1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente, then drain and set aside.

2. Season steak with salt and pepper. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.

3. Sear steak 3–4 minutes per side for medium rare, or until desired doneness. Remove and let rest.

4. In the same skillet, reduce heat to medium. Add remaining butter and minced garlic. Sauté until fragrant.

5. Pour in heavy cream and simmer gently for 2–3 minutes.

6. Add Velveeta cheese and stir until fully melted and smooth. Mix in parmesan cheese.

7. Toss cooked fettuccine into the sauce. Stir to coat pasta thoroughly and simmer for 1–2 more minutes.

8. Slice steak thinly against the grain.

9. Plate the pasta, top with steak slices, and garnish with parsley and optional crushed red pepper.

10. Serve hot and enjoy.