Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Texas Roadhouse Rolls
- 2 Texas Roadhouse Rolls
- 3 Cinnamon Honey Butter
- 4 Cinnamon Honey Butter
- 5 Crispy Cactus Blossom
- 6 Crispy Cactus Blossom
- 7 Pickle Juice Chicken Tenders
- 8 Pickle Juice Chicken Tenders
- 9 Juicy Prime Rib
- 10 Juicy Prime Rib
- 11 Smoky Baby Back Ribs
- 12 Smoky Baby Back Ribs
- 13 Loaded Baked Potato
- 14 Loaded Baked Potato
- 15 Grilled Salmon Fillet
- 16 Grilled Salmon Fillet
- 17 Wild West Shrimp
- 18 Wild West Shrimp
- 19 Rattlesnake Bites
- 20 Rattlesnake Bites
- 21 Dallas Cheese Fries
- 22 Dallas Cheese Fries
- 23 Steak Kabobs
- 24 Steak Kabobs
- 25 Fall-Off-Bone Ribs
- 26 Fall-Off-Bone Ribs
- 27 Buttery Green Beans
- 28 Buttery Green Beans
- 29 T-Bone Steak
- 30 T-Bone Steak
Texas Roadhouse Rolls
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Check PriceThese soft, pillowy rolls are the stuff of legend, and once you taste a homemade version fresh from your own oven, you’ll understand why people ask for extra baskets before their meal even arrives. The secret is in the honey-sweetened dough and the generous butter brushing that happens the moment they come out of the oven. They’re slightly sweet, incredibly tender, and have that signature golden-brown top that practically begs to be torn open.
The best part? They’re actually easier to make than you’d think. Sure, there’s rising time involved, but the hands-on work is minimal, and your house will smell absolutely amazing while they bake. Make a double batch and freeze half—they reheat beautifully and make weeknight dinners feel extra special. Just be warned: your family might start requesting these with every single meal!
Ingredients
Method
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of the honey. Let stand for 5 minutes until foamy.
- Add remaining honey, melted butter, and egg to the yeast mixture and whisk to combine.
- Add flour and salt, then mix until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and divide into 24 equal pieces. Shape each piece into a ball and place on greased baking sheets, spacing 2 inches apart.
- Cover rolls and let rise for 30 minutes until puffy.
- Preheat oven to 350°F. Bake rolls for 12-15 minutes until golden brown on top.
- Brush hot rolls generously with melted butter and serve warm.
Cinnamon Honey Butter
This is the creamy, sweet, cinnamon-spiced butter that turns those famous rolls into something truly unforgettable. It’s whipped to cloud-like perfection and strikes the perfect balance between indulgent dessert and savory side. Honestly, I’ve caught my kids eating this stuff by the spoonful when they think I’m not looking, and I can’t even blame them.
The trick to getting it just right is making sure your butter is softened to room temperature before you start—it should be soft enough to leave an indent when you press it, but not melty or greasy. Whip it longer than you think you need to; that’s what creates that incredible fluffy texture that melts into every nook and cranny of a warm roll. Keep a jar in the fridge and trust me, it’ll disappear faster than you can say “pass the butter.”
Ingredients
Method
- In a large mixing bowl, add the softened butter and beat with an electric mixer on medium speed for 1-2 minutes until fluffy.
- Add powdered sugar and continue beating until well combined and smooth.
- Pour in honey and add cinnamon, then beat on medium-high speed for 3-4 minutes until light, fluffy, and thoroughly whipped.
- Transfer to a serving bowl or storage container and refrigerate until ready to serve. Let sit at room temperature for 10-15 minutes before serving for easiest spreading.
Crispy Cactus Blossom
If you’ve ever ordered the Cactus Blossom at Texas Roadhouse, you know it’s basically the star of the appetizer menu—a whole onion transformed into a crispy, golden, petal-like masterpiece served with that addictive spicy dipping sauce. Making this at home feels a little intimidating at first, but I promise the “wow factor” when you set this on the table makes it absolutely worth the effort. It’s perfect for game days, special dinners, or whenever you want to seriously impress your people.
The key is getting your cuts right so the onion blooms beautifully, and making sure your oil is at the proper temperature so you get that crispy exterior without any greasiness. I like to prep my onion and get it soaking in ice water ahead of time—it helps the petals open up and removes some of the harsh bite. Serve it hot and watch everyone gather around like moths to a flame. Fair warning: you might become known as “the mom who makes that amazing onion thing,” and you’ll be asked to bring it to every gathering!
Ingredients
Method
- Cut off the top of the onion and peel. Place cut side down and make vertical cuts around the onion, stopping 1/2 inch from the bottom, creating 12-16 evenly spaced petals. Soak in ice water for 10 minutes, then drain and pat dry.
- In a shallow bowl, combine flour, paprika, garlic powder, cayenne, oregano, cumin, black pepper, and salt. In another bowl, whisk together eggs and milk.
- Dip the onion in the seasoned flour, coating thoroughly and getting between all the petals. Dip in egg mixture, then coat again with seasoned flour, making sure every petal is well covered.
- Heat 4-5 inches of oil in a large Dutch oven or deep pot to 350°F. Carefully place the onion cut-side down in the hot oil.
- Fry for 3 minutes, then carefully flip using tongs or a spider strainer. Fry for an additional 6-7 minutes until deep golden brown and crispy.
- Remove from oil and drain on paper towels. Season with additional salt immediately.
- Make the dipping sauce by whisking together mayonnaise, ketchup, horseradish, and hot sauce in a small bowl.
- Serve the cactus blossom immediately while hot with the dipping sauce on the side.
Pickle Juice Chicken Tenders
If you’ve ever wondered what makes Texas Roadhouse chicken tenders so impossibly juicy and flavorful, here’s the secret: pickle juice! That tangy brine does double duty, tenderizing the chicken while infusing it with a subtle zing that keeps everyone coming back for more. The best part? You can use the leftover juice from your favorite jar of dill pickles, so nothing goes to waste.
The key to nailing this recipe at home is giving the chicken enough time to soak in that pickle juice marinade—at least four hours, but overnight is even better. When you’re ready to cook, the seasoned coating gets incredibly crispy while the inside stays tender and moist. These are total crowd-pleasers for game day, weeknight dinners, or whenever you need something that’ll have the kids actually excited about dinner.
Ingredients
Method
- Place chicken tenderloins in a large zip-top bag or bowl and pour pickle juice over them. Refrigerate for at least 4 hours or overnight, turning occasionally.
- Remove chicken from pickle juice and pat dry with paper towels. In a shallow dish, whisk together eggs and milk.
- In another shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F.
- Dip each chicken tender first in the egg mixture, then dredge thoroughly in the seasoned flour, pressing to adhere.
- Fry chicken tenders in batches for 3-4 minutes per side until golden brown and cooked through to 165°F internal temperature.
- Drain on paper towels and serve hot with your favorite dipping sauce.
Juicy Prime Rib
Texas Roadhouse’s prime rib is legendary for good reason, and the great news is that achieving that perfect pink center with a beautifully seasoned crust is totally doable in your own kitchen. The restaurant’s approach is all about simplicity—letting the quality of the beef shine through with just the right blend of seasonings and a foolproof cooking method. Yes, it feels fancy, but honestly, prime rib is one of those dishes that looks way more complicated than it actually is.
The real trick is using a meat thermometer and not rushing the process. You’ll want to bring the roast to room temperature before it goes in the oven, and then let it rest after cooking so all those incredible juices redistribute throughout the meat. This is my go-to for special occasions when I want to absolutely wow everyone without spending all day stressing in the kitchen. Pair it with some creamy horseradish sauce, and you’ve got yourself a steakhouse-quality meal at home.
Ingredients
Method
- Remove prime rib from refrigerator and let stand at room temperature for 2 hours before cooking.
- Preheat oven to 450°F. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, thyme, rosemary, and cayenne pepper.
- Rub the entire roast with olive oil, then coat generously with the seasoning mixture, pressing it into the meat.
- Place the roast bone-side down in a roasting pan and cook at 450°F for 15 minutes to create a crust.
- Reduce oven temperature to 325°F and continue roasting for 13-15 minutes per pound for medium-rare (about 1.5-2 hours total), until internal temperature reaches 120-125°F.
- Remove from oven, tent loosely with foil, and let rest for 20-30 minutes before carving. The temperature will rise to 130-135°F during resting.
- Slice between the bones and serve immediately with horseradish sauce.
Smoky Baby Back Ribs
These fall-off-the-bone baby back ribs capture that Texas Roadhouse smokiness without needing a fancy smoker setup. The magic happens in two stages: a low and slow oven braise that gets the ribs incredibly tender, followed by a quick finish under the broiler or on the grill with their signature sweet and smoky sauce. The result is ribs that are just as messy and delicious as the restaurant version, minus the wait time and the price tag.
Don’t skip the step of removing the membrane from the back of the ribs—it makes such a difference in texture and lets all those spices really penetrate the meat. I like to make these on weekends when I can let them cook low and slow while I’m doing other things around the house. The smell alone will have your family hovering around the kitchen asking when dinner’s ready. Pro tip: make extra sauce because everyone always wants more!
Ingredients
Method
- Preheat oven to 275°F. Remove the membrane from the back of each rib rack by sliding a knife under it and pulling it off with a paper towel.
- In a small bowl, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, and cumin to make the dry rub.
- Rub the spice mixture generously over both sides of the ribs, then wrap each rack tightly in aluminum foil.
- Place wrapped ribs on a baking sheet and bake for 2.5 to 3 hours until meat is very tender and pulling away from the bones.
- While ribs cook, whisk together barbecue sauce, apple cider vinegar, and honey in a small saucepan over medium heat until combined and warmed through.
- Remove ribs from oven and carefully unwrap. Preheat broiler or prepare grill to medium-high heat.
- Brush ribs generously with the sauce mixture and broil or grill for 3-5 minutes until sauce is caramelized and sticky.
- Let rest for 5 minutes, then cut between bones and serve with extra sauce on the side.
Loaded Baked Potato
Texas Roadhouse’s loaded baked potato is the ultimate indulgent side dish, and honestly, it’s what my kids request every single time we talk about steakhouse dinners. The secret to nailing this at home is choosing the right potato—you want those big, starchy russets that get fluffy on the inside while the skin crisps up beautifully. What sets the Texas Roadhouse version apart is the sheer generosity of the toppings and that perfect balance of crispy bacon, sharp cheddar, and cool sour cream.
The game-changer here is baking your potatoes directly on the oven rack and not wrapping them in foil. I know it seems counterintuitive, but trust me on this one. You’ll get that restaurant-quality crispy skin that my family fights over. Make sure to really load these babies up—this is not the time to be shy with the butter or cheese. It’s comfort food at its finest, and it pairs perfectly with just about any protein you’re serving for dinner.
Ingredients
Method
- Preheat oven to 400°F and position rack in the center.
- Scrub potatoes clean and pat dry, then prick each potato several times with a fork.
- Rub potatoes all over with olive oil and sprinkle generously with sea salt.
- Place potatoes directly on oven rack and bake for 60-75 minutes until skin is crispy and inside is tender when pierced with a fork.
- Remove from oven and let cool for 5 minutes, then cut a deep slit lengthwise across the top of each potato.
- Gently squeeze the ends of each potato to open it up, then fluff the insides with a fork.
- Add 1 tablespoon of butter to each potato and allow to melt into the fluffy interior.
- Top each potato generously with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and fresh chives before serving.
Grilled Salmon Fillet
If you’re looking for something a little lighter but still packed with flavor, the Texas Roadhouse grilled salmon is where it’s at. What I love most about recreating this at home is that it’s actually simpler than you’d think—the restaurant keeps the seasoning straightforward and lets the quality of the fish shine through. The key is getting that gorgeous caramelized crust on the outside while keeping the inside tender and flaky. I’ve served this to my pickiest eater (yes, the one who claims to hate fish), and she actually asked for seconds!
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The marinade is light and bright, which means you can have this on the table faster than you can say “roadtrip to Texas Roadhouse.” Make sure your grill or grill pan is really hot before the salmon hits it—that’s how you get those beautiful grill marks and prevent sticking. This is my go-to when I want something that feels fancy enough for guests but easy enough for a busy Wednesday night.
Ingredients
Method
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, onion powder, dried parsley, salt, and black pepper.
- Place salmon fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate for 10-15 minutes at room temperature.
- Preheat grill or grill pan to medium-high heat and lightly oil the grates.
- Remove salmon from marinade and place skin-side down on the hot grill.
- Grill for 5-6 minutes without moving, until the skin is crispy and releases easily from the grates.
- Carefully flip the salmon and grill for an additional 4-6 minutes until fish is cooked through and flakes easily with a fork.
- Remove from grill and let rest for 2 minutes before serving with fresh lemon wedges.
Wild West Shrimp
This appetizer is an absolute showstopper and always disappears within minutes at my house. The Wild West Shrimp combines plump, juicy shrimp with a sweet and spicy glaze that hits all the right notes—it’s got heat, it’s got tang, and it’s got that addictive sticky quality that keeps you reaching for just one more. I’ve made these for everything from game day parties to fancy dinner parties, and they work beautifully in both settings. The sauce is similar to a sweet chili glaze but with a little extra kick that makes it unmistakably Texas Roadhouse.
One tip I can’t stress enough: don’t overcook your shrimp! They only need a few minutes per side, and they’ll continue cooking slightly after you remove them from heat. I like to serve these over a bed of crispy lettuce just like the restaurant does, but they’re honestly just as good straight from the skillet with some crusty bread to soak up all that incredible sauce. Your family will think you’ve been holding out on them when you serve these beauties.
Ingredients
Method
- In a medium bowl, whisk together sweet chili sauce, honey, sriracha, lime juice, minced garlic, and cayenne pepper until well combined. Set aside.
- Pat shrimp completely dry with paper towels to ensure they sear properly.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add shrimp in a single layer and cook for 2-3 minutes per side until pink and just cooked through.
- Pour the prepared sauce over the cooked shrimp and toss to coat evenly, cooking for an additional 1-2 minutes until sauce is heated through and slightly thickened.
- Arrange shredded lettuce on a serving platter and top with the glazed shrimp.
- Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Rattlesnake Bites
If you’ve ever wondered what makes those addictive little jalapeño poppers at Texas Roadhouse so irresistible, it’s all about the creamy cheese filling and that perfectly crispy coating. These Rattlesnake Bites bring just the right amount of heat balanced with cool ranch flavors, making them the ideal appetizer for game day or any gathering where you want to impress without spending hours in the kitchen.
The secret to getting them just as good as the restaurant version is making sure your oil is at the right temperature before frying – too cool and they’ll absorb grease, too hot and the outside burns before the cheese gets melty. I also like to freeze them for about 15 minutes before frying, which helps the coating stay put and prevents the filling from oozing out.
Ingredients
Method
- In a large bowl, mix together cream cheese, Monterey Jack cheese, cheddar cheese, diced jalapeños, and ranch dressing mix until well combined.
- Form the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Roll each cheese ball in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs.
- Heat vegetable oil in a deep pot to 350°F. Fry the bites in batches for 2-3 minutes until golden brown.
- Remove with a slotted spoon and drain on paper towels. Serve hot with ranch dressing for dipping.
Dallas Cheese Fries
These aren’t your average loaded fries – they’re a mountain of crispy potato goodness smothered in melted cheese, bacon, and all the fixings that make Texas Roadhouse’s version so crave-worthy. What really sets these apart is the combination of real cheddar cheese sauce and shredded cheese on top, creating layers of cheesy flavor that’ll have everyone fighting over the last fry.
The key to restaurant-quality fries at home is the double-fry method. Yes, it takes a bit more time, but that first fry cooks the potato through while the second fry creates that golden, crispy exterior that holds up under all those toppings. Trust me, once you make fries this way, you’ll never go back to the single-fry method.
Ingredients
Method
- Heat oil in a large pot or deep fryer to 325°F. Fry the cut potatoes in batches for 5 minutes until soft but not browned. Remove and drain on paper towels.
- Increase oil temperature to 375°F. Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy. Drain and season immediately with salt and pepper.
- Arrange the hot fries on a large oven-safe platter or baking sheet. Drizzle the warm cheese sauce over the fries.
- Sprinkle shredded cheddar cheese and crumbled bacon over the top. Place under the broiler for 1-2 minutes until the cheese melts.
- Remove from oven and top with dollops of sour cream, green onions, and jalapeño slices if desired. Serve immediately while hot.
Steak Kabobs
Texas Roadhouse knows how to do steak right, and their kabobs are no exception. The magic is in the marinade – it tenderizes the meat while infusing it with flavors that taste like you spent all day grilling when really it comes together in minutes. Threading the steak with fresh vegetables not only makes for a beautiful presentation but also means you’re getting a complete meal on a stick.
When cutting your steak for kabobs, make sure all the pieces are roughly the same size so they cook evenly. I’ve learned the hard way that mixing large and small chunks means some pieces end up overcooked while others are still too rare. Also, if you’re using wooden skewers, don’t skip soaking them in water – nobody wants a flaming kabob stick at the dinner table!
Ingredients
Method
- In a large bowl or resealable bag, combine soy sauce, vegetable oil, Worcestershire sauce, lemon juice, minced garlic, brown sugar, and black pepper to create the marinade.
- Add steak cubes to the marinade, toss to coat well, and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
- Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes beforehand.
- Thread marinated steak cubes onto skewers, alternating with bell peppers, onion chunks, and mushrooms.
- Grill kabobs for 10-12 minutes, turning every 3 minutes, until steak reaches desired doneness and vegetables are tender with slight char.
- Remove from grill and let rest for 3 minutes before serving. Serve hot with your favorite dipping sauce or over rice.
Fall-Off-Bone Ribs
Texas Roadhouse ribs are legendary for a reason—they literally fall off the bone with the gentlest tug of your fork. The secret isn’t just in the cooking time, but in the two-step process that combines slow oven-roasting with a final blast of heat to caramelize that sweet, smoky glaze. I’ve tested this recipe countless times to get that same tender, sticky perfection you’d get at the restaurant, and the key is patience during that low-and-slow cooking phase. Don’t rush it, and you’ll be rewarded with ribs that rival anything you’d pay $20 a rack for.
The spice rub is what really sets these apart—it’s got just enough brown sugar to balance the savory seasonings, and when it mingles with the sauce during cooking, it creates this incredible bark on the outside while keeping the meat incredibly juicy. Your family will be fighting over who gets the end pieces, trust me on this one.
Ingredients
Method
- Preheat oven to 275°F and line a large baking sheet with aluminum foil.
- Remove the membrane from the back of the ribs by sliding a butter knife underneath and pulling it off completely.
- In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the dry rub.
- Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
- Wrap each rack tightly in aluminum foil and place on the prepared baking sheet.
- Bake for 2.5 to 3 hours until the meat is very tender and pulling away from the bones.
- Mix barbecue sauce with honey in a small bowl.
- Remove ribs from foil, brush generously with the barbecue sauce mixture, and broil for 3-5 minutes until the sauce is caramelized and bubbly.
- Let rest for 5 minutes before slicing between the bones and serving.
Buttery Green Beans
Don’t let the simplicity of these green beans fool you—sometimes the best sides are the ones that let quality ingredients shine without a lot of fuss. Texas Roadhouse serves these glossy, buttery beans alongside every steak and rib platter, and they’re the perfect example of how a few ingredients done right can steal the show. The trick is cooking them just until they’re tender-crisp, not mushy, so they still have that satisfying snap when you bite into them.
I love that this is a side dish I can throw together in under 15 minutes on busy weeknights, but it’s also fancy enough for company. The garlic butter situation happening here is absolutely dreamy, and that little bit of seasoning salt gives them that restaurant-quality flavor that makes everyone ask for seconds. They’re also a great way to get kids to actually eat their vegetables without complaint!
Ingredients
Method
- Bring a large pot of salted water to a boil over high heat.
- Add green beans and cook for 5-7 minutes until tender-crisp, then drain well.
- In a large skillet, melt butter over medium heat and add minced garlic, cooking for 1 minute until fragrant.
- Add the drained green beans to the skillet and toss to coat in the garlic butter.
- Sprinkle with seasoning salt, black pepper, and onion powder, tossing well to combine.
- Cook for an additional 2-3 minutes, stirring occasionally, until beans are heated through and well-coated.
- Serve immediately while hot and buttery.
T-Bone Steak
Recreating that perfect Texas Roadhouse T-bone at home is totally doable, and honestly? It might even be better because you get to control exactly how it’s seasoned and cooked. The restaurant gets their steaks so flavorful and crusty on the outside while keeping them tender and juicy inside, and I’m sharing the exact method to achieve that same result in your own kitchen. The key is getting your skillet screaming hot before the steak hits it—we’re talking restaurant-level heat that creates that gorgeous sear in minutes.
What I love most about this recipe is that it proves you don’t need a fancy grill or expensive equipment to make a steakhouse-quality dinner. A good cast-iron skillet, high heat, and the right timing are your best friends here. Let that steak rest after cooking (I know it’s hard to wait!) and you’ll have all those delicious juices redistribute instead of running all over your cutting board. Pair it with those buttery green beans and you’ve got yourself a meal worth celebrating.
Ingredients
Method
- Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- Pat steaks completely dry with paper towels, then brush both sides lightly with vegetable oil.
- In a small bowl, combine salt, black pepper, garlic powder, and onion powder, then generously season both sides of each steak.
- Heat a cast-iron skillet over high heat until smoking hot, about 5 minutes.
- Place steaks in the skillet and cook without moving for 4-5 minutes until a deep brown crust forms.
- Flip steaks and cook for another 4-5 minutes for medium-rare, or until desired doneness is reached.
- Add butter and thyme sprigs to the pan, tilting the skillet and spooning the melted butter over the steaks for 1 minute.
- Remove steaks from skillet and let rest on a cutting board for 5-10 minutes before serving.
- Serve with the pan butter drizzled over the top.
