There’s something undeniably comforting about a dish that brings together the rich flavor of steak with the creamy decadence of cheese ravioli, all tied together in a garlicky butter sauce. This one-skillet garlic butter steak and cheese ravioli recipe is perfect for busy weeknights when you want maximum flavor with minimal cleanup. It’s hearty, comforting, and packed with flavor in every bite.
This dish combines tender seared steak pieces with pillow-soft ravioli in a luscious garlic butter sauce. The beefy richness of sirloin or ribeye balances perfectly with the mild, cheesy filling of the ravioli, and the garlic butter ties everything together like a warm culinary hug. Best of all, the entire recipe is made in one skillet, making it easy to cook and even easier to clean up.
Ingredients:
1 lb sirloin or ribeye steak, cut into bite-sized pieces
1 tbsp olive oil
2 tbsp unsalted butter, divided
3–4 cloves garlic, minced
9 oz refrigerated cheese ravioli
1/3 cup beef broth or water
1/4 tsp chili flakes (optional, for a kick)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (plus more for garnish)
Shaved or grated Parmesan, for serving
Directions:
Cook the Ravioli:
Start by bringing a pot of salted water to a boil. Once boiling, add your cheese ravioli and cook according to the package directions. Typically, refrigerated ravioli takes just 3–5 minutes to cook. If you’re using frozen ravioli, cook it for slightly less time than directed, since it will finish cooking in the skillet later. Drain the ravioli and set aside while you prepare the steak.
Sear the Steak:
Season your steak pieces generously with salt and freshly cracked black pepper. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter to the pan. Once the butter melts and the oil is shimmering, add the steak in a single layer. It’s important not to overcrowd the pan—if needed, cook the steak in batches to ensure it sears properly.
Let the steak sear undisturbed for 1–2 minutes on one side to develop a deep golden crust, then flip and cook the other side for another 1–2 minutes. You want the steak to be nicely browned on the outside while still juicy and tender inside. Once seared, transfer the steak to a plate and tent with foil to keep warm.
Make the Garlic Butter Sauce:
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Once melted, stir in the minced garlic. Sauté the garlic for about 30 seconds, just until fragrant—it should not brown. Quickly pour in the beef broth (or water, if you prefer a lighter sauce), and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan. These little bits, known as fond, are full of savory flavor and will give your sauce incredible depth.
Toss It All Together:
Add the drained ravioli to the skillet. Gently toss the pasta in the garlic butter sauce for 2–3 minutes, allowing the ravioli to soak in the flavors. Be gentle when stirring so the ravioli don’t break apart.
Next, return the seared steak to the pan. Sprinkle in the chili flakes for a touch of heat (if using) and the chopped fresh parsley. Toss everything together so the steak and ravioli are evenly coated in the sauce. Cook for another minute or two, just until everything is warmed through and beautifully glossy from the butter sauce.
Serve & Garnish:
Transfer the steak and ravioli mixture to serving plates or a large serving platter. Top with shaved or grated Parmesan cheese and more chopped parsley for a pop of color and freshness. For a little extra indulgence, drizzle a touch more melted butter on top before serving. You’ll thank yourself later.
This dish pairs beautifully with a crisp green salad and a slice of crusty bread to mop up any extra sauce. It’s indulgent without being too heavy and hits all the right notes—tender meat, cheesy pasta, rich buttery sauce, and a hint of heat.
Why You’ll Love This Recipe
Flavorful and filling: The rich garlic butter and savory steak make every bite satisfying.
Quick and easy: From prep to plate in just about 25 minutes.
Minimal cleanup: One pot for the pasta, one skillet for the magic—it doesn’t get easier.
Versatile: Add sautéed mushrooms, spinach, or sun-dried tomatoes to change things up.
Kid and adult approved: Who doesn’t love steak and cheese pasta?
Ingredient Tips and Substitutions
Steak: Sirloin offers a great balance of tenderness and flavor. Ribeye is more marbled and richer. For a leaner option, flank steak or NY strip can also work well—just be careful not to overcook.
Ravioli: Refrigerated cheese ravioli is quick and convenient, but you can use frozen if needed. Meat-stuffed or spinach-and-ricotta ravioli are also delicious alternatives.
Garlic: Fresh garlic is key here—avoid jarred varieties if possible for the best flavor.
Beef broth: Adds richness and umami. If you don’t have beef broth, chicken broth or water will do in a pinch.
Butter: Unsalted is best so you can control the salt levels, but salted butter will still work. Just adjust added salt accordingly.
Chili flakes: Totally optional, but they do add a subtle heat that balances the richness of the sauce. Add more or skip depending on your taste.
Make-Ahead and Storage
This recipe is best enjoyed fresh, as the ravioli can become a little soft when reheated. However, if you do have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce.
For make-ahead convenience, you can cook the ravioli and sear the steak a few hours in advance. Then, simply reheat them in the garlic butter sauce when you’re ready to serve.
Serving Suggestions
This one-skillet garlic butter steak and ravioli dish is a complete meal on its own, but here are a few additions that pair well:
Garlic bread or focaccia
A crisp green salad with vinaigrette
Steamed broccoli or green beans
Roasted cherry tomatoes for a pop of color and acidity
A glass of red wine like Merlot, Cabernet Sauvignon, or a bold Zinfandel
Nutritional Information:
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Calories per serving: ~500
Serves: 4
Each serving provides a good balance of protein from the steak, carbs from the pasta, and healthy fats from the olive oil and butter. If you’re looking to lower the calorie count, consider reducing the amount of butter used or opting for leaner cuts of steak.
Final Thoughts
One-skillet garlic butter steak and cheese ravioli is the perfect comfort food. Whether you’re cooking for your family, entertaining guests, or treating yourself to a cozy night in, this recipe brings a restaurant-quality dish to your table in under 30 minutes. With easy prep, minimal cleanup, and mouthwatering flavor, it’s a weeknight win you’ll want to make again and again.
Try it once, and it might just become a staple in your dinner rotation. From the sizzle of steak in the pan to the creamy, cheesy goodness of ravioli, this dish delivers flavor, texture, and satisfaction all in one skillet.