dreamiest sauce. I love using brie because it has a mild, buttery flavour that lets the steak shine while still making the pasta incredibly creamy.
Shallot - Shallots are sweeter and more delicate than onions, which keeps the sauce balanced rather than overpowering.
Garlic - Garlic adds depth and savoury warmth to the sauce and stops it tasting flat.
Chicken stock - Stock thins the cheese just enough to make a silky sauce while boosting savoury flavour.
Double cream - This adds extra richness and body, making creamy brie steak pasta feel properly indulgent.
Fresh sage - Sage brings a slightly earthy, peppery flavour that cuts through the richness. I love frying extra sage until crispy because it adds texture and makes the whole dish feel restaurant style.
Chilli flakes - These give a gentle heat that wakes up the creamy sauce without overpowering it.
Honey - Honey balances the savoury flavours and becomes part of the hot honey drizzle that finishes creamy brie steak pasta beautifully.
Pasta shells - Shell shaped pasta is perfect because it traps the creamy brie sauce inside every bite.
Black pepper - Freshly cracked black pepper sharpens and lifts all the flavours.
See recipe card for quantities.
Instructions
Video
Prep steps: Let your steak come to room temperature before cooking. This helps it cook more evenly, improves browning and keeps the centre juicy. Cold steak straight from the fridge can seize in the pan and lose moisture, which affects both texture and flavour.
Rub the steaks all over with olive oil, paprika, oregano, salt and black pepper. If making crispy sage for topping Heat a small frying pan over medium heat and add a shallow layer of oil. Once warm, add the sage leaves in a single layer. Fry for 20 to 30 seconds until they turn darker green and feel crisp to the touch. Transfer to kitchen paper to drain. Set aside for topping. Bring a large pan of salted water to the boil and add the pasta just before you cook the steaks so everything finishes together.
- Step 1: Heat a wide frying pan over high heat. Once very hot, add the steaks. Cook for about one and a half minutes, flip and cook for another minute. Add butter and spoon it over the steaks for 30 seconds to baste them. Remove the steaks and leave them to rest loosely covered.
- Step 2: In the same pan, add more butter and the shallot. Fry for one minute, then add the garlic and cook for another 30 seconds. Push the shallot and garlic to the sides to make space in the middle of the pan. Add the brie and gently stir as it starts to melt.
- Step 3: Pour in a little stock at a time, stirring until it fully blends with the cheese before adding more. Once the cheese has melted, add the remaining stock, double cream, chilli flakes, honey and sage. Stir until smooth, adding a spoonful or two of pasta water from the pot to loosen.
- Step 4: Once ready drain the pasta, reserving some pasta water. Add the pasta to the sauce and toss until coated. If needed, loosen with a splash of pasta water. Mix honey with chilli flakes to make hot honey. Slice the rested steak. Serve the creamy brie steak pasta topped with steak slices, crispy sage and a generous drizzle of hot honey.
Hint: Always add stock gradually to the melted brie. This keeps the sauce smooth and prevents it splitting. Rushing this step can cause the cheese to clump instead of turning silky and creamy.
Substitutions
Ribeye steak – Swap for sirloin for a leaner bite or rump steak for a beefier, more robust flavour.
Olive oil – Use rapeseed oil for a neutral taste or avocado oil for a higher smoke point and buttery finish.
Paprika – Replace with smoked paprika for deeper smokiness or mild chilli powder for extra warmth.
Oregano – Use thyme for a woodier herbal note or Italian seasoning for a broader herby profile.
Sea salt & black pepper – Try garlic salt for savoury depth or cracked pink peppercorns for floral heat.
Butter – Swap for ghee for a nutty richness or plant butter for a dairy free option.
Brie – Use camembert for a stronger earthy flavour or mascarpone for an ultra creamy, mild sauce.
Shallot – Replace with red onion for sharper sweetness or spring onions for a lighter onion note.
Garlic – Use garlic paste for convenience or roasted garlic for mellow sweetness.
Chicken stock – Swap for vegetable stock for a vegetarian option or beef stock for deeper savoury flavour.
Double cream – Use single cream for a lighter sauce or crème fraîche for a slight tang.
Fresh sage – Replace with thyme for a softer herbal flavour or rosemary for bold piney notes.
Chilli flakes – Use cayenne pepper for sharper heat or fresh chopped red chilli for brighter spice.
Honey – Swap for maple syrup for caramel depth or agave for a lighter sweetness.
Pasta shells – Use rigatoni for chunky bites or tagliatelle for silky ribbon style strands.
Black pepper – Try white pepper for gentler heat or lemon pepper for a citrus lift.
Variations
Garlic Mushroom Brie Steak Pasta - Add pan-fried mushrooms and extra garlic to the sauce for earthy depth. Finish with parsley instead of sage for a fresh herbal lift.
Peppercorn Brie Steak Pasta - Stir crushed green peppercorns into the sauce and deglaze the pan with a splash of brandy for a classic steakhouse twist.
Honey Mustard Brie Steak Pasta - Whisk a spoon of wholegrain mustard into the brie sauce and finish with extra hot honey for sweet, tangy balance.
Equipment
Storage
Allow the pasta to cool completely before storing. Transfer leftovers to an airtight container and refrigerate within two hours of cooking. Creamy brie steak pasta will keep safely in the fridge for up to three days. When reheating, add a splash of milk, cream or reserved pasta water to loosen the sauce, as it will thicken when chilled. Reheat gently in a pan over low heat, stirring frequently to prevent the cheese from catching or separating. You can also reheat in the microwave using short bursts, stirring between each one. Avoid freezing if possible, as brie based sauces can split and become grainy once thawed. If you do freeze it, freeze in portioned containers for up to one month, thaw overnight in the fridge and reheat very gently with added liquid to help restore creaminess.
Top Tip
Save a mug of pasta water before draining. The starchy water is perfect for loosening the sauce while keeping it glossy and well coated on every piece of pasta.
FAQ
Yes. Brie melts beautifully and has a mild, buttery flavour that pairs well with pasta. It creates a rich, creamy sauce without overpowering other ingredients, making it ideal for recipes that include steak, herbs or gentle spice.
Yes. Once the rind is removed, brie melts smoothly over low heat. Adding a little warm stock or cream helps it turn into a silky, spoonable sauce without splitting.
Absolutely. Steak adds savoury depth and a satisfying texture to pasta dishes. It pairs especially well with creamy, cheesy or peppery sauces, making the dish feel hearty and restaurant style.
Related
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Recipe
Hot Honey Creamy Brie Steak Pasta
Equipment
- Large Pot
- large pan
Ingredients
For the steak
- 2 ribeye steaks
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon oregano
- Sea salt and black pepper
- 1 tablespoon butter
For the sauce
- 1 tablespoon butter
- 160 g Brie with rind removed
- 1 shallot
- 2 cloves garlic
- ¼ chicken stock cube with 100ml hot water
- 75 ml double cream
- 1 tablespoon chopped fresh sage plus extra for frying and topping
- ½ teaspoon chilli flakes
- 1 teaspoon honey
- 300 g pasta conchiglie
- Black pepper
For the hot honey
- 1 tablespoon honey
- ½ teaspoon chilli flakes
Instructions
- Let your steak come to room temperature before cooking. This helps it cook more evenly, improves browning and keeps the centre juicy. Cold steak straight from the fridge can seize in the pan and lose moisture, which affects both texture and flavour.
- Rub the steaks all over with olive oil, paprika, oregano, salt and black pepper. If making crispy sage for topping Heat a small frying pan over medium heat and add a shallow layer of oil. Once warm, add the sage leaves in a single layer. Fry for 20 to 30 seconds until they turn darker green and feel crisp to the touch. Transfer to kitchen paper to drain. Set aside for topping. Bring a large pan of salted water to the boil and add the pasta just before you cook the steaks so everything finishes together.2 ribeye steaks, 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon oregano, Sea salt and black pepper, 300 g pasta
- Heat a wide frying pan over high heat. Once very hot, add the steaks. Cook for about one and a half minutes, flip and cook for another minute. Add butter and spoon it over the steaks for 30 seconds to baste them. Remove the steaks and leave them to rest loosely covered.1 tablespoon butter
- In the same pan, add more butter and the shallot. Fry for one minute, then add the garlic and cook for another 30 seconds. Push the shallot and garlic to the sides to make space in the middle of the pan. Add the brie and gently stir as it starts to melt.1 tablespoon butter, 160 g Brie, 1 shallot, 2 cloves garlic
- Pour in a little stock at a time, stirring until it fully blends with the cheese before adding more. Once the cheese has melted, add the remaining stock, double cream, chilli flakes, honey and sage. Stir until smooth, adding a spoonful or two of pasta water from the pot to loosen.¼ chicken stock cube with 100ml hot water, 75 ml double cream, 1 tablespoon chopped fresh sage, ½ teaspoon chilli flakes, 1 teaspoon honey
- Once ready drain the pasta, reserving some pasta water. Add the pasta to the sauce and toss until coated. If needed, loosen with a splash of pasta water. Mix honey with chilli flakes to make hot honey. Slice the rested steak. Serve the creamy brie steak pasta topped with steak slices, crispy sage, a drizzle of hot honey and a crack of black pepper.Black pepper, 1 tablespoon honey, ½ teaspoon chilli flakes
