Creamy Velveeta Steak Penne with Garlic Cheese Sauce

Instructions

step 1 Cook the penne pasta according to package instructions until al dente, then drain and set aside./nstep 2 Season the steak cubes with salt, pepper, paprika, and garlic powder./nstep 3 Heat olive oil in a skillet over medium-high heat and sear the steak until browned and cooked to your desired doneness, then remove and set aside./nstep 4 In the same pan, melt butter and sauté garlic until fragrant./nstep 5 Pour in heavy cream and milk, stirring until warmed through./nstep 6 Add Velveeta, cheddar, and Parmesan cheese, stirring until fully melted and smooth./nstep 7 Season the sauce with salt, pepper, and Italian seasoning./nstep 8 Add cooked penne and toss to coat evenly in the sauce./nstep 9 Return the steak to the pan or serve on top of the pasta./nstep 10 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to maintain the creamy texture. Avoid overheating to prevent the cheese sauce from separating.