Ingredients
Equipment
Method
- In a bowl, combine the steak cubes with soy sauce and let them marinate for at least 30 minutes.
- Bring a large pot of salted water to a boil and cook the twisted pasta according to the package instructions until al dente, then drain and set aside.
- Heat a large skillet over medium-high heat and sear the marinated steak cubes for about 3-4 minutes on each side.
- Reduce the heat to low in the same skillet, add the heavy cream, Velveeta cheese, shredded cheddar, and Parmesan, stirring until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the cheesy sauce, toss to coat, and gently fold in the seared steak bites. Serve hot, garnished with extra Parmesan if desired.
Nutrition
Calories: 600kcalCarbohydrates: 50gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUCalcium: 250mgIron: 3mg
Notes
For an extra burst of flavor, consider adding a splash of Worcestershire sauce to the marinade. Don’t overcook the steak; it should remain juicy and tender. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Feel free to add fresh herbs like parsley or chives for added color and freshness. Happy cooking!
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