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
Scale
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.
