Dinner

One-Skillet Garlic Butter Steak & Cheese Ravioli Recipe

ByNoah Steele October 23, 2025October 23, 2025

Introduction

This one-skillet garlic butter steak and cheese ravioli dish is a simple yet indulgent meal perfect for busy weeknights. Combining tender steak strips with cheesy ravioli in a rich garlic butter sauce creates a flavorful and satisfying dinner that comes together quickly.

The image shows a close-up of a dish with two layers: the bottom layer is a golden, creamy sauce that looks smooth and rich, covering the base. On top of this sauce are evenly spaced ravioli pieces that are pale yellow with a soft, slightly shiny texture, each ravioli sprinkled with black pepper flakes, coarse salt, and small green parsley bits. Alongside the ravioli are thick, browned steak cubes, textured with slight charring and seasoning, also garnished with parsley, sitting partially in the sauce. The whole dish is presented against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb sirloin or ribeye steak, sliced into thin strips
4 tbsp unsalted butter, divided

4 cloves garlic, minced
12 oz cheese ravioli (fresh or refrigerated)

1 tbsp fresh parsley, chopped (for garnish)
Salt and black pepper, to taste

Red pepper flakes (optional, for a little heat)
1 shallot, finely chopped (optional)

Instructions

Step 1: Season the steak strips with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the steak and sear for 2–3 minutes per side until browned. Remove and set aside.

Step 2: Reduce heat to medium. Add 2 tablespoons of butter to the skillet along with the minced garlic and chopped shallot (if using). Sauté for 1–2 minutes until fragrant and golden.
Step 3: Pour in 1 cup of water and bring to a gentle simmer. Add the cheese ravioli directly to the skillet. Cover and cook for 5 minutes, stirring occasionally, until tender.
Step 4: Return the cooked steak to the skillet. Add the remaining tablespoon of butter and gently toss everything together until well coated in the garlic butter sauce.

Step 5: Garnish with chopped parsley and red pepper flakes. Serve hot and enjoy immediately.

Tips & Variations

Use fresh ravioli for a softer texture, or refrigerated for convenience.
Swap sirloin or ribeye for flank or skirt steak for a leaner option.

Add a splash of white wine instead of water for extra flavor.
Include vegetables like spinach or mushrooms for added nutrition and variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce as needed. Avoid microwave reheating to keep the steak tender and sauce creamy.

How to Serve

The image shows a close-up of a cooked dish with two main layers: on the bottom, there is a golden-brown sauce that looks rich and slightly oily, covering the entire surface. On top of the sauce, there are several large, square ravioli pieces with a yellowish, slightly shiny texture, sprinkled with coarse black pepper, salt flakes, and small green herb pieces. Around and partially on top of the ravioli, there are thick, juicy beef steak cubes cooked to a medium level with a dark brown sear and specks of black pepper and green parsley on them. The whole dish looks warm and richly seasoned, with a nice contrast between the soft ravioli and the textured beef cubes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli can be used but you may need to increase the cooking time slightly. Cook covered until ravioli are tender, checking frequently to avoid overcooking.

What cut of steak works best for this dish?

Sirloin and ribeye are ideal for their tenderness and flavor, but flank or skirt steak can also be used if sliced thinly against the grain to keep it tender.