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.
Texas Roadhouse Copycat Recipe
8 Chicken breasts butterflied (cut in half and marinated)
1 can cream of mushroom soup
1 cup of milk
1 lb mushrooms sliced to 1/4 inch thickness butter
8 slices of jack cheese (or pepper jack if you would like it a little spicier)
Melt the butter over medium-high / heat. Place the mushrooms in the pan and saute until soft (but still firm).
Place the chicken on the grill or a skillet and cook to 165 degrees. Mix the soup, milk, salt (to taste), and pepper (to taste). Beat with a whisk until smooth. Add the soup mixture to the mushrooms and cook over high heat until thickened. Add flour as needed. While the chicken is still on the grill, spoon the mushroom mixture over top of the chicken. Top with a slice of cheese and melt it to the top. Serve hot with rice and salad.