A rich, savory one-pan meal that combines juicy seared steak, pillowy cheese ravioli, and a velvety garlic butter cream sauce. Comfort food never looked (or tasted) this good and it’s all done in under 30 minutes.
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
- Cook the ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Season steak with salt and black pepper, then sear for 2–3 minutes per side, until browned and cooked to your liking. Remove and set aside.
- Make the garlic butter sauce: Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for about 1 minute, until fragrant.
- Create the creamy sauce: Pour in beef broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir to combine and let it simmer for 3–4 minutes, until slightly thickened.
- Combine everything: Add cooked ravioli and steak back into the skillet. Gently toss to coat in the sauce. Cook another 2–3 minutes to bring everything together.
- Garnish and serve: Sprinkle with fresh parsley and extra Parmesan, if desired. Serve hot and enjoy!
Variation
- Swap the protein: Not a fan of sirloin? Swap in sliced chicken breast, shrimp, or even Italian sausage. Chicken brings a leaner bite, shrimp cooks lightning fast, and sausage adds a bold, herby depth that pairs beautifully with the creamy sauce.
- Change up the ravioli: Cheese ravioli is classic, but don’t stop there — try spinach & ricotta, mushroom, or even lobster ravioli for a luxe twist. Each filling brings its own character to the dish and can shift the flavor profile subtly or dramatically.
- Add vegetables: Want to sneak in some greens? Toss in a handful of baby spinach, sautéed mushrooms, or sun-dried tomatoes. Spinach wilts quickly in the sauce, mushrooms add umami, and sun-dried tomatoes bring a sweet-tangy punch that cuts through the richness.
Cooking Notes
- Don’t overcook the steak: For juicy, tender bites, keep an eye on your steak while searing. Cook it to medium-rare or medium depending on your preference — it’ll continue cooking slightly once returned to the skillet with the sauce.
- Deglaze the pan: After searing the steak, don’t wipe out the skillet — those golden brown bits (called fond) are flavor gold. As the butter and garlic cook, they’ll naturally pick up that savory fond and deepen the sauce’s taste.
- Use fresh Parmesan: Pre-shredded cheese doesn’t melt as well and can give your sauce a grainy texture. Grating fresh Parmesan right into the pan helps ensure a smooth, velvety sauce that clings beautifully to every bite.
Serving Suggestions
- Pair with a crisp green salad: The rich, creamy sauce begs for something fresh to balance it out. Serve alongside a simple arugula or mixed greens salad with a lemon vinaigrette — the acidity cuts through the butter and cream perfectly.
- Serve with crusty bread or garlic knots: You’ll want something to mop up that incredible garlic butter sauce. A warm, crusty baguette or soft garlic knot is the perfect partner for soaking up every last drop.
- Finish with a glass of wine: A light red like Pinot Noir or a dry white like Sauvignon Blanc works beautifully. The wine’s acidity and fruitiness balance out the richness of the steak and cream sauce.
Tips
- Prep everything before you start cooking: This dish comes together fast, so have your steak cut, garlic minced, and broth and cream ready to go before turning on the heat. It helps the cooking process flow smoothly without overcooking anything.
- Let the steak rest after searing: Giving your steak 5 minutes to rest after searing locks in the juices. This step makes a big difference in tenderness when you add it back into the skillet at the end.
- Don’t rush the sauce: Letting the cream and broth simmer for a few minutes gives it time to reduce slightly and allows the Parmesan to melt evenly. Rushing this step can leave you with a thin or broken sauce patience pays off.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving — approx. 1/4 of recipe)
- Calories: 680
- Protein: 39g
- Sodium: 710mg
Frequently Asked Questions
- Can I make this ahead of time?
You can prep components ahead (like searing the steak or boiling ravioli), but this dish really shines when served fresh. If needed, store separately and reheat gently, adding a splash of broth or cream to revive the sauce. - What cut of steak works best?
Sirloin is a great balance of tenderness and affordability, but you can also use ribeye for extra richness or flank steak for a leaner bite. Just be sure to slice thinly and against the grain for the best texture. - Can I use frozen ravioli directly?
Yes! Just boil them according to package directions — usually adding 1–2 extra minutes compared to fresh. Make sure to drain well to avoid watering down the sauce. - How do I prevent the sauce from curdling?
Keep the heat at medium or lower when adding cream, and don’t boil the sauce once the cream is in. Stir gently and let it simmer to thicken — this keeps everything smooth and luscious.
Conclusion
This One-Skillet Garlic Butter Steak & Cheese Ravioli recipe is the ultimate weeknight indulgence fast, flavorful, and ridiculously satisfying. With tender steak, creamy Parmesan sauce, and pillowy ravioli all in one pan, it’s a comforting dinner that feels fancy without the fuss. Perfect for when you want bold flavors and minimal cleanup. Whether you’re feeding the family or just treating yourself, this skillet meal hits the sweet spot every time.
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One-Skillet Garlic Butter Steak & Cheese Ravioli
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rich, savory one-pan meal that combines juicy seared steak, pillowy cheese ravioli, and a velvety garlic butter cream sauce. Comfort food never looked (or tasted) this good and it’s all done in under 30 minutes.
Ingredients
Scale
- 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
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Season steak with salt and black pepper, then sear for 2–3 minutes per side, until browned and cooked to your liking. Remove and set aside.
- Make the garlic butter sauce: Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for about 1 minute, until fragrant.
- Create the creamy sauce: Pour in beef broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir to combine and let it simmer for 3–4 minutes, until slightly thickened.
- Combine everything: Add cooked ravioli and steak back into the skillet. Gently toss to coat in the sauce. Cook another 2–3 minutes to bring everything together.
- Garnish and serve: Sprinkle with fresh parsley and extra Parmesan, if desired. Serve hot and enjoy!
Notes
- For even more flavor, try marinating the steak briefly in garlic, Worcestershire sauce, and olive oil.
- Frozen ravioli can be used directly — just add a minute or two to the boiling time.
- Adjust red pepper flakes to taste, or omit for a milder dish.
- Leftovers? Reheat gently on the stove with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan / Skillet
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 680
- Sugar: 2g
- Sodium: 710mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 145mg
Keywords: garlic butter steak, cheese ravioli, one-skillet dinner, creamy pasta, weeknight dinner