Daily Recipes

Ingredients:

• 1 lb steak (ribeye, sirloin, or NY strip – thinly sliced or bite-sized chunks)

• 1 package cheese ravioli (fresh or frozen, about 9–12 oz)

• 3–4 cloves garlic, minced

• 3 tbsp butter

• 1 tbsp olive oil

• ½ cup beef broth or pasta water

• 1 cup shredded mozzarella or provolone (optional for topping)

• Salt & pepper, to taste

• Fresh parsley (optional, for garnish)

• Optional: red pepper flakes or Italian seasoning for extra flavor

🔪 Instructions:

1. Cook the ravioli:

   • Bring a pot of salted water to a boil and cook the ravioli until just shy of al dente (they’ll finish cooking in the skillet).

   • Drain and set aside. Reserve ½ cup of pasta water if not using broth.

2. Cook the steak:

   • Heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high heat.

   • Season the steak with salt and pepper. Sear for 2–3 minutes per side until browned (don’t overcook).

   • Remove steak and set aside.

3. Make garlic butter sauce:

   • In the same skillet, add the remaining 2 tbsp butter and reduce heat to medium.

   • Add the minced garlic and stir for about 1 minute until fragrant.

   • Pour in beef broth or pasta water, scraping up any browned bits from the bottom.

4. Add ravioli to skillet:

   • Toss in the cooked ravioli and let it simmer in the garlic butter sauce for 2–3 minutes.

5. Finish with steak & cheese:

   • Return steak to the skillet and stir gently.

   • Sprinkle shredded cheese over the top, cover, and let melt (1–2 minutes).

6. Garnish & serve:

   • Top with chopped parsley or red pepper flakes for a little kick.

✅ Pro Tips:

• Want it creamy? Add a splash of heavy cream or a tablespoon of cream cheese to the garlic butter sauce.

• Try it with mushroom ravioli for a flavor twist.

• Serve with a side of garlic bread to mop up that buttery goodness.

Let me know if you want a spicy Cajun version or a mushroom & spinach twist!