Description
This One-Skillet Garlic Butter Steak & Cheese Ravioli recipe combines tender, juicy steak with creamy, cheesy ravioli in a rich garlic butter sauce infused with aromatic herbs. Ready in just 30 minutes, this comforting and flavorful dish is perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Scale
Steak
- 1 lb steak (sirloin or ribeye)
- Salt and pepper to taste
- 2 tbsp olive oil
Sauce
- 4 cloves garlic, minced
- 4 tbsp butter
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
Others
- 1 package cheese ravioli
- Fresh parsley, for garnish
Instructions
- Cook the steak: Heat olive oil in a large skillet over medium-high heat. Season the steak generously with salt and pepper. Cook the steak for 4-5 minutes on each side or until it reaches your preferred doneness. Remove the steak from the skillet and set it aside to rest, allowing the juices to redistribute.
- Make the sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute. Pour in the beef broth and sprinkle in the dried thyme and rosemary. Stir the mixture well to combine all flavors, creating a rich and aromatic garlic butter sauce.
- Cook the ravioli: Add the cheese ravioli directly into the skillet with the sauce. Cook the ravioli according to the package instructions, usually about 3-5 minutes, stirring gently to allow the pasta to absorb the garlic butter sauce and become tender without sticking.
- Finish the dish: While the ravioli cooks, slice the rested steak into thin strips. Once the ravioli is tender and cooked through, return the sliced steak to the skillet. Toss everything together gently to coat the steak with the sauce and blend flavors. Garnish with freshly chopped parsley and serve immediately while hot.
Notes
- Be careful not to overcook the ravioli to maintain a tender texture.
- Use a well-marbled steak like ribeye for more flavorful results, or sirloin for a leaner option.
- Fresh herbs can replace dried thyme and rosemary if available, adjusting quantities accordingly.
- Resting the steak after cooking is important to keep it juicy and tender.
- If beef broth is unavailable, substitute with vegetable broth or water with a bouillon cube.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
