If you’re a fan of Longhorn Steakhouse and their delicious dishes, you’ll be happy to know that you can recreate some of their most popular menu items at home with these Longhorn copycat recipes. Whether you’re in the mood for a juicy steak, a flavorful burger, or a tasty appetizer, these recipes will satisfy your cravings.
The best part about making these copycat recipes at home is that you can customize them to your liking and save money by not having to dine out. Impress your family and friends with a homemade Longhorn meal that tastes just as good as the real thing.
From the classic Longhorn Steakhouse Outlaw Ribeye to the savory Firecracker Chicken Wraps, these recipes are sure to become new favorites in your home. Plus, you’ll get the satisfaction of knowing you made it all from scratch!
So, get your apron on and fire up the grill or skillet. It’s time to cook up some Longhorn magic in your own kitchen with these delicious copycat recipes.
1. Longhorn Steakhouse Outlaw Ribeye Copycat Recipe
Hey there, fellow foodie! Are you a fan of Longhorn Steakhouse? If you are, then you’re in for a real treat, because I’m about to introduce you to the first recipe on our list of Longhorn copycat recipes: the Outlaw Ribeye.
The Outlaw Ribeye is one of Longhorn’s signature dishes, and for good reason. It’s a juicy, flavorful steak that’s perfectly seasoned and cooked to perfection. And now, with this copycat recipe, you can recreate that same amazing taste right in your own kitchen.
The recipe calls for a few simple ingredients, including a ribeye steak, some seasonings, and a hot grill or grill pan. The key to getting that perfect crust on the steak is to let it cook undisturbed for a few minutes on each side. And don’t forget to let it rest for a few minutes before slicing into it to allow the juices to redistribute.
Ingredients:
- 1 boneless ribeye steak (12 oz)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
Instructions:
- Take the ribeye out of the fridge and let it sit at room temperature for 30 minutes.
- Preheat a cast-iron skillet over high heat for 10 minutes.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, dried oregano, and ground cumin.
- Rub the spice mixture all over the ribeye, pressing it into the meat.
- Add the olive oil to the skillet and swirl it around to coat the bottom.
- Add the ribeye to the skillet and cook for 4 minutes without touching it.
- Flip the ribeye over and cook for another 4 minutes without touching it.
- Add the butter and minced garlic to the skillet and swirl it around to coat the ribeye.
- Use a spoon to baste the ribeye with the butter and garlic mixture for 1-2 minutes.
- Remove the ribeye from the skillet and let it rest for 5 minutes before slicing and serving.
2. Longhorn Steakhouse Parmesan Crusted Chicken Copycat Recipe
Well, howdy y’all! Today, I’m excited to talk about one of my favorite Longhorn Steakhouse copycat recipes – the Outlaw Ribeye! If you’ve ever sunk your teeth into this juicy and flavorful steak at the restaurant, then you know exactly why it’s at the top of the list.
This recipe is the perfect way to bring that same mouthwatering taste right into your own home. With just a few simple ingredients and a little bit of patience, you can create a meal that’s sure to impress your family and friends.
One of the things that makes the Outlaw Ribeye so special is the blend of seasonings used to create the perfect crust on the steak. This recipe will guide you through the process of creating that signature flavor, along with tips on how to cook the steak to your desired level of doneness.
So, if you’re looking to recreate that Longhorn Steakhouse experience in your own kitchen, then look no further than the Outlaw Ribeye copycat recipe. It’s a surefire way to satisfy your steak cravings and impress your taste buds.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 cup unsalted butter, melted
Instructions:
- Preheat the oven to 375°F.
- Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness.
- In a shallow dish, mix together the flour, salt, black pepper, and cayenne pepper.
- In another shallow dish, beat together the eggs and milk.
- In a third shallow dish, mix together the panko bread crumbs, grated Parmesan cheese, dried basil, dried oregano, and paprika.
- Dip each chicken breast in the flour mixture, shaking off any excess.
- Then dip each chicken breast in the egg mixture, allowing any excess to drip off.
- Finally, dip each chicken breast in the panko mixture, pressing the bread crumbs onto the chicken to coat it well.
- Place the chicken breasts on a greased baking sheet.
- Drizzle the melted butter over the chicken.
- Bake for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.
- Serve hot with your favorite dipping sauce, if desired.
3. Longhorn Steakhouse Firecracker Chicken Wraps Copycat Recipe
Hey there, are you a fan of Longhorn Steakhouse? If you are, then you’re in for a treat because I’m about to introduce you to the thirdd recipe on our list of Longhorn copycat recipes: the Firecracker Chicken Wraps.
If you’ve ever had the Firecracker Chicken Wraps at Longhorn, then you know how delicious they are. They’re a perfect combination of spicy, sweet, and savory flavors wrapped in a warm tortilla. And now, with this copycat recipe, you can recreate that same amazing taste right in your own kitchen.
The recipe is simple and easy to follow, and it doesn’t require any special equipment or ingredients. You’ll need some chicken breasts, tortillas, lettuce, and a few other basic ingredients to make the firecracker sauce. The sauce is what really makes these wraps special – it’s a spicy and sweet blend of flavors that’s absolutely irresistible.
Ingredients:
For the chicken:
- 2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
For the firecracker sauce:
- 1/2 cup brown sugar
- 1/3 cup hot sauce
- 1 tbsp soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp salt
For the wraps:
- 6-8 large flour tortillas
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Instructions:
- In a large bowl, toss the chicken pieces with cornstarch until coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and season with salt, black pepper, and garlic powder.
- Cook the chicken for 5-7 minutes or until golden brown and cooked through.
- In a separate bowl, whisk together the brown sugar, hot sauce, soy sauce, apple cider vinegar, water, and cornstarch until well combined.
- In the same skillet used to cook the chicken, heat 1 tbsp of vegetable oil over medium heat.
- Add the minced garlic and ginger to the skillet and cook for 1-2 minutes or until fragrant.
- Add the sauce to the skillet and bring to a boil, stirring constantly.
- Reduce the heat to low and simmer the sauce for 1-2 minutes or until thickened.
- Add the cooked chicken to the skillet with the sauce and toss to coat well.
- To assemble the wraps, place a flour tortilla on a flat surface and add a spoonful of the chicken mixture to the center.
- Top the chicken with shredded carrots, shredded red cabbage, chopped cucumber, fresh cilantro, and green onions.
- Roll up the tortilla tightly around the filling and serve immediately.
4. Copycat Texas Roadhouse Steak
Hey there, steak lovers! Are you looking for a delicious and easy-to-make steak recipe that will rival even the most popular steakhouse chains? Look no further than this copycat Texas Roadhouse steak recipe!
As the first on the list of 5 Longhorn copycat recipes, this steak recipe is sure to impress. With its tender and juicy meat, perfectly seasoned with a blend of garlic and herbs, it’s no wonder that Texas Roadhouse is famous for their steaks.
But why go out to eat when you can recreate this mouth-watering dish in the comfort of your own home? This recipe is simple enough for anyone to follow, and the results are sure to impress your friends and family.
So grab your favorite cut of steak and get ready to impress with this copycat Texas Roadhouse steak recipe. Trust me, once you taste this steak, you’ll never want to go out for steak again!
Ingredients:
- 2 beef steaks (such as ribeye, sirloin, or filet mignon), about 1 inch thick
- 2 tbsp vegetable oil
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp onion powder
Instructions:
- Preheat your grill or a cast-iron skillet to high heat.
- Rub the steaks with the vegetable oil.
- In a bowl, whisk together the Worcestershire sauce, soy sauce, brown sugar, minced garlic, salt, black pepper, and onion powder.
- Place the steaks in a large zip-top bag and pour the marinade over them.
- Seal the bag and refrigerate for at least 2 hours or overnight.
- Remove the steaks from the marinade and pat them dry with paper towels.
- Grill or pan-sear the steaks for 4-5 minutes on each side for medium-rare or until cooked to your desired doneness.
- Remove the steaks from the heat and let them rest for 5 minutes before slicing and serving.
5. Longhorn Steakhouse Bacon-Wrapped Filet Copycat Recipe
Ah, the Longhorn Steakhouse Bacon-Wrapped Filet. It’s a classic dish that always leaves me feeling satisfied and craving more. But let’s face it, dining out can be expensive and time-consuming. That’s why I’m thrilled to share with you this amazing copycat recipe that will bring the Longhorn experience right into your own kitchen.
This recipe is perfect for special occasions or just a nice dinner at home. The filet is so tender and juicy, and the bacon adds a savory, smoky flavor that is irresistible. The seasonings are perfectly balanced, making every bite a flavorful experience.
And the best part? You don’t have to be a seasoned chef to make this dish. The recipe is easy to follow and the end result is sure to impress your family and friends. So why not give it a try and bring a taste of Longhorn Steakhouse into your own home?
Ingredients:
- 1 venison backstrap (about 2 lbs)
- 1 lb bacon
- 1/4 cup olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions:
- Preheat your grill to 400°F.
- In a bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, minced garlic, kosher salt, and black pepper.
- Place the venison backstrap in a large zip-top bag and pour the marinade over it.
- Seal the bag and refrigerate for at least 2 hours or overnight.
- Remove the backstrap from the marinade and pat it dry with paper towels.
- Lay out the bacon slices on a cutting board, slightly overlapping each other.
- Place the backstrap on top of the bacon slices and wrap the bacon around the backstrap.
- Secure the bacon with toothpicks, if necessary.
- Place the backstrap on the grill and cook for 6-8 minutes on each side or until the bacon is crispy and the venison is cooked to your desired doneness.
- Remove the backstrap from the grill and let it rest for 5-10 minutes before slicing and serving.
