Applebee's Bourbon Street Steak copycat recipe by Todd Wilbur
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Applebee's Bourbon Street Steak

Score: 4.14. Votes: 14
In stock (1 item available)
  • $0.79

Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast."

The Cajun-style Applebee's Burbon Street Steak recipe is named after the famous street in the French Quarter in New Orleans, so you won't need any booze for this recipe unless it's for you to drink while you're making it. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers contain a lot of salt so we won't need to include salt in the marinade formula. 

Try my copycat recipe for Applebee's almond rice pilaf as great side-dish.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.


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  • 2 10-ounce top sirloin steaks
  • 2 tablespoons Worcestershire sauce
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Average rating:

Score: 4.14. Votes: 14
Rating of votes (14)
8 customers
3 customers
1 customers
1 customers
1 customers
Sep 26, 2006, 22:00

I love this recipe!!!! Tastes just like the restaurant. I use this marinade when ever I cook steak of any kind. Works great will all cuts of beef.

Dale in Phoenix
Jun 6, 2006, 22:00

I made this recipe for a birthday party, I tripled it. My house stank like garlic for 2 days but it was worth it. This recipe is GREAT. I used the marinade for porkchops 2 days later and they were fantastic. WORTH THE TROUBLE! (to make)~

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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