Applebee’s Steak and Shrimp Parmesan Recipe: Restaurant-Style Surf and Turf at Home

I’ve recreated this restaurant-style surf and turf to deliver the same bold flavors you love at Applebee’s, right in your kitchen. The combination of tender steak, succulent shrimp, and melted parmesan creates a dish that feels like a special night out.

This recipe stays true to the original with juicy steak and perfectly cooked shrimp, all smothered in a rich, cheesy topping. I’ve streamlined the process to make it achievable for home cooks without sacrificing quality or taste.

What you get is a meal that balances hearty and elegant—tender beef, plump shrimp, and a golden parmesan crust that ties it all together. It’s the kind of dish that turns an ordinary dinner into an event.

Serve with garlic mashed potatoes or a simple salad for the full experience. Here’s how to bring this classic home.

Ingredients for Applebee’s Steak and Shrimp Parmesan

Tender steak, plump shrimp, and melty cheese come together for this restaurant-worthy surf and turf.

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The steak is the star here. Ribeye gives you that buttery texture and rich flavor—New York strip works too if that’s what’s on sale. I grab mine from Whole Foods or a local butcher (they’ll cut it to 1-inch thick if you ask). For the shrimp, 16/20 count is ideal—big enough to hold up to cooking, not so huge they look like lobster tails (unless you’re into that, no judgment).

No ribeye? Filet mignon is a great swap if you want something leaner. Fresh out of Parmesan? Pecorino Romano has a sharper bite that works well. The mozzarella can be skipped if you’re in a pinch, but it adds that perfect stretch. For the shrimp, frozen works fine—just thaw it in cold water first (and pat it very dry).

This dish is best served fresh, but leftovers keep in the fridge for 3-4 days. Reheat gently in the oven—microwaving can make the shrimp rubbery. The cheese sauce thickens as it cools, so stir in a splash of milk to loosen it up.

Step-by-Step Instructions for Steak and Shrimp Parmesan

Follow these steps to recreate that classic restaurant experience right in your own kitchen.

Step 1: Season and Cook the Ribeye Steak

Pat the 1.5 lb ribeye steak dry with paper towels. Season both sides generously with 1 tsp salt, ½ tsp black pepper, ½ tsp dried oregano, and ½ tsp dried basil. This creates a flavorful crust that locks in juices.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steak and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. The steak should develop a deep brown crust and release easily from the pan when ready to flip.

Transfer to a plate, tent with foil, and let rest while you prepare the shrimp.

Step 2: Prepare and Cook the Shrimp

Pat the 1 lb large shrimp dry with paper towels. Season lightly with ½ tsp salt and ½ tsp black pepper. Toss the shrimp in the 0.25 cup all-purpose flour until evenly coated, shaking off any excess. This light dredging gives the shrimp a delicate, crispy coating.

In the same skillet (no need to clean it—those steak drippings add flavor), melt 2 tbsp butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Add 2 cloves minced garlic during the last minute of cooking and stir to infuse the butter with aroma.

Step 3: Make the Garlic Parmesan Cheese Sauce

Reduce heat to low and add the remaining 2 tbsp butter to the skillet. Stir in the remaining 2 cloves minced garlic and cook for 30 seconds until fragrant. Be careful not to let it brown.

Pour in the 0.5 cup heavy cream and bring to a gentle simmer. Stir in 1 cup Parmesan cheese and ½ tsp crushed red pepper flakes. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes smooth. This rich, creamy base will tie everything together beautifully.

Step 4: Assemble and Melt the Cheeses

Return the steak and shrimp to the skillet, arranging the shrimp around the steak. Spoon the sauce over both. Top with the remaining 0.5 cup Parmesan cheese and all of the 1 cup mozzarella cheese, spreading it evenly to cover the steak and shrimp completely.

Cover the skillet and cook over low heat for 3-5 minutes, or until all the cheese is melted and bubbly. Watch closely—the moment it turns golden brown on top, it’s ready. The cheese should stretch slightly when you pull a fork through it.

Best Sauces and Condiments for This Recipe

Classic Garlic Butter

I always keep a small bowl of melted garlic butter on the side for dipping. Simply combine 4 tbsp melted butter with 1 tsp minced garlic and a pinch of salt. It’s the perfect complement to both the steak and shrimp. 💛

Spicy Marinara

For a tangy kick, serve with warmed marinara sauce. I use Rao’s from my local Italian deli—its bold tomato flavor pairs beautifully with the rich cheese. Add ½ tsp red pepper flakes if you like heat.

Creamy Alfredo

This dish already has a cheesy sauce, but an extra drizzle of Alfredo never hurts. I make mine with 1 cup heavy cream, ½ cup grated Parmesan, and 2 tbsp butter. It’s decadent but worth it.

Lemon Aioli

Brighten up the richness with a zesty lemon aioli. Whisk together ½ cup mayo, 1 tbsp lemon juice, and 1 minced garlic clove. The acidity cuts through the cheese beautifully.

Balsamic Glaze

A drizzle of balsamic glaze adds a sweet-tart contrast. I reduce ½ cup balsamic vinegar with 1 tbsp honey until syrupy. It’s a trick I learned from my Nonna’s kitchen.

Fresh Herb Sprinkle

Garnish with chopped parsley or basil for freshness. It’s simple, but it makes the dish look restaurant-ready. I grow mine on my Boston windowsill—even in a triple-decker, herbs thrive. 🌿

Frequently Asked Questions