Easy One-Skillet Garlic Butter Steak & Cheese Ravioli

There’s something so comforting about a meal that comes together in a single skillet—less cleanup, more time to savor every bite. This One-Skillet Garlic Butter Steak & Cheese Ravioli is one of those dishes that feels indulgent yet effortless, perfect for those nights when you want something special without the fuss. I first made this on a chilly evening when my pantry was nearly bare, but a package of cheese ravioli and a lone steak in the fridge saved the day. The result? A rich, garlicky, buttery dish that’s now a regular in our rotation.

Ingredients You’ll Need

• 1 lb sirloin steak – Thinly sliced for quick cooking. Ribeye or flank steak works too!
• 1 package (9 oz) cheese ravioli – Fresh or frozen, both work beautifully.
• 4 tbsp unsalted butter – Because everything’s better with butter.
• 4 cloves garlic – Minced. Adjust to taste if you’re a garlic lover like me.
• 1/2 cup beef broth – Adds depth to the sauce.
• 1/2 cup heavy cream – For that luscious, velvety texture.
• 1/2 tsp red pepper flakes – Optional, but a little heat balances the richness.
• Salt & black pepper – To taste.
• Fresh parsley – For a bright, herby finish.

Let’s Get Cooking

1. Prep the steak: Pat your steak dry with paper towels (this helps it sear beautifully), then slice it thinly against the grain. Season generously with salt and pepper.
2. Sear the steak: Heat a large skillet over medium-high heat. Add 1 tbsp butter, then sear the steak for 1–2 minutes per side until browned but still slightly pink inside. Remove and set aside—it’ll finish cooking later.
3. Butter & garlic magic: In the same skillet, melt the remaining butter. Add the minced garlic and red pepper flakes, stirring for 30 seconds until fragrant. Don’t let the garlic burn—it turns bitter!
4. Simmer the sauce: Pour in the beef broth and heavy cream, scraping up any browned bits from the steak. Let it simmer for 2–3 minutes until slightly thickened.
5. Cook the ravioli: Add the ravioli to the skillet, gently stirring to coat in the sauce. Cover and cook for 4–5 minutes (or per package instructions) until tender.
6. Bring it all together: Return the steak to the skillet, tossing everything gently. Let it warm through for another minute, then sprinkle with fresh parsley.

Tip: If your skillet is looking dry, add a splash more broth or cream. The sauce should cling to the ravioli and steak like a cozy blanket.

Pro Tips, Variations, and Substitutions

This one-skillet garlic butter steak and cheese ravioli is already a winner, but here are a few ways to make it your own:

• Switch up the protein: Swap the steak for chicken, shrimp, or even mushrooms for a vegetarian twist.
• Try different ravioli: Spinach and ricotta or lobster-filled ravioli would be delicious alternatives.
• Kick up the heat: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Make it creamy: Stir in a splash of heavy cream or a dollop of mascarpone for extra richness.

What to Serve With It

This dish is hearty enough to stand on its own, but a few simple sides can round out the meal:

• A crisp green salad with a tangy vinaigrette
• Garlic bread or crusty baguette for soaking up the sauce
• Roasted asparagus or sautéed green beans
• A glass of red wine, like a Cabernet Sauvignon or Merlot

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Storage: Transfer to an airtight container and refrigerate for up to 3 days.
• Reheating: Warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid microwaving, as it can make the ravioli rubbery.
• Freezing: While possible, the ravioli may become slightly mushy upon thawing. If freezing, store in a freezer-safe container for up to 1 month.

Frequently Asked Questions

Can I use frozen ravioli?

Absolutely! Just add an extra minute or two to the cooking time to ensure they’re heated through.

What cut of steak works best?

Ribeye or sirloin are great choices for their tenderness and flavor, but you can use whatever steak you prefer.

Can I make this ahead of time?

While best served fresh, you can prep the steak and sauce ahead of time and cook the ravioli just before serving.

Is there a dairy-free option?

Yes! Use dairy-free butter and cheese ravioli, and substitute the Parmesan with nutritional yeast.

Final Thoughts

There’s something truly magical about a meal that comes together in one skillet—minimal cleanup, maximum flavor. This garlic butter steak and cheese ravioli is the kind of dish that feels indulgent yet effortless, perfect for weeknight dinners or cozy weekend meals. Whether you’re cooking for yourself or sharing with loved ones, I hope this recipe brings warmth and satisfaction to your table. Happy cooking!