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Garlic Butter Steak Tips with Penne in Creamy Parmesan Velveeta Sauce

A quick and filling dish combining seared steak with a rich, cheesy penne sauce, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 670
Ingredients Method Notes

Ingredients
  

Steak and Seasoning
  • 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
Pasta and Sauce
  • 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)
Garnishes
  • Fresh parsley (optional garnish)
  • Extra Parmesan (optional garnish)
  • Drizzle of garlic butter from the steak tips (optional)

Method
 

Preparation
  1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  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.
Cooking
  1. Sear steak tips for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove and set aside.
  2. In the same skillet, add chicken broth and heavy cream. Stir in Velveeta cubes until melted and smooth.
  3. Add Parmesan (and mozzarella if using), stirring until creamy. Season with red pepper flakes, salt, and black pepper.
  4. Use reserved pasta water to adjust consistency if needed.
  5. Add penne to the sauce and toss to coat. Return steak tips to the skillet, gently folding into the pasta.
Serving
  1. Plate the creamy penne with steak tips on top. Drizzle with garlic butter from the skillet and garnish with parsley and extra Parmesan.

Notes

Pat steak dry for a good sear; don’t crowd the pan when cooking. Use hot oil for a proper crust.