One-Skillet Garlic Butter Steak & Cheese Ravioli

This One-Skillet Garlic Butter Steak & Cheese Ravioli is the ultimate comfort food mash-up. Juicy seared steak bites and pillowy cheese-filled ravioli come together in a rich garlic butter cream sauce—all made in one pan for easy cleanup.

It’s a fast, flavorful dinner that tastes like something you’d order at a fancy restaurant.

Why You’ll Love This Recipe

One skillet = minimal mess and quick cleanup.

Rich, creamy garlic-Parmesan sauce that’s ultra satisfying.

Steak + cheese ravioli = the perfect weeknight indulgence.

Comes together in under 30 minutes.

Easy to customize with your favorite pasta, protein, or veggies.

Key Ingredients

Sirloin steak: Tender, juicy, and quick to cook.

Cheese ravioli: Adds richness and comfort; choose fresh or frozen.

Garlic & butter: The flavor base that makes the sauce irresistible.

Beef broth & cream: Creates a silky, savory sauce.

Parmesan cheese: Adds a salty, nutty depth.

Italian seasoning & red pepper flakes: For herby warmth and optional heat.

Fresh parsley: Brightens and freshens everything up at the end.

One-Skillet Garlic Butter Steak & Cheese Ravioli

Ingredients:

1 lb sirloin steak, cut into bite-sized pieces

1 (20 oz) package cheese ravioli (fresh or frozen)

3 tbsp butter

1 tbsp olive oil

4 cloves garlic, minced

1 cup beef broth

½ cup heavy cream

½ cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

Salt and black pepper, to taste

2 tbsp fresh parsley, chopped

Instructions:

Step 1: Cook the Ravioli

Bring a large pot of salted water to a boil.

Add the ravioli and cook according to the package directions.

Once tender, drain and set aside.

Step 2: Sear the Steak

Heat the olive oil in a large skillet over medium-high heat.

Season the steak pieces with salt and black pepper.

Add them to the hot skillet and sear for 2–3 minutes per side, or until nicely browned and cooked to your liking.

Transfer to a plate and set aside.

Step 3: Sauté the Garlic in Butter

Lower the heat to medium.

Add the butter to the same skillet.

Once melted, stir in the minced garlic and cook for about 1 minute, just until fragrant.

Step 4: Make the Creamy Sauce

Pour in the beef broth and heavy cream, then add the Parmesan cheese, Italian seasoning, and red pepper flakes (if using).

Stir everything together and let the sauce gently simmer for 3–4 minutes until it starts to thicken.

Step 5: Bring It All Together

Add the drained ravioli and cooked steak back into the skillet.

Toss everything gently so it’s coated in the rich, creamy sauce.

Let it cook for another 2–3 minutes to bring all the flavors together.

Step 6: Finish and Serve

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Sprinkle chopped fresh parsley and extra Parmesan on top.

Serve warm and enjoy!

Recipe Notes

Don’t overcook the steak: For the juiciest, most tender bites, sear the steak quickly over high heat. Overcooking can make it tough, especially with lean cuts like sirloin.

Let the steak rest: After searing, set the steak aside while you make the sauce. This allows the juices to redistribute, keeping it flavorful and moist.

Use fresh garlic for best flavor: Pre-minced or jarred garlic won’t give the same punch as freshly minced cloves.

Control the salt: Since Parmesan, beef broth, and ravioli can all be salty, go light on salt at first. Taste the finished dish and adjust as needed.

Simmer the sauce gently: Once the cream is added, avoid boiling. Keep it at a gentle simmer to prevent separation and ensure a silky texture.

Adjust spice to your taste: The red pepper flakes are optional—start with a pinch and add more if you like extra heat.

Fresh vs. frozen ravioli: Both work great! Just adjust the cooking time based on package instructions and ensure they’re drained well before adding to the sauce.

Add veggies if you like: Spinach, mushrooms, or cherry tomatoes can be tossed in to bulk it up and add color and nutrition.

Nutrition Information

(Approximate per serving, serves 4)

Kitchen Equipment Needed

Large skillet (preferably nonstick or stainless)

Large pot for boiling ravioli

Slotted spoon or spatula

Knife and cutting board

Measuring cups and spoons

Recipe Swaps and Variations

Protein: Swap steak with grilled chicken, Italian sausage, or shrimp.

Ravioli: Try spinach ricotta, mushroom, or meat-filled ravioli.

Cream: Use half-and-half or evaporated milk for a lighter version.

Add-ins: Toss in sautéed mushrooms, spinach, or sun-dried tomatoes.

Gluten-free: Use GF ravioli and double-check your broth.

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not ideal, as creamy sauces and pasta can separate when thawed.

Reheat: Warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.

Food and Drink Pairings

Serve with a simple green salad or roasted vegetables.

Pair with garlic bread, ciabatta, or crusty rolls to mop up the sauce.

Enjoy with a glass of red wine (Cabernet or Merlot) or sparkling water with lemon.

Frequently Asked Questions:

Can I use frozen ravioli?

Yes! Just add a few extra minutes to the boiling time and make sure they’re fully cooked before draining.

What cut of steak is best?

Sirloin is affordable and flavorful, but you can also use ribeye or New York strip for an extra tender result.

Can I make this without cream?

You can use half-and-half or even Greek yogurt mixed with a bit of broth for a lighter sauce, though it won’t be quite as rich.

Is this dish spicy?

It’s mild by default. The red pepper flakes are optional—add more or leave them out based on your spice preference.

Can I make this ahead of time?

It’s best served fresh, but you can prep the steak and sauce ahead. Reheat gently and cook the ravioli right before serving.

Should I cook the steak all the way through before removing it?

Yes, cook it to your preferred doneness (medium or medium-rare is great), then let it rest while you finish the sauce.

Can I make this all in one pan?

Mostly! You’ll still need a pot to boil the ravioli, but everything else happens in the skillet.

What if my sauce is too thin?

Let it simmer a bit longer to reduce, or stir in a tablespoon of grated Parmesan to thicken.

Can I add vegetables to this dish?

Absolutely! Sautéed mushrooms, spinach, or even broccoli florets would be great additions.

Do I need to use fresh Parmesan?

Freshly grated Parmesan melts better and gives the best flavor, but pre-shredded works in a pinch.