Oh my goodness, friends – prepare to fall head over heels for this dinner! This One-Skillet Garlic Butter Steak & Cheese Ravioli is what I call my “secret weapon” meal. It’s that perfect combination of impressive and easy that makes everyone think you spent hours in the kitchen (when really, it’s ready in about 30 minutes!). The first time I made this for my husband, he looked at me like I’d performed some kind of culinary magic trick! Trust me, this dish has that wonderful ability to transform an ordinary weeknight into something that feels special – tender steak bites and pillowy cheese ravioli all coated in the most incredible garlic butter sauce that you’ll be tempted to drink with a spoon!
Table of Contents
Why You’ll Love This Recipe
- It’s a complete meal in one pan – protein, pasta, and a luscious sauce with minimal cleanup!
- The garlic butter sauce creates an incredibly rich flavor that tastes like it took hours to develop.
- It’s endlessly customizable with different ravioli fillings and veggie add-ins.
- Restaurant-quality results that will impress anyone you serve it to (including yourself!).
Ingredients
For the Steak:
- Sirloin steak – perfectly marbled for tenderness without breaking the bank.
- Olive oil – helps get that beautiful sear on our steak pieces.
- Italian seasoning – a flavor shortcut that adds depth to every bite.
- Garlic powder – layering in garlic flavor right from the start.
- Salt and pepper – the non-negotiable basics that make everything better.
For the Ravioli & Sauce:
- Cheese ravioli – refrigerated works best here for the perfect texture.
- Butter – real butter is essential for that rich, velvety sauce.
- Fresh garlic – the aromatic heart and soul of this dish.
- Chicken broth – creates a silky sauce base while adding depth.
- Heavy cream – just enough to make the sauce luxuriously smooth.
- Parmesan cheese – freshly grated melts beautifully into the sauce.
For Finishing:
- Fresh parsley – adds bright color and a fresh flavor contrast.
- Red pepper flakes – optional, but adds a gentle heat that cuts through the richness.
- Additional parmesan – because more cheese is always a good idea!
The full ingredient list with measurements will be available in the recipe card below.
How to Make Garlic Butter Steak Cheese Ravioli
- Prep your steak: Pat the steak dry with paper towels (this is key for a good sear!), then cut into bite-sized cubes, about 3/4-inch each. Season generously with salt, pepper, garlic powder, and Italian seasoning.
- Get that perfect sear: Heat olive oil in a large skillet over medium-high heat until it’s shimmering hot. Add the steak pieces in a single layer, being careful not to crowd the pan (work in batches if needed). Sear for 1-2 minutes per side until beautifully browned but still medium-rare inside. Transfer to a plate and tent with foil.
- Start the sauce: Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook until fragrant, about 30 seconds – watch carefully, garlic can burn quickly!
- Cook the ravioli: Pour in the chicken broth and bring to a simmer. Add the cheese ravioli directly to the skillet, cover, and cook according to package directions (usually about 5 minutes) until the ravioli is tender and most of the liquid has been absorbed.
- Create that luscious sauce: Uncover and pour in the heavy cream, stirring gently to combine. Let it simmer for about 2 minutes until it starts to thicken slightly. Sprinkle in the parmesan cheese and stir until melted and smooth.
- Bring it all together: Return the steak (along with any accumulated juices – that’s flavor gold!) to the skillet. Gently fold everything together, allowing the steak to warm through in the sauce for about 1 minute. Be careful not to overcook the steak at this point!
- Finish with flair: Remove from heat and sprinkle with fresh parsley and red pepper flakes if using. Serve immediately, preferably straight from the skillet for that rustic, family-style appeal.
Pro Tips for Making the Recipe
Don’t skip the step of patting your steak dry – moisture is the enemy of a good sear! Taking this extra minute will reward you with beautifully browned, flavorful meat.
For the most tender steak, let it come to room temperature for about 20 minutes before cooking, and be sure to cut against the grain when slicing it into cubes.
The secret to keeping your ravioli intact is handling them gently and not overcooking. They’ll continue to cook slightly in the hot sauce even after you take the pan off the heat.
Want to make this even more decadent? Stir in a tablespoon of cold butter right at the end to give your sauce that professional restaurant-quality glossy finish!
How to Serve
This gorgeous skillet dinner is stunning served right in the pan at the center of your table – just place it on a trivet and let everyone dig in! The family-style presentation creates such a warm, inviting atmosphere.
A simple green salad with a light vinaigrette makes the perfect side dish, offering a fresh contrast to the rich main course.
For a bit more greenery right in the dish, consider adding a handful of baby spinach to the sauce just before returning the steak to the skillet – it’ll wilt perfectly into the sauce.
A glass of medium-bodied red wine like Merlot or Chianti pairs beautifully with this meal, enhancing the savory garlic butter flavors.
Make Ahead and Storage
Component prep: While this dish is best made all at once, you can prep ahead by cutting and seasoning the steak up to 24 hours in advance. Store it covered in the refrigerator until ready to cook.
Refrigerator: Leftovers will keep in an airtight container for up to 3 days. The sauce may thicken considerably when chilled.
Freezer: This dish can be frozen, though the texture of the ravioli may change slightly upon thawing. Store in a freezer-safe container for up to 2 months.
Reheating: The key to reheating is low and slow! Warm gently in a covered skillet over medium-low heat with a splash of chicken broth to revive the sauce. Alternatively, microwave at 50% power, stirring halfway through. Be careful not to overheat, or the steak will become tough and the sauce might separate.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Frozen ravioli works wonderfully in this recipe, but you’ll need to adjust the cooking time. Add about 2-3 extra minutes to the simmer time, and you might need a splash more broth since they take longer to cook. Don’t thaw them first – add them frozen directly to the simmering broth. The texture might be slightly different, but the flavor will still be fantastic. Just keep an eye on the liquid level and add a bit more if needed during cooking.
What’s the best cut of steak to use for this recipe?
Sirloin is my go-to for this dish because it has great flavor and tenderness without being too expensive, but you have options! Ribeye will give you the richest flavor with beautiful marbling, while tenderloin (filet mignon) will be the most tender, though pricier. Strip steak (New York strip) is another excellent choice with a good balance of flavor and texture. Whichever cut you choose, the key is cutting it into evenly sized pieces so they cook at the same rate, and not overcooking them – we want them juicy!
Can I make this recipe lighter without losing flavor?
You definitely can make this a bit lighter while keeping all that wonderful flavor! Try using half-and-half instead of heavy cream, and reduce the amount of butter to 3 tablespoons instead of 4. You can also swap regular cheese ravioli for spinach or whole wheat versions, which sometimes have less fat. Another trick is increasing the amount of broth and decreasing the cream, which still gives you a lovely sauce with fewer calories. The garlic and parmesan carry so much flavor that you’ll barely notice the difference!
I don’t have Italian seasoning. What can I substitute?
No Italian seasoning? No problem! You can create your own blend using dried herbs you likely already have in your pantry. Mix equal parts dried basil, oregano, and thyme, with a pinch of rosemary if you have it. In a real pinch, just dried oregano alone will work beautifully with the garlic butter flavors. Alternatively, herbes de Provence makes a lovely substitute, though it may add a subtle lavender note. Fresh herbs work too – just use three times the amount and add them later in the cooking process to preserve their flavors.
One-Skillet Garlic Butter Steak & Cheese Ravioli
Equipment
- Large skillet
- Tongs
- Knife
- Cutting board
- Measuring Cups
- Spatula
Ingredients
For the Steak
- 1 lb sirloin steak cut into ¾-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- salt and pepper to taste
For the Ravioli & Sauce
- 10 oz cheese ravioli refrigerated
- 3 tablespoons butter
- 3 cloves garlic minced
- 3/4 cup chicken broth
- 1/3 cup heavy cream
- 1/2 cup Parmesan cheese freshly grated
For Garnish
- 2 tablespoons fresh parsley chopped
- 1/4 teaspoon red pepper flakes optional
- extra Parmesan for topping
Instructions
- Pat steak dry and cut into ¾-inch cubes. Season with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear steak cubes 1–2 minutes per side in batches. Remove and tent with foil.
- Lower heat to medium. Add butter and garlic. Cook 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer. Add ravioli, cover, and cook per package instructions (about 5 minutes).
- Uncover and stir in cream. Simmer 2 minutes until slightly thickened. Add Parmesan and stir until melted.
- Return steak and juices to the pan. Stir gently to combine and warm steak through.
- Remove from heat. Garnish with parsley, red pepper flakes, and extra Parmesan. Serve immediately.