Description
A rich and indulgent fettuccine dish featuring tender seared steak and a creamy, garlicky Velveeta-infused sauce.
Ingredients
Scale
- 1 lb fettuccine
- 1 lb steak (e.g., sirloin, ribeye), thinly sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 8 oz Velveeta cheese, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add steak and sear for 1-2 minutes per side until browned. Remove steak from skillet and set aside.
- Add butter to the same skillet and melt over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer. Add Velveeta cheese cubes and stir until melted and smooth, creating a creamy Velveeta steak fettuccine sauce.
- Season the sauce with salt and pepper. If the sauce is too thick, add a splash of the reserved pasta water.
- Return the seared steak to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly in the garlic butter cream sauce.
- Serve the Velveeta steak fettuccine immediately, garnished with fresh parsley if desired.
Notes
- Bring steak to room temperature before searing for even cooking.
- Salt pasta water generously.
- Cook pasta al dente.
- Slice steak against the grain for tenderness.
- Use fresh garlic for best flavor.
- Sear steak in batches if necessary to avoid overcrowding the pan.
- Reserve pasta water to adjust sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 5g
- Sodium: 1200mg
- Fat: 55g
- Saturated Fat: 30g
- Unsaturated Fat: 25g
- Trans Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg