You know those evenings when dinner needs to feel a little extra—but you’re short on time, energy, and patience? That’s how this recipe was born. It was one of those middle-of-the-week scrambles, with the fridge half empty and my brain equally drained. I spotted a lonely pack of cheese ravioli sitting in the freezer, right next to a small cut of sirloin I forgot I’d stashed away. Something clicked.

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The skillet was already out from breakfast, so I figured—why not do it all in one pan? One quick sear, a buttery garlic sauce, and a creamy swirl of Parmesan later, and I had something that looked and tasted like I’d ordered it at a cozy little bistro downtown.

The best part? I didn’t even have to boil water for the pasta in a separate pot, thanks to a quick trick with timing and heat. It’s bold, rich, and comforting, but surprisingly simple to whip up. And that garlic butter sauce? Honestly, it clings to the ravioli and steak in the most irresistible way.

This recipe has since become one of my go-to “fancy-but-fast” dishes—perfect for impressing someone or just treating yourself after a long day.

Short Description

A rich, one-skillet dinner made with seared Cajun steak, tender cheese ravioli, and a creamy garlic butter Parmesan sauce—perfect for busy weeknights or cozy dinners at home.

Key Ingredients

For the Steak:

1 lb sirloin or ribeye steak, thinly sliced
1 tbsp olive oil
1 tbsp butter
1 tsp Cajun seasoning (or steak seasoning)
½ tsp smoked paprika
Salt & black pepper to taste

For the Ravioli & Sauce:

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

Tools Needed

Large skillet (preferably non-stick or cast iron)
Tongs or spatula
Medium saucepan (if not boiling ravioli directly in the skillet sauce)
Knife and cutting board
Measuring spoons and cups

Cooking Instructions

Step 1: Cook the Ravioli
Bring a pot of salted water to a boil. Add the cheese ravioli and cook according to package directions—usually about 3 to 4 minutes for fresh, or 6 to 8 for frozen—until tender but not mushy.

Drain and set aside. If you’re short on dishes, you can also boil them in the skillet sauce later (see tips).

Step 2: Sear the Steak
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the thinly sliced steak and immediately season with Cajun seasoning, smoked paprika, a pinch of salt, and freshly ground black pepper.

Sear for 2–3 minutes per side until browned and slightly crispy at the edges. Remove steak from skillet and set aside on a plate.

Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce heat to medium. Add 2 tbsp butter and let it melt. Stir in minced garlic and sauté for 30 seconds until fragrant—don’t let it brown.

Pour in the heavy cream and broth, stirring gently to combine. Bring the mixture to a soft simmer.

Step 4: Add Seasonings and Cheese
Stir in Parmesan cheese until melted and the sauce begins to thicken. Add Italian seasoning, red pepper flakes (if using), salt, and pepper to taste. Let the sauce simmer gently for 2–3 minutes, stirring occasionally.

Step 5: Combine Everything
Add the cooked ravioli into the sauce and gently toss to coat. Slide the seared steak back into the skillet, spooning some sauce over the top. Let everything heat together for another 2 minutes until warm and creamy.

Step 6: Serve and Garnish
Sprinkle with fresh chopped parsley and a touch of extra Parmesan just before serving. Serve straight from the skillet or plate individually for a more elegant presentation.

Why You’ll Love This Recipe

– Minimal cleanup—just one skillet needed

– Quick and ready in under 30 minutes

– Impressive enough for date night, easy enough for any night

– Customizable for spice level or protein preference

Mistakes to Avoid & Solutions

1. Overcooking the steak:
Thin slices cook fast. Go no more than 2–3 minutes per side. Once browned, take it off the heat.

2. Letting the garlic burn:
Burnt garlic turns bitter fast. Keep the heat medium and only sauté for about 30 seconds.

3. Skipping the seasoning:
Steak and sauce both need flavor layers. Don’t skip the Cajun seasoning or the salt and pepper.

4. Using low-fat cream:
This sauce depends on the fat in heavy cream. Substitutes like milk or half-and-half will make it runny.

5. Adding cheese too early:
If you add Parmesan before the cream is hot, it clumps. Always add it once the liquid is simmering.

Serving and Pairing Suggestions

– Serve this dish as a hearty main course with a side of sautéed green beans or roasted asparagus.

– Add a fresh Caesar or arugula salad for balance.

– Want to impress? Pair with a glass of dry red wine like Cabernet or Malbec.

– For a cozy dinner vibe, serve family-style straight from the skillet.

FAQs

1. How do I make this dish spicier?
Add more red pepper flakes or swap Cajun seasoning for a spicier blend like Creole or chili-lime rub.

2. Can I use frozen ravioli?
Yes! Just increase the boiling time by 2–3 minutes and make sure it’s tender before adding to the sauce.

3. What’s the best steak cut to use?
Sirloin and ribeye are great. Flank steak works too—just slice it very thinly across the grain.

4. Can I substitute the heavy cream?
Full-fat coconut cream or cashew cream can work for a dairy-free option, but it’ll slightly alter the flavor.

5. How do I prevent the sauce from curdling?
Keep the heat medium and avoid boiling once the cream is added. Stir gently and consistently.

Tips & Tricks

– Let the steak rest for a few minutes before slicing to keep it juicy.

– Use fresh Parmesan—not pre-shredded—for better melt and flavor.

– Boil ravioli in the sauce for less cleanup (just add extra broth).

– Deglaze the skillet with a splash of white wine after searing steak for added flavor.

– Add baby spinach or mushrooms to sneak in some veggies.

Recipe Variations

Mushroom Steak Ravioli:
Swap ½ cup of the broth for mushroom stock. Sauté sliced mushrooms with the garlic in Step 3 before adding cream.

Creamy Chicken Ravioli:
Replace steak with sliced chicken breast. Season and sear as above, but cook 4–5 minutes per side.

Garlic Shrimp Ravioli:
Use peeled shrimp instead of steak. Sear for 1–2 minutes per side, then set aside. Add back in at the very end.

Herb Butter Veggie Ravioli:
Skip the meat and double the butter. Add zucchini, bell peppers, and spinach in Step 3 after the garlic.

Bacon-Wrapped Ravioli Bake:
Wrap cooked ravioli in half strips of bacon, sear in a skillet, and finish in the oven at 375°F until crispy. Serve with garlic butter sauce on the side.

Final Thoughts

This wasn’t a recipe I planned—it was a happy accident that came together during a weeknight scramble, and now it’s stuck around like an old favorite. It’s got that “dinner cheat code” energy: quick, bold, buttery, and surprisingly comforting for something that doesn’t take a whole production.

The skillet does most of the heavy lifting, and by the end, you’re left with layers of flavor that feel way more luxurious than the effort involved. That’s the kind of meal that earns a permanent spot in the mental recipe book—the kind you pull out when you want something warm, rich, and wildly satisfying without the stress.

One-Skillet Garlic Butter Steak And Cheese Ravioli