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
Scale
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.
