Cheesy Honey Garlic Steak Bites with Velveeta Twisted Pasta

Cheesy Honey Garlic Steak Bites with Velveeta Twisted Pasta bring together juicy steak glazed in sweet honey garlic sauce and creamy, cheesy twisted pasta. A comforting 30-minute dinner that blends steakhouse flavor with homemade coziness in every bite.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients

1 lb steak tips, cut into large bite-sized 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 fresh parsley, chopped (for garnish) For the Cheesy Twisted Pasta: 12 oz twisted pasta (cavatappi or gemelli) 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 fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the twisted pasta until al dente. Reserve a small amount of pasta water, then drain and set aside.
Step 2: Pat the steak bites dry with paper towels and season with salt and pepper for better searing.
Step 3: In a large skillet, melt butter over medium-high heat. Add the steak bites and sear for 2–3 minutes per side until browned. Remove from skillet and set aside.
Step 4: Lower heat slightly and add minced garlic to the same pan. Stir until fragrant, then add honey and soy sauce. Simmer until the sauce thickens and turns sticky. Return steak bites to coat evenly.
Step 5: In another saucepan, melt butter and pour in heavy cream. Add Velveeta cubes, stirring until melted. Stir in cheddar, Parmesan, paprika, salt, and pepper until smooth and creamy.
Step 6: Toss the drained pasta into the cheese sauce, coating every piece well. Plate the cheesy pasta and top with honey garlic steak bites. Garnish with chopped parsley and serve immediately.

Notes

• Pat the steak dry before searing for the best crust. • Don’t overcook the garlic let it lightly brown before adding honey and soy sauce. • Reheat gently with a splash of cream to restore the sauce. • Avoid freezing; refrigerate leftovers for up to 3 days. • Use freshly grated Parmesan for the creamiest texture.

Nutrition

Calories: 760
Fat: 43g
Saturated fat: 22g
Sugar: 12g
Sodium: 1240mg
Protein: 41g
Carbohydrates: 58g
Fiber: 2g