Have you ever craved a pasta dish so indulgent that every bite feels like a comforting hug? Imagine tender strips of perfectly seared steak nestled on a bed of silky, cheesy fettuccine coated in a garlic butter cream sauce that could make anyone swoon.

This Velveeta Steak Fettuccine is the ultimate fusion of rich, savory flavors and creamy textures. The sharpness of garlic mingles with the buttery smoothness of the sauce, while the Velveeta adds a melt-in-your-mouth cheesiness that wraps around each strand of pasta. Every forkful is a decadent balance of juicy steak and luscious cream, making it a weeknight luxury or a weekend showstopper.

Preparation Phase & Tools to Use

To create a dish this satisfying, having the right tools is essential. A heavy-bottomed skillet is key for achieving that perfect sear on your steak — it locks in juices and creates a mouthwatering crust. A large pot is necessary for cooking the fettuccine evenly, allowing the pasta to absorb flavor from the salted water. You’ll also need a sturdy whisk to ensure your garlic butter cream sauce is silky smooth without lumps. Finally, a sharp chef’s knife will make slicing your steak into tender strips effortless. Each tool plays a role in ensuring every component of this dish shines in texture and taste.

Ingredients for the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

Velveeta Cheese – The heart of the creamy sauce, giving it that unmistakable cheesy richness.
Fettuccine Pasta – A wide, flat noodle that holds the sauce beautifully.
Sirloin or Ribeye Steak – Tender cuts that sear well and add robust beef flavor.
Unsalted Butter – Forms the base of the sauce and enhances the steak’s sear.
Fresh Garlic – Brings aromatic depth and a savory punch to the sauce.
Heavy Cream – Creates a luxurious, velvety texture when combined with cheese.
Fresh Parsley – Adds color and a hint of freshness to balance the richness.
Salt & Black Pepper – Essential seasonings to bring out all the flavors.
Olive Oil – Helps achieve that perfect golden crust on the steak.

How To Make the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

Step 1: Preparing the Steak

Season the steak generously with salt and black pepper on both sides. Heat olive oil in a heavy skillet over medium-high heat, then sear the steak for about 3-4 minutes per side for medium-rare, or until it reaches your preferred doneness. Set aside to rest.

Step 2: Cooking the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

Step 3: Making the Garlic Butter Base

In the same skillet used for the steak, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Step 4: Creating the Cream Sauce

Pour in the heavy cream and whisk gently, allowing it to simmer for 2-3 minutes. Lower the heat and add cubed Velveeta cheese, stirring until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.

Step 5: Combining Pasta and Sauce

Add the cooked fettuccine to the skillet, tossing to coat every strand with the sauce. Adjust seasoning with salt and pepper if needed.

Step 6: Slicing and Serving the Steak

Slice the rested steak into thin strips against the grain. Arrange on top of the creamy fettuccine, garnish with chopped parsley, and serve immediately.

Serving and Storing Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

This dish is best served immediately while the sauce is at its creamiest and the steak is still warm and juicy. Pair it with a crisp green salad or roasted vegetables for balance. A slice of garlic bread on the side is perfect for mopping up any leftover sauce.

For storing, transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce and warm gently over low heat, stirring often. Avoid microwaving the steak too long to prevent it from becoming tough.

Frequently Asked Questions

How can I make this dish spicier?

Add a pinch of red pepper flakes or a splash of hot sauce to the cream sauce while it simmers.

Can I substitute the steak with chicken?

Absolutely. Pan-seared chicken breast or thighs work beautifully with the creamy garlic butter sauce.

What other pasta shapes work with this recipe?

Linguine, tagliatelle, or even penne will hold the sauce well and deliver the same indulgent flavors.

Can I make the sauce ahead of time?

Yes, but store it separately from the pasta. Reheat gently, adding a bit of cream or milk to restore its smoothness.

Is there a lighter version of this dish?

You can use half-and-half instead of heavy cream and opt for a leaner cut of beef to reduce richness.

How do I know when my steak is perfectly cooked?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Want More Pasta Dinner Ideas?

If this Velveeta Steak Fettuccine has you in the mood for more creamy, comforting pasta, you might also enjoy my Delicious Beef Bowtie Pasta, a hearty one-pan meal perfect for weeknights. Or try the Garlic Sausage Alfredo Rigatoni for another rich, savory twist.

For a spicy kick, the Spicy Rattlesnake Pasta delivers creamy heat in every bite. And if you love seafood, the Garlic Butter Shrimp Scampi Lasagna is an elegant option worth making.

For even more dinner inspiration, follow my daily recipe boards on Pinterest at LadyPlate.

Pin and Tell Me How Yours Turned Out

You can save this to your pasta dinner boards for later. Just click the Pin button.

When you make it, I’d love to hear your twist on it. Did you season the steak differently? Add extra garlic? Share your version in the comments below. I’m always inspired by how others make these recipes their own.

Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Tender strips of perfectly seared steak rest atop rich, creamy fettuccine coated in a garlic butter Velveeta cheese sauce. This indulgent pasta dish blends savory beef with luscious, velvety cheese for the ultimate comfort meal.

Instructions

1. Season the steak generously with salt and black pepper. Heat olive oil in a heavy skillet over medium-high heat and sear the steak 3-4 minutes per side for medium-rare or until desired doneness. Rest the steak.

2. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve 1 cup pasta water, then drain.

3. In the steak skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

4. Pour in heavy cream, whisk gently, and simmer for 2-3 minutes. Lower the heat, add cubed Velveeta, and stir until melted and smooth. Add pasta water if sauce is too thick.

5. Toss fettuccine in the sauce until evenly coated.

6. Slice steak thinly against the grain, arrange over pasta, garnish with parsley, and serve immediately.