There’s nothing quite like a warm, hearty meal that comes together quickly without sacrificing flavor. My One-Pan Creamy Garlic Butter Steak & Cheese Ravioli is the ultimate comfort food, blending juicy steak bites, pillowy cheese ravioli, and a velvety garlic butter sauce that’s pure magic. As a chef, I’m all about creating dishes that feel special but are simple enough for anyone to master—and this recipe checks all the boxes.
In this detailed guide, I’ll walk you through every step, share expert tips, and offer substitutions to make this dish your own. From the equipment you’ll need to serving suggestions and storage advice, I’ve got you covered. Whether you’re a seasoned cook or just starting out, you’ll find this recipe approachable, engaging, and oh-so-delicious. Let’s get cooking!
Table of Contents
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to enjoy your meal.
- Rich and Flavorful: The combination of garlic, butter, and Parmesan creates a sauce that’s indulgent yet balanced with a hint of lemon.
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights or last-minute gatherings.
- Customizable: Use your favorite ravioli or adjust the steak’s doneness to suit your taste.
- Restaurant-Quality at Home: Impress your guests with a dish that looks and tastes like it came from a fancy kitchen.
What you will need?
Here’s what you’ll need to whip up this mouthwatering dish. I’ve included substitutions and the purpose of each ingredient to help you adapt if needed.
- 1 lb sirloin steak, cut into bite-sized cubes
Why it’s used: Sirloin offers a great balance of tenderness and flavor, perfect for quick cooking.
Substitutions: Ribeye or tenderloin for a richer cut, or chicken breast for a lighter option. For vegetarians, try portobello mushrooms. - Salt and black pepper, to taste
Why it’s used: Enhances the steak’s natural flavor and seasons the dish.
Substitutions: Kosher salt or sea salt work well; for pepper, try white pepper for a milder kick. - 4 tbsp unsalted butter
Why it’s used: Butter adds richness and forms the base of the creamy sauce.
Substitutions: Salted butter (reduce added salt), vegan butter, or ghee for a nutty flavor. - 5 cloves garlic, minced
Why it’s used: Garlic infuses the sauce with bold, aromatic flavor.
Substitutions: Garlic powder (1 tsp) or roasted garlic for a sweeter, milder taste. - 1 tbsp fresh parsley, chopped
Why it’s used: Adds freshness and a pop of color as a garnish.
Substitutions: Fresh basil, cilantro, or dried parsley (use half the amount). - 10 oz cheese ravioli (store-bought or homemade)
Why it’s used: Cheese-filled ravioli provides a creamy, hearty component that pairs perfectly with the sauce.
Substitutions: Spinach or mushroom ravioli, tortellini, or gnocchi for variety. - 1/4 cup grated Parmesan cheese
Why it’s used: Adds nutty, salty depth to the sauce.
Substitutions: Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free option. - 1/4 cup heavy cream
Why it’s used: Creates a smooth, luxurious sauce that clings to the ravioli and steak.
Substitutions: Half-and-half for a lighter sauce, coconut cream for dairy-free, or Greek yogurt for tanginess (thin with a splash of water). - 1 tsp lemon juice
Why it’s used: Brightens the dish and balances the richness.
Substitutions: White vinegar, or lime juice. - 1 tbsp olive oil
Why it’s used: Prevents sticking and helps achieve a perfect sear on the steak.
Substitutions: Avocado oil, grapeseed oil, or butter for extra richness.
Equipment
To make this dish, you’ll need:
- Large skillet (cast iron or nonstick works best)
- Pot for boiling ravioli
- Colander
- Tongs or slotted spoon
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Microplane or grater (for Parmesan, if not pre-grated)
Step-By-Step Guiding
Let’s create this delicious one-pan meal with detailed, step-by-step instructions. I’ve expanded each step with tips and explanations to ensure your dish turns out perfectly every time.
- Prepare Your Ingredients
Start by gathering all your ingredients and prepping them. Mince the garlic finely, chop the parsley, and cut the steak into 1-inch cubes for even cooking. Pat the steak dry with paper towels—this helps achieve a golden sear. Tip: Prepping everything ahead keeps the cooking process smooth and stress-free. - Cook the Ravioli
Fill a medium pot with water, add a generous pinch of salt, and bring to a boil. Add the cheese ravioli and cook according to package instructions (usually 4-6 minutes for fresh, 8-10 for frozen). Stir occasionally to prevent sticking. Once al dente, drain in a colander and set aside. Tip: Drizzle the cooked ravioli with a tiny bit of olive oil to keep them from clumping while you prepare the rest. - Season the Steak
Sprinkle the steak cubes generously with salt and black pepper on all sides. Toss to ensure even coating. This step enhances the meat’s flavor and prepares it for a perfect sear. Tip: Let the steak sit at room temperature for 10 minutes before cooking for more even results. - Sear the Steak
Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add the steak cubes in a single layer, avoiding overcrowding (work in batches if needed). Sear for 2-3 minutes per side until browned and cooked to your preferred doneness (135°F for medium-rare, 145°F for medium). Remove to a plate and tent with foil to keep warm. Tip: Don’t move the steak too soon—let it develop a crust for maximum flavor. - Make the Garlic Butter Base
Lower the skillet heat to medium and add 4 tbsp unsalted butter. Once melted, stir in the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter. Tip: Stir constantly and reduce heat if the garlic browns too quickly. - Build the Creamy Sauce
Pour in 1/4 cup heavy cream and 1 tsp lemon juice, stirring to combine. Add 1/4 cup grated Parmesan cheese and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and becomes velvety. If it’s too thick, add a splash of water or broth to adjust consistency. Tip: Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed. - Combine Everything
Return the cooked ravioli and seared steak (along with any juices) to the skillet. Gently toss everything in the sauce to coat evenly, ensuring the ravioli and steak are warmed through, about 1-2 minutes. Tip: Use tongs to avoid breaking the ravioli, and keep the heat low to prevent the sauce from separating. - Garnish and Serve
Remove the skillet from heat and sprinkle with 1 tbsp chopped fresh parsley for a burst of color and freshness. Serve immediately while hot, either directly from the skillet for a rustic vibe or plated for elegance. Tip: For extra flair, add a final dusting of Parmesan or a drizzle of olive oil before serving.
Topping Suggestions
Elevate your dish with these garnishes:
- Extra grated Parmesan or Pecorino for cheesy goodness.
- Red pepper flakes for a spicy kick.
- A drizzle of balsamic glaze for a sweet-tangy contrast.
- Fresh basil leaves or thyme for an herby touch.
- Toasted pine nuts or breadcrumbs for crunch.
How to Store & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month, though the sauce may separate slightly upon thawing.
- Reheating: Reheat gently in a skillet over low heat with a splash of cream or water to restore the sauce’s creaminess, stirring until warmed through. Alternatively, microwave in 30-second intervals, stirring in between. Avoid high heat to prevent the steak from overcooking.
What to Serve With
This dish pairs beautifully with:
- A crisp green salad with vinaigrette to cut through the richness.
- Garlic bread or crusty baguette to soak up the sauce.
- Roasted vegetables like asparagus or broccoli for a balanced meal.
- A glass of sparkling water with lemon.
FAQs
How do I prevent the Cheese Ravioli sauce from curdling?
Keep the heat low when adding cream and lemon juice, and stir constantly. If it starts to separate, whisk in a splash of warm water or cream.
Can I make Cheese Ravioli ahead of time?
You can prep the steak and sauce ahead, but cook the ravioli fresh for the best texture. Reheat everything together gently before serving.
What if I don’t have a skillet for Cheese Ravioli?
You can use a deep sauté pan or Dutch oven. If your pan is small, cook the steak in batches to avoid steaming instead of searing.
Can I use frozen ravioli?
Yes, frozen ravioli works perfectly. Just follow the package cooking instructions and ensure they’re drained well before adding to the sauce.
One-Pan Creamy Garlic Butter Steak & Cheese Ravioli Recipe – Quick and Flavorful
Ingredients
- 1 lb sirloin steak cut into bite-sized cubes
- Salt and black pepper to taste
- 4 tbsp unsalted butter
- 5 cloves garlic minced
- 1 tbsp fresh parsley chopped
- 10 oz cheese ravioli store-bought or homemade
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 tsp lemon juice
- 1 tbsp olive oil
Instructions
- Bring a pot of salted water to a boil. Cook 🧀 cheese ravioli according to package directions. Drain and set aside.
- Season 🥩 steak with 🧂 salt and pepper. In a large skillet over medium-high heat, heat 🫒 olive oil. Sear steak pieces on all sides until browned and cooked to desired doneness. Remove and set aside.
- In the same skillet, lower heat to medium. Add 🧈 butter and sauté 🧄 garlic until fragrant, about 1 minute.
- Stir in 🥛 heavy cream, 🍋 lemon juice, and 🧀 Parmesan cheese. Simmer until slightly thickened.
- Return cooked ravioli and steak to the skillet. Toss to coat everything evenly in the garlic butter sauce.
- Sprinkle with 🌿 fresh parsley and serve hot.
My One-Pan Creamy Garlic Butter Steak & Cheese Ravioli is proof that you don’t need hours in the kitchen to create a show-stopping meal. With tender steak, cheesy ravioli, and a dreamy garlic sauce, this dish delivers comfort and flavor in every bite. Whether you’re cooking for a busy weeknight or a cozy date night, this recipe is sure to impress. Try it out, experiment with toppings, and let me know how it turns out—I’d love to hear about your culinary adventures! Happy cooking!
