Sally Winter
Creamy, dreamy, and packed with bold flavor, Velveeta Steak Fettuccine with Garlic Butter Cream Sauce is the kind of dinner that turns an ordinary evening into something special. Juicy, seared steak slices rest on a bed of rich, velvety fettuccine tossed in a luscious garlic butter sauce enhanced with melty Velveeta cheese. The combination is indulgent, satisfying, and absolutely unforgettable.
This dish brings together comfort food and gourmet steakhouse vibes in one irresistible plate. Whether you’re looking to impress guests or treat yourself after a long day, this recipe delivers restaurant-quality results without the fuss. Each bite is creamy, cheesy, savory bliss.
Why You’ll Love This Velveeta Steak Fettuccine with Garlic Butter Cream Sauce
This pasta recipe brings together tender steak and a rich cheesy sauce in perfect harmony. It’s an easy yet luxurious meal that feels special but doesn’t require hours in the kitchen. Perfect for weeknights, date nights, or any time you crave something warm, hearty, and comforting.
What Kind of Steak Should I Use?
A well-marbled cut like ribeye or sirloin works beautifully in this recipe. The goal is to use a steak that cooks quickly, stays juicy, and adds that delicious beefy flavor to complement the creamy pasta. Flank steak or strip steak can also be great choices if sliced thinly across the grain.
Ingredients for the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce
Each ingredient in this recipe plays a key role in building the rich, comforting flavor profile. Here’s what you’ll need and why it’s essential:
- Fettuccine Pasta: The wide, flat noodles are perfect for holding onto that luscious cream sauce.
- Velveeta Cheese: Adds unmatched creaminess and a silky texture to the sauce.
- Sirloin or Ribeye Steak: Provides a juicy, tender, and flavorful protein element that pairs beautifully with the pasta.
- Garlic (minced): Adds a punch of aromatic depth to the butter sauce.
- Unsalted Butter: The base of the garlic sauce; creates richness.
- Heavy Cream: Balances the cheese and enhances the sauce’s silky consistency.
- Olive Oil: Used to sear the steak for a delicious crust.
- Salt & Black Pepper: Essential for seasoning both the steak and sauce.
- Parsley (chopped): Adds freshness and color as a final garnish.
- Parmesan Cheese (optional): For extra cheesy goodness and finishing flair.
How To Make the Velveeta Steak Fettuccine with Garlic Butter Cream Sauce
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
Step 2: Sear the Steak
Season the steak generously with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steak for about 3-4 minutes per side (depending on thickness) until your desired doneness. Remove and let rest before slicing.
Step 3: Make the Garlic Butter Cream Sauce
In the same skillet, reduce the heat to medium and add butter. Once melted, stir in minced garlic and sauté until fragrant. Pour in heavy cream and bring to a gentle simmer.
Step 4: Add the Velveeta
Cut the Velveeta into cubes and stir into the cream mixture until fully melted and smooth.
Step 5: Combine Pasta and Sauce
Add the cooked fettuccine to the skillet and toss to coat evenly in the creamy Velveeta sauce.
Step 6: Plate and Serve
Slice the rested steak and place over the pasta. Garnish with chopped parsley and optional Parmesan cheese. Serve immediately and enjoy!
Serving and Storing Velveeta Steak Fettuccine with Garlic Butter Cream Sauce
This hearty dish serves 4 generous portions, making it perfect for a family meal or a cozy dinner with friends. Serve it hot and fresh for the best texture and flavor.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or microwave, adding a splash of cream or milk to help loosen the sauce.
Avoid freezing, as the cream-based sauce may separate and lose its silky texture after thawing.
What to Serve With Velveeta Steak Fettuccine with Garlic Butter Cream Sauce?
This indulgent pasta dish pairs well with lighter sides that offer balance and freshness.
Garlic Bread
Crispy, buttery garlic bread is always a hit with creamy pasta dishes.
Caesar Salad
A classic Caesar with romaine, croutons, and tangy dressing adds a refreshing crunch.
Roasted Broccoli
Oven-roasted broccoli brings a slightly smoky flavor that cuts through the richness of the sauce.
Grilled Asparagus
Lightly charred asparagus spears offer a delicious, nutritious complement.
Caprese Salad
Tomatoes, mozzarella, and basil with a drizzle of balsamic glaze provide a fresh and vibrant contrast.
Sauteed Spinach
Quickly wilted with garlic and olive oil, this side brings earthy tones and added greens.
Lemon Wedges
A squeeze of lemon over the steak or pasta adds brightness and balances the creaminess.
Sparkling Water or Red Wine
To drink, choose something refreshing or lightly acidic to cleanse the palate between bites.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While fettuccine is ideal for holding onto the sauce, you can substitute with linguine, tagliatelle, or even penne if preferred.
2. What can I use instead of Velveeta cheese?
You can substitute Velveeta with a mix of cheddar and cream cheese for a similar creamy texture, though the flavor may vary slightly.
3. Can I cook the steak in advance?
Absolutely. You can cook and slice the steak a day ahead. Store it in the fridge and gently reheat it in the skillet before serving.
4. How do I prevent the cheese sauce from becoming grainy?
Ensure the cream is simmering gently before adding cheese. Stir constantly and avoid high heat to keep the sauce smooth.
5. Is this dish spicy?
No, it’s not inherently spicy, but you can add a pinch of red pepper flakes or a dash of hot sauce for a kick.
Save This Pin For Later
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And let me know in the comments how yours turned out. Did you try a different cut of steak? Did you use fresh herbs or add a dash of chili?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter and tastier.
Velveeta Steak Fettuccine with Garlic Butter Cream Sauce
Equipment
- Skillet
- Large pot
Ingredients
Ingredients
- 8 oz fettuccine pasta
- 1 cup Velveeta cheese, cubed
- 1 lb sirloin or ribeye steak
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain and set aside.
- Season steak with salt and pepper. Heat olive oil in a skillet over high heat. Sear steak for 3–4 minutes per side. Let rest, then slice.
- In the same skillet, reduce heat to medium. Melt butter, add garlic, and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Velveeta cubes until melted and sauce is smooth.
- Add cooked fettuccine to the sauce and toss to coat.
- Plate the pasta, top with sliced steak, and garnish with parsley and optional Parmesan. Serve immediately.
Notes
Reheat gently with added cream or milk to maintain sauce texture.