If you’re craving a comforting and indulgent pasta dish that effortlessly combines rich flavors with creamy textures, the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe is exactly what you need. This dish brings together tender, juicy steak slices with velvety melted Velveeta cheese in a luscious garlic butter cream sauce, all tossed with perfectly al dente fettuccine. It’s a delightful blend of simplicity and decadence that transforms a weeknight dinner into an extraordinary experience you’ll want to share with everyone.
Ingredients You’ll Need
The beauty of the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe lies in its straightforward ingredients, each chosen to build layers of flavor, richness, and texture that complement one another perfectly.
- 12 ounces fettuccine pasta: The classic ribbon-shaped pasta is perfect for holding onto the creamy sauce and steak slices.
- 1 pound steak (ribeye, sirloin, or New York strip): Select a tender cut that sears beautifully for juicy, flavorful meat.
- 8 ounces Velveeta cheese, cubed: This cheese melts into a smooth, creamy base that makes your sauce irresistibly silky.
- 1 cup heavy cream: Adds richness that balances the cheese and creates a luscious sauce texture.
- 3 tablespoons butter: Provides a nutty, creamy foundation to sauté the garlic and enrich the sauce.
- 3 cloves fresh garlic, minced: Fresh garlic infuses the sauce with an unmistakable aromatic punch.
- 1/2 cup Parmesan cheese, grated: Adds a sharp, savory note to elevate the creaminess perfectly.
- 2 tablespoons fresh parsley, chopped: A fresh, bright garnish that adds color and flavor contrast.
- 1 teaspoon salt (or to taste): Enhances all the other flavors without overpowering them.
- 1/2 teaspoon black pepper (or to taste): Adds warmth and a subtle hint of spice to the dish.
- 1 tablespoon olive oil: Essential for getting a perfect sear on the steak while keeping it juicy.
How to Make Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe
Step 1: Cook the Fettuccine Perfectly
Begin by bringing a large pot of salted water to a rolling boil. Toss in the fettuccine and cook according to the package instructions until the pasta is al dente—tender, but with a little bite to it. Before you drain it, scoop out half a cup of that starchy pasta water. This reserved water will be your secret weapon to adjust the sauce’s consistency later, ensuring it clings beautifully to each strand of pasta.
Step 2: Sear the Steak
While your pasta cooks, season your steak generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat until shimmering, then sear your steak for 3 to 4 minutes on each side to achieve a medium-rare doneness. The high heat caramelizes the outside, locking in the juices for a tender, flavorful bite. Remove the steak and let it rest—this step is crucial to keep it juicy before you slice it thinly against the grain later.
Step 3: Prepare the Garlic Butter Cream Sauce
Reduce the skillet’s heat to medium and melt the butter. Toss in the minced garlic and sauté it until fragrant, about one minute—it’s amazing how much garlic can elevate a sauce in such a short time. Now, pour in the heavy cream and stir briskly before adding in the cubed Velveeta cheese. Keep stirring until the cheese has melted completely, creating a luxuriously smooth sauce. Sprinkle in the grated Parmesan cheese and stir again to combine all those wonderful flavors.
Step 4: Combine Pasta and Sauce
Next, add the fettuccine to the skillet with your creamy sauce. Toss everything together gently, making sure every strand of pasta is coated in that velvety cheese mixture. If the sauce feels a little too thick, slowly stir in the reserved pasta water a tablespoon at a time until you reach the perfect creaminess that clings to the noodles.
Step 5: Finish with Steak and Parsley
Slice your rested steak thinly against the grain—this keeps each bite tender and easy to enjoy. Arrange the steak slices on top of the sauced pasta and sprinkle with fresh chopped parsley for a burst of color and fresh flavor. Serve immediately while it’s warm and inviting.
How to Serve Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe
Garnishes
A sprinkle of chopped fresh parsley not only brightens the dish visually but adds a subtle herby contrast to the rich, creamy flavors of the sauce and steak. For an extra touch, a few cracks of fresh black pepper or a dash of crushed red pepper flakes gives a gentle kick.
Side Dishes
The velvety richness of this Velveeta Steak Fettuccine calls for simple sides to balance the meal. Consider a crisp green salad with a tangy vinaigrette or roasted seasonal vegetables like broccoli or asparagus to complement the creamy main course without overshadowing it.
Creative Ways to Present
Imagine serving this dish with a drizzle of extra virgin olive oil and a light dusting of Parmesan on top for that elegant finish. For a more casual presentation, pile the pasta high on rustic plates and scatter steak slices over it to invite everyone to dig in family-style. Fresh herbs or edible flowers can also add a refined touch for dinner guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe in an airtight container in the refrigerator. It will keep well for up to three days, retaining its creamy texture and flavorful steak slices when properly chilled.
Freezing
This dish is best enjoyed fresh, but you can freeze the steak and pasta separately in portions. Keep the steak slices and pasta in freezer-safe containers or bags, and freeze for up to two months. For best results, thaw overnight in the refrigerator before reheating with freshly made sauce.
Reheating
To reheat, gently warm the pasta and steak in a skillet over low heat, adding a splash of milk or cream to loosen the sauce as needed. This method helps keep the creamy texture intact without drying out the steak or pasta, bringing your leftovers back to life.
FAQs
Can I use a different type of cheese instead of Velveeta?
Velveeta is key to this recipe’s signature creaminess because it melts smoothly without separating. However, you can experiment with cheeses like Monterey Jack or mild cheddar, though the texture and flavor will differ slightly.
What steak cuts work best for this recipe?
Ribeye, sirloin, and New York strip are excellent choices due to their tenderness and flavor. These cuts sear well and complement the creamy sauce without being too tough to slice thinly.
How do I know when the pasta is al dente?
Al dente means “to the tooth,” where the pasta is cooked through but still has a slight firmness when bitten. Taste a strand a minute or two before the package timing to ensure it doesn’t get mushy.
Can I make this recipe vegetarian?
To keep things vegetarian, you can skip the steak and add sautéed mushrooms or grilled vegetables instead. The Velveeta garlic butter cream sauce remains the star, so you’ll still get a rich and satisfying dish.
Is there a way to lighten the sauce without losing flavor?
Yes! Swap out heavy cream for half-and-half or use a mix of Greek yogurt and milk for a lighter sauce. Just be cautious with heat to prevent curdling, and add the cheese slowly for smooth melting.
Final Thoughts
There is something truly special about the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce Recipe that makes it a standout comfort dish whenever you crave warmth and indulgence. The creamy sauce, juicy steak, and perfectly cooked fettuccine come together in harmony, making every bite a celebration. Give this recipe a try—you might just find your new favorite meal that’s perfect for sharing with friends and family.
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
A rich and creamy Velveeta Steak Fettuccine recipe featuring tender seared steak, smooth garlic butter cream sauce, and perfectly cooked fettuccine pasta, perfect for a satisfying dinner in just 30 minutes.
Ingredients
Pasta
- 12 ounces fettuccine pasta
Steak
- 1 pound steak (ribeye, sirloin, or New York strip)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
Sauce
- 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
Instructions
- Cook the Fettuccine: Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Season and Sear the Steak: Season the steak evenly with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3 to 4 minutes on each side to achieve medium-rare doneness, or cook to your preferred level. Remove the steak from the skillet and let it rest before slicing.
- Prepare the Garlic Butter Sauce: Reduce the heat to medium. In the same skillet, melt the butter, then add the minced garlic and sauté for about 1 minute until fragrant.
- Create the Cream Sauce: Pour in the heavy cream and stir. Add the cubed Velveeta cheese and stir continuously until the cheese melts completely and the sauce is smooth. Stir in the grated Parmesan cheese until combined.
- Combine Pasta with Sauce: Add the cooked fettuccine to the skillet and toss it well to coat the pasta evenly with the sauce. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta water.
- Slice and Serve: Slice the rested steak thinly against the grain. Arrange the steak slices over the coated pasta, garnish with chopped fresh parsley, and serve immediately while hot.
Notes
- Reserve pasta water carefully as it helps adjust sauce consistency and enhances flavor.
- Resting the steak after searing allows the juices to redistribute for a tender result.
- Adjust seasoning in the sauce with additional salt or pepper if desired.
- Use fresh parsley for garnish to add a fresh herbal note and color contrast.
- For a lower-fat option, substitute heavy cream with half-and-half or milk, though sauce will be less rich.
