10 Texas Steakhouses Where The Sides Are Just As Good As The Meat
Texas steakhouses are legendary for their perfectly seared ribeyes and mouthwatering filets, but the supporting cast deserves some spotlight too.
I’ve spent years traveling across the Lone Star State, searching for places where the sides aren’t just afterthoughts.
From creamy mac and cheese that’ll make you weep to jalapeño cornbread that packs more punch than a rodeo bull, these steakhouses have mastered the art of the complete plate.
1. Pappas Bros. Steakhouse: Mac And Cheese That Rivals The Ribeye
The first time I tasted Pappas Bros’ truffle mac and cheese, I forgot about my $60 steak entirely. Their velvety pasta creation combines five artisanal cheeses with black truffle shavings that transform an ordinary side into something transcendent.
What makes this dish extraordinary is how the kitchen staff refreshes the cheese sauce hourly, ensuring each serving arrives bubbling hot with that perfect crispy top layer. The pasta itself maintains a slight bite, never mushy like lesser versions.
My Houston friends actually order this as an appetizer, main course, AND side dish during some visits. Paired with their garlic mashed potatoes and creamed spinach, you might find yourself taking home most of your 28-day dry-aged beef in a doggie bag.
2. Perini Ranch Steakhouse: Bread Pudding Worth Driving Hours For
Hidden away in Buffalo Gap (population: barely 400), Perini Ranch serves a bread pudding that’s sparked multi-hour road trips across Texas. My cousin actually scheduled our entire family reunion around getting a taste of this legendary dessert.
Tom Perini’s famous creation transforms day-old sourdough into a warm, cinnamon-spiced miracle drenched in whiskey sauce. The contrast between the crispy exterior and custardy center creates a textural masterpiece that’s impossible to replicate at home despite countless attempts.
While technically a dessert rather than a side, this bread pudding commands such devotion it deserves mention. Locals know to save room, regardless of how tempting the mesquite-grilled ribeyes might be. I’ve witnessed grown cowboys nearly come to blows over the last serving.
3. Taste of Texas: Loaded Baked Potatoes Bigger Than Your Head
“Would you like a steak with your potato?” That’s the running joke at Taste of Texas, where their signature spuds weigh nearly two pounds before toppings. I learned the hard way that these monsters require strategic planning—or a shared plate with friends.
Each potato undergoes a special preparation process: rubbed with sea salt, baked slowly for two hours, then stuffed with a half-stick of butter before adding mountains of sour cream, bacon, cheese, and chives. The skin achieves that perfect crispy-yet-chewy texture that makes potato skin lovers swoon.
During my last visit, the table next to mine ordered just potatoes and salad bar access. Smart move! The salad bar itself deserves its own article, featuring everything from marinated mushrooms to Texas caviar that complements these spectacular spuds perfectly.
4. Medium Rare: Jalapeño Creamed Corn That Steals The Show
“Don’t fill up on sides,” my server warned with a knowing smile at Medium Rare. Thirty minutes later, I was scraping the bottom of my third serving of their jalapeño creamed corn while my perfectly cooked ribeye sat neglected.
This isn’t your grandmother’s creamed corn. Fresh kernels burst with sweetness against a silky sauce spiked with enough jalapeño heat to wake up your taste buds without overwhelming them. Tiny specks of crispy bacon and a hint of smoked paprika create layers of flavor that unfold with each bite.
The chef shared his secret: roasting the corn before creaming it, which concentrates the natural sugars. I’ve tried recreating this dish at home six times and still can’t match the magic. Some people order extra portions to take home for midnight refrigerator raids.
5. Texas Roadhouse: Rolls With Cinnamon Butter That Create Addicts
Those famous Texas Roadhouse rolls have created a cult following that borders on obsession. I’ve witnessed perfectly reasonable adults smuggle extras home in purses and pockets like contraband.
Freshly baked hourly, these pillowy squares of yeasty perfection arrive warm at your table alongside that legendary cinnamon-honey butter. The sweet-savory combination creates an irresistible first bite that somehow makes you immediately plan your next one.
My brother-in-law once drove 45 minutes just for these rolls when his pregnant wife had a craving. The restaurant makes over 300,000 rolls daily across their locations, and I swear half of those must go to Texans. Pair them with their equally famous chili or loaded sweet potatoes, and you might forget why you originally came to a steakhouse.
6. Hoffbrau Steak & Grill House: Hash Browns That Define Breakfast For Dinner
Hoffbrau breaks all the rules with their legendary skillet hash browns, available as a side dish with any dinner entrée. My first bite of these crispy potato masterpieces literally stopped conversation at our table.
Unlike typical hash browns, Hoffbrau’s version forms a perfectly crisp exterior shell while maintaining tender, buttery potatoes inside. The secret lies in their 75-year-old cast iron skillets that have seasoned to perfection over decades of use.
During my last visit, I counted six tables around us who had all ordered these famous spuds. The older gentleman next to us leaned over and whispered, “Been coming here thirty years just for those potatoes.” Ask for them loaded with cheese, bacon and green onions for the full experience. Even potato skeptics become immediate converts.
7. Nuri Steakhouse: Brussels Sprouts That Convert Vegetable Haters
“Those can’t possibly be brussels sprouts,” my teenage nephew insisted at Nuri Steakhouse. After his third helping, I finally convinced him that yes, these were indeed the vegetables he’d sworn to hate forever.
Nuri’s chef transforms these humble sprouts through a three-step process: first halved and blanched, then flash-fried until caramelized, and finally tossed in a sweet-spicy glaze with crispy pancetta and toasted pecans. The outer leaves achieve a potato chip-like crispness while the centers remain tender.
The real magic happens with their house-made pomegranate-balsamic reduction that adds tangy sweetness against the savory elements. Even the most committed vegetable avoiders find themselves unable to resist these flavor bombs. I’ve seen tables order second rounds before their steaks even arrive.
8. Steak 48: Corn Crème Brûlée That Blurs Dessert Lines
Steak 48’s corn crème brûlée defies categorization in the most delicious way possible. My first spoonful left me confused – was this a side dish or should I have saved it for dessert?
Sweet corn kernels suspended in a silky custard base get the traditional sugar-torched topping treatment, creating that satisfying crack when your spoon breaks through. The contrast between the caramelized sugar crust and the sweet-savory corn pudding beneath creates a flavor experience unlike anything else in Texas steakhouse cuisine.
The restaurant limits orders to two per table due to high demand and preparation time. Last summer, I witnessed a minor argument break out when someone tried ordering a third for their four-person table. Worth fighting over? Absolutely. This unique creation pairs beautifully with their bone-in ribeye, creating sweet-savory bites that elevate both components.
9. Vic & Anthony’s Steakhouse: Au Gratin Potatoes That Inspire Poetry
The first time I tasted Vic & Anthony’s au gratin potatoes, I actually closed my eyes and missed the entire conversation at our table. These aren’t just side dishes – they’re masterpieces of culinary engineering that have earned their own devoted following.
Paper-thin potato slices layered with three imported cheeses create distinct strata visible when served. Each portion comes in its own miniature copper pot, maintaining the perfect temperature throughout your meal. The top layer achieves that ideal golden-brown crust while the bottom remains decadently creamy.
A Houston food critic once wrote an entire column about these potatoes, calling them “the Sistine Chapel of side dishes.” I wouldn’t go quite that far, but I’ve definitely contemplated ordering them for dessert. Pro tip: ask for a side of their housemade hot sauce to add occasional heat between bites.
10. Saltgrass Steak House: Cheese Fries That Could Be A Main Course
Saltgrass Steak House serves cheese fries that require their own zip code. My first encounter with this monstrosity left me wondering why I’d bothered ordering an actual entrée.
These aren’t ordinary cheese fries – they’re hand-cut potatoes double-fried for extra crispness, then smothered with melted cheddar, monterey jack, bacon, green onions, and jalapeños. The cheese-to-potato ratio defies physics, creating stretchy, Instagram-worthy pulls with every forkful.
What elevates these beyond standard bar food is their house ranch dressing, made fresh daily with buttermilk and herbs. I once witnessed a table of business executives in suits abandon all pretense of dignity while fighting over the last cheese-covered potato. Order these to share – though you might regret that decision once you taste them.