LongHorn Great Steak Additions: Every Topping, Price, and Pairing You Need to Know

Quick Facts

Introduction

Walk into any LongHorn Steakhouse, and you’ll notice something on the menu most people skip past the “Great Steak Additions” section. It’s a short list of toppings, sauces, and upgrades you can add to any steak on the menu. Most diners ignore it. They order the steak as-is and call it a day.

That’s a missed opportunity.

The right addition turns a good $25 steak into something memorable. The wrong one wastes your money and competes with the meat instead of supporting it. After eating at LongHorn dozens of times and trying nearly every add-on the menu offers, I’ve learned which ones are worth the extra spend and which ones are skippable.

This guide breaks down every single Great Steak Addition at LongHorn, what it costs, how it tastes, which steak it pairs best with, and whether it’s actually worth ordering. If you’re tired of paying full price for a steak that ends up tasting flat, this is the article you needed before your last visit.

Key Takeaways

• What it is: A menu section at LongHorn Steakhouse offering 8–10 paid add-ons to upgrade any steak entrée.
• Price range: $2.99 (Parmesan crust, sautéed mushrooms) to $14.99 (lobster tail).
• Best value pick: Parmesan Crust adds bold flavor for under $4 at most locations.
• Best premium pick: Lobster Tail turns any steak into a surf and turf combo.
• Skip if: The steak is already heavily marbled (Outlaw Ribeye), additions can overpower the natural flavor.
• Pro tip: Pick based on the steak cut, not your mood. Lean steaks need bold toppings; fatty steaks need restraint.

What Are LongHorn’s Great Steak Additions?

The Great Steak Additions menu at LongHorn Steakhouse is a list of premium toppings, sauces, and protein add-ons designed to upgrade any steak entrée. Some are signature kitchen preparations like the Parmesan Crust or Oscar Style. Others are simple finishes like sautéed mushrooms or grilled shrimp.

The idea is simple. You pick your steak, Renegade Sirloin, Flo’s Filet, Outlaw Ribeye, whatever fits your appetite then you add a topping to make it your own. The kitchen prepares the topping fresh and either applies it directly to the steak (in the case of crusts) or serves it alongside (in the case of shrimp, lobster, and mushrooms).

This section of the menu is where LongHorn gives diners the chance to build their plate the way they want. It’s also where the kitchen shows off the Parmesan crust and Oscar topping are signature preparation that have helped define the LongHorn brand.

The menu varies slightly by region. Some locations carry more options than others. Premium add-ons like lobster tail can also rotate seasonally based on availability.

The Full List: Every Great Steak Addition at LongHorn

Here’s the complete lineup, organized by category:

Signature Crusts

• Parmesan Crust
• Bleu Cheese Crust

Sauces and Finishes

• Garlic Butter
• Béarnaise Sauce
• Horseradish Cream
• Caramelized Onions

Sautéed Add-Ons

• Sautéed Mushrooms
• Grilled Onions

Protein Upgrades (Surf and Turf)

• Grilled Shrimp Skewer
• Shrimp Scampi
• Lobster Tail
• Oscar Topping (crab and béarnaise)

Availability and naming may vary slightly between LongHorn locations, especially for premium items like lobster.

Steak Additions Price Chart

Here’s the full price breakdown so you can decide what fits your budget:

Prices fluctuate by region, and seasonal lobster pricing can shift. Always confirm at your local LongHorn when ordering.

Deep Dive: Every Addition Explained

Parmesan Crust

The most ordered, most talked-about LongHorn steak addition. The kitchen tops a steak with a blend of Parmesan, provolone, ranch, and crispy fried onions, then runs it under the broiler until the cheese melts and the onions crisp up further.

• Taste: Salty, cheesy, slightly sharp from the Parmesan, with crunch from the fried onions on top. Rich without being overpowering.
• Best on: Renegade Sirloin or Flo’s Filet. The crust gives lean steaks the flavor and richness they sometimes lack.
• Skip on: Outlaw Ribeye. The natural marbling already delivers fat and flavor adding a cheese crust drowns the steak.
• Worth it? Yes. Easily the best dollar-for-dollar upgrade on the menu.

Bleu Cheese Crust

LongHorn’s other signature crust, made with bleu cheese crumbles, garlic butter, and herbs, broiled on top of the steak.

• Taste: Bold, tangy, funky. Bleu cheese leads, with garlic butter softening the edges.
• Best on: Outlaw Ribeye or LongHorn Porterhouse. Big, fatty cuts can handle the strong cheese flavor.
• Skip on: Filet mignon. The mild beef gets buried under the cheese.
• Worth it? Yes, if you actually like bleu cheese. It’s polarizing diners either love it or send it back.

Sautéed Mushrooms

A side portion of button mushrooms sautéed in garlic butter, served on top of or alongside the steak.

• Taste: Earthy, buttery, with a slight savory umami depth. The most classic steakhouse pairing.
• Best on: Any steak. Mushrooms are the most universally compatible add-on on the menu.
• Skip on: Nothing. This works with everything.
• Worth it? Yes. Low cost, classic pairing, hard to go wrong.

Grilled Onions

Yellow onions, grilled to soften them and bring out their natural sweetness. Lighter than caramelized onions but still flavorful.

• Taste: Mild, slightly sweet, smoky from the grill marks.
• Best on: Renegade Sirloin or T-Bone. Good for lean cuts that benefit from a sweet, savory accent.
• Skip on: Filet mignon if you don’t want anything competing with the mild beef.
• Worth it? Yes for the price. One of the most affordable add-ons.

Caramelized Onions

Onions cooked low and slow until they turn deep brown, almost jammy. Sweeter and more concentrated than grilled onions.

• Taste: Deeply sweet, rich, with a savory edge. Adds a lot of flavor for the price.
• Best on: Outlaw Ribeye or New York Strip. The sweetness cuts through fatty cuts beautifully.
• Skip on: Nothing but pair carefully with bleu cheese or strong sauces, as the flavors can fight.
• Worth it? Yes. A small spoonful changes the whole steak experience.

Garlic Butter

A pat of compound butter is softened butter mixed with garlic, parsley, and seasoning that melts over the hot steak.

• Taste: Rich, buttery, with a strong garlic finish. Adds gloss and richness.
• Best on: Any lean cut Renegade Sirloin, Flo’s Filet, sirloin tips.
• Skip on: Outlaw Ribeye. It already has plenty of fat.
• Worth it? Yes, especially at the under-$2 price point. The single cheapest upgrade on the menu.

Horseradish Cream

A creamy sauce with prepared horseradish folded in. Served on the side as a dipping/finishing sauce.

• Taste: Sharp, slightly spicy, with a creamy mellow finish.
• Best on: Prime rib, ribeye, porterhouse. Classic pairing.
• Skip on: Filet mignon if you want the beef flavor to lead.
• Worth it? Yes if you like horseradish. Under $2 in most locations.

Béarnaise Sauce

A classic French sauce made with egg yolk, butter, white wine vinegar, tarragon, and shallots. Rich, creamy, herbaceous.

• Taste: Buttery, slightly tangy, with bright tarragon notes. Elegant and rich.
• Best on: Filet mignon, New York Strip. Classic French pairing.
• Skip on: Anything heavily seasoned or already topped with cheese.
• Worth it? Yes, if you appreciate classical steakhouse flavors. Not for everyone.

Grilled Shrimp Skewer

A skewer of three grilled shrimp, seasoned simply, served alongside the steak. The basic surf and turf upgrade.

• Taste: Clean, slightly smoky, lightly seasoned. Doesn’t compete with the steak.
• Best on: Any steak. The simplicity makes it universal.
• Skip on: Nothing, but if you want more shrimp flavor, the shrimp scampi is the better upgrade.
• Worth it? Yes, for diners who want a small surf and turf moment without committing to lobster prices.

Shrimp Scampi

Four to five shrimp in garlic butter, white wine, and parsley, the same scampi sauce LongHorn uses for the entrée version, served alongside or over the steak.

• Taste: Garlicky, buttery, bright with parsley. Sauce-heavy.
• Best on: Filet mignon or sirloin. The garlic butter sauce becomes a finishing sauce for the steak.
• Skip on: Outlaw Ribeye. The garlic butter fights with the marbling fat.
• Worth it? Yes. More flavor and more shrimp than the basic grilled skewer, for not much more money.

Lobster Tail

A 5-ounce cold-water lobster tail, split, broiled with butter and herbs. Served alongside the steak as a true surf and turf upgrade.

• Taste: Sweet, tender, briny, finished with drawn butter.
• Best on: Filet mignon (the classic surf and turf), Flo’s Filet, or Renegade Sirloin.
• Skip on: Outlaw Ribeye. The cuts are too rich to need a premium surf upgrade.
• Worth it? Yes for a special occasion. At $14–15, this is the most expensive addition but turns the meal into something memorable.

Oscar Topping

A LongHorn signature: lump crab meat sautéed in butter, topped with béarnaise sauce, and finished with asparagus spears. Named after the classic “Steak Oscar” preparation.

• Taste: Decadent, buttery, slightly tangy from the béarnaise, sweet from the crab. The most premium-feeling upgrade on the menu.
• Best on: Filet mignon. This is the classic Oscar pairing for a reason.
• Skip on: Ribeye. Too much fat layered on too much fat.
• Worth it? Yes for special occasions. At ~$10, it’s not cheap but delivers a true steakhouse experience.

Best Addition for Each Steak Cut

Different steaks call for different add-ons. Here’s the cheat sheet:

The rule is simple: match the strength of the addition to the strength of the steak. Bold cuts can handle bold toppings. Mild cuts need bold toppings to come alive. Already-rich cuts need restraint.

Worth-It Ranking: Which Additions Deliver the Most Value?

Not every add-on delivers equal value for the price. Here’s how they rank:

Surf and Turf Combos: How to Build the Perfect Combo

If you’re at LongHorn for a surf and turf experience, you have three real options:

Budget combo: Sirloin Tips + Grilled Shrimp Skewer
Around $22–25 total. Gives you the surf and turf concept at a reasonable price. The shrimp adds a small but real upgrade to the meal.

Mid-tier combo: Flo’s Filet + Shrimp Scampi
Around $30–35 total. The scampi sauce becomes a finishing sauce for the filet. More flavor than the grilled skewer for not much more money.

Premium combo: Flo’s Filet + Lobster Tail
Around $40–45 total. The classic steakhouse surf and turf. Worth it for special occasions, anniversaries, or any meal where the price isn’t the priority.

Ultimate combo: Filet Mignon + Oscar Topping
Around $40 total. Crab, béarnaise, and asparagus over a filet. This is the most “steakhouse” experience you can build at LongHorn.

What to Avoid: Combinations That Don’t Work

Some combinations sound good on paper but fight each other in practice. A few to skip:

• Parmesan Crust + Bleu Cheese Crust. Too much cheese. The flavors cancel each other out.
• Ribeye + Garlic Butter + Béarnaise. Three layers of butter on a fatty cut is overkill.
• Filet + Bleu Cheese Crust. The bold cheese flavor buries the mild beef.
• Oscar Topping + Caramelized Onions. Both are rich; together they overwhelm the plate.
• Shrimp Scampi + Garlic Butter. Both heavy with garlic butter redundant.

The general rule: pick one bold addition, not two. Layering aggressive flavors usually backfires.

How LongHorn’s Add-Ons Compare to Other Steakhouses

If you eat at chain steakhouses regularly, here’s how LongHorn’s add-on menu compares:

LongHorn lands in the middle with more variety than Texas Roadhouse, more affordable than Ruth’s Chris, with stronger signature items than Outback. The Parmesan Crust alone is a recipe other chains haven’t matched.

Tips Before Ordering

A few small choices change the experience significantly.

Pick based on the steak, not your mood. This is the single biggest mistake diners make. The Parmesan Crust is amazing on a sirloin and a waste on a ribeye. Match the topping to the cut.

Don’t double up on bold additions. Pick one signature topping (crust, Oscar, lobster) and stop there. Adding two competing flavors makes the plate confusing.

Try the Parmesan Crust first. If you’ve never had a LongHorn steak addition, this is the one to start with. It’s their signature and easiest to fall in love with.

Ask about portion size for shrimp and lobster. Shrimp counts can vary by location. Lobster tail size is usually consistent at 5 oz but worth confirming.

Save the lobster for special occasions. It’s not cheap, and the steak is already the star. Order it when you’re celebrating, not on a Tuesday.

For diners who pair their entrée with sides like LongHorn’s Seasoned Rice Pilaf or Sweet Potato, keeping the steak addition lighter (mushrooms, garlic butter) lets the sides hold their own on the plate.

Common Mistakes When Ordering Steak Additions

• Adding a crust to a ribeye. The marbling already does the flavor work. Crust covers, not complement, fatty cuts.
• Ordering Oscar topping on a sirloin. The premium price doesn’t pay off on a budget cut.
• Skipping the addition entirely on lean cuts. Renegade Sirloin without a topping is technically fine, but adding even a $2 mushroom or garlic butter transforms it.
• Pairing too many strong flavors. Bleu cheese crust + horseradish cream = palate confusion.
• Forgetting to ask about availability. Lobster tail and some seasonal items run out at busy locations. Call ahead if it’s the make-or-break item for you.

Is It Worth Adding a Steak Addition? The Verdict

Yes, almost always. The base steaks at LongHorn are solid, but the Great Steak Additions menu is where the meal stops being good and starts being memorable. The Parmesan Crust alone is worth a visit. The Oscar Topping turns a regular weeknight dinner into a special occasion plate. Even the cheaper options, mushrooms, garlic butter, caramelized onions, meaningfully upgrade the experience for just a few dollars.

The exception is the Outlaw Ribeye. If you’re ordering a heavily marbled cut, the steak doesn’t need help. For every other steak on the menu, an addition is worth considering.

Frequently Asked Questions

What are LongHorn’s Great Steak Additions?

The Great Steak Additions menu is a section of LongHorn Steakhouse’s menu offering 8 to 10 paid toppings, sauces, and protein upgrades that can be added to any steak entrée. Options include the Parmesan Crust, Bleu Cheese Crust, Oscar Topping, lobster tail, grilled shrimp, sautéed mushrooms, and more.

How much do LongHorn steak additions cost?

Prices range from about $0.99 (horseradish cream) to $14.99 (lobster tail). Most signature options like the Parmesan Crust, sautéed mushrooms, and garlic butter fall between $2.99 and $4.99.

What is the LongHorn Parmesan Crust made of?

It’s a blend of Parmesan cheese, provolone, ranch, and crispy fried onions, broiled on top of the steak until the cheese melts and the onions crisp.

What is Oscar Style at LongHorn?

Oscar Style is a classic steak preparation featuring sautéed lump crab meat, béarnaise sauce, and asparagus served on top of the steak. At LongHorn, it pairs best with filet mignon and runs around $10.

Can I add lobster tail to any steak at LongHorn?

Yes. The 5-ounce lobster tail addition can be added to any steak entrée and is the most common surf and turf upgrade at LongHorn.

Which LongHorn steak addition is best for ribeye?

Caramelized onions or sautéed mushrooms pair best with ribeye. Avoid heavy cheese crusts or rich sauces; the ribeye’s marbling already provides plenty of flavor.

What’s the best LongHorn steak topping for filet mignon?

The Oscar Topping is the classic choice of crab, béarnaise, and asparagus. The lobster tail is the next best option, followed by the Parmesan Crust.

How many calories does the Parmesan Crust add?

The Parmesan Crust adds approximately 230 calories to your steak, depending on portion size.

Is the Bleu Cheese Crust the same as the Parmesan Crust?

No. The Parmesan Crust uses Parmesan, provolone, ranch, and fried onions. The Bleu Cheese Crust uses bleu cheese crumbles, garlic butter, and herbs. They’re entirely different in flavor.

Can I order multiple steak additions on one steak?

Yes, but it’s not always a good idea. Two competing bold flavors (like two crusts) can fight each other. Pick one strong addition and pair it with a mild side if you want more variety

Are the lobster tails fresh or frozen at LongHorn?

LongHorn uses cold-water lobster tails that are flash-frozen at sea for freshness. They’re broiled fresh to order before serving.

Does LongHorn have a surf and turf combo on the menu?

LongHorn doesn’t typically offer a pre-built surf and turf entrée, but the Great Steak Additions menu lets you build your own by adding shrimp, lobster, or Oscar topping to any steak.

Can I get steak additions on chicken or seafood entrées?

Officially, the additions are designed for steak entrées. Some locations will accommodate special requests, especially for items like Parmesan crust on chicken ask your server.

Which LongHorn steak addition is the best value?

The Parmesan Crust delivers the most flavor for the price. At under $4, it transforms a lean steak into a signature LongHorn experience.

Conclusion

The Great Steak Additions menu at LongHorn Steakhouse is the part of the menu that separates a regular steakhouse meal from a great one. For just a few dollars, a Parmesan Crust turns a sirloin into something memorable. For under $4, a spoonful of caramelized onions transforms a ribeye. For around $10, the Oscar Topping turns dinner into an occasion.

Not every addition is worth ordering on every steak. The smartest move is matching the topping to the cut, bold additions for lean steaks, restraint for marbled cuts, classic pairings for premium occasions.

Next time you sit down at LongHorn, don’t skip past the Great Steak Additions section. The right pick at the right price tag will be the thing you remember about the meal long after you’ve left the table.