Last Updated : May 25, 2026  |   Author : Tanya Prasad   |   View Count : 1672   |   Read Time : 8 min

Explore Longhorn Steakhouse Menu With Prices — What to Order and What to Skip

There’s a story told about the first LongHorn Steakhouse. It was launched by George McKerrow in Atlanta in 1981, and on the very first night, there was a snowstorm — bad enough that most restaurants in the city were empty. LongHorn packed out anyway. Whether that story is completely true or got polished over the years, it’s the kind of thing that sticks because it fits. The food was good enough that people didn’t care about the weather, and if you’ve been to a LongHorn since then, you kind of get it.

More than 600 locations later, the Longhorn Steakhouse Menu With Prices is bigger than most people expect when they sit down for the first time. Steaks, obviously, but also salmon, chicken dishes that are actually worth ordering, pasta, a long list of appetizers, sides that range from great to forgettable, and desserts that are better than they need to be. This breakdown covers the full Longhorn Steakhouse menu with prices, so you know what you’re walking into before the server asks if you’ve been here before.

Is Longhorn Steakhouse worth visiting?

Yes, especially if steak is the reason you’re going. The fire-grilled cuts here are better than what most chains in this price range are serving, and the rest of the menu is wide enough that people who don’t eat beef won’t feel like they got dragged somewhere against their will.

What to Expect from the LongHorn Steakhouse Menu with Prices

LongHorn isn’t trying to be a fine dining steakhouse, and it doesn’t need to be. The room has that warm ranch-style feel — exposed wood, low lighting, Western stuff on the walls but not in an over-the-top way — and the whole vibe is casual enough that you can come in jeans and not feel weird about it, which covers probably ninety percent of the people who actually eat here.

The kitchen is more consistent than you’d expect for a chain at this price point. Steaks come out cooked to order the majority of the time, which matters more than people give it credit for. A lot of places in this category can’t do that reliably — you ask for medium rare, and you get whatever the grill decided to do that night. LongHorn is noticeably better at this than most of its direct competitors.

Steak is the main event. But the chicken and salmon are legitimately good, not just there to fill out the menu for people who don’t eat beef. Worth knowing before you go, especially if you’re coming with people who have different preferences.
 

Best Steak Cuts to Order for Flavour and Value

Every steak gets the signature LongHorn seasoning rub before it goes over an open flame, and that combination — real fire, real seasoning — is what separates these from the flat-top-grill-with-fake-marks situation you get at a lot of chains. Here’s how the cuts break down.

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Outlaw Ribeye — $34 to $42

A thick bone-in ribeye is probably the best thing on this menu, full stop. The marbling is good, the fire gives it a crust that a flat top just can’t replicate, and the LongHorn seasoning does real work here in a way that’s more noticeable on this cut than any other. Order it medium rare. I know that sounds like something everyone says, but going above medium on a ribeye with this much fat running through it is genuinely a waste, and you’ll notice the difference. It’s toward the top of the price range on the menu, but this is the one cut where that’s completely justified.

Flo’s Filet — $28 to $36

Filet mignon is a forgiving cut to execute because it’s already tender by nature, but LongHorn does it well and charges a fair price for it. Buttery, lean, nothing chewy about it. The lobster topping add-on costs a few more dollars and is worth doing if you’re already in the mindset of making dinner feel like a real occasion rather than just a Tuesday.

The LongHorn Porterhouse — $36 to $46

The porterhouse is one of those cuts that always sounds better than it sometimes is, but LongHorn’s version is actually impressive. Strip on one side, filet on the other, bone running between them. A big plate with good presentation and enough food that finishing it alone takes some commitment. The right order when you genuinely can’t pick between two cuts, and you’re hungry enough to justify the price.

Renegade Sirloin — $17 to $24

Sirloin doesn’t have the fat of a ribeye or the tenderness of a filet, so a lot depends on the seasoning — and this is where LongHorn’s house rub earns its keep. The Renegade Sirloin is the best value on the steak menu by a noticeable margin. Good flavor, solid size, and a price that actually makes sense for what you get. This is the one to order when you want a real steak, but you’re not trying to drop $40 on dinner. It also works well at lunch for the same reason.

Order tip: When you order, ask your server about the LongHorn Legendary seasoning preparation specifically. It’s the house rub they apply before the steak hits the fire, and most people don’t know to ask. Makes a real difference in the crust and overall flavor, especially on the ribeye.
 

Must-Try Appetisers That Are Actually Worth It

Longhorn Steakhouse Menu With Prices has a lot of the appetizer menu is fine in the way that most steakhouse starters are fine — you eat them, they’re okay, you forget about them. Three of them are actually worth ordering, though, and one of them is worth going out of your way for.

Wild West Shrimp — $13 to $15

This is the most popular appetizer at LongHorn, and it’s earned that. Crispy fried shrimp tossed in prairie butter sauce with a good amount of heat that builds as you go — not aggressively spicy, just present in the right way. It’s shareable, and the portion is reasonable for the price. If someone at the table is on the fence about which starter to get, just order this one. It doesn’t need a long pitch.

Loaded Potato Skins — $11 to $13

Cheddar, bacon, sour cream, crispy skin. Nothing about this is a surprise, and that’s the whole point — it’s a classic that shows up on steakhouse menus everywhere because it works, and LongHorn’s version is a good one. The skins are actually crispy, which sounds like a given but isn’t always.

Firecracker Chicken Wraps — $12 to $14

Grilled chicken with pepper jack and spicy sauce in a flour tortilla. Lighter than the other two starters on this list and spicier, which makes it the smart pick if you want heat before your main course without eating a full pound of fried food before your steak even arrives. Good option for people who are watching the calorie situation but still want something interesting.

One practical note: if you ordered a large steak, it’s worth skipping the heavier bread-based starters. The shrimp or the potato skins are satisfying without being filling enough to ruin the main course.

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Best Non-Steak Dishes If You Want Alternatives

Not everyone at the table is going to order beef, and that’s fine — LongHorn’s non-steak menu has enough going on that nobody has to eat a side salad and feel sorry about it. These are the ones actually worth ordering.

Grilled Salmon — $19 to $23

Salmon at steakhouses usually lands somewhere between forgettable and disappointing because the kitchen’s attention is on the beef, and the fish gets treated like an afterthought. LongHorn’s grilled salmon is one of the few exceptions to this that you’ll find at a chain in this price range. It’s seasoned properly and cooked right — which for salmon means not dried out — and it holds up as an actual main course, not just the thing you order when you couldn’t decide on anything else.

Parmesan Crusted Chicken — $17 to $20

Thick chicken breast, crispy parmesan crust on top, creamy mushrooms. This is probably the most underrated dish on the whole menu, and I’d genuinely order it even if steak were an option. The crust holds up, the mushrooms add enough richness that the dish doesn’t feel dry or plain, and the portion is filling without being ridiculous. People who order this almost always seem surprised by how good it is, which tells you something about how low the expectations are for chicken at a steakhouse.

Shrimp and Lobster Dip with Flatbread — $14 to $16

Warm, creamy dip with flatbread. Better than the average chain restaurant dip by a noticeable margin. Works well as a shared thing if someone at the table wants to keep it light or if the table wants a second appetizer to go around without committing to another full starter.
 

Top Side Dishes That Pair Well with Steaks

Sides here range from really good to just fine. Most entrees come with one; some come with two. Here’s what’s worth picking when you have the choice:

• Sweet Potato — Hands down the best side on the menu. The cinnamon butter topping makes it feel more substantial than a regular side dish, and it pairs with red meat better than most other options on the list. Always worth picking when you have a slot for it.
• Mac and Cheese — Rich and creamy, genuinely one of the better versions you’ll come across at a chain steakhouse. If you’re going to indulge in a side, this and the sweet potato are your two best options.
• Seasoned Rice — Simple and clean. Good choice when you’re ordering a big, bold ribeye, and you want a side that doesn’t compete with it for attention. Sometimes the right answer is something that stays in its lane.
• Steamed Broccoli — Not exciting, but useful. Cuts through the richness of a heavy steak and keeps you from leaving the table feeling like you can’t walk. Does its job without trying to do more than that.
• Crispy Brussels Sprouts — Underordered and better than most people expect. Well seasoned, good texture, and one of the few sides on the menu that actually has something interesting going on. Get it when it’s available.

The mashed potatoes aren’t bad, but they’re not worth picking over the sweet potato or mac and cheese. If you have two side slots, fill them with those two and don’t overthink it.
 

Desserts Worth Saving Room For

By the time most people finish a steak and a couple of sides, dessert feels like a stretch. And that’s fair. But two options on the LongHorn dessert menu are worth at least considering before you wave off the server, and one of them is big enough that you don’t have to finish it there.

Chocolate Stampede — $10 to $13

The signature dessert here, and the one thing on the dessert menu that people actually talk about. Warm chocolate lava cake with a melted center, vanilla ice cream, whipped cream, and hot fudge sauce all on the same plate. The portion is built for two people — one person finishing this after a full steak dinner is a genuine achievement — so it works well to split, or to take home if you’re already done but don’t want to miss it entirely.

Caramel Apple Goldrush — $9 to $11

Warm apple dessert with caramel sauce and vanilla ice cream. Lighter than the Stampede in terms of richness, and a better pick if the idea of another chocolate thing after a heavy meal sounds like too much. Sweet, simple, and easy to share. Not a showstopper, just a solid dessert that ends the meal on the right note.

Both hold up fine in a to-go box if you’re genuinely too full to eat dessert at the table, which happens more often than not after the ribeye.

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FAQs

1. Does LongHorn Steakhouse have a lunch menu?

Yes, most locations run a lunch menu Monday through Friday until around 4 PM with smaller portions and lower prices. It’s a good option if you want to try a real steak without paying full dinner prices — the Renegade Sirloin at lunch in particular is solid value.
 

2. Can I customise how my steak is cooked?

Yes — rare, medium rare, medium, medium well, or well done. Medium rare is the right call for most of the cuts on this menu, particularly the ribeye. If you’re not sure, tell your server, and they’ll usually give you an honest recommendation based on the cut you’re ordering.
 

3. Is LongHorn Steakhouse good for large groups or family dinners?

It works well for groups. The menu covers enough ground that different preferences get handled without anyone having to settle, and the casual atmosphere means nobody feels out of place. For parties of six or more, calling ahead before you show up on a weekend is worth doing.