Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

by Nina Johnson August 10, 2025

Few things in life are as comforting as a big plate of creamy fettuccine topped with juicy, perfectly seared steak. This Velveeta Steak Fettuccine with Garlic Butter Cream Sauce is the ultimate indulgence—rich, cheesy, and decadent with a velvety sauce that clings to every strand of pasta.

The tender strips of steak bring a hearty bite, perfectly balancing the creaminess of the Velveeta-based sauce. Infused with garlic butter, the sauce offers a beautiful depth of flavor, creating a pasta dish that’s both luxurious and comforting. It’s a recipe you can whip up for a special dinner, yet simple enough for a weeknight treat.

What Kind of Steak Should I Use?

For this recipe, tender cuts like ribeye, sirloin, or New York strip work wonderfully. They sear beautifully, stay juicy, and offer a rich, beefy flavor that pairs perfectly with the creamy sauce. If you want a more budget-friendly option, flank steak or flat iron steak can also work—just be sure to slice thinly against the grain for maximum tenderness.

Ingredients for the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

Fettuccine Pasta – The hearty base that soaks up every drop of creamy sauce.
Steak – Juicy, flavorful protein that makes this pasta unforgettable.
Velveeta Cheese – The secret to that ultra-creamy, smooth texture.
Heavy Cream – Adds richness and a silky consistency.
Butter – Forms the base of the luscious garlic butter sauce.
Fresh Garlic – Infuses aromatic, savory depth into every bite.
Parmesan Cheese – Offers a sharp, salty contrast to the creaminess.
Fresh Parsley – Brings brightness and a touch of color.
Salt & Pepper – For seasoning to perfection.
Olive Oil – Helps achieve that perfect golden sear on the steak.

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

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: Sear the Steak

Season both sides of the steak generously with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the steak for 3–4 minutes per side for medium-rare, or until desired doneness. Remove from the skillet and let it rest before slicing.

Step 3: Make the Garlic Butter Base

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

Step 4: Create the Cream Sauce

Pour in the heavy cream, stirring to combine. Add cubed Velveeta cheese and stir until completely melted and smooth. Sprinkle in Parmesan cheese and stir until incorporated.

Step 5: Combine Pasta and Sauce

Add the cooked fettuccine to the skillet, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 6: Serve with Steak

Slice the rested steak into thin strips and arrange over the pasta. Garnish with fresh parsley and extra Parmesan before serving.

Serving and Storing This Velveeta Steak Fettuccine

Serve this dish hot, preferably right after cooking so the sauce remains silky. Pair it with a crisp side salad or roasted vegetables for a balanced meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce’s creamy texture.