1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup pasta water and drain the rest.

2. While the pasta cooks, season the steak with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steak on both sides until browned and cooked to your desired doneness. Let it rest and slice thinly.

3. In another skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

4. Pour in the heavy cream and stir, letting it come to a gentle simmer. Add Velveeta and stir until fully melted and the sauce is smooth.

5. Toss the drained pasta into the sauce, mixing to coat evenly. Add reserved pasta water a little at a time if the sauce needs thinning.

6. Fold in the sliced steak and let everything heat through for another minute.

7. Plate and garnish with chopped parsley. Serve hot.