Velveeta Steak Fettuccine with Garlic Butter Sauce
A creamy pasta dish featuring tender steak and rich Velveeta cheese, topped with garlic butter sauce.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12.5 oz fettuccine pasta Cook according to package directions
- 1.25 lb sirloin steak Trimmed and cut into thin strips
- 0.5 cup butter Divided into tablespoons
- 2 cloves garlic Minced or finely chopped
- 8 oz Velveeta cheese Cut into small cubes
- 0.5 cup milk Use for thinning sauce if needed
- 0.5 tsp black pepper Freshly ground for flavor
Instructions
Preparation Steps
- Cook the fettuccine in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the steak strips, cooking until browned and just cooked through, about 3-4 minutes.
- Stir in the minced garlic and continue to cook for an additional minute until fragrant.
- Lower the heat and add the Velveeta cheese cubes to the skillet. Pour in the milk and stir until the cheese melts and the sauce becomes creamy.
- Add the drained fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Season with black pepper to taste.
- Serve immediately, drizzling the remaining butter over each plate for added richness.
Notes
For a kick, sprinkle with red pepper flakes or add fresh parsley for garnish.