Name: One-Skillet Garlic Butter Steak & Cheese Ravioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb steak (such as sirloin or ribeye), cut into bite-sized pieces; 1 package cheese ravioli, fresh or refrigerated (about 9-12 oz); 2 tbsp unsalted butter; 1 tbsp olive oil; 3 garlic cloves, minced; 1 tsp Italian seasoning; Salt and black pepper, to taste; Grated Parmesan cheese (optional, for serving); Fresh parsley, chopped (for garnish)

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This One-Skillet Garlic Butter Steak & Cheese Ravioli is a hearty, indulgent dish that brings together tender seared steak bites, cheesy ravioli, and a rich garlic butter sauce—all in one pan. It’s perfect for busy nights when I want something comforting and full of flavor without juggling multiple pots and pans. One-Skillet Garlic Butter Steak & Cheese Ravioli

Why You’ll Love This Recipe

I love this recipe because it combines two favorites—juicy steak and cheesy pasta—into a quick and easy dinner. The garlic butter sauce coats everything beautifully, and because it’s made in just one skillet, cleanup is a breeze. It’s a meal that feels like a restaurant-quality dish but is super simple to make at home. Plus, the rich flavor and creamy textures always impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

steak (such as sirloin or ribeye), cut into bite-sized pieces
cheese ravioli, fresh or refrigerated
unsalted butter
olive oil
garlic cloves, minced
Italian seasoning
salt and black pepper
grated Parmesan cheese (optional)
fresh parsley, chopped (for garnish)

directions

I start by boiling the cheese ravioli according to the package instructions, then drain and set them aside.
In a large skillet over medium-high heat, I heat the olive oil and sear the steak bites until they’re browned and cooked to my liking, then remove them from the pan and set aside.
In the same skillet, I reduce the heat to medium and melt the butter. I sauté the garlic until fragrant, then add in the Italian seasoning, salt, and pepper.
I toss the cooked ravioli in the garlic butter, making sure each piece is well coated.
I return the steak to the skillet and gently stir everything together, warming it through.
To serve, I sprinkle Parmesan cheese and chopped parsley on top.

Servings and timing

This dish serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the steak with grilled chicken or Italian sausage for a different protein option. I also like using spinach and ricotta ravioli when I want a slightly lighter version. For a touch of heat, I’ll sprinkle in a bit of red pepper flakes. And when I’m in the mood for extra richness, I add a splash of heavy cream to the garlic butter sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or broth to help loosen the sauce. Microwaving works too, but I make sure to cover it and stir halfway through to heat evenly.

FAQs

Can I use frozen ravioli for this recipe?

Yes, I just cook them according to the package directions before adding them to the skillet.

What cut of steak works best?

I prefer using sirloin or ribeye because they stay tender and juicy when cooked quickly in a skillet.

Can I make this dish ahead of time?

I can cook the components ahead, but I like to combine everything just before serving to keep the texture perfect.

How can I make this dish spicier?

I add red pepper flakes or a dash of hot sauce to the garlic butter sauce for some heat.

Is it okay to use garlic powder instead of fresh garlic?

Fresh garlic gives the best flavor, but in a pinch, I use garlic powder—about ½ teaspoon for every clove.

Conclusion

This One-Skillet Garlic Butter Steak & Cheese Ravioli is a deliciously rich, quick dinner I love to whip up when I’m craving something comforting and satisfying. With just one pan and simple ingredients, it’s perfect for busy weeknights and always hits the spot.