There are days when you want dinner to be special but also quick and simple. That’s exactly why I love making this Velveeta Garlic Steak Pasta with Shell Noodles. It’s got that indulgent, creamy cheese sauce that makes everyone at the table smile, paired with tender, flavorful steak bites and perfectly cooked pasta.
I first made this dish on a busy weeknight when I needed something satisfying without spending hours in the kitchen. The rich Velveeta-based sauce is so silky and smooth, and with the garlic and subtle smokiness from the paprika, it feels like a restaurant meal but comes together in about 30 minutes. The shell noodles are great here because they catch the sauce in every nook and cranny, making each bite cozy and full of flavor.
This recipe is a winner for family dinners, casual gatherings, or when you just need a little comfort food to brighten up the day. Plus, it reheats really well, so leftovers make an easy lunch or second dinner the next day.
Essential Elements and Equipment
For this recipe, keep these tools handy:
- A large pot for boiling salted water and cooking the shell noodles perfectly al dente.
- A sturdy skillet with enough room to sear steak strips and build your sauce in one pan.
- A wooden spoon or heatproof spatula to stir the sauce and coat the pasta evenly.
- A good chef’s knife is needed for slicing the steak into bite-sized pieces and mincing the garlic.
- Measuring spoons and cups to keep seasoning and cheese ratios just right.
Nothing complicated here, just straightforward kitchen basics that help the cooking flow smoothly.
What Makes This Recipe Work
This dish has several key elements that make it special:
- Velveeta cheese: Its smooth meltability creates a creamy, luscious sauce that clings perfectly to the shell pasta. It’s the secret ingredient for that ultra-rich texture without any graininess.
- Garlic flavor: Both fresh minced garlic and garlic powder add layers of savory depth without overpowering, giving the sauce that comforting warmth.
- Steak preparation: Searing the steak strips over medium-high heat locks in juices and creates a lovely browned crust that brings savory flavor and texture.
- Smoked paprika: This optional addition adds a subtle smoky note that elevates the whole dish, making it feel a little more special without adding heat.
- Shell noodles: Their shape traps the sauce beautifully, ensuring every bite is creamy and cheesy.
- Balancing the sauce: Adding milk and reserved pasta water lets you adjust the sauce consistency for just the right coating, not too thick or thin.
Together, these ingredients create a balanced dish that’s hearty, cheesy, and flavorful perfect for cozy dinners that feel indulgent yet approachable.
Ingredients You’ll Need
- 1.5 pounds sirloin or ribeye steak, cut into bite-sized strips
- 12 ounces shell pasta (medium size)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 8 ounces Velveeta cheese, cubed
- ½ cup milk (add more if needed to loosen sauce)
- ¼ cup grated Parmesan cheese (optional)
- ¼ teaspoon smoked paprika (optional)
- Fresh chopped parsley, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the shell pasta according
to package instructions until al dente. Before draining, reserve about half a cup of the pasta water; this starchy liquid will come in handy later to adjust the sauce consistency. Drain the pasta and set it aside.
Step 2: While the pasta cooks, season your steak strips with garlic powder, onion powder, salt, and freshly ground black pepper. This simple seasoning lets the natural beef flavor shine while complementing the creamy sauce.
Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer, being careful not to overcrowd the pan. Sear for about 3 to 5 minutes, turning occasionally, until the steak is browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest.
Step 4: Lower the heat to medium and add butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds to a minute until fragrant but not browned you want that mellow garlic flavor infusing the butter.
Step 5: Add the Velveeta cheese cubes and milk to the skillet. Stir continuously to melt the cheese and create a smooth sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up. Stir in the Parmesan cheese and smoked paprika (if using), then mix until everything is combined and creamy.
Step 6: Return the cooked shell pasta and steak strips to the skillet. Toss gently to coat everything evenly with the velvety sauce. Warm through for a minute or two so the flavors meld beautifully.
Step 7: Sprinkle chopped fresh parsley over the top for a bright, fresh finish. Serve immediately with an extra sprinkle of Parmesan if you like it cheesier.
Easy Variations to Try
This recipe is a wonderful canvas that you can easily adapt to your family’s preferences or dietary needs. Here are some ideas to switch things up while keeping that creamy, cheesy comfort:
- Swap the steak for chicken strips or even shrimp. Both work beautifully and offer a different protein twist without changing the sauce base. Just adjust cooking time accordingly.
- Make it veggie-packed by adding sautéed mushrooms, bell peppers, or zucchini along with the garlic. You can also fold in fresh spinach or kale near the end for some greens.
- Go gluten-free by using gluten-free pasta and ensuring your broth is gluten-free as well. The sauce is naturally gluten-free aside from the flour you can thicken it with cornstarch or arrowroot powder instead.
- For dairy-free, swap Velveeta and cheese with dairy-free cream cheese and shredded vegan mozzarella. Use a plant-based milk like oat or almond for the creamy sauce.
- Adjust the spice level by adding crushed red pepper flakes or cayenne pepper when you season the steak or into the sauce for some heat.
How to Serve
This pasta dish is filling and flavorful on its own, but pairs wonderfully with simple sides to round out the meal:
- A light mixed green salad with a tangy vinaigrette helps cut through the richness and adds freshness.
- Garlic bread or a crusty baguette is perfect for soaking up any leftover sauce on your plate.
- Roasted or steamed vegetables like asparagus, broccoli, or green beans make an easy side and bring color and nutrients.
- For a family-friendly dinner, pair it with roasted potatoes or even sweet potato fries for some crunch alongside.
When serving, I like to garnish generously with fresh parsley and extra Parmesan cheese. It makes the dish look inviting and adds that finishing touch that feels just right.
Recipe Tips
- Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese often has additives that affect texture.
- Don’t skip reserving pasta water the starch helps loosen the sauce and allows it to cling better to the noodles.
- When cooking steak, don’t overcrowd the pan; sear in batches if necessary. This helps achieve that beautiful brown crust instead of steaming.
- Stir the sauce gently and keep heat moderate when melting cheese to avoid curdling or separation.
- If you want a thicker sauce, let it simmer a bit longer, but watch carefully to avoid burning or over-reducing.
- Leftovers reheat beautifully in a skillet over low heat with a splash of milk or broth to loosen the sauce again.
- For an extra creamy boost, you can add a little cream cheese or a splash of heavy cream when making the sauce.
Cooking Notes
- Make sure pasta is cooked al dente, it will finish cooking slightly when tossed with the sauce, and you don’t want mushy noodles.
- When searing steak, let it sit undisturbed in the pan for a couple of minutes before flipping to build a good sear.
- Use medium heat for the sauce to gently melt the cheese and avoid burning the garlic.
- If the sauce thickens too much before tossing with pasta, gradually add reserved pasta water or a bit more milk to reach your desired consistency.
- Keep the seasoning balanced taste, and adjust salt and pepper at the end since cheese and broth add saltiness.
Nutritional Information
- Calories: Approximately 780 per serving
- Protein: About 45 grams
- Sodium: Around 650 mg
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
Frequently Asked Questions (FAQs)
Can I use a different cut of steak?
Absolutely! Ribeye and sirloin are great because they stay tender and flavorful. You can also try strip steak or even tenderloin if you want something leaner.
What if I don’t have Velveeta?
You can substitute with a combination of cream cheese and shredded cheddar or mozzarella. It won’t be quite as smooth but still delicious.
How can I make this less spicy?
Simply omit the smoked paprika or reduce Cajun seasoning if you want a milder flavor. The dish still tastes amazing with just garlic and Italian seasoning.
Can I make this ahead of time?
Yes, you can cook the steak and pasta separately and prepare the sauce ahead. When ready to serve, gently reheat everything together in a pan with a splash of broth or milk to loosen the sauce.
Conclusion
This Creamy Velveeta Garlic Steak Pasta with Shell Noodles is exactly the kind of meal I want on busy nights when I want something that feels indulgent but comes together without fuss. The rich, cheesy sauce combined with tender steak and perfectly cooked pasta is comfort food at its best. It’s a crowd-pleaser, a freezer-friendly option, and a recipe that’s so flexible you can tailor it to your family’s tastes or pantry staples.
For me, it’s about more than just the ingredients; it’s about the joy of sharing a meal that brings everyone together around the table, full plates and happy hearts. Whether it’s a weeknight dinner or a casual weekend feast, this recipe delivers that homemade warmth and satisfaction every time. Give it a try and make it your own, I promise it will become a favorite in your rotation too.
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Velveeta Garlic Steak Pasta with Shell Noodles
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1.5 pounds sirloin or ribeye steak, cut into bite-sized strips
- 12 ounces shell pasta (medium size)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 8 ounces Velveeta cheese, cubed
- ½ cup milk (add more if needed to loosen sauce)
- ¼ cup grated Parmesan cheese (optional)
- ¼ teaspoon smoked paprika (optional)
- Fresh chopped parsley, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the shell pasta according
to package instructions until al dente. Before draining, reserve about half a cup of the pasta water; this starchy liquid will come in handy later to adjust the sauce consistency. Drain the pasta and set it aside.
Step 2: While the pasta cooks, season your steak strips with garlic powder, onion powder, salt, and freshly ground black pepper. This simple seasoning lets the natural beef flavor shine while complementing the creamy sauce.
Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer, being careful not to overcrowd the pan. Sear for about 3 to 5 minutes, turning occasionally, until the steak is browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest.
Step 4: Lower the heat to medium and add butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds to a minute until fragrant but not browned you want that mellow garlic flavor infusing the butter.
Step 5: Add the Velveeta cheese cubes and milk to the skillet. Stir continuously to melt the cheese and create a smooth sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up. Stir in the Parmesan cheese and smoked paprika (if using), then mix until everything is combined and creamy.
Step 6: Return the cooked shell pasta and steak strips to the skillet. Toss gently to coat everything evenly with the velvety sauce. Warm through for a minute or two so the flavors meld beautifully.
Step 7: Sprinkle chopped fresh parsley over the top for a bright, fresh finish. Serve immediately with an extra sprinkle of Parmesan if you like it cheesier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 780
- Sodium: 650
- Protein: 45