introduction
This dish is Garlic Butter Steak Tips with Penne in Creamy Parmesan Velveeta Sauce. It mixes seared steak with a rich, cheesy pasta sauce. The meal cooks fast and tastes rich and comforting. If you like quick, filling dinners, this fits well. Learn a small tip about sauces here: butterscotch dessert sauce to see how small sauce tricks can change a dish.
why make this recipe
Make this recipe because it is quick, filling, and full of flavor. The steak gives meatiness. The Velveeta and Parmesan make a smooth, creamy sauce that clings to the penne. It feeds a family or makes great leftovers. You can also try ideas from these beef tips for cooking meat well: beef short ribs tips to use similar ideas on steak.
how to make Garlic Butter Steak Tips with Penne in Creamy Parmesan Velveeta Sauce
Follow these steps in order and keep things hot and ready. Work fast when searing the steak so it stays juicy.
Ingredients :
- 1 lb steak tips (sirloin or ribeye, cut into bite-size pieces)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz penne pasta
- 1 cup heavy cream
- 1/2 cup chicken broth
- 6 oz Velveeta cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional for extra gooeyness)
- 1/2 tsp red pepper flakes (optional, for spice)
- 1/2 cup reserved pasta water (if needed)
- Fresh parsley (optional garnish)
- Extra Parmesan (optional garnish)
- Drizzle of garlic butter from the steak tips (optional)
Directions :
Step 1: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 2: Pat steak tips dry and season with smoked paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear steak tips 2–3 minutes per side until browned and cooked to your preferred doneness. Remove and set aside.
Step 3: In the same skillet, add chicken broth and heavy cream. Stir in Velveeta cubes until melted and smooth. Add Parmesan (and mozzarella if using), stirring until creamy. Season with red pepper flakes, salt, and black pepper. Use reserved pasta water to adjust consistency if needed.
Step 4: Add penne to the sauce and toss to coat. Return steak tips to the skillet, gently folding into the pasta.
Step 5: Plate the creamy penne with steak tips on top. Drizzle with garlic butter from the skillet and garnish with parsley and extra Parmesan.
how to serve Garlic Butter Steak Tips with Penne in Creamy Parmesan Velveeta Sauce
Serve hot on plates or a large bowl. Spoon steak tips on top so they stay juicy. Add a drizzle of the garlic butter from the skillet for more flavor. Garnish with chopped parsley and extra Parmesan. A simple side salad or steamed vegetables pair well.
how to store Garlic Butter Steak Tips with Penne in Creamy Parmesan Velveeta Sauce
Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat. Add a splash of milk, cream, or reserved pasta water to loosen the sauce while reheating. You can freeze for up to 1 month, but texture may change. Thaw in the fridge before reheating.
tips to make Garlic Butter Steak Tips with Penne in Creamy Parmesan Velveeta Sauce
- Pat steak dry so it sears well.
- Don’t crowd the pan when searing. Cook in batches if needed.
- Use hot oil and preheated pan for a good crust.
- Cut steak into similar sizes for even cooking.
- Warm the cream a bit before adding cheese to help it melt.
- Use reserved pasta water to thin the sauce and help it stick to pasta.
- Taste and adjust salt after adding cheese.
variation (if any)
- Swap penne for rigatoni, fusilli, or farfalle.
- Use smoked gouda or cheddar for a different cheese flavor (replace some Velveeta).
- Add mushrooms or spinach to the sauce for more vegetables.
- Make it spicy: add more red pepper flakes or a dash of hot sauce.
- For a lighter version, use half-and-half instead of heavy cream and less Velveeta.
FAQs
Q: Can I use a different cut of steak?
A: Yes. Sirloin, ribeye, or flank steak work. Cut into bite-size pieces and adjust cook time.
Q: Can I skip the Velveeta?
A: Yes. Use extra Parmesan and a little cream cheese for creaminess, but you may need to adjust salt.
Q: How do I keep the steak tender?
A: Don’t overcook. Sear quickly on high heat and remove when the inside reaches your preferred doneness.
Q: Can I make this ahead?
A: You can cook the pasta and sauce ahead and add steak just before serving. Reheat gently.
Q: Is this freezer-friendly?
A: You can freeze it, but cheese sauce may change texture. Stir well when reheating and add liquid if needed.
Conclusion
Try this rich pasta meal for an easy, tasty dinner. For another hearty pasta idea, see Sungold Guanciale Rigatoni: A Delicious Summer Pasta Recipe.
Garlic Butter Steak Tips with Penne in Creamy Parmesan Velveeta Sauce
Ingredients
Method
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Pat steak tips dry and season with smoked paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat.
- Sear steak tips for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove and set aside.
- In the same skillet, add chicken broth and heavy cream. Stir in Velveeta cubes until melted and smooth.
- Add Parmesan (and mozzarella if using), stirring until creamy. Season with red pepper flakes, salt, and black pepper.
- Use reserved pasta water to adjust consistency if needed.
- Add penne to the sauce and toss to coat. Return steak tips to the skillet, gently folding into the pasta.
- Plate the creamy penne with steak tips on top. Drizzle with garlic butter from the skillet and garnish with parsley and extra Parmesan.