Cactus Blossom®
A Texas-sized onion bloomed open, battered, and golden-fried until the petals crisp. Served with a tangy Cajun horseradish sauce for dipping. Built for the whole table to pull apart.
The brand
Why People Drive Past Three Steakhouses for the Texas Roadhouse Menu With Prices
Our Texas Roadhouse Menu With Prices guide tracks the full lineup so you can budget before you sit down. Texas Roadhouse opened in Clarksville, Indiana, in 1993. Founder Kent Taylor built it on a stubborn idea: a steakhouse should feel like a party, not a library. Loud country music. Servers who line-dance between tables. It worked. The chain now runs more than 700 locations and keeps most of them company-owned, which is the quiet reason the food tastes the same in Toledo as it does in Tempe.
The steak menu is the whole argument. Every location keeps an in-house butcher who hand-cuts USDA Choice beef daily — sirloin, filet, ribeye, the works. The steaks are never frozen. Walk in early and you can watch it happen behind glass near the door, a display case of raw cuts that doubles as the most honest marketing a restaurant ever ran. You point. They cut. That is the pitch.
Then the rolls arrive. Warm, yeasty, brushed with honey cinnamon butter, and bottomless. Regulars will tell you the rolls are the real menu and the steak is the upsell. They are half-joking. The bread sets the tone for everything Texas Roadhouse does well: generous, unfussy, made from scratch in the building rather than trucked in frozen. Sides are mixed and cooked on-site. It is not fine dining, and it is not trying to be.
What keeps the parking lot full is value. A hand-cut ribeye here lands well under what a white-tablecloth room charges for the same cut, and it shows up with two real sides and unlimited bread. The ribs are slow-cooked for hours until they slide off the bone, then finished with a house BBQ glaze late so the sauce never scorches. Add the Texas-size combos, the Early Dine specials, and a wall of margaritas, and the menu reads less like a steakhouse and more like a Saturday night that happens to serve steak.
One honest note on prices: Texas Roadhouse does not publish national pricing — it prices each restaurant on its own, so its official menu page shows no dollar figures at all. Every price below is a typical range drawn from recent reporting across U.S. locations. For the exact number at your restaurant, start a To-Go order and pick your location.
Advertisement · In-article responsive
Full menu · 100+ items
The Complete Texas Roadhouse Menu With Prices, by the Plate
Categories match the official Texas Roadhouse menu; descriptions are the restaurant's own. Prices are typical 2026 U.S. ranges; calories are approximate and rounded. This Texas Roadhouse Menu With Prices breakdown covers every category. For deep dives, see nutrition, Early Dine, and catering.
● Price = typical range, varies by location
● Cal = approximate
● GF = gluten-friendly option
● 🌶 = spicy
Just For Starters
Fried Pickles
A shareable basket of pickle chips fried to a crackly gold. Comes with Ranch or Cajun sauce to dunk. Salty, sour, crunchy — the appetizer that disappears first.
Rattlesnake Bites
Diced jalapeños and jack cheese rolled, lightly fried, and served with Cajun sauce. The heat sneaks up after the cheese pull. A house favorite for a reason.
Tater Skins
Eight baked potato skins loaded with melted cheddar and bacon bits. A cup of sour cream rides along for dipping. Comfort food in its most direct form.
Boneless Buffalo Wings
Breaded white-meat chicken tossed in your pick of Mild or Hot sauce. Served with Bleu Cheese dressing to cool things down. Crisp outside, tender inside.
Combo Appetizer
Pick any three — boneless wings, fried pickles, rattlesnake bites, twisted mozzarella, or tater skins — plus two dipping sauces. The sampler that ends every table debate.
Cheese Fries
A heap of golden steak fries smothered in melted cheddar and bacon bits. Add chili for a small upcharge. Order it for the table or guard it for yourself.
Killer Ribs
A starter-sized basket of the award-winning ribs with steak fries. A way to taste the ribs before you commit to a full slab. Sticky, smoky, gone fast.
Texas Red Chili
A made-from-scratch bowl of beefy red chili topped with cheddar and onions. No beans, all attitude. A small one is also a smart side.
Advertisement · In-article responsive
Hand-Cut Steaks
Each steak is hand-cut in-house and served with your choice of two sides.
Hand-Cut Sirloin*
The everyday value steak — lean, juicy, and offered in several sizes. The 6oz keeps the bill sensible; the bigger cuts feed a real appetite. The most-ordered steak on the menu.
New York Strip*
Sirloin's flavor with extra tenderness running through it. A firmer, beefier bite that holds up to a good char. Served with two sides.
Dallas Filet*
The most tender cut on the board — lean and almost buttery, the one that melts. Comes in two sizes for light or serious hunger. The tenderloin pick.
Ft. Worth Ribeye*
The flavor champion. Marbling runs all through it, basting the meat as it grills for a rich, buttery bite. The steak the regulars order.
Bone-In Ribeye*
A 20oz monster left on the bone for deeper flavor. This is the order-it-and-take-half-home cut. Served with two sides.
Road Kill*
Chopped steak smothered in sautéed onions, mushrooms, and jack cheese. Texas Roadhouse comfort food with a wink of a name. Served with two sides.
Steak Kabob*
Marinated steak skewered with onion, mushroom, tomato, and peppers, plated over seasoned rice with one side. Lighter than a full steak, still satisfying.
Prime Rib*
Ribeye slow-roasted for hours until tender and full of flavor, offered in several weights. Availability can vary by day and location. Served with two sides.
Filet Medallions*
Three tender filets (9oz total) over seasoned rice, topped with Peppercorn or Portobello Mushroom sauce. The filet, dressed up.
Porterhouse T-Bone*
Two steaks in one — filet on one side of the bone, strip on the other — at a Texas-sized 23oz. The big-appetite trophy. Served with two sides.
Fall-Off-The-Bone Ribs
1/2 Slab Ribs
Slow-cooked with a house seasoning blend and finished in signature BBQ sauce. So tender the meat surrenders off the bone. Served with two sides.
Full Slab Ribs
The whole rack, slow-cooked for hours and glazed late so the sauce never burns. Voted among the best ribs in America. Served with two sides.
Advertisement · In-article responsive
Texas Size Combos
Two favorites on one plate — combos generally save versus ordering each separately.
Grilled BBQ Chicken & Sirloin 6oz
A half-pound BBQ-basted chicken breast alongside the lean, juicy 6oz sirloin. Two crowd-pleasers, one plate, real value.
Chicken Critters® & Ribs
Hand-breaded, buttermilk-battered chicken tenders next to slow-cooked, sauced ribs. Crispy meets sticky. A kid-and-adult truce on one plate.
Chicken Critters® & Sirloin 6oz
Golden buttermilk tenders paired with the value-favorite 6oz sirloin. The best of fried and grilled in one order.
Sirloin* & Ribs
The lean, juicy sirloin teamed with a portion of the famous fall-off-the-bone ribs. A surf-and-turf for land lovers.
Ribeye* 12oz & Ribs
The marbled, flavor-rich ribeye next to a rack of sauced ribs. The combo for when you cannot choose — so you don't.
Filet* 6oz & Ribs
The melt-in-your-mouth filet paired with slow-cooked ribs. Tender and smoky in the same forkful range. A refined combo.
Dockside Favorites
Grilled Salmon*
A Norwegian salmon fillet grilled moist and tender, finished with a lemon-pepper butter sauce. The lighter way to eat at a steakhouse. Served with two sides.
Fried Catfish
U.S. farm-raised catfish in a southern cornmeal crust, fried golden. Southern comfort at a Texas table. Served with two sides.
Advertisement · In-article responsive
Chicken Specialties
Country Fried Chicken
Hand-battered white-meat breast, golden-fried and topped with your choice of gravy. Diner comfort, steakhouse portion. Served with two sides.
Chicken Critters®
All-white-meat tenders in a buttermilk batter, golden-fried and lightly crisp. The dish that converts skeptics. Served with two sides.
Smothered Chicken
Grilled marinated breast under sautéed onions and mushrooms, topped with jack cheese or made-from-scratch gravy. Built for big appetites. Served with two sides.
Herb Crusted Chicken
Boneless breast seasoned with herbs and spices, flame-grilled, and served with a caramelized lemon. The lighter, brighter chicken pick. Served with two sides.
Grilled BBQ Chicken
A marinated half-pound breast basted in BBQ sauce and grilled. Simple, saucy, satisfying. Served with two sides.
Portobello Mushroom Chicken
Grilled breast under portobello mushroom sauce with jack and parmesan. The richest chicken on the board. Served with two sides.
Country Dinners
Grilled Pork Chops
Seasoned boneless chops served with peppercorn sauce. Centre-cut and tender, a quiet menu sleeper.
Pulled Pork Dinner
Slow-cooked BBQ pork piled with toasted fresh-baked bread. Smoky, saucy, and easy on the wallet.
Country Fried Sirloin
Fresh-cut sirloin, hand-battered, fried crisp and golden, finished with cream gravy. Chicken-fried steak's better-cut cousin.
Beef Tips
Steak cuts with sautéed mushrooms, onions, brown gravy, and sour cream over rice or mashed potatoes, plus one side. Hearty and homestyle.
Country Vegetable Plate
Choose any four sides (one salad, please). The most flexible — and vegetarian-friendly — order on the menu.
Advertisement · In-article responsive
Salads
Grilled Chicken Salad
Cold greens with marinated chicken strips, jack cheese, egg, tomato, bacon, red onion, and croutons. A full meal in a bowl.
Grilled Salmon Salad
The same loaded salad topped with a grilled salmon fillet. The lightest dinner on the menu that still eats like one.
Chicken Caesar Salad
Grilled chicken over crisp romaine with parmesan, croutons, and zesty Caesar. A clean classic done right.
Salmon Caesar Salad
Grilled salmon tossed through romaine, parmesan, croutons, and Caesar dressing. Light, savory, and protein-forward.
Chicken Critter Salad
Hot crispy tenders piled on cold greens with jack and cheddar, egg, tomato, and bacon. Salad in name, indulgence in spirit.
Steakhouse Filet Salad*
Greens in Italian dressing under tender filet strips, bleu cheese crumbles, bacon, onion, tomato, and croutons. The priciest, most decadent salad here.
House Salad
Fresh greens with cheddar, tomato, egg, and croutons. The simple starter or a tidy side.
Caesar Salad
Crisp romaine, parmesan, and made-from-scratch croutons in zesty Caesar. A reliable, sharp little starter.
Burgers & Sandwiches
Each is served on a Texas-sized bun with steak fries and a pickle spear.
All-American Cheeseburger*
American cheese, lettuce, tomato, and onion on a Texas-sized bun with fries and a pickle. The honest classic, done generously.
Bacon Cheeseburger*
Crispy bacon over American cheese with the full lettuce-tomato-onion stack. The upgrade most tables make.
Smokehouse Burger*
Sautéed mushrooms and onions, BBQ sauce, plus American and jack cheeses. The biggest-flavor burger on the board.
Pulled Pork Sandwich
Slow-cooked BBQ pulled pork on a Texas-sized bun with fries and a pickle. Smoky, saucy, and a smart value.
BBQ Chicken Sandwich
Grilled marinated breast basted in BBQ sauce, dressed with lettuce, tomato, and onion. A lighter sandwich that still hits.
Mushroom Jack Chicken Sandwich
Grilled breast with sautéed mushrooms and melted jack, plus the classic fixings. Savory and satisfying.
Advertisement · In-article responsive
Sides & Extras
Most sides run about $1–4 à la carte, or come included with entrées. Two sides are part of most steak, rib, chicken, and seafood plates.
| Side | Notes | Approx. Cal | Price |
|---|---|---|---|
| Baked Potato | Loaded options available | ~400 | $1–4 |
| Sweet Potato | Plain, or marshmallow / caramel | ~450 | $1–4 |
| Steak Fries | Thick-cut, golden | ~420 | $1–4 |
| Mashed Potatoes | From scratch, with gravy | ~320 | $1–4 |
| Green Beans | Slow-cooked with bacon | ~170 | $1–4 |
| Seasoned Corn | Buttery, simple | ~190 | $1–4 |
| Mac & Cheese | Creamy and cheesy | ~340 | $1–4 |
| Seasoned Rice | Pairs with kabobs and tips | ~220 | $1–4 |
| Sautéed Mushrooms | Great steak topper | ~120 | $2–4 |
| Sautéed Onions | Sweet and soft | ~130 | $2–4 |
| Steamed Vegetables | The light pick | ~80 | $1–4 |
| Applesauce | Kid-friendly | ~100 | $1–3 |
| Sidekick of Ribs | A small rib add-on | ~400 | $5–8 |
Kids & Ranger Meals
Most kids' plates land under $10. Some locations run Kids Eat Free nights — ask locally. See the full kids menu page.
Mini-Cheeseburgers
Two little burgers on fresh-baked bread. Kid-sized, kid-approved.
Jr. Chicken Tenders
All-white-meat chicken, breaded and fried. The reliable kid order.
Grilled Chicken
Strips of boneless grilled breast. The lighter little plate.
Lil' Dillo Steak Bites
Grilled steak pieces sized for young Texans. A steak starter habit forms early.
Macaroni and Cheese
The cheesiest mac in town, in a kid portion. A safe bet at every table.
All-Beef Hot Dog
A classic dog with a kid-friendly side. Add chili 'n cheese for a small upcharge.
Advertisement · In-article responsive
Desserts
Granny's Apple Classic
A homestyle slice of apple pie under vanilla ice cream and honey cinnamon caramel. Warm, sweet, the table-share order.
Strawberry Cheesecake
New York-style cheesecake topped with strawberry sauce and whipped cream. Classic, creamy, and big enough to split.
Big Ol' Brownie
A chocolate brownie crowned with vanilla ice cream and hot fudge. The name is not exaggerating. Bring a friend.
Beverages, Margaritas & Bar
Fountain drinks, tea, and lemonade are refillable with dine-in; listed prices apply to to-go cups. See the full drink menu.
| Category | Examples | Typical Price |
|---|---|---|
| Soft drinks & tea | Fountain drinks, sweet/unsweet tea, lemonade (to-go cups) | $3–4 |
| Bottled water | Still bottled water | $2–3 |
| House margaritas | House Rocks, Frozen, Fruity, Mango, Sangria, Hurricane | $7–10 |
| Premium margaritas | The Legend (Patrón trio + Grand Marnier) | $11–14 |
| Cocktails | Old Fashioned, Cactus Water, L.I.T. variations, Gin Blossom | $7–12 |
| Beer | Domestic, import & craft — Bud, Modelo, Stella, Blue Moon | $4–7 |
| Wine | Josh Cabernet, Meiomi Pinot Noir, Barefoot Moscato | $6–10 / glass |
Advertisement · In-article responsive
See it & find it
Watch a review · find a location
People also ask
Texas Roadhouse menu & price FAQ
How much is a meal at Texas Roadhouse?
Plan on roughly $18–28 per person for an entrée with two sides and a drink, before tax and tip. A steak dinner pushes higher; Early Dine pulls lower. A family of four typically lands around $70–110 depending on drinks and steaks. Prices vary by location.
Are Texas Roadhouse prices the same everywhere?
No. Texas Roadhouse prices each restaurant locally, which is why the official menu shows no national prices. The ranges here reflect what most U.S. locations charge. For your exact figure, start a To-Go order on the official site and select your location.
What is the Early Dine special and when is it?
Select entrées with two sides at a reduced price, often around $10.99, typically Monday–Thursday until about 6 PM. Details vary by location. Full breakdown on our Early Dine page.
How much is a ribeye at Texas Roadhouse?
The Ft. Worth Ribeye generally runs $20–28; the 20oz Bone-In Ribeye lands closer to $28–34. Well below most upscale steakhouses for a comparable cut, and it includes two sides plus unlimited rolls.
Does Texas Roadhouse offer military or senior discounts?
Many locations offer a military discount with valid ID, dine-in only, usually excluding alcohol. Senior offers are location-dependent. See our deals & discounts page and confirm locally.
Are the rolls really free and unlimited?
Yes. Warm rolls with honey cinnamon butter come complimentary with dine-in meals and servers refill them. Most locations also sell a dozen to-go for a few dollars.
Can I order to-go or get catering?
Yes to both. Order To-Go and curbside are available at most locations; for groups, see our catering & family meals page.
Does Texas Roadhouse have gluten-free options?
There are gluten-friendly choices, but the kitchen isn't allergen-free and cross-contact can happen. See our nutrition & allergen page and tell your server about any allergy.
What are the most popular menu items?
The Hand-Cut Sirloin leads on value, followed by the Ft. Worth Ribeye. The Fall-Off-The-Bone Ribs, Cactus Blossom, Chicken Critters, and the fresh-baked rolls round out the shortlist.
Does Texas Roadhouse take reservations?
Not traditionally. They use Call-Ahead Seating: add your name to the waitlist before arriving so you're further up the line. It doesn't guarantee an immediate table. Larger parties should call ahead.
How many calories are in a typical meal?
It varies widely — a 6oz sirloin is around 250 calories before sides, a full slab of ribs roughly 1,450, the Big Ol' Brownie over 1,200. With two sides and rolls, a full dinner can clear 1,000–1,800 calories. Figures here are approximate.
What's the best value order?
Three plays: come during Early Dine for a near-$11 dinner; order a Texas-Size Combo, which beats buying both items separately; or get the Hand-Cut Sirloin for the most steak per dollar. All include sides and bottomless rolls.
Advertisement · In-article responsive