Description
Velveeta Steak Fettuccine with Garlic Butter Cream Sauce is a rich, creamy pasta dish featuring tender seared steak slices over silky fettuccine coated in a Velveeta-based garlic butter sauce. A perfect indulgence for weeknight comfort or weekend flair.
Ingredients
12 oz fettuccine pasta
1 lb ribeye or sirloin steak
8 oz Velveeta cheese, cubed
1 cup heavy cream
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons Parmesan cheese (optional)
Instructions
1. Pat steak dry and season both sides with salt and pepper. Let it rest at room temperature for 15 minutes.
2. Heat olive oil in a cast iron skillet over medium-high. Sear steak 3–4 minutes per side or to desired doneness. Set aside to rest.
3. Bring a large pot of salted water to boil. Cook fettuccine until al dente. Drain and set aside.
4. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
5. Add heavy cream and bring to a light simmer. Stir in Velveeta cubes until completely melted and smooth.
6. Add cooked pasta into the sauce and toss gently to coat. Simmer 1–2 minutes to absorb flavor.
7. Slice steak thinly against the grain. Plate pasta and top with steak slices. Garnish with parsley and optional Parmesan.
Notes
Let the steak rest after searing—this keeps it juicy and easier to slice thinly.
Stir the sauce constantly while melting the Velveeta to avoid clumping or burning.
For added richness, drizzle extra garlic butter over the finished plate before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 3g
- Sodium: 980mg
- Fat: 44g
- Saturated Fat: 23g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
Keywords: Steak Pasta, Velveeta, Creamy Fettuccine, Garlic Butter Sauce