If you’re dreaming of a swoon-worthy dinner that tastes gourmet but comes together in just 25 minutes, you’ll fall in love with this One-Skillet Garlic Butter Steak & Cheese Ravioli. Juicy, seared sirloin mingles with pillowy cheese-filled ravioli, all tossed in a fragrant garlic butter sauce and finished with nutty Parmesan and a pop of fresh parsley. This dish is pure weeknight magic—impressive enough for guests, but easy enough for a quick family meal.
Ingredients You’ll Need
I’m a huge believer that the best dinners come from simple, well-chosen ingredients—each one in One-Skillet Garlic Butter Steak & Cheese Ravioli plays a crucial role in creating layers of savory, cheesy, and buttery deliciousness. Here’s what you’ll need, plus a tip for every item:
- Cheese ravioli: Use fresh or refrigerated for the best texture, or swap in your favorite frozen brand (just cook as directed).
- Sirloin steak: Cutting it into bite-sized pieces ensures every forkful is juicy and perfectly seared.
- Unsalted butter: Provides the rich, velvety base for your sauce—unsalted lets you control the seasoning.
- Olive oil: Helps sear your steak for a flavorful, golden crust.
- Garlic: Fresh minced garlic delivers that irresistible aroma and punchy flavor.
- Italian seasoning: Brings earthy, herby notes that compliment both steak and ravioli—don’t skip it!
- Crushed red pepper flakes (optional): Adds a subtle warmth; adjust to your spice preference or omit for a milder dish.
- Salt and black pepper: Essential for proper seasoning, making every ingredient shine.
- Grated Parmesan cheese: A savory finish that melts into the sauce and adds loads of umami.
- Fresh parsley: Sprinkling chopped parsley at the end gives this dish a burst of color and freshness.
How to Make One-Skillet Garlic Butter Steak & Cheese Ravioli
Step 1: Boil the Ravioli
Start by bringing a large pot of salted water to a boil. Give your cheese ravioli a quick swim, cooking according to the package instructions until tender and just floating at the top. Drain them gently and set aside—the key here is not to overcook, so they stay pillowy and don’t fall apart in the skillet later.
Step 2: Sear the Steak
While the ravioli cooks, heat the olive oil in your biggest skillet over medium-high heat. Toss your bite-sized sirloin pieces with salt, pepper, and Italian seasoning, then spread them in the hot pan. Sear for 2 to 3 minutes per side, resisting the urge to stir too often so you get those gorgeous browned edges. Remove the steak from the pan and let it rest for a moment—those juices will be captured in the next step!
Step 3: Make the Garlic Butter Sauce
Turn the heat down to medium, and melt the butter right into the same skillet you used for the steak, scraping up any flavorful browned bits. Add the minced garlic and, if you love a little heat, the red pepper flakes. Let the garlicky aroma fill your kitchen for 30 seconds; you want the garlic softened and fragrant, but not browned.
Step 4: Toss in the Ravioli
Now, gently add your drained ravioli to the pan, tossing to coat each piece in that incredible garlic butter. The ravioli will take on the sauce, the flavors melding together beautifully. If you like the sound of an even creamier sauce, this is the time to splash in some heavy cream or add a dollop of cream cheese!
Step 5: Combine and Finish
Return the seared steak (and any accumulated juices) to the skillet, stirring everything together so the steak and ravioli are evenly coated with all that buttery goodness. Sprinkle the grated Parmesan right over the top and watch it melt into the sauce. Finish with a hearty sprinkling of chopped fresh parsley. Serve immediately, right from the skillet!
How to Serve One-Skillet Garlic Butter Steak & Cheese Ravioli
Garnishes
A generous flurry of extra grated Parmesan and a good pinch of chopped parsley are my personal musts, but don’t be afraid to add a twist. Freshly cracked black pepper, a squeeze of lemon, or even a few chili flakes brighten everything up and look beautiful served at the table.
Side Dishes
Since One-Skillet Garlic Butter Steak & Cheese Ravioli is so rich and satisfying, I love pairing it with something fresh and crisp—a simple arugula salad dressed in lemon, or lightly steamed green beans. Crusty bread is completely optional, but it’s pretty wonderful for mopping up the leftover garlic butter sauce from your plate!
Creative Ways to Present
For a special occasion, try plating a nest of ravioli in a shallow bowl, topping it with the steak and a swirl of extra garlic butter. Or serve the dish family-style, straight from the skillet, so everyone can help themselves—it’s all about relaxed elegance. For weeknights, let everyone customize their plate with extra cheese, herbs, or spice at the table.
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, let the One-Skillet Garlic Butter Steak & Cheese Ravioli cool completely, then transfer to an airtight container. Store in the refrigerator, where it will keep beautifully for up to 3 days. Try to separate the steak and ravioli if possible, to help maintain the best texture.
Freezing
You can freeze this dish, though for best flavor and texture, I recommend freezing the cooked steak and ravioli separately. Place each in airtight bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm a bit of butter in a skillet over medium-low heat. Add the steak and ravioli, stir gently until heated through, and splash in a spoonful of water, broth, or cream if the sauce needs reviving. The microwave works too—just use short bursts and stir between intervals, so everything heats evenly without drying out.
FAQs
Can I use a different type Main Course
Absolutely! While sirloin is tender and quick to cook, you can sub in strip steak, ribeye, or even sliced filet mignon if you’re feeling extra fancy. Adjust cooking time as needed to match the thickness and marbling of your chosen cut.
What ravioli flavors work best?
Classic cheese ravioli lets the garlic butter and steak shine, but you can experiment with spinach and cheese or even mushroom-filled ravioli for a twist. Avoid strongly flavored fillings that might compete with the garlic butter and steak combo.
How do I make the sauce creamier?
For a luscious, creamier sauce, add a splash (about 1/4 cup) of heavy cream or a generous spoonful of cream cheese along with the butter in step 3. Stir to combine before adding the ravioli, and you’ll have a silky, rich sauce that clings beautifully to every bite.
Do I need to use fresh herbs?
Fresh parsley is fantastic for flavor and color, but if you only have dried, go ahead and use a smaller amount (about 1 teaspoon). Alternatively, swap in fresh basil or chives for a different but equally delicious finish.
Can One-Skillet Garlic Butter Steak & Cheese Ravioli be doubled?
Yes! You can absolutely double this recipe for a crowd. Use a large skillet or even a heavy Dutch oven to avoid overcrowding, and sear the steak in batches if needed so you get plenty of caramelization on each piece.
Final Thoughts
Dinner doesn’t get more comforting or exciting than One-Skillet Garlic Butter Steak & Cheese Ravioli. This recipe has become a staple at our house, and I truly hope it makes its way into your regular rotation. Don’t wait for a special occasion—treat yourself and your loved ones! If you try it, I’d love to hear how it turned out for you—happy cooking!
Print
One-Skillet Garlic Butter Steak & Cheese Ravioli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this flavorful and easy-to-make one-skillet garlic butter steak & cheese ravioli dish that combines tender sirloin steak with cheesy ravioli, all cooked in a delicious garlic butter sauce.
Ingredients
Cheese Ravioli:
1 lb cheese ravioli (fresh or refrigerated)
Sirloin Steak:
1 lb sirloin steak (cut into bite-sized pieces)
Other:
3 tbsp unsalted butter, 1 tbsp olive oil, 4 cloves garlic (minced), 1 tsp Italian seasoning, ½ tsp crushed red pepper flakes (optional), salt and black pepper to taste, ¼ cup grated Parmesan cheese, chopped fresh parsley for garnish
Instructions
- Cook the Cheese Ravioli: Boil the cheese ravioli in salted water, then drain and set aside.
- Sear the Steak: Season steak and sear in a skillet until cooked to your liking. Set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt butter, add garlic and red pepper flakes, then add cooked ravioli and steak. Toss to combine.
- Finish and Serve: Sprinkle with Parmesan cheese and parsley before serving.
Notes
- For a creamier sauce, add a splash of heavy cream or cream cheese with the butter.
- You can use frozen ravioli, just boil before adding to the skillet.
Nutrition
- Serving Size: 1¼ cups
- Calories: 560
- Sugar: 2g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
