Description
Tender steak slices, creamy Velveeta cheese sauce, and buttery garlic cream coat fettuccine for a rich, indulgent pasta dinner that tastes like it came straight from a steakhouse.
Ingredients
1 pound steak (ribeye, sirloin, or NY strip)
12 ounces fettuccine pasta
8 ounces Velveeta cheese, cubed
1 cup heavy cream
3 cloves garlic, minced
4 tablespoons butter, divided
2 tablespoons olive oil
1/2 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Instructions
1. Season steak generously with salt and pepper.
2. Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat; sear steak 3–4 minutes per side for medium-rare. Remove and rest under foil.
3. Boil fettuccine in salted water until al dente. Reserve 1 cup pasta water; drain.
4. In skillet, melt remaining butter; sauté garlic for 1 minute until fragrant.
5. Stir in heavy cream, then add Velveeta cubes, stirring until smooth. Thin sauce with pasta water if needed.
6. Add fettuccine to sauce; toss to coat evenly.
7. Slice steak thinly against the grain; arrange over pasta.
8. Top with Parmesan and parsley; serve immediately.
Notes
Let the steak rest before slicing to keep it juicy.
Use freshly grated Parmesan for the best melt and flavor.
Warm leftover pasta gently with a splash of cream to restore sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4 g
- Sodium: 1050 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 165 mg
Keywords: velveeta steak pasta, garlic butter cream fettuccine