Description
Velveeta Steak Fettuccine with Garlic Butter Cream Sauce is a creamy, indulgent pasta dish topped with juicy seared steak. The rich Velveeta-based sauce clings to every strand of fettuccine, enhanced with garlic butter for irresistible flavor. Perfect for both special occasions and cozy weeknights.
Ingredients
12 ounces fettuccine pasta
1 pound steak (ribeye, sirloin, or New York strip)
8 ounces Velveeta cheese, cubed
1 cup heavy cream
3 tablespoons butter
3 cloves fresh garlic, minced
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)
1 tablespoon olive oil
Instructions
1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season steak with salt and pepper. Heat olive oil in a skillet over medium-high heat, sear steak for 3–4 minutes per side for medium-rare or desired doneness. Remove and rest before slicing.
3. In the same skillet, reduce heat to medium. Melt butter, then add garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream, stir, then add cubed Velveeta. Stir until melted and smooth. Add Parmesan and combine.
5. Add fettuccine to the skillet, tossing to coat. Adjust sauce consistency with reserved pasta water if needed.
6. Slice steak thinly against the grain. Arrange over pasta, garnish with parsley, and serve hot.
Notes
For extra depth, add a splash of white wine to the sauce before adding cheese.
Slice steak thinly against the grain to maximize tenderness.
Use freshly grated Parmesan for the best flavor and smooth melting.
Nutrition
- Serving Size: 1 plate (about 1/4 recipe)
- Calories: 725
- Sugar: 5g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
Keywords: steak fettuccine, velveeta pasta, garlic butter pasta, creamy pasta recipes