Ingredients
1 lb steak tips, cut into large bite-size cubes
2 tbsp butter
3 cloves garlic, minced
3 tbsp honey
2 tbsp soy sauce
½ tsp crushed red pepper flakes (optional)
1 tsp salt
½ tsp black pepper
1 tbsp chopped fresh parsley (for garnish)
For the Pasta:
12 oz twisted pasta
1 tbsp butter
1 cup heavy cream
8 oz Velveeta cheese, cubed
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp chopped fresh parsley (for garnish)
Directions
- Pat the steak cubes dry to help them brown nicely.
- Melt butter in a large skillet over medium-high heat. Add the steak, sprinkle with salt and pepper, and sear until browned on all sides. Once cooked through, remove from the skillet and set aside.
- In the same pan, lower the heat slightly and add minced garlic. Stir until fragrant, then mix in honey and soy sauce. Let the mixture simmer for about a minute until it thickens into a sticky glaze.
- Add the cooked steak bites back to the pan and toss until fully coated in the honey garlic sauce. Turn off the heat and keep warm.
- Bring a pot of salted water to a boil and cook the pasta until al dente. Drain well and set aside.
- In a separate saucepan, melt butter over medium heat. Pour in the heavy cream and let it warm up, then add Velveeta cubes. Stir until melted and smooth.
- Add the cheddar and Parmesan cheeses, whisking until the sauce becomes rich and creamy. Season with paprika, salt, and pepper to taste.
- Toss the cooked pasta into the cheese sauce until every twist is coated.
- Serve the pasta with the honey garlic steak bites on the side or on top.
- Sprinkle with parsley and enjoy while it’s hot and melty.
Cooking Time:30 minutes
Servings:4
Calories:760 per serving