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Flavorful Texas Roadhouse Loaded Steak Copycat Recipe for Easy Fathers Day Dinner

Texas Roadhouse Loaded Steak Copycat Recipe - featured image
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A juicy, bold loaded steak recipe inspired by Texas Roadhouse, topped with melty cheddar, crispy bacon, and caramelized onions. Perfect for a special Father’s Day dinner or any steakhouse craving at home.

Ingredients

Scale
  • 8–10 oz ribeye or New York strip steaks, well-marbled
  • Olive oil or vegetable oil (for searing)
  • Salt (1 teaspoon for rub, plus pinch for onions)
  • Freshly cracked black pepper (½ teaspoon for rub)
  • Garlic powder (½ teaspoon for rub)
  • Smoked paprika (½ teaspoon for rub)
  • Sharp cheddar cheese, shredded (about 1 cup / 100 g)
  • 4–6 bacon strips, cooked and crumbled
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons unsalted butter (1 tbsp for onions, 1 tbsp for finishing steak)
  • 1 clove fresh garlic, minced
  • Green onions or chives, chopped (for garnish)
  • Optional: Jalapeños, sliced
  • Optional: Sour cream or ranch dressing (for serving)

Instructions

  1. Prepare the Steak Rub: In a small bowl, mix 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Pat steaks dry with paper towels and rub both sides generously with the spice mix. Let rest at room temperature for about 15 minutes.
  2. Caramelize the Onions: Heat 1 tablespoon butter over medium-low heat in a non-stick skillet. Add the thinly sliced onions and a pinch of salt. Stir occasionally, cooking for 20-25 minutes until golden and soft. In the last 5 minutes, stir in the minced garlic. Remove from heat and set aside.
  3. Cook the Bacon: While onions cook, fry bacon in another pan over medium heat until crispy. Drain on paper towels and crumble once cool.
  4. Sear the Steaks: Heat the cast iron skillet over high heat until very hot (about 5 minutes). Add a tablespoon of oil and swirl to coat. Place steaks in the pan without crowding. Sear for 3-4 minutes per side for medium-rare (internal temp ~135°F / 57°C). Adjust time for thickness and desired doneness.
  5. Add Toppings: Lower heat to medium-low. Immediately sprinkle shredded cheddar over each steak, then top with caramelized onions and crumbled bacon. Cover the pan loosely with foil or a lid for 1-2 minutes to melt the cheese.
  6. Rest the Steak: Remove skillet from heat. Transfer steaks to a plate and tent with foil for 5-7 minutes.
  7. Garnish and Serve: Sprinkle chopped green onions or chives over the steaks. Serve with your favorite sides such as mashed potatoes, baked beans, or a simple salad.

Notes

Pat steaks dry before seasoning to ensure a good sear. Cook onions low and slow for sweetness. Use a meat thermometer to check doneness. Rest steaks after cooking to lock in juices. If cheese doesn’t melt evenly, use a broiler for 1-2 minutes. Leftovers keep well refrigerated for up to 2 days; reheat gently to preserve texture.

Nutrition

Keywords: Texas Roadhouse, loaded steak, copycat recipe, Father's Day dinner, steakhouse recipe, ribeye steak, New York strip, caramelized onions, bacon, cheddar cheese

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