If you’ve been chasing that nostalgic Applebee’s shrimp parmesan steak flavor at home — crispy parmesan-crusted shrimp piled on a sizzling seared steak with a rich, garlicky sauce — this copycat Applebee’s steak recipe delivers everything the original promises, minus the wait and the bill. I’ve reverse-engineered this dish from memory and from scratch, and after several kitchen tests, I’m confident this version is more flavorful than the restaurant’s take. The difference? A proper sear on fresh steak, real Parmigiano-Reggiano, and house-made cream sauce instead of the packaged version.
This is cozy Friday-night food that hits every note: savory, creamy, crispy, and satisfying.
Why This Copycat Beats the Original
The restaurant version relies heavily on pre-battered, frozen shrimp and a pre-made cream sauce that’s heavy on salt and light on actual flavor. This copycat Applebee’s steak recipe uses fresh ingredients throughout: real garlic, heavy cream reduced to order, and freshly grated parmesan that actually melts and browns instead of just sitting on top. The Maillard reaction on both the steak and the parmesan crust creates a layered, complex flavor the original simply cannot replicate at scale.
I’ve found that topping sirloin filet specifically — with its moderately firm texture — anchors the creamy, rich toppings without the whole plate feeling like it’s drowning in sauce.
The Butcher’s Selection – Ingredients
- 2 sirloin filet steaks (6–8 oz, 1-inch thick)
- 1 tbsp avocado oil
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- Kosher salt & cracked pepper
- 10–12 large shrimp (16/20), peeled & deveined
- ½ cup Parmigiano-Reggiano, grated fine
- ¼ cup panko breadcrumbs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp unsalted butter
- ¾ cup heavy cream
- ¼ cup Parmigiano-Reggiano, grated
- ½ tsp Italian seasoning
- Salt, pepper & red pepper flakes
How to Make Applebee’s Shrimp Parmesan Steak
- Prep all components. Season steaks, coat shrimp in parmesan mixture (see Article 1 technique for the exact coating method), and have cream sauce ingredients measured and ready. This dish moves fast once you start.
- Make the cream sauce first. In a small saucepan over medium, melt butter. Sauté garlic 1 minute. Pour in heavy cream, bring to a gentle simmer, then stir in parmesan and Italian seasoning. Simmer 4–5 minutes until thick enough to coat a spoon. Keep warm on low.
- Sear the steaks. High heat, cast-iron, 3–4 minutes per side with active butter basting at the end. Target: Medium 140–145°F / 60–63°C for this dish — the cream sauce benefits from a steak that isn’t too rare. Rest 5 minutes.
- Crisp the parmesan shrimp. Same pan, medium-high heat. Drizzle olive oil, add coated shrimp. Cook 2 minutes per side until golden and crisp. Target: Shrimp 120°F / 49°C
- Assemble the plate. Place the rested steak at center. Spoon the warm parmesan cream sauce over the steak. Stack the crispy shrimp on top. Finish with a crack of black pepper and a small pinch of chopped parsley if desired.
Pro Cooking Tips
- Make the sauce first — it holds beautifully on low heat for 20+ minutes while you cook the proteins.
- Don’t over-reduce the cream — once it coats the back of a spoon, pull it. It thickens further as it cools.
- Italian seasoning is the key flavor signal — it’s what makes this taste like the Applebee’s version rather than a generic parmesan dish.
Recipe Variations
🍝 Pasta Version
Toss the cream sauce with cooked fettuccine. Place the seared steak sliced on top and arrange the shrimp around the perimeter. Dinner party-worthy.
🌶️ Spicy Arrabbiata Twist
Swap the cream sauce for a spicy marinara reduced with a splash of cream. Completely different character — tangy, bright, and punchy.
🥩 Ribeye Upgrade
Use ribeye instead of sirloin for a richer, more marbled base. The cream sauce complements the ribeye’s fat beautifully — borderline indulgent.
🫙 Lighter Version
Replace heavy cream with half-and-half and reduce parmesan by half. Lighter texture, still creamy. Add a squeeze of lemon at the end for brightness.
What to Serve With Applebee’s Copycat Steak
- Garlic mashed potatoes — the cream sauce spills over perfectly, making this an absurdly satisfying plate
- Steamed broccoli — a nod to the Applebee’s original side, and genuinely good with the parmesan sauce
- Garlic bread or breadsticks — for the inevitable sauce left on the plate
- Caesar salad — the sharp anchovy-parmesan dressing echoes the dish’s dominant flavors
For further inspiration on nailing the Applebee’s flavor profile at home, this Applebee’s steak and shrimp parmesan breakdown from Carnivore Style offers useful ingredient cross-references.
Storage & Meal Prep
Store each component separately. Cream sauce keeps 3 days and reheats perfectly. Steak keeps 3 days; shrimp 2 days max — the parmesan crust softens over time.
Freeze steak only (up to 2 months). The cream sauce and shrimp don’t freeze well — make fresh for best results.
Reheat sauce gently over low heat, whisking in a splash of cream if it’s broken. Re-crisp shrimp under the broiler 2 minutes. Warm steak in a 250°F oven.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~780 kcal |
| Protein | 58 g |
| Total Fat | 52 g |
| Saturated Fat | 24 g |
| Carbohydrates | 14 g |
| Fiber | 0.4 g |
| Sodium | ~890 mg |
| Cholesterol | 330 mg |
Estimates based on sirloin filet + shrimp + full cream sauce per serving. Values vary by portion size.
Common Mistakes to Avoid
Making the sauce too thin. A runny cream sauce slides off the steak and pools on the plate. Simmer until it thickly coats a spoon — patience here is non-negotiable.
Adding parmesan to boiling cream. Boiling causes casein proteins to clump and the sauce to break. Always reduce the heat to low before whisking in the cheese.
Undercooking the steak for this dish. A rare steak under the warm cream sauce continues cooking. Aim for medium (145°F) rather than medium-rare when this sauce is involved.
Soggy shrimp under the sauce. Spoon the sauce onto the steak first, then add the shrimp on top. This keeps the parmesan crust crispy rather than softening it in the cream.
Frequently Asked Questions
- Q: What cut does Applebee’s actually use?Applebee’s uses a top sirloin or sirloin filet cut depending on the market. For this copycat, a 6–8 oz sirloin filet is the closest match in size and texture.
- Q: Can I use pre-breaded frozen shrimp?You can, but you’ll notice a significant quality difference. Fresh shrimp with a homemade parmesan crust produces dramatically better texture and flavor. The extra 5 minutes of prep is worth it.
- Q: Can I make this ahead of time?Make the cream sauce up to 2 days ahead — it actually improves as the flavors meld. Cook steak and shrimp fresh for best results.
- Q: Is this the same as the Applebee’s Bourbon Street Steak?No — the Bourbon Street version is Cajun-seasoned without a cream sauce. This recipe is specifically the Shrimp Parmesan Steak version with the Italian-style cream topping.
Better Than Applebee’s — Save This Recipe!
Pin this copycat Applebee’s shrimp parmesan steak recipe so your family can enjoy restaurant flavor any night of the week.
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Applebee’s Shrimp Parmesan Steak Recipe – Copycat at Home
A copycat recipe of Applebee's shrimp parmesan steak, featuring a crispy parmesan-crusted shrimp piled on a sizzling seared steak with a rich, garlicky sauce
- 2 steaks sirloin filet steaks 6-8 oz, 1-inch thick
- 1 tbsp avocado oil
- 2 tbsp unsalted butter
- 2 cloves garlic cloves smashed
- Kosher salt & cracked pepper
- 10-12 shrimp large shrimp 16/20, peeled & deveined
- 1/2 cup Parmigiano-Reggiano grated fine
- 1/4 cup panko breadcrumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 3 cloves garlic cloves minced
- 1 tbsp unsalted butter
- 3/4 cup heavy cream
- 1/4 cup Parmigiano-Reggiano grated
- 1/2 tsp Italian seasoning
- Salt, pepper & red pepper flakes
Preparation
Prep all components. Season steaks, coat shrimp in parmesan mixture, and have cream sauce ingredients measured and ready.
Make the Cream Sauce
Melt butter in a small saucepan over medium heat. Sauté garlic 1 minute. Pour in heavy cream, bring to a gentle simmer, then stir in parmesan and Italian seasoning. Simmer 4-5 minutes until thick enough to coat a spoon.
Sear the Steaks
Sear the steaks in a cast-iron pan over high heat, 3-4 minutes per side with active butter basting at the end. Target: Medium 140-145°F / 60-63°C. Rest 5 minutes.
Crisp the Parmesan Shrimp
Crisp the parmesan shrimp in the same pan, medium-high heat. Drizzle olive oil, add coated shrimp. Cook 2 minutes per side until golden and crisp. Target: Shrimp 120°F / 49°C
Assemble the Plate
Place the rested steak at center. Spoon the warm parmesan cream sauce over the steak. Stack the crispy shrimp on top. Finish with a crack of black pepper and a small pinch of chopped parsley if desired.
- Cast-iron pan
- Small saucepan
This recipe uses fresh ingredients throughout and features a homemade cream sauce and parmesan crust
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Response from MeatRecipesBox
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This recipe turned out really amazing! It’s juicy and spiced deliciously. I definitely would use less of the spicy pepper next time, but it really was delicious and I don’t think I’ll make chicken legs any other way from now on.!
Response from MeatRecipesBox
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