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Velveeta Steak Fettuccine with Garlic Butter Cream Sauce

A creamy and indulgent fettuccine dish featuring tender steak and a rich garlic butter cream sauce, perfect for weeknight dinners and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Fettuccine
  • 8 ounces Fettuccine Pasta Using fresh pasta makes a delightful difference but dried works too!
For the Steak
  • 1 pound Steak, cut into thin strips Sirloin or flank steak recommended for tenderness.
For the Sauce
  • 8 ounces Velveeta Cheese For that oozy creaminess—don’t skimp!
  • 1 cup Heavy Cream Gives a rich, smooth texture.
  • 4 cloves Garlic, minced Fresh garlic elevates the flavor.
  • 4 tablespoons Unsalted Butter, at room temperature Ensure it's at room temperature to blend easily.
  • to taste Salt and Pepper For seasoning.
  • Parmesan Cheese, for garnish Optional but a must for authentic Italian flair!
  • Parsley, chopped Adds freshness and color.

Method
 

Cooking the Fettuccine
  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, usually about 8-10 minutes. Drain and set aside.
Searing the Steak
  1. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Season the steak strips with salt and pepper. Sear in batches for about 3-4 minutes per side until browned. Remove from the skillet and set aside.
Making the Sauce
  1. In the same skillet, add the remaining butter and minced garlic. Sauté for about 1-2 minutes until fragrant; be careful not to burn the garlic.
  2. Lower the heat and pour in the heavy cream, stirring to combine. Gradually add the Velveeta cheese, stirring until melted and smooth (about 3-5 minutes).
Combining
  1. Add the cooked fettuccine and steak back into the skillet. Toss to combine everything in that heavenly sauce, and cook for another 1-2 minutes until heated through.
Serving
  1. Plate your fettuccine, garnishing with a sprinkle of parmesan cheese and fresh parsley.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove for best results. Make-ahead: Prepare the sauce and cook steak ahead of time, then combine and heat when ready to serve. For a lighter version, substitute the heavy cream with almond milk or cashew cream and use a plant-based cheese alternative.