Applebee’s Bourbon Street Steak Easy Copycat Recipe

Applebee’s Bourbon Street Steak is a sizzling skillet steak topped with sautéed mushrooms and onions in a smoky, slightly sweet bourbon glaze.

If you want that restaurant flavor on a Tuesday night without leaving the house, this recipe gets you there in about 30 minutes.

Why I Love This Recipe

The glaze is what keeps me coming back to this one. It’s savory and a little smoky, with just enough sweetness from the brown sugar to caramelize on the steak without turning it clumsily sweet.

The whole thing comes together in one pan, which means less cleanup and more time actually eating.

Recipe Ingredients

• 1.5 lbs sirloin steak (about 2 steaks) – Sirloin holds up well to the bold glaze; ribeye works if you want more fat and richness
• 3 tbsp bourbon – Use a mid-shelf bourbon you’d actually drink; cooking burns off most of the alcohol but the flavor stays
• 3 tbsp soy sauce – Adds saltiness and depth; use low-sodium if you’re watching salt
• 2 tbsp brown sugar – Light or dark both work; dark gives a deeper molasses edge
• 1 tbsp Worcestershire sauce – Brings a savory, slightly tangy backbone to the marinade
• 1 tsp smoked paprika – Adds the smoky quality that makes this taste like it came off a restaurant grill
• 1 tsp garlic powder – Adds steady garlic flavor that doesn’t burn in the pan the way fresh can
• 0.5 tsp black pepper – Freshly cracked if you have it
• 0.5 tsp onion powder – Rounds out the savory notes without overwhelming
• 2 tbsp olive oil – For searing; divided between the steak and the vegetables
• 1 cup sliced cremini mushrooms – Cremini have more flavor than white button; portobello strips also work
• 1 medium yellow onion, sliced into half-rings – Yellow onion softens and sweetens nicely with heat
• 1 tbsp unsalted butter – Finishes the mushrooms and onions with richness
• Salt to taste – For seasoning the steak before searing

Variations / Substitutions

• Chicken instead of steak – Boneless chicken thighs work well here; cook to an internal temp of 165°F (74°C) and add 2 to 3 extra minutes in the pan.
• Honey instead of brown sugar – The glaze will be a little thinner and lighter in flavor, but still good; use the same 2 tbsp.
• Tamari instead of soy sauce – A 1-for-1 swap that makes the whole dish gluten-free without changing the flavor noticeably.
• Apple juice instead of bourbon – If you’d rather skip the alcohol, apple juice gives a similar sweetness and a faint fruitiness that works with the soy and Worcestershire.
• Portobellos instead of cremini – Slice them thick and they’ll have more of a meaty bite in the topping.
• Add red pepper flakes – A pinch stirred into the marinade brings a mild heat that cuts through the sweetness of the glaze.

If you like the sautéed mushroom and onion topping, it’s also great on a Copycat Applebee’s Bourbon Street Chicken and Shrimp.

How To Make Bourbon Street Steak

Step 1: Marinate the Steaks

Whisk together the 3 tbsp bourbon, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp black pepper, and 0.5 tsp onion powder in a shallow bowl or zip-lock bag until the sugar dissolves. Add the 1.5 lbs sirloin steaks and turn to coat. Let them sit for at least 15 minutes at room temperature, or up to 4 hours in the fridge.

The longer the steaks sit, the more that glaze soaks in. Even 15 minutes makes a noticeable difference in the color and flavor of the crust once the steak hits the pan.

Step 2: Sauté the Mushrooms and Onions

Heat 1 tbsp of the olive oil and the 1 tbsp butter in a large skillet over medium heat. Add the 1 cup sliced cremini mushrooms and the 1 medium sliced yellow onion. Cook, stirring occasionally, for 8 to 10 minutes until the onions are soft and golden at the edges and the mushrooms have released their moisture and started to brown.

Season lightly with salt and remove the mixture to a plate. Don’t wipe the pan.

Step 3: Sear the Steaks

Raise the heat to medium-high and add the remaining 1 tbsp olive oil. Pull the steaks from the marinade and shake off the excess, but keep the marinade in the bowl. Pat the steaks dry with a paper towel, season both sides with salt, and lay them in the hot pan. Sear for 3 to 4 minutes per side for medium-rare, or until an instant-read thermometer reads 130°F (54°C) at the thickest part.

If the pan looks dry before you flip, that’s normal. The glaze will go in next. Don’t move the steaks while they’re searing or you’ll lose the crust you’re building.

The crust should be deeply browned, not gray. If it looks pale after 3 minutes, your heat is too low. Give it another 30 to 60 seconds before flipping.

Step 4: Glaze and Finish the Steaks

Pour the reserved marinade into the pan with the steaks still in it. Let it bubble and reduce for about 1 to 2 minutes, turning the steaks once to coat both sides. The liquid will thicken into a sticky, dark glaze that clings to the meat. Pull the steaks off when they hit your target temperature and let them rest for 3 minutes on a cutting board.

Don’t skip the rest. Cutting in right away sends the juices straight onto the board, not back into the steak.

Step 5: Plate and Top the Steaks

Spoon the warm mushrooms and onions back into the pan for 30 seconds to pick up the remaining glaze, then heap them over each steak on a plate. Drizzle any pan glaze left in the skillet over the top and serve immediately, with the steak glistening and the onion topping piled high.

Recipe Tips

• Choose steaks around 1 inch thick – Thinner cuts cook too fast for the glaze to develop on the outside before the inside overcooks.
• Room temperature before searing – Taking the steaks out of the fridge 15 to 20 minutes before cooking helps them sear evenly rather than staying cold in the center.
• Don’t crowd the pan – If your skillet isn’t large enough for both steaks to lie flat without touching, cook them one at a time. Crowding drops the pan temperature and steams the meat instead of searing it.
• Save leftover glaze – If you have extra marinade that didn’t go in the pan, bring it to a boil in a small saucepan for 2 minutes and use it as extra dipping sauce.

Cook times by steak thickness:

How To Store

• Refrigerate – Store steaks and the mushroom-onion topping in a sealed container for up to 3 days. Keep them together so the topping stays moist.
• Reheating – Reheat in a skillet over medium-low heat with a small splash of water or beef broth for 2 to 3 minutes per side. Microwave reheating works but tends to toughen the steak.

What To Serve With Bourbon Street Steak

Mashed potatoes are the most natural pairing because the creamy texture soaks up the bourbon glaze without competing with it. Roasted broccolini or green beans on the side add a slightly bitter contrast that keeps the richness in check. A wedge salad with blue cheese dressing also works well here, since the sharp, cool dressing cuts through the sweet and savory glaze on the steak.

Frequently Asked Questions

Can I cook this on an outdoor grill instead of a skillet?

Yes, but do the marinade step the same way. Grill over high heat for the same time ranges in the tips table, then pour the reserved marinade into a small saucepan and reduce it on the stove for 2 minutes before pouring it over the steaks.

Can I make the marinade ahead of time?

Yes. The marinade keeps in a sealed jar in the fridge for up to 5 days, so you can mix it on the weekend and have dinner ready fast on a weeknight.

What cut of beef does Applebee’s actually use?

Applebee’s uses a seasoned sirloin for this dish, which is why sirloin is the pick here. It’s flavorful enough to stand up to the bold glaze without needing the extra fat of a ribeye.

Is the dish spicy?

No, not as written. The smoked paprika adds smokiness but not heat. If you want a kick, a pinch of cayenne in the marinade or a few red pepper flakes in the pan with the mushrooms will do it.

Bourbon Street Steak Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs sirloin steak (about 2 steaks)
• 3 tbsp bourbon
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 0.5 tsp onion powder
• 2 tbsp olive oil, divided
• 1 cup sliced cremini mushrooms
• 1 medium yellow onion, sliced into half-rings
• 1 tbsp unsalted butter
• Salt to taste

Method

 

1. Whisk the 3 tbsp bourbon, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp Worcestershire, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp black pepper, and 0.5 tsp onion powder together until the sugar dissolves. Add the steaks and marinate for at least 15 minutes.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Cook the 1 cup cremini mushrooms and sliced yellow onion for 8 to 10 minutes until soft and golden. Season with salt and remove to a plate.
3. Raise the heat to medium-high and add the remaining 1 tbsp olive oil. Remove the steaks from the marinade, pat dry, season with salt, and sear for 3 to 4 minutes per side until they reach 130°F (54°C) for medium-rare.
4. Pour the reserved marinade into the pan and let it reduce for 1 to 2 minutes, turning the steaks to coat. Rest the steaks for 3 minutes off the heat.
5. Return the mushrooms and onions to the pan for 30 seconds to pick up the glaze, then heap them over the steaks on a plate and drizzle any remaining pan glaze over the top.

Notes

The marinade does most of the work here, so don’t rush that step if you can help it. Thirty minutes gives noticeably better flavor than 15, and if you can plan ahead and let the steaks sit overnight in the fridge, the crust that forms in the pan will be darker and stickier. If your steaks are on the thicker side, use the timing table in the tips section rather than guessing.