Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

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Tender, juicy slices of steak meet a velvety, cheesy garlic butter cream sauce in this indulgent twist on classic fettuccine. The silky sauce—rich with Velveeta’s signature creaminess—perfectly coats each ribbon of pasta, while seared steak adds a hearty, savory finish. This dish is the perfect marriage of comfort and luxury, making it a hit for both cozy nights in and special occasions.

The garlic butter cream sauce brings an irresistible aroma to your kitchen, with every forkful delivering layers of flavor—buttery richness, mellow garlic, and that familiar cheesy indulgence only Velveeta can offer. Topped with fresh herbs and a sprinkle of Parmesan, this pasta not only tastes decadent, it looks like it came straight from a steakhouse.

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What Cut of Steak Works Best for This Pasta?

For the most tender and flavorful results, opt for cuts like ribeye, New York strip, or sirloin. These cuts have enough marbling to stay juicy after searing and add deep, beefy flavor to your pasta. Slice them against the grain after resting for that perfect, melt-in-your-mouth texture.

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Ingredients for the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

• Steak (ribeye, sirloin, or NY strip) – brings rich, savory flavor and protein to the dish.
• Fettuccine pasta – the perfect flat noodle to hold onto the creamy sauce.
• Velveeta cheese – melts smoothly to create the signature velvety sauce.
• Heavy cream – adds luscious body and richness.
• Garlic cloves – infuses the sauce with aromatic depth.
• Butter – enhances the sauce’s richness and helps sear the steak.
• Olive oil – for searing and preventing the pasta from sticking.
• Parmesan cheese – a finishing touch for extra cheesy bite.
• Fresh parsley – adds color and freshness.
• Salt & pepper – to season both steak and sauce to perfection.

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How To Make Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

Step 1: Season and Sear the Steak

Generously season your steak with salt and pepper on both sides. Heat olive oil and butter in a skillet over medium-high heat, then sear the steak for 3–4 minutes per side for medium-rare (adjust based on thickness). Transfer to a plate, tent with foil, and let it rest.

Step 2: Cook the Fettuccine

In a large pot of salted boiling water, cook the fettuccine until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.

Step 3: Make the Garlic Butter Base

In the same skillet used for the steak, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 4: Create the Velveeta Cream Sauce

Pour in heavy cream, stirring to combine with the garlic butter. Add cubed Velveeta cheese and stir until fully melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time.

Step 5: Combine Pasta and Sauce

Add the cooked fettuccine to the skillet, tossing to coat in the creamy sauce. Season with additional salt and pepper if needed.

Step 6: Slice and Serve the Steak

Slice the rested steak against the grain into thin strips. Plate the pasta, top with steak slices, sprinkle with Parmesan and fresh parsley, and serve immediately.

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Serving and Storing Your Pasta

Serve this dish fresh for the best texture and flavor. Pair it with a crisp green salad or roasted vegetables for balance. If storing leftovers, keep the steak and pasta separate in airtight containers in the fridge for up to 3 days. Reheat pasta gently with a splash of cream or milk to restore creaminess, and warm steak slices in a skillet to avoid overcooking.

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Frequently Asked Questions

Can I use a different cheese instead of Velveeta?

Yes, you can substitute with a mix of cheddar and American cheese, but Velveeta provides the smoothest melt.

What if I don’t have heavy cream?

You can use half-and-half or whole milk, but the sauce will be slightly less rich.

Can I make this dish spicy?

Absolutely! Add red pepper flakes or a pinch of cayenne to the sauce for heat.

How do I know when my steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Can I use a different pasta shape?

Yes, linguine or tagliatelle work beautifully, but fettuccine holds the sauce best.

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Want More Pasta Dinner Ideas?

If you love this Velveeta steak fettuccine, you’ll enjoy these other favorites:

• One-Pot Creamy Beef and Garlic Butter Pasta
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
• Cheesesteak Tortellini in Rich Provolone Sauce
• Skillet Ricotta Pasta with Roasted Broccoli
• Red Pepper Rigatoni – A Creamy Bold Pasta Delight

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap in shrimp? Add mushrooms? Try a different steak cut?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other cook smarter. For more delicious ideas, check out my Pinterest Life with Jam.

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