This garlic butter steak ravioli pairs seared sirloin cubes and tender cheese ravioli in a silky garlic cream sauce that comes together in one skillet in about thirty minutes.
Steak bites cook in minutes, and the ravioli needs only a quick boil, so the sauce is the only part that needs attention. It feels special enough for date night yet stays simple on a weeknight.
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Why This Garlic Butter Steak Ravioli Recipe Works
Cubing the steak gives you plenty of browned edges, and a quick sear keeps the center pink and juicy instead of tough.
The sauce builds on the butter and browned bits left behind, so garlic, cream, and Parmesan taste rich without any flour.
Ravioli arrives filled and seasoned, which means one boil replaces the work of making pasta and a separate filling.
Ingredients for Garlic Butter Steak Ravioli
- For the steak and ravioli: 12 ounces cheese ravioli, 1 pound sirloin steak cut into bite size cubes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- For the sauce: 4 tablespoons unsalted butter, 4 cloves garlic, 1/2 cup heavy cream, and 1/4 cup grated Parmesan cheese.
- To finish: 2 tablespoons chopped fresh parsley and 1/4 teaspoon red pepper flakes if you like some heat.
Sirloin steak. It stays tender when cut into small cubes and seared fast, and it costs less than ribeye or strip steak.
Cheese ravioli. Fresh or refrigerated ravioli cook in a few minutes and absorb the sauce without falling apart.
Unsalted butter. Using unsalted lets you control the salt, since the Parmesan and ravioli already add plenty.
Heavy cream. Its fat keeps the sauce smooth and prevents curdling when simmered with the cheese.
Fresh garlic. Cook it only for a minute in the melted butter so it turns fragrant instead of bitter.
How to Make Garlic Butter Steak Ravioli
1. Boil the ravioli Cook the ravioli in a large pot of salted water until it floats, then drain and toss with a drizzle of olive oil.
2. Season the steak Pat the cubes dry with paper towels and sprinkle them with salt and pepper on all sides.
3. Sear in batches Melt one tablespoon of butter with the oil over medium high heat and brown the steak for two to three minutes, working in two batches.
4. Check the doneness Remove the cubes when they reach 145 degrees F and let them rest on a plate while you make the sauce.
5. Melt the garlic butter Lower the heat to medium, add the remaining butter, and cook the garlic for one minute until fragrant.
6. Add cream and cheese Stir in the cream and Parmesan and simmer for two to three minutes until the sauce coats a spoon.
7. Toss everything Return the ravioli and steak to the skillet and toss gently for a minute or two so they warm through in the sauce.
8. Garnish Sprinkle with parsley and red pepper flakes if using, then serve while hot.
How to Serve Garlic Butter Steak Ravioli
Spoon the ravioli into shallow bowls and serve with a side of bacon green beans for a savory contrast. A basket of buttery homemade rolls mops up extra sauce, while a fresh Italian house salad and creamy mashed potatoes fill out a larger meal.
How to Store and Reheat Garlic Butter Steak Ravioli
Refrigerate leftovers in an airtight container for up to three days and reheat in a skillet over low heat with a splash of milk or broth until the steak reaches 165 degrees F. The ravioli will soften further as it sits, so reheat gently. Do not freeze, because the cream sauce separates when thawed.
Tips and Variations for Garlic Butter Steak Ravioli
Flag the allergens. This dish contains milk, wheat, and egg from the ravioli, cream, and cheese, so check every label before serving.
Check the steak temperature. Cook the cubes to 145 degrees F, then rest them briefly so the juices settle before they go back in the sauce.
Pat the meat dry. Moisture on the surface steams the steak, so blot each cube well before it hits the pan.
Work in batches. Crowding the skillet drops the heat, so sear half the cubes at a time.
Watch the garlic. Burnt garlic turns bitter, so keep the heat at medium and stir constantly.
Lighten the sauce. Half and half works in place of cream if you want a thinner, lighter finish.
Switch the filling. Spinach or mushroom ravioli suits the garlic butter well.
Check trusted guidance. The University of Wisconsin Extension leftovers guidance covers safe storage times for cooked meat dishes.
Frequently Asked Questions About Garlic Butter Steak Ravioli
Can I use another cut for garlic butter steak ravioli?
Yes. Ribeye or strip steak work, but trim large pieces of fat and sear the cubes the same way until they reach 145 degrees F.
Can I prepare garlic butter steak ravioli ahead?
It tastes better fresh, but you can cube the steak and mince the garlic a day early to save time at dinner.
Why is my garlic butter steak ravioli sauce thin?
Simmer the cream a minute longer and stir in a little more Parmesan, which thickens the sauce as it melts.
Can I use frozen ravioli?
Yes. Boil it straight from the freezer for a minute longer than the package directs, then drain well.
How do I keep the steak tender?
Sear it hot and fast, and avoid cooking past 145 degrees F so the cubes stay juicy.
One Skillet Garlic Butter Steak and Cheese Ravioli
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 12 oz cheese ravioli fresh or refrigerated
- 16 oz sirloin steak cut into bite size cubes
- 4 tbsp unsalted butter divided
- 4 cloves garlic minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Cook the ravioli. Boil the ravioli in salted water for 3 to 5 minutes, then drain and toss with a small drizzle of olive oil so it does not stick.
- Sear the steak. Season the cubes with the salt and pepper. Heat 1 tablespoon butter and the olive oil in a large skillet over medium high heat and sear the steak 2 to 3 minutes until browned and 145 degrees F inside, then remove it.
- Make the sauce. Lower the heat to medium, melt the remaining 3 tablespoons butter, and cook the garlic for 1 minute. Pour in the cream and Parmesan and simmer 2 to 3 minutes until slightly thick.
- Combine. Add the red pepper flakes if using, return the ravioli and steak to the pan, and toss gently for 1 to 2 minutes until coated and hot.
- Finish. Sprinkle with parsley and serve right away.
