✓ UpdatedPrices last updated May 2026 — sourced from official Texas Roadhouse Philippines channels
🥩 American Steakhouse
Texas Roadhouse Menu with Prices
17
Categories
Hand-Cut
Steaks
₱95
Starts From
2026
Updated
Looking for the complete Texas Roadhouse Philippines menu with prices? You’ve come to the right place. We’ve compiled the full 2026 Texas Roadhouse menu with updated prices across all 17 categories — sourced directly from official Texas Roadhouse Philippines channels.
Texas Roadhouse is an American steakhouse chain founded in 1993 in Clarksville, Indiana — known globally for hand-cut steaks seasoned in-house, fall-off-the-bone ribs, fresh-baked bread, and a full casual American dining menu. The Philippines menu covers Hand-Cut Steaks (Bone-in Ribeye 22oz at ₱4,175, FT. Worth Ribeye 16oz at ₱3,575), Steak Combos, St. Louis-Style Ribs, Grilled Salmon, Country Dinners, Shareable Platters, Burgers, Salads, Desserts (Turtle Pie), and a full bar with imported wine, domestic and imported beers.
Prices range from ₱95 (Wilkins water) to ₱4,175 (Bone-in Ribeye 22oz). Scroll down for the complete updated menu.
Hand-Cut Steaks — Texas Roadhouse cuts all steaks in-house daily from whole beef loins, not pre-portioned boxed steaks. Hand-cutting allows each steak to be trimmed to order and seasoned immediately before cooking. Bone-in Ribeye 22oz (₱4,175) — the ribeye with the rib bone intact; the bone acts as an insulator during cooking, producing a more evenly cooked steak, and the marrow-containing bone adds flavor to the surrounding meat. The ribeye muscle (longissimus dorsi) has the most intramuscular fat of any common steak cut — the “eye” of fat running through the center is what makes ribeye the most flavorful cut. FT. Worth Ribeye 16oz (₱3,575) — boneless ribeye, same muscle as the bone-in but without the bone. New York Strip 12oz (₱2,145) — the striploin (strip loin), from the short loin section; leaner than ribeye with a firmer texture and a pronounced beefy flavor. Sirloin 12oz (₱1,815) — the most affordable cut; from the hindquarter, leaner than both ribeye and strip. St. Louis-Style Ribs — pork spare ribs trimmed to a rectangular shape by removing the rib tips; the St. Louis cut is wider, flatter, and more uniform than baby back ribs.
The most premium steak at Texas Roadhouse Philippines and the definitive expression of what makes the brand different from standard steakhouses — a 22-ounce bone-in ribeye cut in-house daily. The bone-in format is critical: the rib bone acts as a heat insulator during cooking, slowing the heat transfer near the bone and producing a gradient of doneness from the outer sear to the more evenly cooked meat near the bone. The cap muscle (spinalis dorsi) surrounding the ribeye eye is considered by butchers the most flavorful and fatty section of the entire beef carcass — on a bone-in ribeye, this cap is fully intact. At 22oz, this steak is designed for the serious steak diner — the weight ensures a thick enough cut to achieve the proper exterior crust without overcooking the interior.
10oz Ribeye & St. Louis’s Ribs Combo
₱ 2,745.00
The best of both worlds at Texas Roadhouse — the most popular Steak Combo pairing a 10oz ribeye with St. Louis-style pork ribs, served with two sides. St. Louis-style ribs are spare ribs trimmed to a rectangular rack by removing the rib tips and cartilage — the result is a more uniformly sized, meatier rack than baby back ribs with more fat between the bones, which renders during slow smoking to produce a richer, more deeply flavored rib. The combination of a beef ribeye (high marbling, rich beefy flavor) and slow-smoked pork ribs (different protein, different fat profile, different texture) in a single order is the most complete meat experience at Texas Roadhouse — for diners who want to compare the two flagship proteins without ordering separately.
Country Fried Steak
₱ 985.00
The most distinctly American Southern dish at Texas Roadhouse — Country Fried Steak is a tenderized beef cutlet (typically cube steak — beef that has been mechanically tenderized through a cubing machine that breaks down tough muscle fibers) breaded and deep-fried exactly like Southern Fried Chicken, then served with white country gravy (cream gravy). The name is a deliberate paradox: it is a steak prepared like fried chicken. Country Fried Steak is a 19th-century American South tradition — a way to make tough, inexpensive beef cuts palatable by tenderizing and frying, the same technique applied to chicken. The country gravy (made from pan drippings, flour, milk) is as important as the steak itself — the dish is incomplete without the gravy, which is why it arrives pre-sauced.
Turtle Pie
₱ 490.00
Texas Roadhouse’s most iconic dessert globally — Turtle Pie is a chocolate fudge pie topped with caramel sauce, pecans, and whipped cream. The “turtle” name comes from “turtle candy” — a classic American confection of caramel, pecans, and chocolate shaped to resemble a turtle, invented in the early 1900s. The flavor combination (dark chocolate + caramel + pecan) is a specifically American dessert trifecta: the bitterness of dark chocolate, the butterscotch sweetness of caramel, and the fatty crunch of toasted pecans create complementary layers that make Turtle Pie the most complete and most satisfying dessert at Texas Roadhouse. At ₱490, the most premium dessert on the menu and the one most regulars order to finish a steak dinner.
Smokehouse Burger
₱ 765.00
The most complete burger at Texas Roadhouse — the Smokehouse Burger adds BBQ sauce and bacon to the classic burger format, creating the American steakhouse burger that most directly references the restaurant’s BBQ and smoke-cooking identity. The “smokehouse” preparation means the burger patty is cooked over the same grill used for steaks — the residual smoky flavor from the grill grates transfers to the burger, giving it a subtle char that fast food burgers on a flat top cannot produce. At ₱765 (tied with Bacon Cheeseburger), the most complete flavor expression of the Texas Roadhouse identity in burger format — smoky, beefy, with the sweet-tangy BBQ sauce complementing the bacon’s salt and the cheese’s fat.
Beef, Chicken, Ribs Platter
₱ 2,310.00
The most comprehensive sharing platter at Texas Roadhouse — combining beef, chicken, and St. Louis-style ribs in one order for groups of 3–4. The three-protein format is the definitive Texas Roadhouse group order: beef represents the steakhouse core identity, chicken represents the Country Dinner section, and ribs represent the BBQ/smokehouse tradition — three distinct cooking methods (grilling, roasting/frying, slow-smoking) and three distinct protein flavors presented together. At ₱2,310, more expensive than the Chicken, Chop, Fish Platter (₱1,865) and Pork Belly, Chicken, Sausage Platter (₱1,623) because of the beef and ribs premium — but the most authentically “Texas Roadhouse” of the three platters, since beef and ribs are the brand’s two most recognized proteins.
⚠️
Is Texas Roadhouse Philippines Halal?
No — Texas Roadhouse Philippines is not Halal Certified. The menu includes pork items (St. Louis-Style Ribs, Grilled Bone-in Pork Chop, Roadies Grilled Pork Belly, Bacon Cheeseburger, Smokehouse Burger with bacon) and alcoholic beverages (Wines, Domestic Beers, Imported Beers). Muslim diners are advised accordingly.
About Texas Roadhouse Philippines
Texas Roadhouse was founded in 1993 by W. Kent Taylor in Clarksville, Indiana — not Texas, despite the name. The “Texas” in the name is aspirational branding, referencing the American cultural associations of Texas with big steaks, open land, and hearty food rather than the restaurant’s geographic origin. The brand’s three founding commitments remain the foundation of the Philippine menu: hand-cut steaks (cut daily in-house), fall-off-the-bone ribs (slow-smoked St. Louis-style), and fresh-baked bread served at every table.
The Hand-Cut Steaks section represents what most differentiates Texas Roadhouse from other Philippine steakhouses: all steaks are cut from whole beef loins in-house daily rather than receiving pre-portioned boxed steaks, allowing immediate seasoning and trimming to order. The Bone-in Ribeye 22oz (₱4,175) and FT. Worth Ribeye 16oz (₱3,575) are the two premium centerpieces — both from the ribeye (longissimus dorsi) muscle, the most marbled and most flavorful primary cut.
The Country Dinners section reflects the American South tradition that runs through the Texas Roadhouse identity: Country Fried Steak (breaded and fried beef with country gravy), Country Fried Chicken, and Beef Ranchero alongside the steakhouse and BBQ sections create a complete American casual dining menu rather than a steak-only concept. The Turtle Pie dessert and Combo Appetizers are both globally recognized Texas Roadhouse signature items.
❓ Frequently Asked Questions
Famous for Hand-Cut Steaks: Bone-in Ribeye 22oz (₱4,175), FT. Worth Ribeye 16oz (₱3,575), New York Strip 12oz (₱2,145), Sirloin 12oz (₱1,815). St. Louis’s Ribs in Steak Combos. Country Fried Steak (₱985). Turtle Pie (₱490). Beef, Chicken, Ribs Platter (₱2,310). Not Halal Certified. Founded 1993 USA.
Bone-in Ribeye 22oz (₱4,175) = most marbled, bone-in for extra flavor, largest portion. FT. Worth Ribeye 16oz (₱3,575) = same ribeye muscle without bone, most popular. New York Strip 12oz (₱2,145) = striploin, leaner than ribeye, firm texture, pronounced beefy flavor. Sirloin 12oz (₱1,815) = hindquarter, leanest cut, most affordable. All hand-cut daily in-house. Ribeye = most flavorful (highest marbling). Strip = best texture-to-flavor balance. Sirloin = best value.
St. Louis-style ribs are pork spare ribs trimmed to a uniform rectangular rack by removing the rib tips and cartilage. Wider, flatter, and meatier than baby back ribs with more fat between the bones — the fat renders during slow smoking for a richer result. Named for St. Louis, Missouri, where meatpackers developed this trimming technique for cleaner presentation. Available in the Steak Combos: 10oz Ribeye + Ribs (₱2,745), 6oz Sirloin + Ribs (₱1,705). The Beef, Chicken, Ribs Platter (₱2,310) also includes ribs.
Country Fried Steak (₱985) is tenderized beef (cube steak — mechanically tenderized to break down tough muscle fibers) breaded and deep-fried exactly like Southern Fried Chicken, then served with white country gravy (cream gravy made from pan drippings + flour + milk). A 19th-century American South tradition for making inexpensive tough beef cuts palatable. Not a steak in the traditional sense — it is a breaded and fried beef cutlet. The gravy is as important as the beef. One of the most uniquely American dishes on the Texas Roadhouse Philippines menu.
Turtle Pie (₱490) is Texas Roadhouse’s most iconic dessert — chocolate fudge pie topped with caramel sauce, pecans, and whipped cream. Named after “turtle candy” — a classic American confection of caramel, pecans, and chocolate that resembles a turtle. The chocolate-caramel-pecan combination is a specifically American dessert trifecta: bitter chocolate + butterscotch caramel + toasted pecan crunch. Available at all Texas Roadhouse Philippines branches. The most ordered dessert after a steak dinner.
For reservations, branch locations, and current operating hours, visit texasroadhouse.com.ph or their Facebook page at facebook.com/TexasRoadhousePH. Reservations are recommended for group dinners, especially when ordering Shareable Platters or large Steak Combo orders. Not Halal Certified — the menu includes pork and alcoholic beverages.
Hi! I'm Julia Stevens, a 24-year-old Filipina who loves eating out and finding the best food deals across the Philippines. I cover restaurant menus and updated prices here on phmenu.net, from your favorite fastfood chains to hidden gems worth trying. Whether you're looking for a budget meal or something special, I've got you covered!
