Description
A delicious and hearty dish featuring tender seared sirloin steak cubes paired with tender cheese ravioli, all smothered in a rich and creamy garlic herb sauce made from white wine, beef broth, and Parmesan cheese. Perfect for a comforting meal ready in just 30 minutes.
Ingredients
Scale
Steak
- 1 pound Sirloin Steak (Can substitute with ribeye or filet mignon)
- 2 tablespoons Olive Oil (Neutral oil can be used)
- Salt, to taste (Kosher or sea salt recommended)
- Black Pepper, to taste (Freshly cracked is recommended)
Ravioli
- 1 package Refrigerated Cheese Ravioli (Substitute with any favorite type)
Sauce
- 2 tablespoons Butter (For sautéing)
- 1 medium Yellow Onion (Can use shallots for milder flavor)
- 2 cloves Garlic (Freshly minced)
- 0.5 cup Dry White Wine (Can substitute with beef broth)
- 1 cup Beef Broth (Chicken broth as an alternative)
- 0.5 cup Heavy Cream (Use half-and-half for a lighter version)
- 0.5 cup Freshly Grated Parmesan Cheese (Avoid pre-shredded for best results)
- Fresh Parsley, to taste (For garnish)
Instructions
- Prepare the Steak: Pat dry the sirloin steak cubes using a paper towel to remove excess moisture, then season generously with salt and freshly cracked black pepper to enhance flavor.
- Sear the Steak: Heat the olive oil in a skillet over medium-high heat. Once hot, add the steak cubes and sear each side for 1-2 minutes until nicely browned but not fully cooked through. Remove the steak from the skillet and set aside.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to package instructions until tender, usually 3-5 minutes. Drain and set aside.
- Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Let simmer for 1 minute to reduce slightly and concentrate flavor.
- Make the Sauce: Stir in the beef broth and heavy cream, then let the mixture simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
- Add Cheese: Stir in the freshly grated Parmesan cheese until melted and the sauce is creamy and smooth.
- Combine Ingredients: Return the seared steak cubes and the cooked ravioli to the skillet. Toss gently to coat everything evenly in the creamy garlic herb sauce. Heat through for 1-2 minutes.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top as garnish, and serve the dish warm for a comforting and flavorful meal.
Notes
- You can substitute sirloin steak with ribeye or filet mignon for a different cut preference.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream.
- Dry white wine can be replaced with beef broth if avoiding alcohol.
- Use freshly grated Parmesan cheese rather than pre-shredded to achieve the best sauce texture.
- Shallots can be used instead of onions for a milder flavor in the sauce.
- Be careful not to overcook the steak cubes during searing to keep them tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: steak, ravioli, creamy garlic herb sauce, sirloin steak, cheese ravioli, Italian, quick dinner, easy skillet meal
