If you’re ready to wow your taste buds and anyone lucky enough to share your table, you need to try One-Skillet Garlic Butter Steak & Cheese Ravioli. This dish is pure comfort food magic, blending juicy seared steak with pillowy cheese ravioli, all tossed in a luscious garlic butter sauce that clings to every bite. Sprinkle in some fresh herbs, a generous dusting of Parmesan, and you’ve got a weeknight dinner that tastes straight from your favorite Italian bistro, but with only one skillet to clean up. It’s the kind of recipe you’ll crave again and again—simple, hearty, and downright irresistible!
Ingredients You’ll Need
The beauty of this One-Skillet Garlic Butter Steak & Cheese Ravioli recipe is how each ingredient plays a starring role, coming together in a colorful, crave-worthy skillet. You don’t need a pantry full of fancy items—just these essentials for a dish that’s rich, savory, and satisfying.
- Sirloin steak (1 pound, thinly sliced): Go for a tender cut and slice it thin for quick, juicy searing that soaks up all those buttery flavors.
- Olive oil (1 tablespoon): Helps create a golden crust on the steak and keeps everything from sticking to your pan.
- Salt and pepper to taste: Season generously—this simple step is key to bringing out the best in both steak and ravioli.
- Refrigerated cheese ravioli (20 oz): Store-bought ravioli is a total time-saver, and its cheesy filling pairs perfectly with steak.
- Unsalted butter (3 tablespoons): The heart of your creamy, garlicky sauce—don’t skimp on this for ultimate richness.
- Garlic (4 cloves, minced): Fresh garlic infuses the butter with bold, aromatic flavor—use more if you’re a garlic lover!
- Crushed red pepper flakes (1/2 teaspoon, optional): A pinch adds a pop of gentle heat, but feel free to skip or adjust to your taste.
- Grated Parmesan cheese (1/4 cup): This salty, nutty cheese melts into the sauce and adds a perfect finishing touch.
- Chopped fresh parsley (1 tablespoon): Adds a burst of color and freshness that balances the richness of the dish.
- Reserved pasta water (1/4 cup, if needed): A splash helps bring the sauce together if it gets too thick—don’t forget to save it!
How to Make One-Skillet Garlic Butter Steak & Cheese Ravioli
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a lively boil. Drop in the cheese ravioli and cook according to the package directions until just tender and perfectly plump. Drain the ravioli, making sure to reserve about 1/4 cup of that starchy pasta water for later—it’s the secret to a silky sauce if things get too thick. Set the ravioli aside while you get the steak sizzling.
Step 2: Sear the Steak
While the ravioli is cooking, heat olive oil in a large skillet over medium-high heat. Season your thinly sliced sirloin steak with salt and pepper, then lay the pieces in the hot skillet. Sear the steak for just 1–2 minutes per side; you want deep browning for flavor but still plenty of tenderness. As soon as the slices are nicely browned, transfer them to a plate so they stay juicy and don’t overcook.
Step 3: Make the Garlic Butter Sauce
Reduce the skillet heat to medium and drop in the unsalted butter. Once it’s melted and just starting to foam, add the minced garlic and the optional crushed red pepper flakes. Stir constantly for 30–60 seconds, just until the garlic is fragrant and golden—don’t let it burn! This garlicky base is what gives One-Skillet Garlic Butter Steak & Cheese Ravioli its signature flavor.
Step 4: Toss in the Ravioli
Add the cooked ravioli to the skillet, gently tossing them in the garlic butter so each piece is coated in that lovely, aromatic sauce. If the sauce feels a bit too thick or sticky, pour in a splash of reserved pasta water to loosen it up and help everything come together in a glossy, creamy finish.
Step 5: Combine Everything and Finish
Return the seared steak to the skillet with the ravioli. Toss everything gently—don’t break those ravioli!—to blend the flavors. Sprinkle in the grated Parmesan cheese and chopped parsley, giving the dish a quick final toss. Serve your One-Skillet Garlic Butter Steak & Cheese Ravioli warm, straight from the skillet, with extra Parmesan on the side for good measure.
How to Serve One-Skillet Garlic Butter Steak & Cheese Ravioli
Garnishes
Top each plate with a shower of freshly grated Parmesan, a sprinkle of chopped parsley, and maybe a grind of black pepper for extra zing. If you love a little heat, add a few more red pepper flakes right before serving—each garnish adds a pop of flavor and color that makes this dish shine.
Side Dishes
One-Skillet Garlic Butter Steak & Cheese Ravioli is hearty on its own, but it’s even better with sides that lighten things up. Think a crisp green salad with lemony vinaigrette, garlicky sautéed spinach, or roasted asparagus. Warm, crusty bread is perfect for mopping up every drop of that luscious garlic butter sauce!
Creative Ways to Present
For a fun and elegant twist, serve the ravioli and steak in shallow bowls with extra sauce ladled over the top. Or, plate it family-style in the center of the table so everyone can help themselves. A sprinkle of microgreens or edible flowers makes this dish dinner party-worthy in no time.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The flavors meld beautifully overnight, making One-Skillet Garlic Butter Steak & Cheese Ravioli even more delicious the next day. Try to enjoy within 2–3 days for the best taste and texture.
Freezing
While this dish is at its best fresh, you can freeze cooked ravioli and steak for up to one month. Let everything cool completely, then transfer to a freezer-safe container. Be aware that the texture of the ravioli may soften a little after thawing, but the flavors will still be fantastic.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of water or extra butter to loosen the sauce if needed. Avoid microwaving for too long, as it can make the steak tough and the ravioli gummy. Stir gently and heat just until warmed through.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is tender and flavorful, you can use flank steak, ribeye, or even thinly sliced chicken for a twist. Just adjust searing time as needed for your protein of choice.
What kind of cheese ravioli works best?
Refrigerated cheese ravioli is convenient and delicious, but you can use frozen ravioli—just cook according to package directions. Feel free to try spinach and cheese or mushroom ravioli for extra variety.
Can I make this dish vegetarian?
Definitely! Just skip the steak and add your favorite sautéed veggies like mushrooms, zucchini, or spinach for a vegetarian-friendly One-Skillet Garlic Butter Steak & Cheese Ravioli. The garlic butter and cheese still shine through.
How do I keep the steak tender?
The key to tender steak is not overcooking it—sear quickly over high heat, then remove from the skillet as soon as it’s browned. Thin slices and a quick cook ensure melt-in-your-mouth bites every time.
Is this recipe kid-friendly?
Yes! You can easily adjust the spice level by skipping the red pepper flakes, and kids love the creamy ravioli-cheese combo. Serve the steak in bite-sized pieces for little eaters.
Final Thoughts
There’s something truly special about making One-Skillet Garlic Butter Steak & Cheese Ravioli—it’s a dish that feels fancy but comes together in a flash, with minimal cleanup and maximum flavor. Gather your favorite people, grab your skillet, and let this recipe become your new dinnertime classic!
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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, Italian-Inspired
- Diet: Vegetarian
Description
This One-Skillet Garlic Butter Steak & Cheese Ravioli is an easy and flavorful weeknight meal combining tender sirloin steak with cheesy ravioli all tossed in a rich garlic butter sauce. Ready in just 25 minutes, this dish is perfect for a hearty, comforting dinner with minimal cleanup.
Ingredients
Steak
- 1 pound sirloin steak, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Ravioli and Sauce
- 1 (20 oz) package refrigerated cheese ravioli
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup reserved pasta water (if needed)
Garnish
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package directions until al dente. Drain the ravioli and reserve 1/4 cup of the pasta cooking water. Set the ravioli aside.
- Sear the steak: While the ravioli cooks, heat olive oil in a large skillet over medium-high heat. Season the thinly sliced sirloin steak with salt and pepper. Sear the steak slices for 1 to 2 minutes per side until they develop a browned crust but remain tender. Remove the steak from the skillet and set aside.
- Make the garlic butter sauce: Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, stir in the minced garlic and crushed red pepper flakes, if using. Cook for 30 to 60 seconds until the garlic is fragrant but not browned.
- Toss ravioli in sauce: Add the cooked ravioli to the skillet and gently toss to coat them in the garlic butter sauce. If the mixture feels too thick or dry, add a splash of the reserved pasta water to loosen the sauce.
- Combine steak and garnish: Return the seared steak slices to the skillet and toss everything together to combine. Sprinkle grated Parmesan cheese and chopped fresh parsley over the top. Serve warm right from the skillet for a comforting one-pan dinner.
Notes
- For extra richness, stir in a splash of cream with the garlic butter sauce.
- You can use frozen ravioli; just cook it according to package directions.
- Do not overcook the steak to ensure it stays tender and juicy.
- If you prefer less heat, omit the crushed red pepper flakes.
- Fresh parsley adds a bright, fresh flavor; substitute with basil if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
