Description
Velveeta Steak Fettuccine with Garlic Butter Cream Sauce is a rich, creamy pasta dish combining juicy seared steak with a velvety cheese sauce. Perfect for weeknight dinners or special occasions, this comfort food favorite is packed with garlic, Velveeta, and Parmesan for unbeatable flavor.
Ingredients
12 oz fettuccine pasta
1 lb steak (ribeye or sirloin)
1 cup Velveeta cheese, cubed
1 cup heavy cream
4 cloves garlic, minced
2 tbsp unsalted butter
¼ cup grated Parmesan cheese
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and set aside.
2. Season steak with salt and pepper. Heat olive oil in a cast iron skillet and sear the steak for 3–4 minutes per side. Let it rest before slicing thinly.
3. In a large skillet, melt butter over medium heat. Sauté minced garlic until fragrant. Add the heavy cream and Velveeta cubes, whisking until the sauce is smooth.
4. Add the cooked pasta to the sauce. Toss well to coat. Stir in Parmesan until fully melted.
5. Plate the pasta, top with steak slices, and garnish with chopped parsley and extra Parmesan.
Notes
Let your steak rest before slicing to lock in juices.
Whisk the sauce constantly to prevent clumps.
Add a splash of milk when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 745
- Sugar: 3g
- Sodium: 610mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 145mg