One-Skillet Garlic Butter Steak & Cheese Ravioli
This restaurant-quality One-Skillet Garlic Butter Steak & Cheese Ravioli features seared steak bites and pillowy ravioli in a rich garlic butter sauce — ready in 30 minutes!
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.
Notes
Cut steak against the grain for tenderness. Don’t overcook ravioli — they’ll continue cooking slightly after removing from heat. Frozen ravioli can be used with longer simmer time and more broth.