Last Updated: August 2026
LongHorn Secret Menu — 12 Off-Menu Orders That Actually Work
I've asked for off-menu builds at LongHorn in Florida, Texas, and Arizona — and the kitchens that say yes almost always understand clear combinations, not cryptic TikTok names. Below are 12 orders I've personally tried, with the exact words I use.
The 12 Off-Menu Items (With Ordering Scripts)
I treat these like a toolkit. Some nights I just want steak and broccoli. Other nights I want the plate to feel like I cracked a code. (Spoiler: the "code" is being specific and polite.)
Surf & Turf Build
"Can I add the Redrock Grilled Shrimp to my Renegade Sirloin as a combo?"
I do this almost every lunch visit. Servers know the add-on price (~$8–10) and it lands as a proper surf-and-turf without hunting a special.
Flo's Oscar-Style
"Can Flo's Filet come Oscar-style — crab and hollandaise on top?"
Not every kitchen stocks lump crab the same way. When they say yes, ask for hollandaise on the side so the filet crust stays crisp.
Pittsburgh Char
"Pittsburgh style — charred hard outside, rare inside."
Works best on thicker cuts like the Outlaw Ribeye. I've been gently turned down twice at quieter suburban spots; call ahead if this is non-negotiable.
Butter-Baste Upgrade
"Can the grill cook finish my steak with a butter baste?"
Especially useful on well-done orders (yes, some of us go there). The baste keeps leaner cuts like Renegade from tasting like leather.
Parmesan Crust Swap
"Can I get the Parmesan crust from the chicken on my salmon (or sirloin)?"
The six-cheese crust travels well to salmon. On steak it's rich — I only do it when I'm skipping dessert.
Protein-Style Burger
"Half-Pound Burger, no bun — lettuce wrap if you can."
Kitchen usually wraps it in leaf lettuce. Ask for pickles and tomato on the side so the wrap doesn't sog out in the bag.
Loaded Potato Entrée Bowl
"Can I get a loaded baked potato as my entrée with a side salad?"
More of a late-night move. Some locations ring it as a side + salad; others just shrug and make it happen.
Double Broccoli / Skip Starch
"Two steamed broccoli, no potato — and extra seasoning on the steak."
My default keto plate. Extra seasoning is free and makes the plate feel less like diet food.
Kids Sirloin, Adult Plate
"Can I order the Kids Sirloin with an adult side and salad?"
Hit-or-miss by manager. When it works, you get a ~4 oz steak for under $10 — perfect for lighter appetites. Never argue if they say no.
Sauce Flight
"Can I get steak sauce, chimichurri, and peppercorn on the side?"
I ask for three ramekins when I'm deciding which sauce actually belongs on the Outlaw. Most servers love this request.
Stampede Split Kit
"Chocolate Stampede with two plates and extra whipped cream."
They already know it's shareable. Extra plates make the table look intentional instead of awkward mid-date spoon wars.
Happy Hour App + Dinner Steak
"We'll start with the happy hour appetizer special, then order entrees after."
Not printed as a secret — just sequencing. Order the deal first while the clock still says happy hour, then lock in steaks.
Quick Comparison: Reliability vs Wow Factor
| Item | How Often It Works | Best When… |
|---|---|---|
| Surf & Turf Build | Nearly always | Lunch or dinner, any busy night |
| Double Broccoli | Always | Keto / low-carb visits |
| Butter Baste | Usually | Well-done or lean cuts |
| Parmesan Crust Swap | Often | Salmon nights |
| Pittsburgh Char | Sometimes | Thick ribeyes, experienced grill cooks |
| Oscar-Style Filet | Least reliable | Locations with crab prep available |
How I Actually Order Without Awkwardness
- Lead with the base menu item first — never open with "Do you have a secret menu?"
- Name the temperature and sides in the same breath so the server can ring it cleanly.
- If they hesitate, offer a fallback: "No worries — just the regular Outlaw Ribeye is fine."
- For takeout, write the build in special instructions and confirm at the curb when you pick up.
- Tip like someone who just asked for extra work. (Because you did.)
My Go-To "Secret" Dinner
Flo's Filet 6 oz, medium-rare, butter baste, steamed broccoli twice, sauce flight on the side, and a shared Chocolate Stampede if the table is celebrating. It costs more than a Renegade night, but it still feels smarter than defaulting to the biggest bone-in cut every visit.
Honest caveat: Nothing on this page is an official LongHorn corporate menu. Ingredient availability changes by franchise and by night. I have been told "we can't do that" for Oscar-style and Pittsburgh char — and that is normal. Treat these as requests, not entitlements.