17 Vintage Steakhouse Recipes to Recreate the Classics at Home

No reservations required!

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
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Published November 21, 2025
Theodora Kaloudis
baked jacket potato cut open length wise and filled with butter and chives, on a blue pate with a fork on the left side

Coco Morante

Enjoy the old-school steakhouse vibes from the comfort of your home with these vintage steakhouse sides, perfect for those nights when you want to get a little fancy but don’t want to leave the house. There are the tried-and-true, like loaded baked potatoes, silky mashed potatoes, and classic creamed spinach. We also threw in some fun extras, like creamy mac and cheese, crunchy onion rings, and cheesy Brussels sprouts gratin. Then all you need is the steak (and maybe some good tunes), and you’ll be in steakhouse heaven—no reservation required.

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  • Creamed Spinach

    Homemade Creamed Spinach and a serving spoon.
    Sally Vargas

    “Don’t wait until Thanksgiving or the winter holidays to make creamed spinach. It’s a sure way to give a boost to a meal of roast chicken, or to serve with pan-roasted steak on a cold winter’s night.” —Sally Vargas, Recipe Developer

  • Scalloped Potatoes with Caramelized Onions and Gruyere

    Scalloped Potatoes Gruyere Caramelized Onions
    Elise Bauer

    “You can make the casserole ahead of time and bake it completely since it reheats beautifully. Allow the casserole to cool, cover with foil, and refrigerate up to 1 day. Reheat at 350°F, covered loosely in the foil, for about 45 minutes, or until it's heated all the way through.” —Elise Bauer, Founder

  • Jacket Potatoes

    baked jacket potato cut open length wise and filled with butter and chives, on a blue pate with a fork on the left side

    Coco Morante

    A popular British staple that has no trouble fitting right in at a classic steakhouse. Simply dressed with butter or fully loaded with all the fixings, you really can’t go wrong.

  • Brussels Sprouts Gratin

    Brussels sprouts gratin served in a casserole dish
    Elise Bauer

    “Excellent recipe that we tried last night. We substituted Colby Jack for cheese and bacon as that was what we had on hand. It's a keeper and a wonderful side dish to the Prime Rib I cooked on my Big Green Egg.” —Paul W, Reader

    Continue to 5 of 17 below

  • Perfect Mashed Potatoes

    Close-up of a bowl of very creamy mashed potatoes with a pat of butter melting on the top

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    “This recipe is for sure getting written down and kept for future mashed potato needs! I've never had them turn out quite this perfectly before. Lovely!!!” —Jessica, Reader

  • Extra-Crunchy Onion Rings

    A plate of breaded onion rings
    Elise Bauer

    “Holy cow--I've made a lot of onion ring recipes which have generally been "fails." Too mushy, all the time. These were insanely crisp!!! I loved them and will make again and again!!!” —Dana P, Reader

  • Roasted Asparagus

    A platter of roasted asparagus garnished with half a lemon

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    “This is such a good recipe! I've used it several times and today it was extra good! I put the asparagus, oil, salt and pepper, and garlic in a plastic bag and massaged it before putting it on a cookie sheet to roast. Paired with a good strip steak and that's all you need! Great dinner tonight!” —Lisa, Reader

  • Homemade French Fries

    Homemade French Fries Served with Ketchup

    Simply Recipes / Karishma Pradhan

    “A double-fry helps eliminate excess moisture that sogs up the outside of the fry and evenly cooks the inside while browning the outside properly.” —Karishma Pradhan, Recipe Developer

    Continue to 9 of 17 below

  • Caesar Salad

    Serving Utensils Picking up Some Classic Caesar Salad Topped with Homemade Croutons

    Simply Recipes / Michelle Becker

    “If you're worried about using raw eggs, you can substitute a few tablespoons of mayonnaise instead, since store-bought mayo is made with pasteurized eggs. You can also use pasteurized raw eggs, if you can find them in your store.” —The Editors of Simply Recipes

  • Marsala Glazed Mushrooms

    Marsala Glazed Mushrooms
    Elise Bauer

    “This is my go-to recipe for mushrooms when grilling steak....They have a wonderful entertainment aspect with the squeaking! Our guests have been truly mesmerized listening to them cook! I make this recipe as given - If anything I may cut down on the butter - This is a great recipe!!!” —Paula, Reader

  • Green Beans with Almonds and Thyme

    Cooked green beans garnished with almond slivers and thyme on a decorated plate
    Elise Bauer

    “Just thought I should comment to say I've been using this green bean recipe for quite awhile and now it is the only way I make green beans! So good for a side dish with any meal any time! We make these a lot when we grill chicken or steaks. Thank you so much!” —Leigh, Reader

  • Creamy Baked Mac and Cheese

    Best mac and cheese recipe - mac and cheese on a gray plate
    Alison Bickle

    “Short on time? Skip the baking step! Pour the noodles into the cheese sauce, stir to combine, and serve as-is. If you still want the crispy top on your stove-top mac and cheese, combine the ingredients for the topping, and toast in a skillet over medium heat. Sprinkle over your bowl and serve.” —Summer Miller, Recipe Developer

    Continue to 13 of 17 below

  • Green Salad with Fresh Herbs and Red Wine Vinaigrette

    Large Bowl of Green Salad with Fresh Herbs with Serving Utensils, Surrounded by a Small Bowl of Red Wine Vinaigrette and Another with Salt

    Simply Recipes / Lori Rice

    A simple salad of tender butter lettuce, bright herbs, and a quick vinaigrette is the perfect contrast to a rich, juicy steak. Best of all, it’s completely customizable to work with what you already have in your fridge.

  • Crispy Hash Browns

    Crispy hash browns cooking in a skillet with a spatula nearby

    Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

    “Starchy potatoes like Russets work best for hash browns. Waxy potatoes like red new potatoes have a higher moisture content and tend to hold their shape better than starchy potatoes, and as such do not develop the crispiest of edges when fried.” —Elise Bauer, Founder

  • Rice Pilaf

    A bowl of rice pilaf with herbs
    Elise Bauer

    “Absolutely amazing and easy. I agree the browning of the rice really brought out the flavor. I did not have celery, so I added chopped red peppers instead. I also added pine nuts. A real love. Will do again.” —Teresa, Reader

  • Sweet Potato Casserole With Pecans

    Sweet potato casserole with a crumbly pecan topping served in a white baking dish with a portion spooned out
    Lisa Lin

    “When I started making sweet potato casseroles for my Thanksgiving, I decided to skip the marshmallows altogether and topped my casserole with a nutty pecan crumble instead. I love how this adds a crunchy contrast to the creamy sweet potatoes.” —Lisa Lin, Recipe Developer

    Continue to 17 of 17 below

  • Garlic Broccoli

    10-Minute Broccoli (Garlic Broccoli) on a plate

    Simply Recipes / Jazzmin Kaita

    “A quick sear for caramelization, a brief steam for tenderness, and a grand finale of garlic and chili that fills the kitchen with an irresistible aroma. The flavor comes from getting those crispy, browned edges on the broccoli while keeping the interior tender and bright green.” —Kris Osborne, Recipe Developer

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