Ingredients
Scale
- 1 lb sirloin or ribeye steak, sliced
- 12 oz linguine
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup beef broth
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook the linguine in salted boiling water until al dente; drain and reserve some pasta water.
- Season and sear the steak in a skillet with olive oil until browned; transfer to a plate.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add beef broth and heavy cream; simmer gently.
- Stir in cheeses until melted and smooth, then season as desired.
- Combine linguine with the sauce; add reserved pasta water if needed.
- Return the steak to the skillet; toss gently to combine.
- Serve garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 280g)
- Calories: 750
- Sugar: 4g
- Sodium: 920mg
- Fat: 51g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg