If you love comfort food that feels luxurious yet is incredibly easy to whip up, then this Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe is about to become your new favorite go-to meal. Imagine tender, juicy sirloin steak slices nestled atop fettuccine noodles coated in the creamiest, garlicky Velveeta cheese sauce you’ve ever tasted—each bite melting in your mouth with rich buttery goodness and just the right hint of fresh parsley. Whether it’s a family dinner or a special treat for yourself, this dish combines simple ingredients into something truly spectacular that everyone will rave about.
Ingredients You’ll Need
Every ingredient in this Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe plays an essential role in creating that perfect balance of flavor, texture, and visual appeal. From the silky pasta to the luscious cheese and the perfectly seared steak, each component is a star on its own but shines brightest together.
- 8 ounces Fettuccine Pasta: The wide, flat noodles provide the ideal surface for soaking up the creamy sauce to every delicious bite.
- 1 pound Sirloin Steak: Tender and packed with beefy flavor; ribeye or flank steak work wonderfully too if you prefer.
- 2 tablespoons Olive Oil: Helps to sear the steak beautifully, locking in juices and adding a rich caramelized taste.
- Salt: A pinch or two to season both the steak and the sauce, making all flavors pop.
- Pepper: Freshly ground adds a subtle heat that complements the creamy sauce perfectly.
- 2 tablespoons Butter: The foundation for sautéed garlic, it enriches the sauce with depth and a velvety mouthfeel.
- 2-3 cloves Garlic: Freshly minced to bring a fragrant punch that lifts the entire dish.
- 1 cup Heavy Cream: Creates that irresistible silky texture and helps to smoothly melt the Velveeta cheese.
- 8 ounces Velveeta Cheese: The star ingredient responsible for that ultra-creamy, smooth consistency everyone loves.
- 1/4 cup Reserved Pasta Water: A kitchen trick that lets you adjust the sauce’s thickness perfectly without watering down flavor.
- 1/4 cup Parmesan Cheese (optional): Adds a nutty, savory punch and a bit of textural contrast to balance the creaminess.
- 2 tablespoons Fresh Parsley: A bright, fresh garnish that adds color and a hint of herbal freshness.
How to Make Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe
Step 1: Cook the Fettuccine Pasta
Begin by bringing a large pot of salted water to a boil—this is essential for properly seasoned pasta. Toss in your fettuccine and cook it until it’s perfectly al dente, around 8 to 10 minutes. Don’t forget to reserve about a quarter cup of that starchy pasta water before draining it; this little trick helps keep your sauce silky without making it watery.
Step 2: Sear the Sirloin Steak
While your pasta is cooking, season the sirloin steak generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear your steak for 2 to 3 minutes on each side until it develops a gorgeous caramelized crust. Once done, remove it from the pan and let it rest; this keeps the juices trapped inside, making every bite tender and juicy.
Step 3: Sauté the Garlic in Butter
Reduce the skillet heat to medium and add butter. Once melted, toss in the freshly minced garlic and sauté for 30 to 60 seconds until you can smell that irresistible fragrant aroma wafting through your kitchen. This step builds a flavor base that transforms the sauce from ordinary to unforgettable.
Step 4: Create the Cream Sauce
Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. As it heats, gradually add cubed Velveeta cheese. Stir continuously until the cheese has fully melted and the sauce becomes luxuriously smooth, thick, and creamy—the hallmark of this recipe.
Step 5: Combine Pasta and Sauce
Add the drained fettuccine right into the skillet with your heavenly cheese sauce, tossing gently to coat every noodle. If the sauce feels a bit too thick, stir in some reserved pasta water a tablespoon at a time until you reach that perfect silky consistency that clings to the pasta.
Step 6: Finish with Steak and Garnishes
Slice the rested steak into bite-sized pieces and nestle them on top of your cheesy fettuccine. For an extra touch of flavor and color, sprinkle with Parmesan cheese and freshly chopped parsley. This finishing touch elevates the dish from delicious to downright stunning.
How to Serve Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe
Garnishes
Fresh parsley isn’t just for looks—it adds a burst of herbal brightness that cuts through the richness in the cream sauce perfectly. Parmesan cheese brings a nutty complexity that complements the Velveeta’s smoothness wonderfully. For an extra kick, a light sprinkle of red pepper flakes can add exciting contrast.
Side Dishes
Since this meal is decadently rich, bright and crisp sides work beautifully. Think a simple arugula salad with lemon vinaigrette or roasted vegetables like asparagus or broccoli to add texture and help balance the creamy pasta. Garlic bread is another classic side that no one can resist alongside this Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe.
Creative Ways to Present
Serve the pasta in shallow bowls to showcase the tender steak slices and creamy sauce in a visually appealing way. For an impressive touch, arrange the parsley garnishes in delicate clusters rather than scattering randomly. Drizzle a little high-quality olive oil over everything before serving for a glossy finish that elevates the look and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Velveeta Steak Fettuccine in an airtight container in the refrigerator for up to 3 days. The sauce will thicken more as it cools, but you can always loosen it up with a splash of milk or reserved pasta water when reheating to bring back that silky texture.
Freezing
While this dish is best fresh, you can freeze leftovers in a freezer-safe container for up to 2 months. Just keep in mind that the texture of the cream sauce may change slightly after thawing, so try to consume it within this timeframe for the best experience.
Reheating
To reheat, gently warm your pasta in a saucepan over low heat, stirring frequently to prevent sticking. Add a bit of cream or reserved pasta water as needed to restore the sauce’s creamy consistency. Avoid microwaving for best results, but if you do, heat in short bursts and stir in between.
FAQs
Can I use a different type of cheese instead of Velveeta?
You can substitute Velveeta with other melty cheeses like cheddar or Monterey Jack, but Velveeta is key for achieving that signature smooth and creamy texture in this recipe. Mixing cheeses can also be fun to personalize the flavor.
What cut of steak works best for this dish?
Sirloin is excellent for balancing tenderness and flavor, but ribeye and flank steak are great alternatives if you want something richer or leaner. Just make sure to slice against the grain for maximum tenderness.
Is there a way to make this recipe lighter?
To lighten the dish, you can swap heavy cream for half-and-half or a mixture of milk and cream, but the sauce won’t be quite as rich. Using less butter or a leaner steak cut can help, too.
Can I prepare this recipe gluten-free?
Absolutely! Just substitute regular fettuccine with your favorite gluten-free pasta. The creamy sauce and steak remain just as delicious with this simple swap.
How long does the cooking process take?
This whole recipe is ready in about 30 minutes, making it a fantastic option for a quick weeknight dinner that feels indulgent but doesn’t keep you in the kitchen all evening.
Final Thoughts
There’s something undeniably comforting about a rich, creamy pasta loaded with juicy steak and layered with garlicky, buttery goodness—and this Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe hits that spot perfectly. I encourage you to give it a try; it’s a dish that will impress on any night and become a beloved staple in your meal rotation. Once you experience that velvety sauce hugging each strand of pasta with tender steak bites, you’ll keep coming back for more.
Print
Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Indulgent Velveeta Steak Fettuccine with Garlic Butter Cream Sauce is a rich and flavorful dish featuring tender seared sirloin steak combined with wide fettuccine noodles coated in a creamy garlic butter sauce enhanced by smooth Velveeta cheese. Ready in just 30 minutes, this comforting pasta delivers a perfect balance of savory steak and luscious cheesy sauce, topped with fresh parsley and optional Parmesan for an extra touch of elegance.
Ingredients
Pasta
- 8 ounces Fettuccine Pasta
- 1/4 cup Reserved Pasta Water
- Salt, to taste
Steak
- 1 pound Sirloin Steak (or ribeye, flank as alternatives)
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Sauce
- 2 tablespoons Butter
- 2–3 cloves Garlic, minced
- 1 cup Heavy Cream
- 8 ounces Velveeta Cheese, cubed
- 1/4 cup Parmesan Cheese (optional)
- 2 tablespoons Fresh Parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta water, then drain and set the pasta aside.
- Season and Sear the Steak: While pasta cooks, season sirloin steak with salt and pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steak and sear for 2-3 minutes per side until browned. Remove from skillet and let rest.
- Prepare Garlic Butter Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons butter. Melt butter, then add minced garlic and sauté for 30-60 seconds until fragrant.
- Add Cream and Cheese: Pour 1 cup heavy cream into skillet with garlic. Bring to a gentle simmer, stirring occasionally. Gradually add cubed Velveeta cheese, stirring constantly until melted and smooth.
- Toss Pasta in Sauce: Add cooked fettuccine to skillet and toss to coat evenly in the creamy sauce. Adjust thickness by adding reserved pasta water a little at a time if sauce is too thick.
- Slice and Serve: Slice rested steak into bite-sized pieces. Serve steak over the creamy fettuccine. Garnish with Parmesan cheese and fresh parsley if desired.
Notes
- Use ribeye or flank steak as alternative cuts for a different flavor profile.
- Reserve pasta water is key to adjusting sauce consistency perfectly.
- For a sharper flavor, Parmesan cheese garnish is recommended but optional.
- Resting the steak after searing enhances juiciness and tenderness.
- Fresh garlic is essential for the best aromatic impact in the sauce.
