There’s something undeniably comforting about a dinner that comes together quickly in one pan, yet feels like a special occasion. The One-Skillet Garlic Butter Steak & Cheese Ravioli is exactly that kind of meal—rich, comforting, and surprisingly simple. With tender cubes of steak seared to perfection, a velvety garlic butter cream sauce, and pillowy cheese ravioli, this dish transforms a hectic weeknight into a cozy culinary escape. It’s a recipe I’ve fallen in love with not just for its flavors, but for how it brings people around the table—no fancy equipment required, just a trusty skillet, some pantry staples, and a little enthusiasm.
I remember the first time I whipped this up after a long day of meetings and errands. My kitchen smelled like a gourmet bistro, even though I’d barely lifted a finger beyond chopping and stirring. In under 30 minutes—from prep to plating—I had a dish that looked and tasted like I’d been cooking all afternoon. It hit that sweet spot between “I’m exhausted” and “I want something decadent,” and it quickly became my go-to for impressing friends or indulging in a solo comfort meal. Whether you’re an intermediate home chef or just someone who loves easy weeknight dinners, this recipe will have you swooning over every bite and asking, “Why didn’t I cook this sooner?” So grab your skillet and let’s dive into all the juicy details and secret tricks to make this a permanent rotation in your meal plan.
KEY INGREDIENTS IN ONE-SKILLET GARLIC BUTTER STEAK & CHEESE RAVIOLI
Before we dive into the cooking steps, let’s get familiar with the star players that bring this dish to life. Each component adds its own magic, creating layers of flavor you won’t soon forget.
- Steak
Tender cuts like sirloin or flank steak, cut into bite-sized cubes, give you juicy, meaty bites throughout. Searing these cubes builds a rich, caramelized crust that adds depth to the entire skillet.
- Olive oil
A drizzle of olive oil helps achieve that initial sear, preventing the steak from sticking and lending a subtle fruity note that complements the richness of the butter and cream.
- Salt
A simple yet essential seasoning, salt enhances all the flavors in this dish, from the savory meat to the creamy sauce. Divided between the steak and the sauce, it ensures every layer is perfectly seasoned.
- Black pepper
Freshly cracked black pepper contributes a gentle heat and earthy aroma, balancing the richness and adding a subtle kick to each bite.
- Unsalted butter
Melted down with garlic, butter forms the base of your luscious sauce. Unsalted butter allows you to control the seasoning more precisely, keeping the sauce from becoming overly salty.
- Garlic
Minced garlic infuses the butter with pungent, aromatic goodness. Sautéed until fragrant, it builds the classic garlic butter flavor that makes this sauce so irresistible.
- Fresh thyme
These delicate leaves bring a hint of herbal brightness, cutting through the richness of the cream and butter. If fresh isn’t available, dried thyme works just as well.
- Fresh rosemary
With its piney, resinous notes, rosemary pairs beautifully with steak. It adds a savory complexity that elevates the sauce.
- Heavy cream
The heart of the sauce’s silky texture, heavy cream thickens as it simmers, delivering that dreamy, indulgent mouthfeel we all love.
- Grated Parmesan cheese
Parmesan adds a nutty, salty dimension and helps thicken the sauce further. Its umami punch rounds out the creamy base.
- Cheese ravioli
Fresh or frozen cheese ravioli soak up the sauce, offering gooey pockets of dreamy cheesiness in every bite. They’re the comfort-carrier in this one-skillet feast.
- Fresh parsley
Sprinkled on top, parsley lends a pop of color and a clean, herbaceous note that brightens the final dish.
HOW TO MAKE ONE-SKILLET GARLIC BUTTER STEAK & CHEESE RAVIOLI
Let’s walk through how to build this sumptuous skillet dinner step by step. You’ll learn how to develop deep flavors from the sear to the sauce, ensuring every bite is bursting with garlicky, buttery goodness.
1. Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat up for about 1 minute, shimmering lightly across the pan to ensure a perfect sear on the steak.
2. Season the steak cubes with ½ teaspoon salt and ¼ teaspoon black pepper. Carefully add the cubes to the skillet in a single layer, making sure not to overcrowd. Sear for 3–4 minutes, turning occasionally, until each side is beautifully browned and caramelized. Remove the steak from the skillet and set it aside on a plate.
3. In the same skillet, reduce the heat to medium and add the butter. Let it melt completely, then stir in the minced garlic. Sauté the garlic for 1–2 minutes until it becomes fragrant and just starts to turn golden, taking care not to let it burn.
4. Sprinkle in the thyme and rosemary, stirring to combine. These herbs will release their essential oils into the butter, creating an aromatic foundation for your sauce.
5. Slowly pour in the heavy cream while stirring with a wooden spoon or spatula, scraping up any browned bits (fond) from the bottom of the skillet. This technique, called deglazing, ensures those flavorful bits dissolve into the sauce. Bring the cream to a gentle simmer and let it cook for 2–3 minutes until it thickens slightly.
6. Stir in the grated Parmesan cheese, allowing it to melt fully into the sauce. Continue cooking for another 2 minutes, stirring constantly, until the sauce is smooth, creamy, and coats the back of your spoon.
7. Gently add the ravioli to the skillet, stirring carefully so the delicate pasta doesn’t tear. Cook according to package instructions—typically 4–5 minutes for fresh ravioli or 7–8 minutes for frozen—until the pasta is tender and the centers are hot.
8. Once the ravioli is cooked and coated in sauce, return the seared steak cubes to the skillet. Stir everything together, ensuring the meat and pasta are evenly distributed in the creamy sauce. Cook for another 2–3 minutes until everything is heated through.
9. Taste and adjust seasoning with additional salt and pepper if needed. Finish by sprinkling with chopped parsley for a fresh burst of color and flavor before serving.
SERVING SUGGESTIONS FOR ONE-SKILLET GARLIC BUTTER STEAK & CHEESE RAVIOLI
Now that your skillet is bursting with creamy, garlicky goodness and tender steak bites, let’s talk about the best ways to serve and enjoy this crowd-pleaser. Whether you’re hosting friends or treating yourself, these ideas will help you take each plate from comforting to unforgettable.
- Serve with a crisp green salad
A simple mix of baby arugula, cherry tomatoes, and a light lemon vinaigrette cuts through the richness, adding brightness and crunch to your meal.
- Offer garlic bread on the side
Thick slices of baguette spread with garlic butter and toasted until golden make perfect vehicles for mopping up every last drop of that luscious sauce.
- Pair with a full-bodied red wine
A Merlot or Cabernet Sauvignon complements the savory steak and creamy sauce, creating a restaurant-quality experience at home.
- Finish with a light dessert
Think lemon sorbet or fresh berries drizzled with honey to cleanse the palate and end on a refreshing note after such a decadent main course.
HOW TO STORE ONE-SKILLET GARLIC BUTTER STEAK & CHEESE RAVIOLI
Leftovers are a wonderful thing—especially when they taste as good as this. Here are some tips to keep your One-Skillet Garlic Butter Steak & Cheese Ravioli tasting fresh, creamy, and delicious, even after a day or two.
- Refrigerate in an airtight container
Transfer cooled leftovers into a sealed container within two hours of cooking. This helps maintain moisture and prevents the sauce from drying out in the refrigerator.
- Reheat gently on low heat
Warm the skillet over low heat or microwave in short intervals, stirring occasionally. Add a splash of milk or cream to revive the sauce’s creamy consistency.
- Freeze for longer storage
If you plan to enjoy this meal later in the month, portion it into freezer-safe bags or containers. Squeeze out excess air, label, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Refresh with fresh herbs
After reheating, sprinkle on a little extra chopped parsley (or a pinch of thyme) to brighten flavors and add a pop of color, giving your leftovers that just-made appeal.
CONCLUSION
This One-Skillet Garlic Butter Steak & Cheese Ravioli recipe truly has it all: succulent steak cubes, a luscious garlic butter cream sauce, and hand-held parcels of cheesy ravioli that soak up every bit of flavor. We’ve covered everything from choosing the best ingredients and mastering the sear to building the richest possible sauce and serving it just right. With an intermediate difficulty level, about 15 minutes of prep, and 20 minutes of cooking time, it’s a manageable project that yields restaurant-worthy results. Whether you’re cooking for a special occasion or simply craving a hearty weeknight meal, this skillet dinner will deliver comfort and satisfaction in under 30 minutes.
Feel free to print this article and save it for later use—you’ll want to revisit it again and again. There’s also a handy FAQ below to answer any extra questions you might have about ingredient swaps, timing tweaks, or troubleshooting. If you try the recipe, I’d love to hear how it turned out! Drop a comment with your favorite tweaks, ask any questions you have, or share feedback if you need help making it your own. Happy cooking, friends!
One-Skillet Garlic Butter Steak & Cheese Ravioli
Description
Tender steak bites seared golden, then swirled into a garlicky butter cream sauce and mixed with pillowy cheese ravioli. Ready in under 30 minutes, this skillet dinner is pure comfort in every bite.
Ingredients
Instructions
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Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat up for about 1 minute.
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Season the steak cubes with ½ teaspoon salt and ¼ teaspoon black pepper. Add the steak cubes to the skillet and sear for 3-4 minutes, turning occasionally, until browned on all sides. Remove the steak from the skillet and set it aside.
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In the same skillet, reduce the heat to medium and add the butter. Let the butter melt, then add the minced garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn it.
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Add the thyme and rosemary to the skillet and stir to combine.
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Slowly pour in the heavy cream while stirring, scraping up any browned bits from the bottom of the skillet. Bring the cream to a simmer and cook for about 2-3 minutes, allowing it to thicken slightly.
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Stir in the grated Parmesan cheese and cook for another 2 minutes until the cheese is fully melted and the sauce is creamy.
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Add the ravioli to the skillet and stir gently to coat them in the creamy sauce. Cook according to the package instructions (typically 4-5 minutes if using fresh ravioli or 7-8 minutes for frozen ravioli).
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Once the ravioli is cooked through and coated in sauce, return the cooked steak to the skillet. Stir everything together and cook for another 2-3 minutes until heated through.
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Adjust seasoning with salt and pepper to taste, and sprinkle with chopped parsley before serving.
Note
- You can use any cut of steak you prefer, but tender cuts like sirloin or rib-eye work best for a quick cook time.
- For added richness, a splash of white wine can be added when deglazing the pan with the garlic butter.
- If you want to make the dish even heartier, consider adding some sautéed mushrooms or spinach.
- Make sure to stir the ravioli gently so they don’t break apart in the sauce.
- This dish can be served with a simple side salad or some garlic bread to soak up the creamy sauce.
