Description
This Velveeta Steak Fettuccine with Garlic Butter Cream Sauce combines comfort and gourmet flavors for an unforgettable dining experience.
Ingredients
Scale
- 1 pound ribeye or sirloin steak
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 12 ounces fettuccine noodles
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup Velveeta cheese cubed (about 6 ounces)
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.5 cup reserved pasta water
- Chopped fresh parsley for garnish
- Extra Parmesan for serving
- Lemon zest (optional)
Instructions
- Begin by bringing a large pot of salted water to boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Remember to save some pasta water before draining.
- Pat the ribeye or sirloin dry with paper towels. Rub the steak with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
- Heat a skillet over medium-high heat and sear the steak for about 3 to 4 minutes on each side. Remove and let it rest for 5 minutes, then slice.
- In the same skillet, melt butter and sauté minced garlic. Add heavy cream and scrape the pan bits. Stir in Velveeta until melted, then add Parmesan, salt, and pepper. Simmer until thickened.
- Add the drained fettuccine to the sauce and toss to coat. Use reserved pasta water to adjust the consistency if needed.
- Slice the rested steak and serve over pasta. Garnish with parsley, extra Parmesan, and lemon zest if desired.
Notes
Adjust cheese amounts for creaminess or sharper flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 720 kcal
- Sodium: 900 mg
- Protein: 40 g