This One-Skillet Garlic Butter Steak & Cheese Ravioli is the kind of meal I make when I want something rich, hearty, and indulgent—but without a pile of dishes afterward. Juicy steak, pillowy cheese-filled ravioli, and a creamy garlic butter sauce come together in one pan for a dinner that feels like a restaurant-quality meal made right at home.

Why You’ll Love This Recipe

I love this dish for how quickly it comes together and how it manages to be both comforting and fancy at the same time. The garlic butter sauce is ultra-creamy and full of flavor, the steak adds that savory bite, and the ravioli is pure cheesy goodness. It’s perfect for date night, a family dinner, or just spoiling myself on a weeknight.

Ingredients

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

For the steak:

1 lb sirloin or ribeye steak, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon Cajun seasoning or steak seasoning
½ teaspoon smoked paprika
Salt and black pepper to taste

For the ravioli and sauce:

12 oz cheese ravioli (fresh or frozen)
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken or beef broth
¾ cup grated Parmesan cheese
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (for garnish)

Directions

I start by cooking the ravioli according to the package instructions, then I drain and set it aside.
In a large skillet, I heat olive oil and butter over medium-high heat. I add the thinly sliced steak, season with Cajun seasoning, smoked paprika, salt, and pepper, and sear it for 2–3 minutes per side. Once it’s browned, I remove it from the skillet and set it aside.
In the same skillet, I melt the butter over medium heat, then sauté the minced garlic for about 30 seconds until fragrant.
I pour in the heavy cream and broth, stirring to combine. Then I stir in the Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper until the sauce is smooth and creamy.
I add the cooked ravioli to the skillet, tossing to coat in the sauce.
Finally, I return the steak to the pan and let everything simmer together for a couple of minutes before serving.
I top it all off with chopped parsley and a little extra Parmesan.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

When I want to change things up, I swap the steak for grilled chicken or even shrimp. Sometimes I use mushroom ravioli instead of cheese for an earthy twist. If I’m after a bit more heat, I add more red pepper flakes or a splash of hot sauce. And for a veggie-packed version, I stir in some sautéed spinach or sun-dried tomatoes.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in a skillet over low heat with a splash of broth or cream to loosen up the sauce. The microwave works too, but the skillet helps the steak stay more tender.

FAQs

Can I use frozen ravioli?

Yes, I often use frozen ravioli—just boil it according to the package directions before adding it to the skillet.

What kind of steak is best?

I like sirloin or ribeye because they’re flavorful and cook quickly, but flank steak or even leftover steak works too.

Can I make this without cream?

If I want a lighter version, I’ve used half-and-half or even whole milk, but the sauce won’t be as thick or rich.

How do I keep the steak from overcooking?

I make sure to slice it thin and sear it quickly. Once browned, I remove it from the skillet right away and only return it to the sauce at the end to warm through.

Can I add vegetables?

Definitely. I love tossing in spinach, mushrooms, or roasted red peppers for extra flavor and texture.

Conclusion

This One-Skillet Garlic Butter Steak & Cheese Ravioli is the kind of meal that feels indulgent without being complicated. It’s rich, creamy, and packed with flavor—plus it’s all done in one pan. Whether I’m feeding guests or just treating myself, this dish never disappoints.