LongHorn Steakhouse Copycat Recipes
LongHorn's Parmesan Crusted Chicken and smoked-gouda Mac and Cheese are two of the best casual steakhouse dishes. Our copycats nail the ranch-parmesan broiled crust and the Gruyère-gouda cheese sauce.
2 recipes
LongHorn Steakhouse was founded in 1981 in Atlanta, Georgia by George McKerrow Jr. The original restaurant opened during a blizzard and nearly shut down in its first week. LongHorn built its identity around casual steakhouse dining — fire-grilled steaks at mid-range prices, a Western atmosphere, and a menu that delivers reliable quality without the white-tablecloth prices of a Morton's or Ruth's Chris. The chain is now part of Darden Restaurants (which also owns Olive Garden) and has over 570 locations nationwide as of 2026. The Parmesan Crusted Chicken is LongHorn's most-replicated dish: chicken breast pounded to even thickness, seared, then topped with a blend of ranch dressing, parmesan, and provolone, and finished under the broiler until the topping is golden and bubbly. The Mac and Cheese uses a blend of cheeses — Gruyère and smoked gouda are the reported base — that gives it a depth most fast-casual mac lacks. Our LongHorn copycats cover the Parmesan Crusted Chicken and the Mac and Cheese.
Frequently Asked Questions
How do I make LongHorn Parmesan Crusted Chicken correctly?
Pound chicken breasts to 1/2-inch even thickness (thin enough to cook through fast without drying). Season and sear in a hot cast-iron or oven-safe skillet with oil, 3–4 minutes per side. The crust: mix 2 tbsp ranch dressing + 2 tbsp grated parmesan + 1 slice provolone per breast. Spoon the ranch-parmesan mix on top of each breast, lay the provolone slice over it, and broil 3–4 minutes until golden and bubbly. The ranch dressing is the binder — don't substitute mayo or sour cream, they brown differently.
What cheeses go in LongHorn's Mac and Cheese?
LongHorn reportedly uses a Gruyère and smoked gouda base. At home: make a standard béchamel (2 tbsp butter + 2 tbsp flour cooked 1 minute, then 1.5 cups whole milk whisked in), pull off heat, add 1 cup shredded Gruyère + 1/2 cup shredded smoked gouda + a pinch of white pepper and nutmeg. The smoked gouda is the flavor differentiator — it adds a savory, slightly sweet smokiness that straight cheddar doesn't have. Toss with cooked cavatappi or penne.
What steak does LongHorn recommend for home grilling?
Their signature is the Flo's Filet and the Outlaw Ribeye. For home cooking: ribeye replicates the restaurant experience best — the fat marbling provides self-basting as it cooks. Season with just kosher salt and black pepper 30 minutes before cooking. Sear on the hottest part of the grill or a cast-iron skillet at 500°F+, 3–4 minutes per side for medium-rare on a 1-inch steak. Rest 5 minutes before cutting. LongHorn's signature flavor is the char from high-heat fire grilling — you need screaming-hot contact surface to replicate it.
Does LongHorn have a Bloomin' Onion equivalent?
The Texas Tonion — a thick-cut sweet onion ring battered in a seasoned crust and fried, served with their proprietary ranch-and-horseradish dipping sauce. It's a simpler execution than Outback's full Bloomin' Onion (whole onion cut into petals) — just thick-cut rings. At home: slice a Vidalia onion into 3/4-inch rings, dredge in seasoned flour (paprika, garlic, onion powder, salt), dip in buttermilk, dredge again. Fry at 365°F for 3–4 minutes until deep golden.