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.






Serves 1

salt and pepper
garlic powder
2 tablespoons all purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
seasoned rice or mashed potatoes, for serving (see sidebar for recipes)

Mix the salt, pepper, and garlic powder together and combine with the flour. Heat the oil in a skillet. Dredge the steak pieces with the flour mixture then saute the meat until it is medium-rare. Add the onions and cook until it is softened. Add the butter to the pan and then add the mushrooms. Cook until the mushrooms begin to color, then remove the meat, onions, and mushrooms to a platter and keep warm.

Deglaze the skillet with the wine, making sure to loosen any browned bits, and let it reduce a little. Add the beef broth and bring to a boil, then return the reserved meat and vegetables back to the pan and simmer, covered, for about 1 hour, or until the meat is tender.

Mix the cornstarch with a little of the cooking liquid to make a paste and add it to the simmering broth. When the sauce is thickened, serve the tips with rice or mashed potatoes, and a vegetable of your choice.


  1. Oh my word, the mushrooms on there will make it delectable! Can the white wine be any flavor or brand? I'm seriously so excited to give the recipe a try! This restaurant served some sirloin similar to this with mushrooms. Hopefully I can get it tasting as good as the one I had at the restaurant!
    Celine | http://www.ilgrecos.ca/

  2. what can I use instead of cream of myshroom Soup, since my son is allergic to milk and can't have any cream soup...

    1. There is no cream of mushroom soup in this... Just mushrooms along with other ingredients. There are no milk products in this recipe.

  3. There is no cream of mushroom soup in this... Just mushrooms along with other ingredients. There are no milk products in this recipe.

  4. Delicious recipe, and very easy to make. Will definitely keep this one in my arsenal! Thanks for sharing!

  5. Just plain awesome, I won't take your recipe and state that I tried this and that instead of!
    Thank you
    Great as is!

  6. May I say YUMMY! I added about 5 cloves of garlic with the onions. I pulled out the meat while cooking the onions, garlic, and mushrooms (because I didn't read it well). I added it after the mushrooms were ready and put in the meat. Okay, we ate it right away with mashed potatoes. Delicious!

  7. This was awesome!!!!! Love it!! love it!! Love it!!

  8. This was awesome!!!!! Love it!! love it!! Love it!!

  9. Great recipe. Doubled the recipe and it served 4 with leftovers. yummy!

  10. What are the salt, pepper & garlic powder measurements?

  11. This was excellent! I doubled everything (maybe a little extra steak and a few extra mushrooms). I didn't have any wine, so I used extra beef broth. The meat was so tender. I served it over mashers and my husband loved it. Definitely a keeper!