Description
Indulgent Velveeta Steak Fettuccine with Garlic Butter Cream Sauce is a rich and creamy pasta dish featuring tender steak bites and melted Velveeta cheese. This hearty recipe combines wide flat fettuccine noodles with a luscious garlic butter cream sauce, making it perfect for a satisfying weeknight meal or special occasion dinner.
Ingredients
Scale
Pasta
- 8 ounces Fettuccine Pasta (Wide, flat noodles)
Steak
- 1 pound Steak Bites (Sirloin or Ribeye; tender cuts ideal for quick searing)
Sauce
- 8 ounces Velveeta Cheese (Cubed for melting)
- 1 cup Heavy Cream (Enhances richness)
- 3 tablespoons Butter (For the flavorful base)
- 2 cloves Garlic (Freshly minced)
- 1 tablespoon Olive Oil (For searing the steak)
Seasoning & Garnish
- Salt & Pepper (To taste)
- Fresh Parsley (Optional, for garnish)
- Parmesan Cheese (Optional, grated for garnish)
Instructions
- Cook the Fettuccine Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set aside.
- Sear the Steak Bites: Heat olive oil in a large skillet over medium-high heat. Season the steak bites generously with salt and pepper. Add them to the skillet and sear for about 2-3 minutes per side until browned but still tender. Remove the steak from the skillet and set aside to keep warm.
- Prepare the Garlic Butter Cream Sauce: In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the cubed Velveeta cheese, stirring constantly until melted completely and the sauce becomes smooth and creamy.
- Combine Pasta and Steak with Sauce: Add the cooked fettuccine and seared steak bites back into the skillet with the sauce. Toss gently to coat everything evenly and heat through for another 1-2 minutes. Adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Divide the pasta among plates and garnish with freshly chopped parsley and grated Parmesan cheese if desired. Serve immediately while hot for the best flavor and texture.
Notes
- Use tender cuts of steak such as sirloin or ribeye for the best results and quick cooking.
- Velveeta cheese melts smoothly, creating a creamy texture; avoid substituting with harder cheeses.
- For a lighter version, you may substitute half-and-half for heavy cream, though the sauce will be less rich.
- Make sure not to overcook steak bites to keep them tender and juicy.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
