Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Texas Steak Soup



STEAK SOUP
Texas Restaurant Recipe

2 tablespoons vegetable oil
1 1/2 pounds sirloin steak (1/2 inch thick), trimmed and cut into 1 1/2 strips
1 large sweet onion, chopped
4 cups water
3 large potatoes, washed and cut into 1/2 inch cubes
3 large carrots, cut into 1/4 inch slices
2 beef bouillon cubes
1 teaspoon ground cumin
1/2 teaspoon black pepper

 In a soup pot, heat oil over medium high heat and brown steak strips.  Add onion and cook 6 to 7 minutes, or until onions are tender and steak is cooked through. Add remaining ingredients and bring to a boil; cover and reduce heat to low.  Simmer 40 to 45 minutes, or until potatoes and carrots. Serve immediately.

Notes This is a nice chunky soup, but if you have any additional favorite vegetables, go ahead and add them, too.

Pot Roast


POT ROAST
Texas Roadhouse Copycat Recipe

1 (4-5 lb.) beef brisket, trimmed
4 cups barbecue sauce, divided
2 large onions, thinly sliced
1 tablespoon chopped garlic

Preheat oven to 350 degrees. Place brisket fat side up in a large roasting pan and set aside.

In a large bowl, combine 2 cups barbecue sauce, onions, and garlic; pour over brisket. Cover with foil and cook brisket 3 to 3 1/2 hours, or until tender. Slice thinly across the grain and serve topped with remaining warmed barbecue sauce.

Baked Potato Soup


BAKED POTATO SOUP
Logan's Roadhouse Copycat Recipe

Soup:
2/3 cup butter
2/3 cup flour
6 cups milk
4 large cooked baked potatoes,cooled, cut into 1 inch cubes
water, as needed
salt & pepper
1 cup sour cream

To Serve:
5 ounces shredded cheddar cheese
1 cup cooked crumbled bacon
4 green onions, chopped

In large soup pot, melt the butter, stir in flour, heat and stir until smooth. Gradually add milk. Heat stirring constantly until thickens. Add potatoes. Bring to a boil (may need add some water).
Stir constantly. Reduce heat to simmer keep stirring. Add sour cream heat 5 to 10 more minutes.

To serve: Top with cheese, bacon, and green onions.

Grilled Salmon


GRILLED SALMON 
Texas Roadhouse Copycat Recipe

Salmon:
1 fresh salmon filet
salt and pepper
butter

Lemon Pepper Butter:
1/4 butter
2 teaspoons fresh squeezed lemon juice
1 teaspoon fresh chopped parsley
pinch black pepper
pinch white pepper
1/2 teaspoon salt

Melt butter in a non stick skillet until the butter is smokey hot (almost brown).  Season salmon filet lightly with salt and pepper on both sides.  Place salmon filet into skillet and cook for 3 to 4 minutes per side (until filet yields to gentle pressure).  Remove from skillet and spoon lemon pepper butter over filet.  Serve with a lemon wedge.

NOTE:  Cooking the salmon over high heat with the seasoning and butter will create a beautiful crust on the fish!

Pulled Pork BBQ


Pulled Pork With Grilled Shrimp at Texas Roadhouse with
 a large Onion Ring and Loaded Sweet Potato


PULLED PORK BBQ
Texas Roadhouse Restaurant Copycat Recipe

2 tablespoons liquid smoke
1 cup water
1 whole pork shoulder/Boston butt
2/3 cup seasoned salt
1 tablespoon black pepper
2 cups of your favorite BBQ Sauce

Preheat the oven to 225 degrees. Pour the liquid smoke, and water into the bottom of a roasting pan. Place a roasting rack into the pan. Rub the entire exterior of the shoulder with the seasonings. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid. Place the covered pan into the hot oven, and roast for 5 to 6 hours.

Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200 degrees. Remove the meat from the pan and break it into five or six pieces using tongs. Allow the meat to cool for 15 to 30 minutes until it is cool enough to touch. Break the meat into 1 by 2 inch chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl. Gently stir in the sauce with a rubber spatula. Transfer the sauced meat into 2 a large baking pan and cover with a lid or foil. Bake at 350 degrees for 20 to 30 minutes, or until an internal temperature of 170 degrees is achieved.