Description
A delightful dish that combines rich flavors and creamy textures, featuring tender steak and a smooth, cheesy sauce.
Ingredients
- Fettuccine pasta – 12 oz (340 g)
- Sirloin steak – 1 lb (450 g), sliced into thin strips
- Velveeta cheese – 8 oz (225 g), cubed
- Heavy cream – 1 cup (240 ml)
- Garlic – 4 cloves, minced
- Butter – 4 tablespoons (56 g)
- Black pepper – to taste
- Fresh parsley – ¼ cup, chopped (for garnish)
- Salt – to taste
- Olive oil – 1 tablespoon (for cooking steak)
Instructions
- Boil a large pot of salted water, add fettuccine, and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season the sliced sirloin steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat, add steak, and sear for 3-4 minutes until browned. Remove and set aside.
- In the same skillet, reduce heat to medium, add butter, and once melted, add minced garlic. Sauté for 1 minute, then pour in heavy cream and bring to a gentle simmer. Stir in Velveeta cheese until melted and smooth, adding reserved pasta water if needed.
- Add cooked fettuccine and seared steak to the skillet, tossing until well coated in the sauce. Adjust seasoning with salt and black pepper as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the microwave or stovetop; freeze before adding cheese sauce for best results.
- Let steak rest before slicing to retain juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Velveeta, Steak, Fettuccine, Garlic Butter Sauce, Comfort Food