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
Mushroom caps, 1 oz.
Sirloin, 6 oz cut into 1 & 1/2 x 1.5 inch cubes
Yellow Onion, 1 oz. cut into 1 & ¼ by 1 & ¼ inch slices
Green pepper, 1 oz. cut into 1 & ¼ by 1 ¼ inch slices
Tomato, 1 oz. cut into 1 & ¼ by 1 & 2/4 inch slices
Marinade or seasoning as desired
Each kabob contains: 5 sirloin pieces, 2 mushroom caps, 2 tomato slices, 2 onion slices, and green pepper slices. With the point of the skewer up slide on one piece of sirloin. Place the rest of the ingredients on in this order: green pepper, onion, sirloin cube, tomato, sirloin cube. Grill until done.
Notes: Cutting your veggies slightly smaller than the sirloin cubes should keep them from burning.
Metal skewers helps ensure complete cooking of the meat, including the center.