Flank Steak: Skillet Garlic Butter Steak & Cheese Ravioli

Ingredients

1 lb steak (cut into bite-sized pieces)

2 tbsp olive oil

1 tbsp butter

4 cloves garlic (minced)

1 tsp dried thyme

1 tsp dried rosemary

1/2 cup beef broth

1/2 cup heavy cream

2 cups cheese ravioli (fresh or frozen)

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley (for garnish)

Directions

In a large skillet, heat the olive oil over medium-high heat. Add the steak pieces and season with salt and pepper. Cook for 5-7 minutes, or until the steak is browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Add the beef broth, heavy cream, thyme, and rosemary to the skillet. Stir to combine, and bring to a simmer.
Add the ravioli to the skillet, and cook for 5-7 minutes (or as per package instructions), until the ravioli is tender and cooked through.
Return the steak to the skillet and toss everything together.
Sprinkle the grated Parmesan cheese over the top and stir until melted and creamy.
Garnish with fresh parsley and serve immediately.

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