These are the perfect golden brown appetizer! Each bite gives you that delicious cheeseburger mixture and is sure to make your taste buds dance. 

These crispy spring rolls will quickly be added to your list of favorite foods because there is no denying how yummy those filling ingredients are! 

If you’re a fan of egg rolls, you have to make these! They’re the same texture as egg rolls but filled with a beef mixture, dill pickles, and small pieces of your other favorite burger toppings. 

I’ve made these for a game day appetizer, a party food, or just as a simple weeknight snack. 

New recipes like this are always fun to do – so be sure to check out the printable recipe card to get started! You’re going to love this delicious treat! 

Cheeseburger Spring Rolls

It’s a well-known fact (or joke?) that the Cheesecake Factory menu is miles and miles long. I say it’s great to have options so everyone is happy!

While there are plenty of appetizers to choose from such as sweet corn tamale cakes and crispy crab bites, the cheeseburger spring rolls at Cheesecake Factory may be the best — after the basket of bread, of course.

Perfect for parties, game nights, or casual gatherings, these savory fried spring rolls combine your favorite cheeseburger flavors into one crispy, handheld bite!

Our Copycat McDonald’s Big Mac brings it back to the classic, with that burger flavor and sauce everyone loves!

For another addictive cheeseburger bite, our Bacon Cheeseburger Cups deliver the same wow factor with crispy, cheesy, and loaded with flavor!

Ingredient Notes and Substitutions

• Ground Beef – The leaner the blend, the less grease you’ll need to drain after browning. 
  
  You could also substitute ground turkey or chicken if you’d like, but I recommend adding some seasoning if you do.
  
• Cheese – I like to use American cheese slices for this recipe since they are super melty. 
  
  Feel free to use cheddar, Colby cheese, or Monterey Jack as long as you slice it thin and dice into pieces first. Smaller pieces work better so that they melt easily. 
  
• Spring Roll Wrappers – These are thinner than egg roll wrappers and get super crispy when fried. Be sure to grab the ones made with wheat flour, not rice flour. 
  
• Cornstarch & Water – No, we’re not using this as a thickening slurry. 
  
  Instead, this mixture helps to seal the cheeseburger spring rolls so they don’t fall apart when fried! I’ve found that it works a little better than just water alone.
  
• Vegetable Oil – Use any neutral frying oil you have on hand — vegetable or canola are my top picks, but peanut or sunflower oils are great too.
  
• Dipping Sauce – Combine mayo, sweet pickle relish, ketchup, minced white onion, and paprika for a homemade version of the Cheesecake Factory cheeseburger spring rolls sauce.
  
  But if you’re short on time (or ingredients), you can use your favorite Thousand Island dressing instead! 
  
  You could also add caramelized onions, diced red onion, yellow mustard, or any other special sauce that you want. As long as you don’t overfill the spring roll pastry, you should be fine! 
  
  Feel free to add seasonings to the premium ground beef like onion powder or even some tomato sauce for flavor. 

Tips to Make Copycat Cheesecake Factory Cheeseburger Spring Rolls

• Make sure rolls are properly sealed before frying.

First, you’ve got to roll them properly. Lay the wrapper on a flat surface in the shape of a diamond. 

Add the filling in a horizontal line in the center, then fold the bottom corner up over the filling, gently tucking it on the other side. 

Tuck each side over the filling, then roll towards the top corner. Don’t roll too loosely, but don’t make it too tight either — both extremes will cause the rolls to fall apart.

Most people seal just the top corner, but you can spread the cornstarch and water mixture all along the edge of the top corner once the sides are tucked in to be extra sure.

• Avoid soggy fried spring rolls.

No matter what you’re frying, it’s important to bring the oil to the correct temperature… and keep it there!

Leave a candy thermometer in the pot and keep a close eye on the temp, especially between batches. 

Adding food causes it to dip, so let it come back up before frying the next batch.

Once golden and crispy, transfer Cheesecake Factory cheeseburger spring rolls to a paper towel-lined plate to drain any excess oil before serving.

• Get creative with fillings.

According to their website, the cheeseburger spring rolls at Cheesecake Factory contain ground beef, grilled onions, and lots of melted cheese. 

But you can customize this recipe however you’d like — that’s the fun of homemade, right??

Swap the American cheese with Swiss and sauté some chopped mushrooms with the onion. 

Or, stir crispy bacon pieces and blue cheese into the filling (again, we’re swapping the cheeses here).

You could also include other veggies in the filling — chopped bell peppers, shredded carrot or zucchini, or diced tomatoes would be yummy.

Prep Ahead

• Dice onion and cheese
• Heat vegetable oil to 350°F
• Mix dipping sauce

Kitchen Tools You Will Need

• Large Skillet for making the filling, then another for deep frying the rolls.
• 2 Tablespoon Scoop guarantees that each spring roll has the same amount of filling.
• Sieve or Tongs to get your food in and out of the hot oil safely!
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.

Serving Suggestions 

Pair this dish with a fabulous homemade dipping sauce — just like the restaurant! 

Simply mix the sauce ingredients until well combined and smooth, then dunk your cheeseburger spring rolls while they’re hot and crispy.

I think bloomin’ onion sauce, copycat Chick fil A sauce, or even Big Mac sauce would be tasty too.

I like making a plate of these rolls and buffalo blasts for game-day parties or as impressive appetizers!

Storing and Reheating Leftovers

Cheeseburger spring rolls like Cheesecake Factory are best served hot and fresh for maximum crunch. However, leftovers can be kept in the refrigerator for 3 to 4 days.

Reheat in the air fryer for best results — this will get them hot and crispy again in just a few minutes. 

Or, spread leftovers on a baking sheet in a single layer and bake for 4-5 minutes at 400°F, flipping halfway.

Cheeseburger Spring Rolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Factory Copycat Recipes

Cheesecake Factory Chicken Madeira Copycat Recipe + Video

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)

Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Cheeseburger Spring Rolls (Cheesecake Factory Copycat)

Cheeseburger Spring Rolls have a savory beef and onion filling with plenty of melty cheese. Add a tangy homemade dip and get to snacking!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 330cal

Author Donna Elick

Ingredients

Beef Mixture:

• 1 pound ground beef
• 1 small onion diced
• 4 slices american cheese diced
• 2 tablespoons ketchup
• salt and pepper (to taste)
• 8 spring roll wrappers
• 2 tablespoons water for sealing wrappers
• 1 tablespoon cornstarch mixed with 2 tablespoons water, for sealing the rolls
• vegetable oil (for frying)

Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon ketchup
• 1 tablespoon minced onion
• 1/2 teaspoon paprika

Instructions

For the beef mixture:

• Heat a large skillet over medium heat. Add the ground beef and diced onion to the skillet. Cook until the beef is browned and the onion is softened.
• Drain any excess grease from the skillet, then return it to the heat. Add the diced American cheese, ketchup, and salt and pepper to the skillet. Stir until the cheese is melted and everything is well combined. Remove from heat and let the mixture cool slightly.

Assembly:

• Lay one spring roll wrapper on a clean surface. Place about 2 tablespoons of the cheeseburger filling diagonally across the center of the wrapper.
• Fold the bottom corner of the wrapper up over the filling. Fold in the sides, then roll tightly towards the top corner, sealing the edges with a mixture of cornstarch and water.
• Repeat this process for the remaining spring roll wrappers and filling.

Frying:

• In a large skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
• Carefully place a few spring rolls into the hot oil, making sure not to overcrowd the pan. Fry them until golden brown and crispy, turning occasionally for even cooking. This should take about 3-4 minutes per batch.
• Once the spring rolls are cooked, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

Dipping Sauce:

• In a small bowl, combine mayonnaise, sweet relish, ketchup, minced onion, and paprika. Mix well until all the ingredients are thoroughly incorporated.
• Serve the cheeseburger spring rolls hot with the dipping sauce on the side. Enjoy!

Notes

Feel free to customize the dipping sauce according to your taste preferences. You can adjust the ingredients and measurements to achieve your desired flavor.

Serve the cheeseburger spring rolls immediately after frying while they are hot and crispy.

You can experiment with different types of cheese or additional toppings to personalize your cheeseburger spring rolls.

These cheeseburger spring rolls make a delicious appetizer or snack for parties, game nights, or casual gatherings.

Be cautious while frying to avoid oil splatters. Adjust the heat as needed to maintain a consistent temperature and ensure even cooking.

Drain excess oil from the fried spring rolls by placing them on a paper towel-lined plate.

The dipping sauce adds a tangy and creamy element to the savory spring rolls. Feel free to double the sauce recipe if desired. Thousand Island dressing can be used as an alternative to making the sauce.

Nutrition

Serving: 1 | Calories: 330cal | Carbohydrates: 16g | Protein: 15g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 493mg | Sugar: 3g | Fiber: 1g | Calcium: 132mg | Iron: 2mg

Originally published March 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheeseburger Spring Rolls (Cheesecake Factory Copycat) appeared first on The Slow Roasted Italian.

This is a MUST make recipe for game day. Cheesy appetizers like this that people can grab and enjoy make the best party appetizer, ever. 

You’ll love how simple and easy it is to make these balls of mac using leftover macaroni from the night before! It’s seriously such an easy recipe and makes the perfect finger food. 

They’re the perfect size, they make a totally delicious appetizer, and that crisp coating has the perfect texture. What more could you want? 

The first time that you make this homemade macaroni bites recipe, you’ll be hooked. (and you’ll likely be whipping up a double batch!) 

The recipe card has all the important steps and ingredients listed below – it’s time to make this mac and cheese appetizer to see what the hype is all about! 

Fried Mac and Cheese Bites

Crunchy on the outside, gooey in the center, and loaded with cheese, these little bites of heaven are everything you could want in an appetizer or snack! 

You’ll need to prepare your mac and cheese ahead of time and chill it in the refrigerator before starting this recipe. 

This makes it much easier to roll into balls and hold its shape when frying.

It just makes sense to use my copycat version from Cheesecake Factory, but you can make fried macaroni and cheese with any of your favorite recipes too — as long as the pasta is elbow macaroni!

Try more crispy, fried delights with different fillings such as fried zucchini sticks (a Carraba’s recipe), or Sicilian arancini, also known as Italian rice balls. Yum!!

We love making restaurant appetizers for cheaper at home, like these Applebee’s Copycat Cheese Bites & Crab Bites (another Cheesecake Factory recipe!)

Don’t sleep on the air fryer either. I use it to make a creamy & fried favorite, goat cheese balls!

Ingredient Notes and Substitutions

• Macaroni and Cheese – Use boxed, prepared, or homemade — as long it’s made with classic elbow noodles. (it’s a great way to use leftover pasta, too!) 
  
  Shells or straighter noodles (like Kraft) don’t hold together as well, and corkscrew pasta is too big.
  
• Panko Bread crumbs – Panko breadcrumbs are naturally crunchy thanks to the light and airy texture, and they crisp up even more when fried! 
  
  Feel free to experiment with different types of breadcrumbs, including seasoned varieties or regular breadcrumbs. 
  
• Eggs – Needed to help the breading stick to the surface. Whisk these really well so the whites and yolks are combined. This is easier if you let them warm on the counter for a bit first.
  
• Flour & Seasonings – All-purpose flour is perfect, and you can customize which seasonings you use. 
  
  I like to keep it simple with kosher salt, black pepper, and paprika — enough to boost the other flavors without taking away from the cheesy center. 
  
  However, you could easily use garlic powder, onion powder, cayenne pepper, chili powder, and even some Parmesan cheese to add to the flour mixture.
  
• Vegetable Oil – Perfect for all kinds of deep-fried foods due to its neutral flavor and high smoke point. Canola and sunflower oils are good alternatives as well. 
  
  You just need a good oil that can cook them to golden brown perfection. 

Tips to Make Copycat Cheesecake Factory Fried Mac and Cheese

• Chill pasta first, then freeze after each stage of assembling.

This requires a little planning ahead. I usually prepare my macaroni and cheese the night before and let it chill overnight in the refrigerator so it’s ready when I need it.

Once you form the balls, flash freeze them for about an hour to help them hold their shape. This will save you from a lot of work and frustration. 

After breading, freeze again for 30 minutes to help the coating stick and firm them back up.

• Work in batches.

Cook 3 to 5 macaroni balls at a time, depending on the size of your pot or deep fryer. 

There should be enough room for them to move around freely without bumping into each other. They need to cook in a single layer without overlapping. 

• Ensure the frying oil is consistently at the right temperature.

A deep fryer or candy thermometer will confirm that your pot of oil reaches 360°F for frying. But don’t think you’re done!

Leave the thermometer in the pot and keep an eye on it between batches. 

Oil temperature usually drops a bit when food is added, so bring it back up to temp before making the next round of fried mac and cheese bites.

• Move bites around frequently and drain well.

Use your slotted spoon or tongs to gently flip and rotate your Cheesecake Factory fried mac and cheese balls as they cook so that the high heat cooks them all the way. 

This ensures they brown evenly on all sides and that the cheese melts all the way in the center.

Then, transfer the bites to a paper towel-lined plate and let them sit for a few minutes. Any excess grease will drain off and the bites will cool enough for serving.

Prep Ahead

• Cook mac and cheese
• Roll into balls and freeze
• Heat frying oil

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper make freezing and clean up a breeze!
• Shallow Bowls for dredging
• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Candy Thermometer – Ensures your frying oil reaches the correct temperature.
• Tongs or Slotted Spoon to remove fried mac and cheese bites from the oil

Serving Suggestions 

Fried macaroni and cheese at Cheesecake Factory is served hot and crispy over creamy marinara sauce with a sprinkle of parmesan and some fresh parsley.

They’re also a hit for game-day snacking alongside cheeseburger spring rolls, buffalo blasts, buffalo wings, jalapeno poppers, and air fried pickle chips.  They’re literally the ultimate comfort food, so they pair with just about anything!

Plate yours up the same or serve the sauce on the side as a dip. These make a great snack or appetizer, but you could pair them with salad or veggies as a meal.

If you want to dip these bites into something, you could also dip them in some hot sauce, BBQ sauce, creamy mayo, chili sauce, or even some sriracha sauce for a spicy heat. 

Storing and Reheating Fried Macaroni and Cheese

While these are best served fresh, leftovers will keep for up to 3 days in the refrigerator when stored in an airtight container. 

You can also freeze them for 1-2 months for longer storage.

Reheat fried mac and cheese bites in the air fryer to get them hot and crispy again, or bake on a wire rack for 5-8 minutes at 400°F. 

If frozen, don’t thaw first — simply increase the cooking time by 5 minutes.

Fried Macaroni and Cheese Cheesecake Factory FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Factory Recipes

Chicken Piccata Cheesecake Factory Copycat Recipe

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Cheesecake Factory Key Lime Cheesecake Copycat Recipe

Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Print

Fried Mac and Cheese Bites Recipe (Cheesecake Factory)

Fried Mac and Cheese Bites are a delightful twist on the classic dish, combining gooey pasta with crunchy breading into one poppable bite!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 1 hour hour 30 minutes minutes

Cook Time 7 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 15 fried mac and cheese balls

Calories 368cal

Author Donna Elick

Ingredients

• 6 cups prepared mac and cheese cold
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 eggs beaten
• 1 1/2 cups panko breadcrumbs
• vegetable oil for frying
• marinara sauce for serving
• Optional: chopped fresh parsley for garnish
• Optional: shredded parmesan cheese for garnish

Instructions

• Using clean hands, roll the prepared mac and cheese into large 2-inch balls. Place the mac and cheese balls onto a baking sheet lined with parchment paper.
• Place the baking sheet with the mac and cheese balls in the freezer for 1 hour to allow them to set and firm up.
• In a shallow dish, whisk together the flour, kosher salt, black pepper, and paprika until well combined.
• In another shallow dish, add the beaten eggs.
• In a third shallow dish, place the panko breadcrumbs.
• Remove the mac and cheese balls from the freezer. If needed, reshape them into balls.
• Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
• Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
• Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
• Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This helps the coating set and adhere better during frying.
• Heat vegetable oil in a deep fryer or large pot to 360°F (182°C).
• Fry the mac and cheese balls in batches for approximately 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.
• Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined plate to drain excess grease.
• Serve the mac and cheese balls hot with marinara sauce for dipping. Optional: Garnish with chopped fresh parsley and shredded Parmesan cheese for added flavor and presentation.

Notes

Make sure the prepared mac and cheese is cold before rolling it into balls. This helps it hold its shape better during frying.

Freezing the mac and cheese balls at various stages (setting and after breading) helps them retain their shape and prevents the cheese from oozing out during frying.

Use a candy thermometer or deep fryer thermometer to ensure the oil reaches and maintains the correct temperature of 360°F (182°C) for frying.

Feel free to customize the seasoning in the flour mixture and experiment with different types of breadcrumbs for added flavor and texture.

Serve the mac and cheese balls immediately after frying while they are still hot and crispy for the best eating experience.

Nutrition

Serving: 1 | Calories: 368cal | Carbohydrates: 52g | Protein: 14g | Fat: 11g | Saturated Fat: 0.4g | Cholesterol: 33mg | Sodium: 859mg | Sugar: 0.4g | Fiber: 0.4g | Calcium: 154mg | Iron: 3mg

Originally published March 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Fried Mac and Cheese Bites Recipe (Cheesecake Factory) appeared first on The Slow Roasted Italian.

The Cheesecake Factory™ is well known for their cheesecake, of course, but if you’ve ever dined at the restaurant, you know that their meals are just as delicious. 

And, no dish is complete without a basket of bread on the side!!

The top of the loaves have the perfect caramel color, and the ingredient list is short and sweet to make a loaf or two. 

I love that I can make this famous brown bread – at home! And the best part? It really does taste like the real thing! 

If you’re craving that Cheesecake Factory signature taste – now, you’re in luck. 

This is one of those copycat recipes that you don’t want to miss. It’s a simple sweet brown bread, and quite an easy recipe to make. Copycat bread recipes are some of my favorites because they bring the flavors of the restaurant right into your home. 

While this doesn’t have the same flavor as standard white bread, I find myself loving it just the same! And that light dusting of oats on top adds a fun texture and look.

The next time that you want to make a homemade bread recipe, follow the steps as they’re written on the recipe card below. 

You’ll love the flavor, and it’s always fun to have a different recipe and option when it comes to a simple side dish! 

Cheesecake Factory Bread

Slather a slice of this Cheesecake Factory bread with whipped honey butter or homemade strawberry jam. Or, tear off a hunk to dip in a warm bowl of soup.

This Cheesecake factory brown bread recipe makes four loaves as written, but you can easily make a larger or smaller batch since they are baked on a sheet pan.

Whether it’s appetizers, main courses, or dessert you’re craving, I have several more copycat versions of your favorite Cheesecake Factory dishes!

Cheesecake Factory Bread Recipe Tips and Tricks

• Use regular molasses. The blackstrap variation tends to be a bit more bitter. If you don’t like the flavor of molasses at all, eliminate it and add more honey.
  
• How to fix dough consistency: If it’s sticking to your hands, add more flour 1 tablespoon at a time. If it’s too dry, add water in small increments until it becomes tacky.
  
• Dough too tough? Remove it from the mixer and continue kneading by hand until it is nice and pliable.
  
• Prevent sticking. Line your baking sheet with parchment paper or a silicone baking mat before adding the loaves for the second rise.
  
• Make a large batch! Double or triple this Cheesecake Factory brown bread recipe, then freeze the loaves so you have plenty for weeks to come.

Substituting All Purpose Flour for Bread Flour

It’s possible to make Cheesecake Factory brown bread with all purpose flour, but the texture may be slightly different.

The loaves will probably be a little bit more dense and not quite as soft. 

Thankfully, bread flour is pretty commonly found in most grocery stores — in with the regular flours.

Cheesecake Factory Bread FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Cheesecake Factory Brown Bread Copycat Recipe

Cheesecake Factory bread is soft, tasty, and easy to replicate at home! Make this brown bread recipe for a tasty side to all of your meals.

Course Bread

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 4 loaves

Calories 635cal

Author Donna Elick

Equipment

• mixing bowls
• stand mixer
• rimmed baking sheet
• parchment paper OR
• silicone baking mat
• plastic wrap
• kitchen knives
• measuring spoons
• measuring cups for liquids
• measuring cups for dry ingredients

Ingredients

• 1 1/4 cups warm water
• 3 tablespoons light brown sugar
• 1 packet instant dry yeast 2 ¼ teaspoons
• 2 cups bread flour plus extra for kneading
• 1 1/2 cups whole wheat flour
• 2 teaspoons cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon salt
• 2 tablespoons butter softened
• 1/4 cup honey
• 2 1/2 tablespoons molasses
• 1 tablespoon vegetable oil
• 1/4 cup cornmeal
• rolled oats

Instructions

• In a small mixing bowl, stir together the warm water, brown sugar, and dry yeast. Allow the mixture to proof for about 5-10 minutes, or until frothy on top.
• In the bowl of your stand mixer, add bread flour and whole wheat flours, cocoa powder, espresso powder, and salt.

  Next, add the softened butter, honey, molasses and the yeast mixture. With the paddle attachment, mix until combined.
• Switch your paddle attachment for the dough hook.

  Knead with the dough hook on medium for about 8 minutes, or until dough pulls away from the bowl.

  *If the dough sticks to your hands, add flour 1 tablespoon at a time and continue to knead an additional minute or 2.
• Lightly coat a large bowl with vegetable oil. Place the dough in the oiled bowl and flip the dough to coat the other side. Cover the bowl with plastic wrap. Let dough rise for 2 hours.
• Divide the dough into 4 equal pieces and shape into logs about 6-8 inches long.

  Place cornmeal in a shallow dish and gently place each loaf in to coat the bottom.

  Transfer loaves to a parchment-lined baking sheet (you can also use a silicone baking mat), spacing each a few inches apart from each other.

  Sprinkle the tops of each loaf lightly with water, and then sprinkle with rolled oats. Cover loosely with plastic wrap and allow to rise for about 30-60 minutes.
• Meanwhile, preheat the oven to 350°F.

  Once the loaves have risen, bake for 25-30 minutes.
• Cool on a wire rack before slicing with a bread knife. Add butter to each slice if desired, and enjoy!

Notes

If your dough is too sticky (sticking to your hands), add flour 1 tablespoon at a time. If your dough is too dry, add water in small increments until you reach the desired consistency.

If your dough is too tough, continue to knead by hand until it is nice and pliable, slightly tacky, but shouldn’t stick to your hands.

Use regular molasses, not the blackstrap variation. This tends to be a bit more bitter than the regular kind. If you really don’t like the molasses taste, you can eliminate it and add more honey.

Nutrition

Serving: 1 | Calories: 635cal | Carbohydrates: 121g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 637mg | Sugar: 36g | Fiber: 8g | Calcium: 63mg | Iron: 3mg

Originally published March 2022., updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesecake Factory Brown Bread Copycat Recipe appeared first on The Slow Roasted Italian.

Making this Copycat Cheesecake Factory Steak Diane recipe in your own kitchen is a breeze!

Not only is it one of the more popular recipes and the restaurant’s signature dish, but you get to enjoy this hearty meal for less cost, and exactly how you like! 

You can make this a memorable meal and one of your best culinary creations with perfectly delicious results! You get to control the level of doneness, all from the comfort of your own home. 

Are you ready to learn how to make this tender steak? Don’t wait for a special occasion – Make this recipe today – it’s the perfect time to whip up this culinary delight!

(and if you’re lucky, you’ll have some remaining steak leftover that you can enjoy throughout the week!) Give your taste buds a true delight with all the nuances of flavor of this easy recipe! 

Steak Diane Cheesecake Factory

Chad and I don’t get to go out too often, so we tend to stick to our absolute favorites… and the steak Diane at Cheesecake Factory always hits the spot! 

Every bite is more delicious than the last, and I can’t help but mop up any extra sauce with my mashed potatoes.

I was so excited to discover an easy recipe so I could recreate it at home — especially since it can save me some dollars too! The whole dish cooks in one skillet and comes together in just 35 minutes.

And now I’m sharing it with you! I’m definitely adding this recipe for Cheesecake Factory Steak Diane to my list of at-home date night favorites along with shrimp scampi, garlic butter steak bites, and smoked lobster tail.

Ingredient Notes and Substitutions

• Steak – I like to make this recipe for steak Diane with petit filet mignon. If you can’t find 2-ounce medallions, grab 4-ounce filets and carefully slice them in half to separate the top and bottom.
  
  You can also use sirloin or ribeye, though the flavor and texture will be different.
  
• Mushrooms – Button mushrooms are mild and easy to find! Choose ones that are about the same size and wipe them clean with a damp cloth or paper towel.
  
  Cremini (baby bella) or portobello mushrooms would also be delicious as they have a savory, meaty flavor to them.
  
• Shallots – These are milder than other onions with a slight garlic flavor.
  
  Leeks are the closest substitute as they also get a bit creamy when cooked, but finely chopped yellow onion will work in a pinch.
  
• Dried Thyme – Oregano or rosemary are great substitutes. If you don’t have dried herbs on hand, toss a sprig in with the sauce and then remove it before serving. 
  
  The flavor won’t be quite as bold, but it will still be there.
  
• Beef Stock – There’s not much that will match the flavor of this ingredient and not affect the entire dish. Mushroom stock, if you can find it, is probably your best bet.
  
• Red Wine – No need for anything fancy! An affordable bottle that you wouldn’t mind drinking alone is perfect for a pan sauce. Blends do really well, as do Cabernet Sauvignon, Malbec, or Pinot Noir.
  
  For an alcohol-free version, replace the wine with more beef stock and a splash of balsamic or red wine vinegar.

Tips and Tricks to Make This Recipe for Steak Diane

• Don’t cook the steaks all the way at first.

All you need to do is sear them for 1-2 minutes per side to lock in the juices and create a nice crust. They will still be rare at this point.

Once the sauce is done, return the steaks to the skillet and simmer them until they reach your desired doneness. 

This also allows them to soak up some of that flavor for the perfect copycat of Cheesecake Factory Diane steak!

• Make the pan sauce in stages.

You really want to let each ingredient have a moment in the skillet so the flavors develop and the texture is just right.

Cook the shallots until they become translucent, then add the mushrooms and cook until they are browned and tender. It’s better not to stir them too much or they’ll just become mushy.

Once you add the wine, be sure to scrape up anything stuck to the bottom of the pan — those browned bits have loads of flavor!

Finally, give the sauce a quick taste and add some extra salt or pepper if needed.

• Adjust the consistency of the sauce.

If it’s too thin for your liking, let it simmer a bit longer before returning the steaks to the pan. 

You can also whisk in a cornstarch slurry — 1-2 tablespoons of cornstarch mixed with the same amount of cold water.

For sauce that’s too thick, stir in splashes of extra beef stock until it reaches the right consistency.

Prep Ahead

• Chop shallots
• Slice mushrooms

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to. A large skillet is a must! 
• Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

The Steak Diane at Cheesecake Factory is served with buttery mashed potatoes and grilled onions — a winning combination!

Or throw a side of Evelyn’s favorite pasta in to make it a full cheesecake factory meal!

When I want a quicker meal, I’ll pair this dish with air fryer green beans, broccolini, or smashed potatoes. A green salad with tangy balsamic dressing would be tasty too.

Storing and Reheating Leftovers

Your copycat Cheesecake Factory Steak Diane can be refrigerated for up to 3 days, though it’s best to store the leftover Steak Diane and the Steak Diane sauce separately.

Return both to a skillet on the stove and heat gently until warmed through.

Cheesecake Factory Diane Steak FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Cheesecake Factory Recipes

Cheesecake Factory Chicken Madeira Copycat Recipe + Video

Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Chicken Piccata Cheesecake Factory Copycat Recipe

Cheesecake Factory Key Lime Cheesecake Copycat Recipe

🍔 Copycat Creations Vol 1
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Steak Diane (Cheesecake Factory Copycat Recipe)

This Steak Diane Cheesecake Factory copycat is simple enough for a weeknight dinner but classy enough for guests or holidays!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 336cal

Author Donna Elick

Equipment

• cast iron skillet

Ingredients

• 8 petite filets mignons
• 1 teaspoon kosher salt divided
• 2 tablespoons black peppercorns crushed
• 4 tablespoons butter divided
• 2 shallots finely chopped
• 8 ounces button mushrooms sliced
• 1/2 teaspoon dried thyme
• 1/2 cup red wine
• 1 cup beef stock

Instructions

• Season the filets with half of the salt and all of the crushed black peppercorns, pressing the pepper gently into the meat to ensure it adheres.
• Heat a cast iron pan over medium-high heat and add 2 tablespoons of butter. Once the butter has melted and is sizzling, add the steaks to the pan.
• Sear the steaks for about 1-2 minutes on each side until they sear nicely on both sides, they should be cooked rare at this point. Once seared, remove the steaks from the pan and set them aside to rest.
• In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the chopped shallots and sauté them until they become translucent.
• Add the sliced button mushrooms and the remaining salt to the pan and add the dried thyme. Cook until they are browned and tender, stirring occasionally.
• Pour in the red wine with the mushrooms, deglaze the pan using a wooden spoon to scrape up any flavorful browned bits from the bottom.
• Stir in the beef stock and bring the mixture to a simmer. Allow the sauce to reduce and thicken slightly for about 5-7 minutes, seasoning with additional salt to taste if needed.
• Return the seared steaks to the pan, ensuring they are well-coated with the sauce, and let them finish cooking to your desired doneness, about 2-4 more minutes.
• Serve the steaks hot, generously drizzled with the rich, savory mushroom sauce. For a complete meal, pair the Steak Diane with creamy mashed potatoes. Enjoy!

Notes

Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Sirloin or ribeye can be used instead of filet mignon for a different texture and flavor.

If you prefer not to use wine, substitute with additional beef stock and a splash of balsamic or red wine vinegar for depth.

Feel free to use other mushrooms like cremini or portobello.

If the sauce is too thin, let it simmer a bit longer to thicken, or add a cornstarch slurry if needed.

I used 4 (4 ounce) filets and carefully sliced them in half to create 8 (2 ounce) filets (medallions).

Nutrition

Serving: 1 | Calories: 336cal | Carbohydrates: 17g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 1594mg | Sugar: 5g | Fiber: 5g | Calcium: 84mg | Iron: 3mg

Originally published November 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Steak Diane (Cheesecake Factory Copycat Recipe) appeared first on The Slow Roasted Italian.

New recipes like this are the best! It might look complicated to make, but I promise you that this easy Chicken Madeira recipe is simple to get on the dinner table! 

The entire family will enjoy the flavors of this golden brown chicken, and it tastes just like the Cheesecake Factory version! 

But we all know that it costs quite a bit to eat at Cheesecake Factory restaurants, so being able to make this easy dinner at home for a fraction of the cost is the best! 

I think that it takes just a little time to cook, and I love to pair it with asparagus spears. This would also be a great recipe to place on top of angel hair pasta as well! 

I like to change it up and make it really cheesy chicken, too, because the nutty flavor pairs really well with an extra slice of mozzarella cheese. (or two!) 

Give this simple chicken dish a try! It’s one of the most popular menu items at The Cheesecake Factory, so why not make this famous Chicken Madeira right at home? 

That first bite proves that you can easily create your favorite dishes for a fraction of the cost and time! And there’s literally no reason to wait nd only enjoy this flavor for special occasions! 

Creamy Chicken Madeira Recipe

Juicy chicken breasts, a decadent mushroom sauce, gooey mozzarella, and fresh asparagus work in perfect harmony for the ultimate comfort meal.

You truly won’t believe the depth of flavor of this delicious chicken weeknight dinner. 

Copycat Cheesecake Factory Chicken Madeira is warm, soul-soothing meal, and almost too easy to make at home! 

It uses hearty and flavorful ingredients that leave me satisfied every time. I’m obsessed!

I’ve whipped this up at at-home date nights, and it’s always on my radar to cook up for busy weeknights, too. An easy copycat recipe like this with such rich flavors is really perfect anytime. 

To see us make this chicken madeira Cheesecake Factory copycat recipe from start to finish, watch the video in this post!

This Cajun Jambalaya Pasta is another Cheesecake Factory™ copycat that is significantly less expensive than the original. 

Another classic from the same restaurant, our Copycat Cheesecake Factory Mac and Cheese recipe is serious perfection! Or try the Copycat Steak Diane, it’s to die for!

Customize with your favorite protein and pasta in this delicious entrée! We also have a Creamy Chicken Marsala that is amazing!

Another delicious one pan meal is this savory Italian Sausage, Pepper, and Potato Skillet dish. Only 30 minutes to prepare, and even less time to clean up.

Tips for Making the Best Chicken Madeira

• Use a tenderizer for the perfect thickness. 

To get the ideal thickness for your poultry, slice the chicken breasts in half and place them between two pieces of plastic wrap. 

Pound to ¼ thick with a meat tenderizer. 

• Spread the sauce. 

Be sure to spoon your reduction over the Madeira chicken when serving for flavor in every bite!

• Don’t want to cook with wine? 

Simply replace it with additional stock. You could also add a few dashes of balsamic vinegar to alcohol-free chicken madeira for a similar tang.

• Prep ahead. 

The fresh mushrooms and flavorful sauce can be prepped ahead of time! 

You’ll save a good bit of time if you do this, leaving you with only the meat and asparagus to cook the day of. Reheat in the skillet on low heat for the best result.

• Make it creamy. 

Mixing in a splash of half and half or heavy cream will make this chicken madeira Cheesecake Factory copycat a bit richer. (and is also a great addition to get the flavors of a restaurant-quality meal!) 

Serving Suggestions for Madeira Chicken

For a perfect mimic of the original Cheesecake Factory Chicken Madeira, serve yours over mashed potatoes.

I like to make it a full cheesecake factory meal with a side of Evelyn’s favorite pasta.

Some other great side dish choices include this moist and flavorful chicken flavored rice or our favorite crispy garlic roasted broccoli. Green beans and crisp asparagus would also be good pairings. 

Cheesecake Factory Chicken Madeira Recipe FAQ

Storing and Reheating Chicken Madeira from Cheesecake Factory

Chicken Madeira Cheesecake Factory leftovers will keep for 3 to 4 days in the refrigerator when stored in an airtight container.

I don’t recommend freezing, as the rich Madeira sauce and cheese will have an unpleasant texture when thawed.

To reheat, cover chicken madeira in a skillet with 1-2 tablespoons of beef stock to keep it moist and juicy. Warm over low heat until hot all the way through. 

Enjoy!

With love, from our simple kitchen to yours.

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Cheesecake Factory Chicken Madeira Copycat Recipe + Video

Chicken Madeira is rich and delicious, and with our copycat recipe, you can make it just like the Cheesecake Factory — ready in under an hour!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 545cal

Author Donna Elick

Equipment

• large skillet
• meat tenderizer
• cutting board
• kitchen knives

Ingredients

• 1 pound chicken breasts halved and pounded to 1/4 inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 8 ounces mushrooms thinly sliced
• 2 cups Madeira wine
• 1 1/2 cups beef stock
• 8 ounces Mozzarella cheese thinly sliced
• 1 pound asparagus trimmed

Instructions

• Heat a skillet over medium-high heat and add 3 tablespoons of butter. Salt and pepper the chicken breasts and place them in the hot pan. Don’t overcrowd the pan, you may need to cook in batches. Cook chicken for about 4 minutes on each side, or until chicken is golden brown and cooked through. Set aside.
• Add the remaining butter to the pan along with the sliced mushrooms. Cook over medium-high heat, stirring often, until mushrooms are tender and cooked through, approximately 15 minutes. Set aside with chicken.
• Add the Madeira wine and beef broth to the same pan, turning up the heat and bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes.
• While the sauce cooks steam your asparagus until it is crisp-tender.
• Add the chicken and mushrooms back to the sauce. Top with the steamed asparagus and sliced mozzarella cheese. Place a lid on the pan and continue to cook for 3-5 minutes, or until cheese is melted.
• Serve over mashed potatoes.

Video

Nutrition

Serving: 1 | Calories: 545cal | Carbohydrates: 12g | Protein: 43g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 1057mg | Sugar: 5g | Fiber: 3g | Calcium: 343mg | Iron: 4mg

Originally published April 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesecake Factory Chicken Madeira Copycat Recipe + Video appeared first on The Slow Roasted Italian.

This is one of the best shrimp recipes. I love all the flavors of this complete meal – and the delicious shrimp stand out as a crowd favorite. 

It’s a popular dish for a main course, and you can’t go wrong with adding some of that sweet Thai chili sauce. 

What I enjoy about this recipe is that it’s versatile. You can eat the tender shrimp just like it is, or make shrimp tacos or even bang bang shrimp pasta as well. 

The creamy sauce and large shrimp make a delicious combination that gives you plenty of options. 

The next time that you’re craving cooked shrimp – keep this recipe handy! This copycat Bang Bang Shrimp recipe is the perfect simple main dish loaded with flavor! No soggy shrimp here!  

Bang Bang Shrimp

I am a huge fan of Cheesecake Factory. From their wonderfully long and diverse menu to their luscious cheesecakes — and especially their Bang Bang Shrimp!

If you’ve never tried this Thai shrimp entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

When you make my Cheesecake Factory Bang Bang Shrimp at home, you can enjoy all of the same coconut Thai shrimp curry flavors in under 30 minutes — in your slippers!

Serve air fryer calamari as a crispy seafood warmup appetizer to this dish! Or stick to Cheesecake Factory with our copycat buffalo blasts!

Craving more Cheesecake Factory recipe copycat dishes? Cajun Jambalaya Pasta is another seafood favorite, Evelyn’s favorite pasta is absolutely delish, and  Chicken Madeira or Steak Diane are sure to please any palate.

Don’t forget a warm loaf of brown bread and a slice of Key Lime Cheesecake to finish off your meal!

Love shrimp dinners? Pair them with our Copycat Coconut Shrimp Painkiller Sauce!

Ingredient Notes and Substitutions

• Shrimp – Choose medium shrimp (uncooked)  that has been peeled and deveined (or do it yourself if it’s really fresh raw shrimp). 
  
  You can also use frozen shrimp — you’ll just need to thaw it in the refrigerator overnight.
  
• Veggies – You’ll need onion, carrot, zucchini, and peas for an authentic Cheesecake Factory recipe copycat. 
  
  However, this is a great clean-out-the-fridge recipe! Try bell pepper, broccoli, green beans, baby corn, and mushrooms.
  
• Peanut Butter – This recipe calls for smooth peanut butter, but if you only have crunchy peanut butter on hand, that will definitely work! 
  
  No-stir brands such as Skippy and Jif work best — natural peanut butter won’t melt as well. 
  
• Coconut Milk – Full-fat canned is the way to go! The kind in a carton is thinner and much less creamy.
• Sweet Chili Sauce – Find this with the Asian food at the grocery store. 
  
  This bright red sauce is a dynamic balance of tangy sweet heat derived from red Thai chilies, plus sugar, rice vinegar, garlic, and ginger.
  
• Fish Sauce – You’ll also find this in the international aisle. If needed, soy sauce is an easy swap!

There are a few ways that you can alter this recipe as well – just know that it will change the flavor from being a copycat recipe – but likely still delicious! 

Adding spicy mayo sauce, hot chili sauce, or hot oil is a great way to kick up the heat level in this easy Bang Bang Shrimp recipe. 

You can also add other seasonings to this dish, like garlic powder, black pepper, onion powder, or sesame seeds.

Some people like to add their favorite hot sauce or creamy spicy sauce for more bold flavor on this delicious crispy shrimp. 

A squeeze of fresh lemon juice on top is so good on seafood recipes like this! 

You can also swap out the shrimp and make bang bang chicken as well. It pairs really well with the sauce mixture and is a great way to create your own version of this recipe to enjoy. 

Top with fresh parsley and you’ve got a similar version with just a little twist! 

Cheesecake Factory Recipe Copycat Tips and Tricks

• Cook with the tails on. These have extra flavor that will seep into the Thai shrimp as they cook. Once they’ve cooled, you can chop off the tails for easier eating.
  
• Add toppings. Bang Bang Shrimp is even more delicious with chopped peanuts, toasted coconut, and green onions sprinkled over the top!
  
• Customize the flavor. I find Cheesecake Factory Bang Bang Shrimp to be a little on the sweet side. 
  So, I prefer more Thai Sweet Chili Sauce (plus pepper) in the coconut curry sauce. 
  
  Prepare the recipe with the lower amount, then taste first before changing the amounts or adding any additional ingredients.
  
  Add sriracha for an even spicier sauce, or lime juice for some tang. If you prefer it sweeter, stir in some extra brown sugar.
  
• Don’t forget the rice! Start your rice before cooking this dish so it’s all ready at the same time. 
  
  For a restaurant-worthy presentation, use a measuring scoop to place cooked rice in the center of a low bowl. 
  
  Then, carefully spoon the shrimp and sauce around the mound.

Bang Bang Shrimp Recipe FAQ

Kitchen Tools You Will Need

• Wide Stainless Steel Pan –  Using a wide stainless steel pan allows you to cook your Thai shrimp in one batch. 
  
  It also heats evenly and quickly, which allows your food to cook faster and develop that pretty sear on the outside.
• Garlic Press – One of my most used kitchen tools! It minces garlic with one squeeze, with the peel still on!
• Microplane/Zester – This is great for zesting ginger, garlic, citrus, and even cheese. You will use it practically every day!

Storing Leftover Thai Shrimp Curry

Allow copycat Bang Bang Shrimp to cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, carefully pour the shrimp with sauce into a skillet on the stove. Simmer over low heat until warmed through.

If you want to freeze this dish, it’s best to store the seafood and sauce separately. 

Thai shrimp curry will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 – 6

Calories 641cal

Author Donna Elick

Ingredients

Shrimp

• 1 pound medium uncooked shrimp shelled, deveined, tails on
• 2 tablespoon Asian Sweet Chili Sauce
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter

Coconut Curry Sauce

• 1 tablespoon olive oil
• 1/2 large onion chopped
• 1 large carrot julienned and cut into 1” length pieces (1 cup)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic minced
• 2 teaspoons curry powder
• 13.5 ounce can quality coconut milk I like Chaokoh
• 3/4 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 3 tablespoons brown sugar
• 3 tablespoons smooth peanut butter
• 2 tablespoons less sodium soy sauce
• 2 tablespoons lime juice
• 1-2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy (2 for spicier)
• 1 tablespoon fish sauce may sub soy sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• sriracha to taste optional

Add later

• 1 small zucchini julienned and cut into 1” length pieces (1 cup)
• 1/2 cup frozen petite peas

Garnish

• 1/3 cup toasted sweet coconut flakes
• 1/4 cup peanuts chopped
• 2 green onions chopped

Instructions

• Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
• Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
• Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
• Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
• Serve with rice and garnish with toasted coconut, green onions and peanuts.

Nutrition

Serving: 1 | Calories: 641cal | Carbohydrates: 39g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 150mg | Sodium: 1914mg | Sugar: 23g | Fiber: 5g | Calcium: 147mg | Iron: 6mg

Originally published September 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cheesecake Factory Bang Bang Shrimp Recipe appeared first on The Slow Roasted Italian.

Cheesecake Factory® has such a flavor-packed, family-friendly menu. No matter how many times we go, we always go home full and satisfied! But, it can be expensive.

So, I like to recreate as many of those dishes as I can. Making your favorite restaurant meals at home is so easy, and much cheaper than eating out!

If you’re looking for new recipes, you’re in the right place. 

This Cheesecake Factory’s chicken piccata will soon become one of your favorite dishes, and it just takes a little time to make. The whole dish is delicious – even picky eaters will love it! 

The first time that I made it, I was extremely happy with the finished dish. In fact, my whole family loved it so much, I really don’t think that there was any leftover chicken piccata!

To find out how to make this traditional Italian dish, check out the recipe card below! 

Chicken Piccata Cheesecake Factory 

This copycat Cheesecake Factory Chicken Piccata recipe creates a dish of juicy, perfectly seasoned chicken that your family will want seconds (and thirds) of! 

In fact, you may want to double the recipe from the get-go!

Just like you’d get in the restaurant, this Cheesecake Factory Chicken Piccata is perfectly tender and moist and packed with incredible Italian flavor. 

Homemade has never tasted so good!

Looking for more Cheesecake Factory copycat recipes? 

There’s Chicken Madeira if you’re looking for more poultry, Cajun Jambalaya Pasta if you’re craving seafood, and Evelyn’s favorite pasta if you’re in the mood for tender penne!

And, of course, I have to mention the Avocado Egg Rolls. They pair perfectly with homemade chipotle ranch dipping sauce.

Ingredient Notes and Substitutions

• Chicken – Go with breast meat and butterfly it for the flattest, most level cut you can get. That’s the trick to even cooking! Really, though, any boneless cut will do. 
  
  Important! Keep an eye on the internal temperature of your chicken piccata Cheesecake Factory dupe. The safe internal temp for poultry is 165°F at the thickest part.
  
• Chicken Broth – I prefer low sodium broth, but regular is fine. You could even use vegetable or mushroom broth in a pinch, although it will affect the flavor.
  
• Lemon Juice – If you don’t have lemon juice and want to be a bit fancy, you can use a dry white wine. Something like a Sauvignon Blanc or Pinot Grigio will do the trick!
  
• Salt and Pepper – Sea salt or kosher salt and freshly ground pepper are the prime choices here. But don’t hesitate to add some other seasonings as you see fit! 
  
  Feel free to throw in some crushed red peppers or oregano into this Chicken Piccata Cheesecake Factory recipe, or even swap out the salt with garlic salt. 

Tips for Making Cheesecake Factory Chicken Piccata at Home

• Be sure to flatten the chicken.

Don’t skip this step! Trust me, it’s worth it. When you pound the meat to an even thickness, it cooks more evenly. You’ll have perfect results, guaranteed!

• Add garlic and onions for more flavor.

An easy way to add more flavor to your Cheesecake Factory chicken piccata is to sauté some garlic and onions in the pan before adding the meat. 

Wow, what a difference!

• Toss in a few veggies.

Almost any vegetable tastes beyond scrumptious in the lemon caper sauce. 

Some great choices for this chicken piccata Cheesecake Factory recipe are asparagus, zucchini, or mushrooms.

Cheesecake Factory Chicken Piccata Recipe FAQ

Storing and Reheating Leftovers

Cooked chicken piccata can stay in the fridge for up to 4 days. Store it in an airtight container along with the pan sauce, rather than separately. 

Frozen, it will last for up to 4 months.

Note: If you’re making it from frozen, allow it to thaw in the fridge before adding it to the pan.

Serving Suggestions

The chicken piccata at Cheesecake Factory is served over a bed of pasta or with angel hair pasta, but there are plenty of other options!

Brown rice, cauliflower rice, and mashed potatoes are great options, and you can plate up any veggie you wish. It’s all about comforting, tasty flavors. 

Don’t forget to serve with some copycat Cheesecake Factory bread for the whole effect!

If you’re making this for a special night, the chicken piccata Cheesecake Factory copycat tastes amazing with just about anything. 

White rice is another solid ingredient to pair with, and don’t forget that keeping it simple with just some fresh parsley and lemon slices can be a simple and popular choice as well. 

This dish is the perfect opportunity to make a yummy chicken piccata dish for a picky eater, where you can easily make each serving of food taste unique. 

Put your own take on it and have fun! 

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Recipes

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👉 Buy your copy now and start cooking the meals you love!

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Chicken Piccata Cheesecake Factory Copycat Recipe

Chicken Piccata from Cheesecake Factory is a classic dish featuring juicy breaded chicken cutlets in a silky smooth lemon butter sauce.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 525cal

Author Donna Elick

Equipment

• meat mallet
• plastic wrap
• cutting board
• large skillet
• citrus juicer

Ingredients

• 3 boneless skinless chicken breasts butterflied and sliced into two cutlets per breast
• 1/2 teaspoon salt or as desired
• 1/2 teaspoon black pepper or as desired
• 1/2 cup all-purpose flour for dredging
• 4 tablespoons unsalted butter divided
• 4 tablespoons extra virgin olive oil divided
• 1/2 cup fresh lemon juice
• 1/2 cup low sodium chicken broth
• 1/4 cup capers drained
• 1/3 cup fresh parsley chopped

Instructions

• Place a piece of cling wrap large enough to cover your cutting board over the board. Place a piece of chicken on the plastic wrap, then another piece of cling wrap on top of the chicken.
• Using a meat mallet or rolling pin, pound chicken cutlets to about ¼ inch thick. Season both sides of each cutlet with salt and pepper.
• Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
• When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side until browned. Remove and transfer to a plate.
• Add 1 more tablespoon butter and 1 tablespoon of olive oil to the pan. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown as directed in Step 4.

  Transfer cooked chicken to the plate, then repeat this step one more time for the remaining 2 cutlets. **NOTE: As the pan gets hot, the chicken will cook more quickly, only about 1 minute on each side for the second and third batches.
• Add the lemon juice and broth to the pan. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Simmer to reduce the liquid by about half. Taste and add more salt and/or pepper if desired.
• Return all the chicken to the pan and cook just until the chicken heats through. Add capers to the pan and stir into the sauce.
• Remove chicken to a serving platter. Pour sauce over chicken and garnish with parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Pounding out the chicken to 1/4” thickness ensures a quick and even cook time, resulting in perfectly cooked chicken that is juicy and moist.

Reducing the sauce thickens it. You will know it is thick enough when the sauce coats the back of a spoon.

Nutrition

Serving: 1 | Calories: 525cal | Carbohydrates: 21g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 941mg | Sugar: 1g | Fiber: 1g | Calcium: 34mg | Iron: 2mg

Originally Published July 2011. Updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Piccata Cheesecake Factory Copycat Recipe appeared first on The Slow Roasted Italian.

I’m obsessed with this golden brown avocado egg roll recipe! The good news is that this recipe uses simple ingredients, and all can be found easily at the grocery store!

That means that you can make the restaurant version or your favorite appetizer by following the simple steps on the recipe card below. 

Every bite of these delicious avocado egg rolls is loaded with fresh avocadoes, creating the best appetizers ever.

You can turn this into a great snack and pair it with so many dip options! I love Thai sweet chili sauce, creamy cilantro ranch dip, or even a spicy sauce to kick up the heat!

A lot of people ask for the recipe to make these crispy avocado egg rolls at home – so I thought I’d share it with all of you! 

Avocado Egg Rolls

Summer is just around the corner which means it’s avocado season! 

And there’s no better way to enjoy their fresh, buttery flavor than rolled up in a wonton wrapper and fried — like in these avocado egg rolls. The ripe avocados are key to the egg roll filling! 

And we have even more of cheesecake factory’s appetizers like buffalo blasts and fried mac and cheese bites!

Not only are Cheesecake Factory appetizers amazing (including sweet corn tamale cakes, and that warm brown bread!), but their meals are phenomenal too.

Enjoy our homemade versions of their Chicken Madeira or Jambalaya Pasta, then finish up your meal with a slice of cheesecake!

Tips for Making Avocado Egg Rolls like Cheesecake Factory

• Buy avocados a few days in advance. 

It’s rare to find perfectly ripe avocados at the store, so you’ll need to plan ahead before making this recipe for Cheesecake Factory avocado egg rolls. 

You can also ripen them faster by placing them in a paper bag with a banana! The stem of the banana emits a gas that helps ripen produce faster.

• Make the dipping sauce first. 

Avocado egg rolls from Cheesecake Factory are best eaten shortly after they are fried, so you want to have the sauce ready to go. 

You can even make it a day in advance if needed! Keep it in an airtight container in the fridge, then stir well before serving.

• Deep fry avocado egg rolls.

Fill a deep halfway with oil and heat to 350°F. 

You’ll want to use a candy thermometer for accuracy — the egg rolls will burn if it’s too hot, but too cold, and they’ll soak up the oil instead.

Work in batches, letting the oil come back to temperature between each. Fry for about a minute on each side until golden brown, then drain on a wire rack before serving.

How to Fold Avocado Egg Rolls

First, dip your finger in the beaten egg and brush it along the edges of the wrapper.

Place 1/4 cup of the avocado mixture horizontally in the center of the wrapper, reaching from corner to corner (see image above as an example).

Then, fold in the corners next to the filling and press down around the filling. 

Fold the bottom corner up and press over the filling so it is snugly inside the wrapper. Then, roll up to the top corner and press to seal. 

Now, your Cheesecake Factory avocado egg rolls are ready to fry!

Kitchen Tools You Will Need

• Tongs – You’ll want to use tongs to move the egg rolls in and out of the hot oil.
• Food Processor – I love using my food processor for making sauces, dips, salsa… You can use a blender if you don’t have a food processor.
• 4-quart Stock Pot – Great for soups, roasts, frying, cooking pasta… I use this all the time!

Cheesecake Factory Avocado Eggrolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Avocado Egg Rolls are deliciously crispy and easy to make. Pair this Cheesecake Factory appetizers recipe with chipotle ranch dipping sauce!

Course Appetizer

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 9

Calories 247cal

Author Donna Elick

Ingredients

Avocado Egg Rolls

• 3 avocados peeled pitted, diced
• 2 tablespoons sun-dried tomatoes packed in oil
• 1 tablespoon cilantro chopped
• salt
• 1 tablespoon red onion minced
• 9 Wonton wrappers
• 1 egg beaten

Chipotle Ranch Dipping Sauce

• 1/2 cup Greek yogurt or sour cream
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup cilantro
• 1 chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce add more to taste
• 1/2 lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• In a mixing bowl, toss together the avocado, tomatoes, cilantro, onion, and salt.
• Place a wonton sheet on the counter with one corner pointed toward you. Add about 1/4 cup filling to the middle in a horizontal line. Dip a finger in the beaten egg and brush all the edges. Fold in the sides, pressing down on the wonton at the ends holding in the filling. Fold up the bottom corner over the filling and then roll the wonton forward and lightly press the exposed corner on the outside.
• Cook in a pot with 1/2 of oil heated to 350 degrees. You may need to work in batches. Cook for 45-60 seconds per side or until golden. Drain on a paper towel lined plate. Cut diagonally in half and serve with the dipping sauce.
• Chipotle Ranch Dipping Sauce:
• Place all sauce ingredients in a food processor or blender and puree until smooth. Pour into a bowl and place in fridge until ready to serve.

Nutrition

Serving: 1 | Calories: 247cal | Carbohydrates: 13g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 277mg | Sugar: 2g | Fiber: 5g | Calcium: 47mg | Iron: 1mg

Originally published May 2018, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesecake Factory Avocado Egg Rolls Copycat Recipe appeared first on The Slow Roasted Italian.

If you’re a fan of the Cheesecake Factory’s jambalaya pasta, then this easy pasta dish is about to be your new favorite meal.

It’s the best thing to make a delicious dish for Mardi Gras or a fun way to add a little bit of that classic jambalaya flavor to dinner. 

The tender shrimp paired with the tender chicken create quite a hearty meal. Plus, let’s not forget that this jambalaya pasta dish makes cajun cooking simple and easy to do!

While you can do a half recipe of this recipe, the leftover jambalaya pasta is so good so why would you cut it short? 

This is one of those pasta dishes loaded with fantastic flavors that will have you craving more after the first time that you make it.

Top with fresh parsley and red onions for a burst of flavor! I like to add a little hot sauce for some heat! 

Jambalaya Pasta

Everyone’s got that one meal that they can’t resist ordering at their favorite restaurant. 

If yours is Cajun Jambalaya Pasta from Cheesecake Factory, you can easily recreate it at home for a fraction of the cost!

I’ve got several more copycat recipes from that giant menu that you’re sure to love! 

Bang Bang Shrimp and Avocado Egg Rolls are the perfect party appetizer, while my Chicken Madeira and Steak Diane are even better than the original.

Want more meals with that bold Cajun flavor? Our Cajun Sausage and Rice Skillet and Cajun Shrimp & Rice both pack that wonderful, seasoned flavor!

Ingredient Notes and Substitutions

• Linguine – Fettuccine or penne would work just as well with this dish. You could even substitute rice for the noodles if you would like. 
  
  I recommend jasmine or arborio rice as they do a create job balancing the creole spices. 
  
• Chicken – Tenders are easier to cube quickly, but feel free to use boneless, skinless chicken breast or thigh meat when making Cheesecake Factory Cajun Jambalaya Pasta.
  
• Shrimp – Use fresh or frozen and be sure to remove the tails before adding them to the pan. Frozen shellfish will need to be thawed first, so transfer those to the refrigerator the night before.
  
• Bell peppers – Cajun jambalaya pasta looks lovely with a variety of colors, so include one of each of your favorites. I like to include green bell pepper and red bell pepper in mine. 

Some people may want to alter and add other flavors like smoked sausage or andouille sausage to this jambalaya pasta recipe.

While that does change the outcome of it being a copycat recipe, it’s still a delicious outcome. 

Tips for Making Jambalaya Pasta

• Not spicy enough? Simply increase the amount of Cajun seasoning! (or pop in some cayenne pepper for extra flavoring!) 
  
  I would recommend tasting first before making adjustments, especially when serving to guests. 
  
• Don’t want it to be spicy? No stress. This weeknight dinner doesn’t have to burn your mouth. When you’re making this in your own kitchen, you can alter the spice level.
  
  Add some fresh herbs or a Cajun spice blend that doesn’t pack the heat. Some onion powder and garlic powder are always great options, and can be a quick and easy substitute for spicy classic Cajun flavors. 
  
• Toss the ingredients together. If your skillet is large enough, you can add the drained noodles right in with the meat and veggies at the end. 
  
  Add a splash or two of reserved pasta water to the jambalaya pasta as needed for moisture.
  
• Make it creamy. Stir in 2-4 ounces of cream cheese just before serving. As it melts, it will create a delicious sauce to coat the linguine.

The cajun flavors do a great job of standing out in this dish, but you can easily add simple sides to go with this cajun pasta. 

I love adding a green salad or even some simple garlic bread to pair with this delicious creamy pasta dish. 

The great thing about making this easy cajun jambalaya pasta is that as the pasta cooks, the flavor floats through the house! So yummy! 

How To Peel and Devein Shrimp

First, remove all of the shells and discard them. Gently slice along the curve of the shellfish, then use the tip of the knife to lift out the vein.

Pull the entire vein out with your fingers or a pair of kitchen tweezers. Once you have deveined all of the shrimp, rinse them under cool water and pat dry.

Serving Suggestions

Cheesecake Factory Cajun Jambalaya Pasta is typically served as the main dish and is very filling on its own.

If you would like to add a side dish, try cornbread or biscuits, a small garden salad, or corn on the cob.

Or keep it in the cheesecake factory menu with a side of copycat Evelyn’s favorite pasta!

If you want to have a healthy side dish, some fresh vegetables like sliced red bell pepper or carrots are a great option, too. Anything that takes just a little prep work to pair with this family favorite is a win in my book. 

Put the cherry on top of a with an incredibly easy no-bake cheesecake. That is, if you have any room left after finishing the pasta.

Storing Leftover Cheesecake Factory Jambalaya

Transfer any remaining Cheesecake Factory jambalaya (including this homemade version) to an airtight container and refrigerate for 2 to 4 days.

Make sure that it has cooled to room temperature before storing it. 

Reheat on the stove or in the microwave until warmed through, adding splashes of water or broth as needed for moisture.

Cajun Jambalaya Pasta Cheesecake Factory FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Cheesecake Factory Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

Jambalaya Pasta combines chicken, shrimp, and fresh veggies with a blend of Cajun spices and tender linguine. Enjoy some for dinner tonight!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 – 4

Calories 703cal

Author Donna Elick

Ingredients

• 1 pound boneless, skinless chicken tenders cut into bite-size cubes
• 2 1/2 tablespoons cajun spice seasoning divided
• 1 1/2 cup bell peppers (red, yellow, and orange) julienned, divided
• 1/2 cup red onion julienned
• 1 tablespoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil
• 1/2 pound large raw shrimp (thawed, peeled, deveined, and tails removed)
• 3/4 cup chicken stock
• 3 roma tomatoes diced

garnish

• fresh chopped parsley
• Cajun seasoning to taste

Instructions

• Boil water in a medium pot over high heat. Cook linguine as directed on the package. Remove from heat and drain.
• Meanwhile, in a large bowl, combine chicken pieces, 2 tablespoons of cajun seasoning, ½ cup of the sliced peppers, red onions, garlic, salt and pepper. Toss to coat all ingredients with the seasonings.
• In a large skillet, heat olive oil on medium high heat. Add the chicken and vegetable mixture to the pan. Cook until the chicken is no longer pink.
• Season shrimp with ½ tablespoons of cajun seasoning. Stir the shrimp into the skillet and cook for 3-4 minutes.
• Turn heat to medium and add chicken stock, remaining peppers, and diced tomatoes to the pan. Continue to cook until shrimp are pink. Reduce heat to low and simmer until all veggies are tender. Remove from heat.
• Transfer pasta to a serving plate or pasta bowl and top with cajun jambalaya. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1 | Calories: 703cal | Carbohydrates: 25g | Protein: 70g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 1633mg | Sugar: 11g | Fiber: 7g | Calcium: 131mg | Iron: 4mg

Originally published April 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat) appeared first on The Slow Roasted Italian.

I love taking popular dishes from my favorite restaurants and turning them into the real deal right at home!

I’m talking Panda Express, Red Lobster, Olive Garden, and all the other well-known restaurants that we all know and love. 

You can easily make some of your favorite recipes at home, so be sure to check out the list below! 

Copycat Recipes

There are some things I can not seem to get enough of… I mean, I used to eat at Red Lobster just for the biscuits!!

By now, you all know of my love affair with Olive Garden, but there are so many more copycat recipes from restaurants and fast food joints to choose from. 

I’ve built up quite a collection over the years so I can chow down on my restaurant favorites any time, any day, without ever leaving the house — and so can you!!

That’s why I’m sharing our list of the best ever copycat restaurant recipes, from appetizers and soups to entrees and even desserts.

Is there something missing from our list? A recipe you just have to have? Let us know in the comments and maybe you’ll see it in the future!

Click on the BOLD recipe title, and it will open each one in a new tab. Click on the center of the image to Pin it to Pinterest.

Best Copycat Recipe for Appetizers

While these certainly make excellent starters for parties and dinner guests, they’re also great for snacking or a light meal too!

Applebee’s Spinach Artichoke Dip combines simple, fresh ingredients for mouthwatering flavor and one tasty appetizer. This copycat recipe will have you hooked the first time you make it. 

Our copycat version of Olive Garden Fried Mozzarella tastes even better than the original! Fresh, creamy mozzarella is coated in crispy, garlicky breadcrumbs for maximum crunch and flavor. Pair with all of your favorite dipping sauces!

Cheesecake Factory Avocado Egg Rolls are one of our favorite copycat restaurant recipes! Serve them with Chipotle Ranch Dipping Sauce, and your guests will be begging for more! 

Make Outback’s Bloomin’ Onion at home by frying large sweet onions in a flavorful batter. It’s like crispy onion rings that you can share — don’t forget the sauce! Plus, this copycat recipe comes together in just about 30 minutes.

Soup & Salad

Whether you’re looking for a light meal or a hearty side, these copycat recipes for soup and salad are just the thing!

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy blend of tender veggies and spices for the perfect, velvety bite. One of the best copycat recipes for colder weather!

This homemade version of Olive Garden Minestrone is loaded with plenty of veggies, plus tender beans and pasta, to fill you right up! It’s ready in just 30 minutes and makes enough for leftovers too.

Wendy’s Apple Pecan Salad is the ultimate flex dish! Include chicken to make it a meal, or enjoy it as a fresh, sweet, and nutty side without the meat. 

What’s better than Outback Baked Potato Soup? A bowl of our homemade version, of course! Enjoy this one pot copycat recipe for soup made with simple, fresh ingredients.

Fast Food Favorites

Skip that mile-long drive-thru line and whip up your favorite order at home with our best copycat recipes. They’re sure to satisfy your late-night cravings!

Taco Bell Mexican Pizza is one of the most popular menu items, but it sometimes disappears without warning! Now, you can make it at home whenever you want — and this recipe makes 4 servings. I’ll add some refried beans and extra cheese on mine, but that’s up to you! 

It’s so easy to recreate Chick Fil A Mac and Cheese at home, that it’s one of our favorite copycat recipes! Enjoy a bowl on its own or as a warm side for your homemade chicken sandwich!

This homemade Whataburger Patty Melt features two cheesy burger patties topped with caramelized onions and signature sauce, stacked onto crunchy Texas Toast. Add a side of zesty fries and a bottle of cherry cola! This just might be the best burger recipe to make at home! 

Wendy’s Chili was one of our very first copycat restaurant recipes, and it has stood the test of time! Packed with beef and beans, plus green chiles for some heat, you can make it on the stove in just 30 minutes.

Best Copycat Recipes for Dinner

Finally, the main event!! Whether you’re looking for savory proteins or an all-in-one meal, these are the copycat recipes from restaurants that we get asked for the most!

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make and absolutely bursting with flavor. With this recipe at your fingertips, you can enjoy bang bang shrimp whenever the cravings strike — and in your slippers! — at a fraction of the price.

Chipotle’s Famous Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow-cooked in a spectacular spicy adobo sauce, creating the most tender Mexican shredded beef. Even better, you can make it in the crockpot!

Nothing says comfort food like Cracker Barrel Meatloaf. One of our heartiest copycat recipes, this meatloaf is made with crackers and the best glaze you’ve ever had! Serve over creamy mashed potatoes with your favorite veggies.

Chili’s Monterey Chicken is one of the best copycat recipes for the whole family, and it’s ready in just 30 minutes! This skillet dinner will save you time on busy nights, and it’s kid-approved too.

Side Dishes

Often overlooked, restaurant side dishes can make or break the whole meal! These are the ones we come back to again and again, whether it’s a weeknight meal or a holiday feast.

Chipotle’s Cilantro Lime Rice is so versatile — enjoy as a side, add it to burritos, or use it to make a bowl! Enjoy fluffy, flavorful rice in just 30 minutes.

Soft, buttery, and simply addicting, you’ll want to make these Copycat Texas Roadhouse Rolls as often as you can! This easy recipe makes 4 dozen rolls so no one needs to fight over the last one.

Everyone’s got their go-to recipe for Thanksgiving, but Boston Market Copycat Sweet Potato Casserole always steals the show! Creamy sweet potatoes are topped with marshmallows and brown sugar streusel for the ultimate in decadent side dishes. 

Dessert Copycat Restaurant Recipes

We’re usually way too stuffed to even look at the dessert menu, so copycat recipes let us enjoy some sweets when we have the room.

Cheesecake Factory Key Lime Cheesecake is tart and tangy with a tender graham cracker crust. The fluffy whipped topping really sets this baked cheesecake recipe over the top! In my opinion, this is the best way to make cheesecake at home! 

Why share a slice when you can make a whole pan? Olive Garden Chocolate Brownie Lasagna is the ultimate dessert for the chocoholics in your life, featuring layers of brownie, cream cheese frosting, and even more chocolate on top.

Make Cake Batter Ice Cream just like Cold Stone with this easy 5-minute recipe. Each bite is so sweet and creamy — all you have to do is wait for it to freeze! I’ll make this during the holiday months a lot and add Christmas sprinkles for some festive fun! 

Dole Whip is an iconic Disney dessert, and this homemade version is sweet, creamy, and made with real ingredients. Enjoy this frozen pineapple treat for the perfect touch of magic on a hot summer day.

Breakfast 

You didn’t think we’d miss the most important meal of the day, did you? Whether you want something sweet, savory, or easy to grab on the way out the door… we’ve got you covered!

Cinnabon Cinnamon Rolls feature ribbons of thick cinnamon-sugar filling and a cream cheese frosting that you’re sure to remember long after the cinnamon roll is gone. It’s one of our top copycat recipes for the holidays!

One thing you can always count on — no matter the season — is the Starbucks Blueberry Muffin! Make a dozen to enjoy at home, featuring that signature crunchy, sweet layer that makes every bite extra scrumptious.

Denny’s Moons Over My Hammy is the ultimate diner breakfast sandwich, and now you can make it at home! With layers of juicy ham, fluffy eggs, and plenty of gooey cheese on toasted bread, it’s a clear winner for breakfast or brunch!

Sauce & Dressing Copycat Recipes from Restaurants

One of the best budget hacks is to order your favorite takeout dressing or sauce and make the dish itself at home. Now, you don’t even have to do that! Make your favorites from start to finish without ever leaving the kitchen.

Creamy Olive Garden Alfredo is always a winner on pasta and veggies, but you can use it for so much more! Try it as a dip for appetizers or mix it into casseroles. This recipe makes plenty, and you can freeze it for later too!

There never seems to be enough Taco Bell Nacho Cheese Sauce, so why not make a big batch yourself? With just 4 ingredients and 10 minutes of your time, you can enjoy it with all your takeout favorites or as a party dip!

Copycat McDonald’s Big Mac Sauce tastes just like the real thing, and you can add as much as you want to your burger! Tangy and creamy, this special sauce is also tasty with fries, veggie sticks, or as a dressing for pasta salad.

Panera Green Goddess Dressing packs a punch of herb flavor into a light, creamy topping

The fun part about making these copycat dishes from some of the most popular restaurants is that you can make them any time of the year!

That means that even if you’re the biggest fans of the dish on their menu, you can whip up that same dish right at home. This includes favorites from chain restaurants, famous brands, and more! 

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published July 2014, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Restaurant Copycat Recipes to Make at Home appeared first on The Slow Roasted Italian.