One-Skillet Garlic Butter Steak & Cheese Ravioli

If dinner could give hugs, this one-skillet garlic butter steak & cheese ravioli would be wrapping you up right now. Picture it: juicy seared steak bites nestled in pillowy ravioli, all swirled around in a buttery, garlicky cream sauce that clings to every curve of pasta. This is the kind of recipe that makes you feel like you’ve pulled off something fancy—without actually working that hard.

I made this on a Tuesday after a day that felt more like a marathon than a workday, and let me tell you, the kids thought I had secretly hired a chef. (Spoiler: I did not. It was me, a skillet, and a block of Parmesan that I whacked against the counter because I couldn’t find the grater.)

This dish is equal parts comforting and impressive—like sweatpants paired with red lipstick. It’s ready in under 30 minutes, doesn’t dirty up a pile of dishes, and somehow satisfies both the “give me pasta” crowd and the “I need protein” people in your house.

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Why You’ll Love This One-Skillet Garlic Butter Steak & Cheese Ravioli

• Fast: Dinner on the table in under 30 minutes.
• One pan wonder: Less cleanup = more time for Netflix.
• Crowd-pleasing: Steak lovers and pasta lovers unite!
• Versatile: Works with fresh or frozen ravioli, and you can tweak the sauce to your liking.
• Comforting yet classy: The kind of meal that feels special but doesn’t require hours in the kitchen.

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Ingredients

• 1 lb sirloin steak, cut into bite-sized pieces
• 1 (20 oz) package cheese ravioli (fresh or frozen)
• 3 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup beef broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

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Instructions

1. Cook the ravioli: Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Drain and set aside.
2. Sear the steak: Heat olive oil in a large skillet over medium-high. Season steak with salt and pepper, then sear 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
3. Make garlic butter sauce: In the same skillet, lower heat to medium. Add butter and garlic; cook 1 minute until fragrant.
4. Create the creamy base: Stir in beef broth, heavy cream, Parmesan, Italian seasoning, and (if using) red pepper flakes. Let simmer 3–4 minutes until slightly thickened.
5. Combine everything: Toss in cooked ravioli and steak, stirring gently to coat in sauce. Let it all mingle for 2–3 minutes.
6. Serve with flair: Top with parsley and extra Parmesan. Try not to eat straight from the pan (no promises).

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Melania’s Tips for Perfect Garlic Butter Steak & Cheese Ravioli

• Use room temp steak: Cold steak straight from the fridge won’t sear as beautifully.
• Fresh Parmesan > pre-grated: The sauce gets silkier when you grate your own.
• Adjust the sauce thickness: Too thin? Simmer longer. Too thick? Add a splash of broth.
• Upgrade your ravioli: Cheese ravioli is classic, but mushroom or spinach ravioli works wonders here.

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Bake It With the Littles

Cooking with kids? Let them:

• Sprinkle the Parmesan like confetti.
• Stir the ravioli into the sauce (with supervision).
• “Taste test” the steak bites (they’ll think they’re helping).

It’s not just dinner—it’s a kitchen memory.

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Meal-Prep Magic

• Make ahead: Cook steak and ravioli earlier in the day. When ready to eat, whip up the sauce and toss everything together.
• Storage: Keeps in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of broth or cream to loosen the sauce.

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Healthier Swaps Without Losing the Magic

• Swap half-and-half for heavy cream to lighten it up.
• Use whole wheat ravioli if you can find it.
• Sneak in veggies—spinach, mushrooms, or zucchini sauté beautifully in this sauce.
• Lean protein option: Try chicken breast cubes instead of steak.

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Leftover Remix

If you miraculously have leftovers:

• Steak Ravioli Soup: Add broth and veggies, and suddenly it’s a hearty soup.
• Ravioli Bake: Layer leftovers in a baking dish, top with mozzarella, and broil until bubbly.
• Lunch Bowls: Pack in a thermos for the kids—they’ll brag about it at school.

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Gift It Like a Pro

Nothing says “I love you” like delivering a pan of this to a new mom, a neighbor who just moved in, or that friend recovering from a tough week. Wrap in foil, tuck a baguette on top, and you’ve just upgraded someone’s Tuesday night.

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FAQs

Can I use frozen ravioli?
Absolutely—just cook it according to package directions before adding to the skillet.

What cut of steak works best?
Sirloin is my go-to for tenderness and price, but ribeye or strip steak would be amazing.

Can I make this without cream?
Yes! Use whole milk, but thicken with a bit more Parmesan or even a cornstarch slurry.

Does this recipe double well?
Yes, but use a very large skillet or split into two pans so nothing gets crowded.

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Final Thought

This one-skillet garlic butter steak & cheese ravioli is proof that dinner doesn’t have to be complicated to feel special. With its rich sauce, tender steak, and comforting pasta, it’s the kind of recipe that makes an ordinary weeknight feel like a mini celebration. So pour a glass of wine, twirl that ravioli, and enjoy every garlicky, buttery bite—you’ve earned it.

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