✔ Made and tested at home · 26 copycats: steaks, starters, sides + dessert
These 26 LongHorn Steakhouse copycat recipes bring steak night home, from the Parmesan crusted chicken and warm honey wheat bread to Wild West Shrimp, crispy Brussels sprouts and a bold steak seasoning.
Start with the warm bread and the Parmesan crusted chicken, then add Wild West Shrimp for a crowd or the Outlaw Ribeye for a big steak night.
- Showstopper: the Chocolate Stampede, a tall stack of chocolate cake, mousse and ganache.
- Quickest: the Wild West Shrimp, fried and tossed in garlic butter in about 15 minutes.
- Make ahead: the steak seasoning keeps for months in a jar, and the potato soup keeps for 3 days in the fridge.
Each one is a homemade version made with supermarket ingredients, so the flavor is close rather than identical, and you control the salt and the portion size. They are grouped below by type, and linked cards open the full recipe with step photos, while the rest give the quick method right on the card.
Bread and Starters
The warm loaf and the shareable plates everyone orders first.
1. Steakhouse Bread
A soft, slightly sweet honey wheat loaf served warm with whipped butter.
Get the recipe →
2. Wild West Shrimp
Crispy fried shrimp tossed in garlic butter with sliced cherry peppers, served with ranch.
How: Dredge 1 lb shrimp in seasoned flour, fry at 375°F for 2 minutes, then toss in 3 tbsp garlic butter with 1/4 cup sliced cherry peppers.
3. Stuffed Mushrooms
Mushroom caps packed with a creamy crab and cheese filling and baked until golden.
How: Fill 16 mushroom caps with 4 oz cream cheese, 4 oz crab, garlic and Parmesan, top with Jack cheese and bake at 400°F for 15 to 18 minutes.
4. Texas Tonion
Thin fried onion strips and jalapeno slices with a creamy, spicy dipping sauce.
How: Toss thin onion and jalapeno slices in buttermilk, then seasoned flour, and fry at 375°F for 2 to 3 minutes until golden.
5. Spicy Chicken Bites
Bite-size fried chicken tossed in a buttery hot sauce with ranch on the side.
How: Fry 1 lb floured, seasoned chicken pieces at 350°F for 4 to 5 minutes, to 165°F inside, then toss in 1/4 cup hot sauce with 2 tbsp melted butter.
6. Firecracker Chicken Wraps
Crispy tortilla rolls filled with spicy chicken, cheese and peppers, served with a creamy dip.
How: Roll 2 cups spicy shredded chicken, 1 cup Jack cheese and diced peppers in small flour tortillas, seal and fry at 350°F for 3 to 4 minutes until golden.
Steaks and Seasoning
A hot grill, a heavy pan and a good rub do most of the work.
7. Outlaw Ribeye
A thick, bone-in ribeye with a bold, peppery crust and a juicy, well-marbled center.
How: Rub a 1 1/2-inch bone-in ribeye with 2 tsp steak seasoning, sear over high heat for 5 minutes per side, then finish at 400°F to 130°F inside and rest 5 minutes.
8. Steak Seasoning
A savory blend of salt, pepper, garlic and paprika that builds a dark crust on any steak.
How: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tsp each paprika and garlic powder and 1 tsp onion powder. Use 1 1/2 tsp per steak.
9. Flo’s Filet
A thick, tender center-cut filet seasoned simply and seared for a deep crust.
How: Season a 2-inch filet with 1 tsp steak seasoning, sear in a hot cast iron pan for 3 minutes per side, then roast at 400°F to 130°F inside and rest 5 minutes.
10. Renegade Sirloin
A lean, flavorful center-cut sirloin, seasoned and grilled over high heat.
How: Season a 6 oz sirloin with 1 tsp steak seasoning and grill over high heat for 4 minutes per side to 130°F, then rest 5 minutes before slicing.
Chicken, Seafood and Pork
The other main plates, from the most searched chicken on the menu to a big grilled pork chop.
11. Parmesan Crusted Chicken
Grilled chicken under a creamy, garlicky Parmesan and provolone crust, broiled until golden.
How: Grill 2 pounded breasts to 165°F, spread with a mix of 1/2 cup Parmesan, 1/4 cup provolone, 2 tbsp ranch and 1/4 cup panko, and broil for 2 to 3 minutes.
12. Napa Chicken
Grilled chicken topped with goat cheese, sauteed mushrooms and a creamy white wine sauce.
How: Grill chicken to 165°F, top with goat cheese and sauteed mushrooms, and spoon over a sauce of 1/2 cup white wine reduced with 1/2 cup cream.
13. Grilled Salmon
A marinated salmon fillet grilled with a light char and a sweet, savory glaze.
How: Marinate a 6 oz fillet for 30 minutes, grill 4 to 5 minutes per side to 140°F inside and brush with glaze before serving.
14. Redrock Grilled Shrimp
Skewers of seasoned grilled shrimp brushed with garlic butter, great on their own or next to a steak.
How: Season 1 lb large shrimp with 1 tsp steak seasoning, thread on skewers, grill over high heat for 2 minutes per side and brush with 2 tbsp garlic butter.
15. Cowboy Pork Chops
Two thick, bone-in pork chops, seasoned and grilled until juicy with a peppery crust.
How: Season two 1-inch bone-in chops with 1 tsp steak seasoning each and grill over medium high heat for 5 to 6 minutes per side, to 145°F inside, then rest 5 minutes.
Sides, Soup and Salad
Steakhouse sides that go with every main, plus the cozy potato soup.
16. Brussels Sprouts
Crispy fried Brussels sprouts tossed with a sweet and spicy honey glaze.
How: Roast 1 lb halved sprouts with 2 tbsp oil at 425°F for 20 to 25 minutes until crisp, then toss with 2 tbsp honey and a pinch of red pepper flakes.
17. Mac and Cheese
Creamy baked mac and cheese with a buttery, golden crumb topping.
How: Toss 8 oz cooked pasta in a cheddar and cream sauce, top with buttered crumbs and bake at 375°F for 15 to 20 minutes until bubbling.
18. Loaded Potato Soup
A thick, creamy potato soup topped with bacon, cheddar and green onion.
How: Simmer 2 lb diced potatoes in 4 cups broth for 15 minutes, stir in 1 cup cream and 1 cup cheddar, and top with bacon and green onion.
19. Loaded Baked Potato
A salt-crusted baked potato piled with butter, sour cream, cheddar and bacon.
How: Rub russets with oil and coarse salt, bake on the rack at 400°F for 60 minutes, then split and load with butter, sour cream, cheddar, bacon and chives.
20. Mashed Potatoes
Rich, creamy mashed potatoes with butter and a little garlic.
How: Boil 2 lb peeled Yukon Golds for 15 minutes, drain and mash with 4 tbsp butter, 1/2 cup warm cream and 1 grated garlic clove.
21. Fresh Steamed Asparagus
Bright, tender asparagus spears with butter, lemon and a pinch of salt.
How: Steam 1 lb trimmed asparagus for 4 to 5 minutes until just tender, then toss with 1 tbsp butter, a squeeze of lemon and salt.
22. Baked Sweet Potato
A soft, fluffy baked sweet potato split open and finished with butter and cinnamon sugar.
How: Rub a sweet potato with oil and bake at 400°F for 50 to 60 minutes until tender, then split it and top with butter and a mix of brown sugar and cinnamon.
23. Grilled Chicken and Strawberry Salad
Grilled chicken over greens with fresh strawberries, pecans, feta and a light vinaigrette.
How: Grill a seasoned chicken breast to 165°F, slice and serve over 4 cups greens with 1 cup sliced strawberries, 1/4 cup pecans, feta and a raspberry vinaigrette.
Dessert and Drinks
A towering chocolate finish, a warm apple treat and a cold lemonade.
24. Chocolate Stampede
Layers of thin chocolate cake and chocolate mousse under a glossy ganache, made to share.
How: Bake thin chocolate cake layers at 350°F for 12 to 15 minutes, stack with chocolate mousse, pour over warm ganache and chill 4 hours.
25. Caramel Apple Goldrush
Warm Fuji apples baked in a flaky pie crust with a crumbly streusel, topped with vanilla bean ice cream and caramel, made to share.
How: Bake sliced Fuji apples with cinnamon in a pie crust under a brown sugar streusel at 375°F for 45 minutes, then serve warm with vanilla ice cream and caramel sauce.
26. Strawberry Lemonade
Fresh lemonade blended with sweet strawberry puree and served over ice.
How: Blend 1 cup strawberries with 1/2 cup simple syrup, stir into 1 cup fresh lemon juice and 4 cups cold water, and pour over ice.
Tips for LongHorn Steakhouse Favorites at Home
- Dry the steak. Pat steaks dry and salt them 40 minutes ahead so the crust forms fast in the pan.
- Get the pan very hot. A smoking cast iron pan or a high grill gives the dark, peppery crust.
- Use a thermometer. Pull steaks at 130°F for medium rare and rest them 5 minutes. Cook chicken to 165°F inside.
- Pound the chicken thin. An even 1/2 inch lets the Parmesan crusted chicken cook through before the topping burns.
- Warm the bread. Wrap the loaves in foil and heat at 350°F for 8 minutes so they taste fresh from the oven.
More Steakhouse Favorites
Planning a steak night at home? Try my Outback copycat recipes and Texas Roadhouse copycat recipes, and you will find every restaurant in my copycat recipes collection.
Frequently Asked Questions
What are the most popular LongHorn copycat recipes?
The Parmesan crusted chicken is the most searched, followed by the Chocolate Stampede, the Outlaw Ribeye and the warm bread.
What is on LongHorn Parmesan crusted chicken?
A creamy topping of Parmesan, provolone, garlic and ranch with a few crumbs, spread over grilled chicken and broiled until golden.
What kind of bread does LongHorn serve?
A warm, slightly sweet honey wheat loaf with whipped butter. Honey and a little molasses give it the soft crumb and dark top.
How do I make the Brussels sprouts crispy?
Dry them well, give them space on the pan and roast at 425°F until the edges are dark, then toss in the honey glaze right at the end.
What seasoning does LongHorn use on steaks?
A simple, bold mix of salt, black pepper, garlic, paprika and onion. The full blend is on the Steak Seasoning card above.
Can I make the Chocolate Stampede ahead?
Yes. It is best made a day ahead, since the mousse needs at least 4 hours in the fridge to set. It keeps for 3 days covered.
Are these the restaurant’s own recipes?
No. These are copycat recipes inspired by LongHorn Steakhouse menu items and made in my home kitchen. Recipe Fairy is not affiliated with LongHorn Steakhouse.
