Dinner

One-Skillet Garlic Butter Steak & Cheese Ravioli Recipe

BySophie Carsel October 20, 2025October 20, 2025

Introduction

This one-skillet garlic butter steak and cheese ravioli recipe is a simple, flavorful meal perfect for busy weeknights. Tender steak strips and cheesy ravioli come together in a rich garlic butter sauce that’s sure to satisfy your comfort food cravings.

The image shows a close-up of a dish with two main layers: a base layer of light yellow ravioli with wavy edges, topped with small green parsley leaves, coarse salt, and crushed black pepper scattered on the surface. Above this layer, there are several chunks of brown, seared beef with a slightly crispy texture and glossy finish, also sprinkled with parsley and black pepper. The dish is covered in a light brown, glossy sauce that surrounds both the ravioli and beef, creating a rich and inviting look. The background is a white marbled texture. 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
Optional: red pepper flakes (for a little heat)
Optional: 1 shallot, finely chopped

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 the steak and set aside.
Step 2: Reduce the 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 the ravioli are 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 optional red pepper flakes. Serve hot and enjoy immediately.

Tips & Variations

Use ribeye for extra tenderness or sirloin for a leaner option.
Fresh ravioli works best, but refrigerated ravioli cooks well too.
Add mushrooms or spinach for extra vegetables.
Adjust red pepper flakes to control the heat level.
Finely chopping shallot adds a subtle sweetness but can be omitted if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave until warmed through. Adding a splash of water or butter when reheating helps maintain the sauce’s creaminess.