Better Than Texas Roadhouse Beef Kabobs

All Recipes

Jun 8

Written By Christy Montgomery

Savor the bold flavors of our beef kabobs—grilled to perfection and seasoned better than any roadside joint. Dive into a taste experience that redefines BBQ! Where great food meets good company!

Prep Time: 20 minutes (marinade the beef overnight for best results)

Cook Time: 10 - 15 minutes

4 Servings

Best with: GRILL APPEAL

Story

Every food lover has that one unforgettable dish—whether discovered at a dive bar, tucked-away diner, or well-known joint—that etches itself into memory. For us, that dish was the steak kabobs at the Texas Roadhouse in Cape Girardeau, Missouri.

We stumbled onto them during one of our annual trips to compete at the “When Pigs Fly” Indoor BBQ Bash. On a busy night, we managed to snag two spots at the corner of the bar. The staff never let our bar top go empty—warm rolls kept coming—but nothing could have prepared us for what was about to hit the table.

Those kabobs.

A sizzling plate of tender steak, char-grilled vegetables, and bold, smoky-sweet marinade that hit every note. That one plate claimed real estate in our minds for years. We kept trying to find that same flavor in other locations. But over and over, we were met with disappointment—sold out or simply missing that same flavor punch. Still, every year for the past four years, we’ve returned to Cape Girardeau, and every time, that same plate of kabobs delivered the goods.

Eventually, we did what any self-respecting pitmaster and flavor chaser would do—we tried to make it ourselves.

We got close. A few times we thought we had it, only to take another bite and say, “Not quite yet.” But we kept tweaking. Kept trying. And after countless tests, tweaks, and tastings, Hot Rod and I are proud to say we’ve finally nailed it. Maybe even improved it.

We’ve dubbed our version Better Than Texas Roadhouse Steak Kabobs, and we’re sharing the full recipe in this issue. The only thing we can’t replicate is the friendly service from the bar crew at that Cape Roadhouse, but everything else? You’re about to have it in your own backyard.

Ingredients

Marinade
- 8 oz Italian dressing
- 1/3 cup ketchup
- 1/3 cup Heinz 57
- 1/3 cup Frank’s RedHot Sauce
2. Beef & Veggies
- 1 lb beef tenderloin, cubed
- 6 tri-color bell peppers
- 1 large onion
- 1½ cups Tommy Toe (or cherry) tomatoes
- Big D’s Q Grill Appeal seasoning
- Cooking oil

Equipment Needed

Sharp Knife
Medium-size bowl
Brush
Skewer Sticks (Optional)

Instructions

Make the Marinade
In a mixing bowl, whisk together:
- Italian dressing
- Ketchup
- Heinz 57
- Frank’s RedHot Sauce
Set aside ¼ of the marinade. Use the remaining ¾ to marinate the beef cubes overnight in the refrigerator.
2. Prep the Grill & Veggies
- Cut bell peppers and onion into similarly sized pieces, about 1 to 1¼ inches. Leave tomatoes whole.
- Heat flattop grill to medium heat.
- Drizzle oil over the surface.
- Add chopped bell peppers, onion, and tomatoes.
- Lightly coat with oil and toss with a spatula to evenly coat.
- Sprinkle with Big D’s Q Grill Appeal seasoning.
Grill vegetables directly on the flattop (not on kabobs) for 10–15 minutes, or until desired tenderness.
3. Prep the Beef Kabobs
- Remove beef from marinade.
- Thread beef onto kabob sticks for easy turning.
- Season with Big D’s Q Grill Appeal.
Grill kabobs on the flattop, turning regularly. Cook to desired doneness, about 145°F for medium-well.
4. Finish & Serve
- Warm the reserved marinade on the griddle.
- Brush it over the cooked beef just before serving.
Serve steak kabobs hot alongside grilled veggies.

Tips and Tricks

You can substitute the beef tenderloin for other cuts of beef. We prefer cooking this dish on the flat top grill due to its ability to evenly cook the vegetables. Once everything is prepared, you can assemble it on skewers for serving. Alternatively, you can skip the skewering step and serve it directly on the plate.