This garlic butter steak and ravioli skillet is a cozy, protein-packed dinner you can make in just one pan.

With tender sirloin, pillowy cheese ravioli, and a rich garlic butter sauce, it’s comfort food made simple.

Why You’ll Love This Recipe

One-pan meal with easy cleanup

Perfect balance of protein, pasta, and buttery sauce

Family-friendly and quick (under 30 minutes)

Customizable with fresh herbs or extra cheese

Deliciously comforting with minimal effort

Ingredient Highlights

Sirloin steak – Thinly sliced for quick cooking and juicy texture.

Cheese ravioli – Frozen works great and cooks right in the skillet.

Butter & garlic – The base of the sauce, adding depth and richness.

Beef broth – Deglazes the pan and adds savory flavor.

Parmesan cheese – Melts into the sauce for a salty, nutty finish.

Fresh parsley – Adds color and brightness to the final dish.

Pro Tips Before You Start

Use a cast-iron skillet for better browning and even heat.

Don’t overcook the steak—just a quick sear to keep it tender.

No need to thaw the ravioli—add them straight from frozen.

Deglaze thoroughly to incorporate all the flavor from the steak.

Taste before seasoning—Parmesan and broth already add salt.

How to Make Garlic Butter Steak and Ravioli Skillet

Step 1: Sear the Steak
Heat olive oil in a cast-iron skillet over medium-high heat.

Add thinly sliced sirloin and cook 3–4 minutes until browned.

Season with salt and pepper. Remove and set aside.

Step 2: Make Garlic Butter Base
Add butter to the same skillet.

Once melted, stir in minced garlic and cook 1 minute until fragrant.

Step 3: Deglaze & Add Ravioli
Pour in beef broth, scraping up any browned bits from the skillet.

Bring to a simmer.

Step 4: Cook the Ravioli
Add frozen cheese ravioli directly into the skillet.

Cook uncovered for 5–7 minutes, stirring occasionally, until tender.

Step 5: Finish the Sauce
Return steak to the pan. Stir in grated Parmesan and chopped parsley.

Let cook for 1–2 minutes to thicken the sauce and warm everything through.

Step 6: Serve Hot
Garnish with extra parsley and Parmesan.

Serve right from the skillet while hot.

What to Serve It With

Garlic bread or focaccia

Simple arugula or Caesar salad

Roasted broccoli or Brussels sprouts

Glass of red wine (optional!)

Variations & Substitutions

Swap sirloin for flank or skirt steak

Use mushroom ravioli or spinach ricotta for variety

Add spinach or sun-dried tomatoes to the sauce

Make it creamier with a splash of heavy cream

Storage & Leftovers

Store in an airtight container for up to 3 days

Reheat gently on the stovetop with a splash of broth

Not recommended for freezing (ravioli may become mushy)

FAQs

Can I use fresh ravioli instead of frozen?
Yes, but reduce the cook time to 3–4 minutes.

What steak is best for this recipe?
Sirloin is great, but flank or even ribeye will also work well.

Is this a good make-ahead meal?
It’s best served fresh, but leftovers reheat well for up to 3 days.

Can I use chicken instead of steak?
Absolutely! Thinly sliced chicken breast works nicely here.

Can I make this dairy-free?
Swap butter for olive oil and skip Parmesan, but the dish will lose some richness.

What if I don’t have beef broth?
Use chicken broth or even vegetable broth in a pinch.

Can I add vegetables to this?
Yes! Spinach, mushrooms, or zucchini all cook well in this dish.

Final Thoughts

This garlic butter steak and ravioli skillet is a flavorful, satisfying dish that brings together the best of pasta night and steak night.

Simple ingredients, bold flavor, and just one pan—this recipe is weeknight gold.