Creamy Summer Squash Orzo with Steak Tips
By Jessica RudolphPublished on June 13, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter, divided2 summer squash, quartered lengthwise and sliced thin1 onion, chopped 3 garlic cloves, sliced thin1¾ teaspoons table salt, divided1 teaspoon pepper, divided1½ cups orzo 3 cups chicken broth 1½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature3 ounces (3 cups) baby spinach, chopped coarse
Before You Begin
Zucchini can be used instead of summer squash, if desired.
Instructions
- Melt 2 tablespoons butter in large saucepan over medium-high heat. Stir in 2 quartered and thinly sliced summer squash, 1 chopped onion, 3 thinly sliced garlic cloves, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until vegetables are softened and saucepan is mostly dry, 10 to 12 minutes. Stir in 1½ cups orzo and cook for 1 minute. Stir in 3 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer, stirring often, until orzo is tender and broth has been absorbed, about 15 minutes.
- Meanwhile, sprinkle 1½ pounds trimmed sirloin steak tips (cut into 2-inch pieces) with remaining ¾ teaspoon salt and ¾ teaspoon pepper. Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add steak tips and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 7 to 10 minutes. Transfer to plate and let rest.
- Remove orzo from heat. Stir 1 (5.2-ounce) room-temperature package Boursin Garlic & Fine Herbs and 3 ounces (3 cups) coarsely chopped baby spinach into orzo until cheese is incorporated and spinach is wilted. Season with salt and pepper to taste. Serve in shallow bowls.
Time
45 minutesYield
Serves 4Ingredients
4 tablespoons unsalted butter, divided
2 summer squash, quartered lengthwise and sliced thin
1 onion, chopped
3 garlic cloves, sliced thin
1¾ teaspoons table salt, divided
1 teaspoon pepper, divided
1½ cups orzo
3 cups chicken broth
1½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature
3 ounces (3 cups) baby spinach, chopped coarse
Ingredients
4 tablespoons unsalted butter, divided
2 summer squash, quartered lengthwise and sliced thin
1 onion, chopped
3 garlic cloves, sliced thin
1¾ teaspoons table salt, divided
1 teaspoon pepper, divided
1½ cups orzo
3 cups chicken broth
1½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature
3 ounces (3 cups) baby spinach, chopped coarse
Ingredients
4 tablespoons unsalted butter, divided
2 summer squash, quartered lengthwise and sliced thin
1 onion, chopped
3 garlic cloves, sliced thin
1¾ teaspoons table salt, divided
1 teaspoon pepper, divided
1½ cups orzo
3 cups chicken broth
1½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature
3 ounces (3 cups) baby spinach, chopped coarse
Why This Recipe Works
Sautéed summer squash added body and velvety texture to this risotto-style orzo. Stirring in a package of Boursin cheese right before serving ensured that the orzo was rich, creamy, and packed with garlic-and-herb flavor.
Before You Begin
Zucchini can be used instead of summer squash, if desired.
Instructions
- Melt 2 tablespoons butter in large saucepan over medium-high heat. Stir in 2 quartered and thinly sliced summer squash, 1 chopped onion, 3 thinly sliced garlic cloves, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until vegetables are softened and saucepan is mostly dry, 10 to 12 minutes. Stir in 1½ cups orzo and cook for 1 minute. Stir in 3 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer, stirring often, until orzo is tender and broth has been absorbed, about 15 minutes.
- Meanwhile, sprinkle 1½ pounds trimmed sirloin steak tips (cut into 2-inch pieces) with remaining ¾ teaspoon salt and ¾ teaspoon pepper. Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add steak tips and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 7 to 10 minutes. Transfer to plate and let rest.
- Remove orzo from heat. Stir 1 (5.2-ounce) room-temperature package Boursin Garlic & Fine Herbs and 3 ounces (3 cups) coarsely chopped baby spinach into orzo until cheese is incorporated and spinach is wilted. Season with salt and pepper to taste. Serve in shallow bowls.
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