One-skillet Garlic Butter Steak Cheese Ravioli

This one-skillet garlic butter steak and cheese ravioli brings together the best of two worlds in one irresistible dish. Juicy strips of sirloin steak and pillowy cheese ravioli come together in a rich garlic butter sauce that coats every bite with savory goodness. I created this recipe when I needed a quick dinner solution that would still feel special.

I first made this on a busy weeknight when I was craving something indulgent but didn't have the energy for an elaborate meal. The combination was so good that it's now my go-to impressive dinner when friends come over unexpectedly.

Ingredients

• Sirloin steak: Makes this dish special with its perfect balance of tenderness and flavor; look for good marbling for the best results
• Frozen cheese ravioli: Saves precious time without sacrificing quality; choose a brand with real cheese filling
• Butter: Creates the luxurious base for the sauce; use unsalted so you can control the seasoning
• Fresh garlic: Adds essential aromatic flavor; mince it just before cooking for maximum impact
• Beef broth: Deglazes the pan and forms the sauce foundation; homemade is wonderful but a good quality store-bought works well
• Parmesan cheese: Adds nutty depth and thickens the sauce; freshly grated melts more smoothly than pre-packaged
• Fresh parsley: Brightens the rich flavors with color and freshness; choose flat-leaf for best flavor

Step-by-Step Instructions

Sear the Steak:

Heat olive oil in a large cast iron skillet until it shimmers. Add thinly sliced steak in a single layer without overcrowding the pan. Cook undisturbed for about 2 minutes until a beautiful brown crust forms, then flip and cook another 1-2 minutes. Season with salt and pepper during cooking. The goal is a slight pink center as the steak will continue cooking when returned to the pan later. Remove and set aside on a warm plate.

Create the Garlic Butter Base:

Reduce heat to medium and add butter to the same skillet, allowing it to melt while capturing all the flavorful steak bits. Once melted, add minced garlic and cook for exactly 1 minute, stirring constantly to prevent burning. The garlic should become fragrant and just barely golden at the edges.

Build the Sauce:

Pour beef broth into the garlic butter mixture and use a wooden spoon to scrape up all the browned bits from the pan bottom. These caramelized bits contain concentrated flavor that will infuse your sauce. Bring the liquid to a gentle simmer and let it reduce slightly for about 2 minutes.

Cook the Ravioli:

Add the frozen ravioli directly to the simmering broth mixture, ensuring each piece makes contact with the liquid. Cover the skillet and cook according to package directions, usually 5-7 minutes, stirring gently halfway through. The ravioli should be tender but still have a slight firmness.

Combine and Finish:

Return the seared steak to the pan, including any accumulated juices from the plate. Sprinkle Parmesan cheese evenly over everything and add chopped parsley. Gently fold everything together to coat the steak and ravioli in the sauce without breaking the pasta. Allow to simmer for one final minute until the sauce slightly thickens and clings to the ingredients.

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The key to this dish is the order of cooking. By searing the steak first, you create a flavorful foundation that infuses the entire sauce. I once tried cooking the ravioli first to save time and the difference was remarkable. Trust the process for the best results.

Storage Tips

This dish is best enjoyed immediately after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to two days. When reheating, add a splash of beef broth to revive the sauce, and warm gently over medium-low heat to prevent the steak from overcooking. The texture of the ravioli holds up surprisingly well compared to other pasta dishes.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Ribeye or strip steak make excellent alternatives to sirloin, though they may need a shorter cooking time due to higher fat content. Spinach and cheese ravioli adds a pop of color and nutrition, while mushroom ravioli creates an earthy companion to the beef. For a lighter version, turkey or chicken broth can replace beef broth, though you may want to add a splash of Worcestershire sauce to maintain depth.

Serving Suggestions

Serve this hearty dish in warmed shallow bowls to keep everything hot. A simple side of roasted asparagus or a crisp green salad with lemon vinaigrette provides the perfect contrast to the rich main course. For a complete meal, add crusty garlic bread to soak up every last bit of the butter sauce. A medium-bodied red wine like Merlot or Chianti complements the flavors beautifully.

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Frequently Asked Questions

→ What type of steak works best?

Sirloin steak works best due to its balance of tenderness and flavor, but you can use other cuts like ribeye, flank steak, or strip steak based on your preference.

→ Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli can be used; just adjust the cooking time to ensure the pasta is tender but not overcooked.

→ How can I make the sauce creamier?

To make the sauce creamier, stir in some heavy cream along with the beef broth. Adjust the quantity to reach your preferred consistency.

→ What other herbs can I use besides parsley?

Basil, thyme, or oregano can make great substitutes or additions to enhance the flavor profile of the dish.

→ Can I replace Parmesan cheese with another cheese?

Pecorino Romano or Asiago cheese can serve as excellent substitutes for Parmesan, providing a similar texture and flavor punch.

→ What sides pair well with this dish?

Garlic bread, a fresh green salad, or steamed vegetables like broccoli or asparagus are excellent side options to complement the dish.

→ Is this dish suitable for meal prep?

Yes, you can make this recipe ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain the sauce's consistency.