Ingredients
Scale
- 1½ lb sirloin steak
- 12 oz rotini pasta
- 4 cloves garlic
- 1 cup Velveeta cheese
- 1 cup freshly grated Parmesan cheese
- 1½ cups heavy cream
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion
- ½ tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Instructions
- Boil a large pot of salted water and cook the rotini until al dente. Drain and set aside.
- Pat dry the steak pieces and season with Cajun seasoning, garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the steak for 2–3 minutes per side until golden brown. Remove from skillet.
- In the same skillet, lower heat and add butter and minced garlic; cook until fragrant. Return steak to coat in garlic butter; keep warm.
- In another pan, melt butter with olive oil over medium heat. Cook diced onion until soft, then add minced garlic.
- Stir in heavy cream and milk; let simmer until thickened. Add Velveeta cheese until melted, then mix in Parmesan gradually.
- Combine the cooked rotini with the cheese sauce until well coated.
- Serve by plating cheesy rotini alongside garlic butter steak.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 680
- Sugar: 3g
- Sodium: 860mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 120mg