The Steak Fries Texas Roadhouse deliver a satisfying flavor and texture experience. Their bold size, crispy coating, and fluffy interior make them a popular choice for many. Their versatility allows for customization and dipping into various sauces, further enhancing their appeal.

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Steak Fries Texas Roadhouse

Steak Fries Texas Roadhouse

The Steak Fries at Texas Roadhouse are a beloved menu item, renowned for their hearty size, crispy texture, and bold flavor. Here’s a detailed breakdown:


  • Thick-cut, hand-breaded potato wedges, resembling steak slices in size and shape
  • Golden brown, crispy exterior achieved through double-frying
  • Lightly dusted with seasoning for a subtle savory finish

Flavor Profile:

  • Primarily potato flavor, accentuated by the crispy, slightly salty coating
  • Hints of garlic and onion powder for added complexity
  • Pairs well with various dipping sauces, offering diverse flavor profiles (e.g., ranch, horseradish, ketchup)


  • Satisfyingly crunchy outer shell yields to a fluffy, soft potato interior
  • The double-frying ensures a perfect balance of crunch and tenderness
  • The texture contrast is a key highlight of the dish

Additional Notes:

  • Served in generous portions, suitable for sharing or as a hearty side dish
  • Can be customized with cheese sauce, bacon bits, or chili for an extra flavor kick
  • Often included in Texas Roadhouse’s combos and family bundles
  • Considered a classic side dish and a crowd-pleaser

Loaded Steak Fries Texas Roadhouse


For the fries:

  • 4 large russet potatoes, peeled and cut into thick wedges (about 1-inch thick)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the coating:

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil, for frying


  1. Prepare the potatoes: Soak the potato wedges in cold water for at least 30 minutes, or up to 2 hours. This helps remove excess starch, resulting in crispier fries. Drain and pat the wedges dry with paper towels.
  2. Make the coating: In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), and black pepper.
  3. Heat the oil: In a large Dutch oven or deep fryer, heat the vegetable oil for frying to 350°F (175°C).
  4. Double-fry the fries: In batches, dredge the potato wedges in the flour mixture, ensuring they are evenly coated. Shake off any excess flour. Carefully lower the wedges into the hot oil and fry for 3-4 minutes, or until lightly golden brown.
  5. Second fry: Using a slotted spoon, remove the fries from the oil and transfer them to a wire rack to drain. Increase the oil temperature to 375°F (190°C). Once hot, fry the potato wedges again for 2-3 minutes, or until golden brown and crispy.
  6. Season and serve: Drain the fries on paper towels to remove excess oil. Season immediately with salt and pepper to taste. Serve hot with your favorite dipping sauces (e.g., ketchup, ranch dressing, horseradish).

Steak Fries Calories & Nutrition

Serving Size Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Carbohydrates Fiber Sugars Protein
Regular (plain) 360 14g 2.5g 0g 15mg 320mg 53g 6g 1g 3g
Large (plain) 540 21g 3.8g 0g 23mg 480mg 80g 9g 2g 4g
Loaded (with cheese & bacon) 510 34g 11g 1g 25mg 530mg 40g 3g 4g 16g
Kids Size 200 7g 1.3g 0g 8mg 160mg 27g 3g 1g 1g