One-Skillet Garlic Butter Steak & Cheese Ravioli
Juicy seared steak, pillowy cheese ravioli, and a rich garlic-butter pan sauce come together in one skillet for a fast, cozy dinner with restaurant flavor—ready in under 30 minutes.
Ingredients
- 1 lb steak (sirloin or ribeye), thinly sliced or cut into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 package (20 oz) refrigerated cheese ravioli
- 1/2 cup beef broth (low sodium)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp chopped fresh parsley (optional)
- salt and black pepper, to taste
- red pepper flakes, to taste (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until just tender; drain and set aside.
- Pat steak dry and season with salt and black pepper.
- Heat a large skillet over medium-high heat and add olive oil. Sear steak in a single layer 1–2 minutes per side until browned but still tender; work in batches if needed. Transfer steak to a plate.
- Reduce heat to medium. Add butter to the skillet; when melted, stir in minced garlic and cook 30–60 seconds until fragrant (do not brown).
- Pour in beef broth to deglaze, scraping up browned bits from the pan. Simmer 1–2 minutes to slightly reduce.
- Add cooked ravioli to the skillet and gently toss to coat in the garlic-butter sauce.
- Return steak and any juices to the pan; toss 1–2 minutes until heated through. Season to taste.
- Off heat, sprinkle with Parmesan, parsley, and red pepper flakes if desired. Serve immediately.
Nutrition
Serving: 1peopleCalories: 580kcalCarbohydrates: 45gProtein: 36gFat: 30gSaturated Fat: 14gSodium: 460mgFiber: 2gSugar: 2g
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