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.
Ingredients
1 pound Velveeta cheese
12 ounces fettuccine pasta
1 pound sirloin steak or ribeye steak
4 tablespoons unsalted butter
3 cloves fresh garlic, minced
1 cup heavy cream
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
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.
Notes
For extra flavor, finish the steak with a pat of butter while it rests.
If reheating, add a splash of milk or cream to restore sauce creaminess.
Use freshly grated garlic instead of pre-minced for maximum aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate
- Calories: 760
- Sugar: 5g
- Sodium: 1180mg
- Fat: 46g
- Saturated Fat: 25g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 155mg
Keywords: Velveeta steak pasta, garlic butter fettuccine, creamy steak pasta