Garlic Butter Steak Linguine in Creamy Velveeta Parmesan Sauce

Instructions

Step 1: Cook the linguine according to package instructions until al dente. Drain and set aside./n
Step 2: Season the steak pieces with salt, pepper, garlic powder, and paprika./n
Step 3: Heat olive oil in a skillet over high heat and sear the steak pieces until browned and cooked to desired doneness. Remove and set aside./n
Step 4: In the same skillet, reduce heat to medium and add butter and minced garlic, cooking until fragrant./n
Step 5: In a separate pan, melt butter and pour in heavy cream, stirring continuously./n
Step 6: Add Velveeta and Parmesan cheese, stirring until fully melted and smooth./n
Step 7: Stir in onion powder, Italian seasoning, and red pepper flakes, allowing the sauce to thicken slightly./n
Step 8: Add the cooked linguine to the sauce and toss until fully coated./n
Step 9: Return the steak to the skillet and spoon garlic butter over it.
Step 10: Serve the steak over or alongside the creamy linguine.
Step 11: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Microwave in short intervals if needed, stirring between each to maintain a smooth, creamy consistency. Avoid overheating to prevent the cheese sauce from separating.