Creamy, juicy, and downright comforting — One-Skillet Garlic Butter Steak & Cheese Ravioli hits every craving with buttery garlic sauce, tender steak bites, and pillow-y cheese ravioli. This is the kind of dinner that feels indulgent but comes together quickly on a weeknight. Fun fact: combining pasta and steak in one pan is a modern twist on surf-and-turf that saves on dishes and time. If you love simple weeknight upgrades, this recipe will become a new favorite.
This recipe is special because it turns a few high-quality ingredients into a restaurant-style meal without the fuss. It’s simple to prepare, family-friendly, and perfect for busy evenings when you want something hearty and reliable. If you like creative steak-and-pasta combos, you might also enjoy this quick air fryer garlic butter steak bites and potatoes for another fast, flavorful option. Ready your skillet — you’re about to love how fast this comes together.
What is One-Skillet Garlic Butter Steak & Cheese Ravioli?
What’s in a name? One-Skillet Garlic Butter Steak & Cheese Ravioli tells you everything: one pan, garlic butter sauce, steak, and cheese-stuffed ravioli. Sounds obvious, but doesn’t that make it perfect? How did someone think to toss ravioli with seared steak and a parmesan cream sauce in one pan? Maybe because someone loved shortcuts that don’t sacrifice flavor. After all, “the way to a man’s heart is through his stomach.” Who could argue with that? Try it and see — it’s a delightful, slightly cheeky dinner that makes weeknights feel special.
Why You’ll Love This
You’ll fall for this dish for three big reasons. First, the main highlight: tender, seared steak and soft cheese ravioli coated in a garlicky butter-parmesan cream — rich, silky, and satisfying. Second, it’s cost-effective: buy a small sirloin and a package of refrigerated ravioli and you’ve got a filling meal that stretches to feed the family without expensive extras. Third, the toppings and seasonings — garlic, butter, a touch of red pepper flakes, and fresh parsley — make each bite bright and flavorful.
Compared to other recipes on the blog, this one offers a creamier, quicker take than oven-baked casseroles and uses fewer dishes than layered pasta dinners. If you like hearty, fast meals that impress, this is your new go-to. Make it tonight and enjoy a restaurant-quality dinner at home.
How to Make
Quick Overview
This recipe is easy, delicious, and satisfying. You’ll sear steak for rich browning, create a silky garlic butter cream sauce, and toss in cheese ravioli to soak up the flavor. Expect a contrast of textures: crispy-seared steak edges and pillowy ravioli in a creamy sauce. Total time: about 10 minutes prep and 15 minutes cooking — roughly 25 minutes from start to table.
Ingredients
12 oz cheese ravioli (fresh or refrigerated), cook according to package instructions
1 lb sirloin steak, cut into bite-sized cubes
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1/2 cup heavy cream (or half-and-half for lighter)
1/4 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp salt and pepper, to taste
1/4 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until tender. Drain and set aside. Drizzle with a little olive oil if needed to prevent sticking.
- Season the steak cubes generously with salt and pepper.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Make sure the pan is hot before adding steak to get a good sear.
- Add steak cubes in a single layer (work in batches if needed). Sear on all sides until golden brown and cooked to your preferred doneness, about 2-3 minutes per side for medium-rare depending on cube size. Remove steak from skillet and set aside.
- Reduce heat to medium. Add the remaining 3 tbsp butter to the same skillet. When melted, add minced garlic and sauté until fragrant — about 1 minute. Stir frequently to avoid burning.
- Pour in the heavy cream and add grated Parmesan. Stir to combine and let the sauce simmer gently for 2-3 minutes until it slightly thickens.
- Stir in red pepper flakes if you want a little heat. Taste and adjust seasoning with extra salt and pepper if needed.
- Add the cooked ravioli and seared steak back into the skillet. Toss gently to coat everything evenly in the garlic butter sauce.
- Let everything simmer together for another 1-2 minutes to heat through and allow flavors to meld.
- Sprinkle with chopped fresh parsley and serve immediately.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut the richness.
- Roasted or steamed vegetables like broccoli, asparagus, or green beans for color and crunch.
- Warm garlic bread or a crusty baguette to mop up the sauce.
- A simple tomato salad with basil and olive oil for brightness.
- For drinks, a medium-bodied red wine or an iced tea pairs nicely.
Top Tips for Perfecting
- Use a hot skillet for a good sear on the steak; don’t crowd the pan. Searing creates flavor.
- If you can, buy fresh or refrigerated ravioli — they absorb sauce better than frozen.
- For a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be thinner.
- Don’t overcook the ravioli in the initial boil; they should finish cooking briefly in the sauce to avoid getting mushy.
- Add a squeeze of lemon or a splash of white wine to the sauce for added brightness if desired.
- Avoid burning the garlic by keeping the heat moderate and stirring — burnt garlic tastes bitter.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended for best texture — cream sauces and ravioli can separate when frozen and reheated. If you must freeze, use freezer-safe containers and expect some texture change; consume within 1 month.
Reheating: Gently reheat on the stovetop over low heat with a splash of cream or milk to refresh the sauce. Microwave on medium power in short intervals, stirring between, to avoid overheating.
FAQs
Can I use frozen ravioli instead of refrigerated?
Yes, but cook frozen ravioli according to package directions and be gentle when adding to the sauce, as frozen ravioli can be softer after cooking. They may absorb less sauce than fresh.
What cut of steak works best?
Sirloin is a great balance of flavor and price. Ribeye or strip steak work well if you want richer flavor, but trim excess fat and cut into uniform cubes.
Can I make this dairy-free or vegan?
You can substitute vegan butter, dairy-free cream (like cashew cream), and vegan parmesan to make a dairy-free version. Replace steak with seared mushrooms or plant-based steak alternatives for a vegan meal.
How do I adjust spice level?
Omit the red pepper flakes for no heat, or increase them and add a pinch of cayenne for more spice. Freshly cracked black pepper also adds punch.
Can I prepare parts ahead of time?
Yes. Cook and cool the ravioli and store separately. Slice and season steak cubes ahead. Finish cooking and combine when ready to serve so flavors stay fresh.
Conclusion
This One-Skillet Garlic Butter Steak & Cheese Ravioli is proof that impressive dinners can be fast, affordable, and family-friendly. With simple steps, minimal cleanup, and plenty of flavor, it’s a weeknight winner that feels special enough for guests. If you enjoyed this rich, garlicky skillet dinner and want another skillet-based inspiration, try the Skillet Garlic Butter Chicken and Zucchini Orzo for a bright, summery twist: Skillet Garlic Butter Chicken and Zucchini Orzo.
Try it tonight, share it with family, and let the garlic butter work its magic.
One-Skillet Garlic Butter Steak & Cheese Ravioli
Equipment
- Large Pot
- Large Skillet
Ingredients
Ingredients
- 12 oz cheese ravioli fresh or refrigerated, cook according to package instructions
- 1 lb sirloin steak cut into bite-sized cubes
- 4 tbsp unsalted butter divided
- 4 cloves garlic minced
- 1/2 cup heavy cream or half-and-half for lighter
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt and pepper to taste
- 1/4 tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until tender. Drain and set aside. Drizzle with a little olive oil if needed to prevent sticking.
- Season the steak cubes generously with salt and pepper.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Make sure the pan is hot before adding steak to get a good sear.
- Add steak cubes in a single layer (work in batches if needed). Sear on all sides until golden brown and cooked to your preferred doneness, about 2-3 minutes per side for medium-rare depending on cube size. Remove steak from skillet and set aside.
- Reduce heat to medium. Add the remaining 3 tbsp butter to the same skillet. When melted, add minced garlic and sauté until fragrant — about 1 minute. Stir frequently to avoid burning.
- Pour in the heavy cream and add grated Parmesan. Stir to combine and let the sauce simmer gently for 2-3 minutes until it slightly thickens.
- Stir in red pepper flakes if you want a little heat. Taste and adjust seasoning with extra salt and pepper if needed.
- Add the cooked ravioli and seared steak back into the skillet. Toss gently to coat everything evenly in the garlic butter sauce.
- Let everything simmer together for another 1-2 minutes to heat through and allow flavors to meld.
- Sprinkle with chopped fresh parsley and serve immediately.