Garlic Butter Steak Cheese Ravioli

This one-skillet garlic butter steak and cheese ravioli combines tender pasta, juicy steak bites, and a luscious garlic butter sauce for a restaurant-worthy meal made right at home. The combination of creamy sauce and savory steak with pillowy cheese ravioli creates the ultimate comfort food that feels indulgent but comes together with minimal effort.

I created this recipe one evening when my husband was craving something special but I didn't want to spend hours in the kitchen. The way the steak juices mingle with the garlic butter sauce has made this our favorite date-night-at-home meal ever since.

Ingredients

• Cheese ravioli: for the perfect pasta base that catches all the delicious sauce in its ridges and provides a creamy cheese filling
• Sirloin steak cubes: for tender bites of protein that cook quickly and remain juicy
• Unsalted butter: forms the foundation of our luxurious sauce while letting you control the saltiness
• Fresh garlic: minced just before cooking releases the most aromatic flavors essential to this dish
• Heavy cream: creates a silky sauce that clings beautifully to both the ravioli and steak
• Parmesan cheese: adds depth and umami while helping to thicken the sauce naturally
• Olive oil: helps prevent the steak from sticking and adds a subtle flavor foundation
• Salt and pepper: are crucial for bringing out the natural flavors of both the steak and sauce
• Red pepper flakes: add a gentle warmth that balances the richness of the dish
• Fresh parsley: brightens the entire dish with color and a fresh herbaceous finish

Step-by-Step Instructions

Prepare the ravioli:

Cook the cheese ravioli according to package directions in generously salted water until just al dente. This usually takes 3 to 5 minutes for fresh ravioli. Be careful not to overcook as they'll continue cooking slightly when added back to the sauce. Drain well but do not rinse to preserve the starchy exterior that helps the sauce adhere.

Sear the steak:

While the pasta cooks, pat your steak cubes completely dry with paper towels to ensure proper browning. Season generously with salt and pepper on all sides. Heat the butter and olive oil in a large skillet until shimmering but not smoking. Add the steak in a single layer, being careful not to overcrowd the pan. Allow the cubes to develop a golden crust before turning, about 1 to 2 minutes per side for medium-rare. Remove to a plate to rest.

Create the sauce:

Using the same skillet with all those flavorful steak bits, reduce the heat and add the remaining butter. Once melted, add the minced garlic and stir constantly for exactly 60 seconds until fragrant but not browned. Immediately pour in the heavy cream and sprinkle in the Parmesan cheese, stirring continuously to prevent sticking. Allow the sauce to gently bubble and thicken for 2 to 3 minutes until it coats the back of a spoon.

Combine everything:

Return the cooked ravioli and rested steak to the pan, including any accumulated juices from the steak. Gently fold everything together using a silicone spatula to avoid breaking the ravioli. Simmer for just 1 to 2 minutes until everything is coated in sauce and heated through. Taste and adjust seasoning as needed.

Finish and serve:

Sprinkle the dish with fresh parsley and an extra dusting of Parmesan if desired. Serve immediately in warmed bowls to keep the sauce at its creamy best.

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The secret to this dish is the order of operations. By cooking the steak first, you create a flavorful fond in the pan that becomes the base of your sauce. I once tried making the sauce in a separate pan to save time, but the result lacked that deep, meaty richness that makes this dish so special.

Make-Ahead Options

This dish is best enjoyed fresh, but you can prepare components ahead of time to streamline the cooking process. Cook the ravioli al dente, toss with a touch of olive oil, and refrigerate for up to 24 hours. You can also cube the steak and mince the garlic a day in advance, keeping them separately in airtight containers in the refrigerator. When ready to cook, bring the ravioli to room temperature while you sear the steak and make the sauce.

Clever Substitutions

For a lighter version, substitute half and half for the heavy cream, though the sauce won't be quite as thick. Consider swapping the sirloin for ribeye for more marbling and flavor, or use tenderloin for the ultimate tender bite. Mushroom or spinach ravioli works beautifully here instead of cheese ravioli for a more complex flavor profile. If fresh parsley isn't available, basil or chives make excellent alternatives that bring their own unique character to the dish.

Serving Suggestions

This rich dish pairs perfectly with a simple arugula salad dressed with lemon and olive oil to cut through the creaminess. A glass of medium-bodied red wine like Merlot or Sangiovese complements the steak wonderfully. For a complete meal, serve with roasted asparagus or broccolini on the side, which can roast in the oven while you prepare the skillet components.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to two days. The sauce may thicken considerably when chilled. To reheat, place in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. Stir gently and heat just until warmed through to prevent the steak from overcooking and the ravioli from breaking down.

Common Queries

→ Should I use fresh or frozen ravioli?

Fresh or refrigerated ravioli works best for tenderness and flavor, though frozen can be used with slight adjustments to cooking time.

→ How can I ensure steak stays tender?

Cut steak into even cubes and sear quickly at high heat. Avoid overcooking to keep the meat juicy.

→ Can I substitute the cream?

Yes, half-and-half can replace heavy cream for a lighter sauce, though the richness will be slightly reduced.

→ What’s the purpose of red pepper flakes?

They add a gentle kick and depth to the sauce. Adjust or omit to preference for desired heat level.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat gently to preserve texture.

→ Can other cuts of beef be used?

Top sirloin or tenderloin also work well, providing similar tenderness and flavor for this skillet meal.