Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.

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Green Beans Crispers


GREEN BEAN CRISPERS

with Lemon Garlic Aioli
Applebee's Copycat Recipe

Serves 4

For the Green Beans:
1 pound fresh green beans, washed and ends trimmed
1 cup all purpose flour
1 1/2 cups beer
1-2 cups vegetable oil, for frying 


For the Lemon Garlic Aioli:
1/2 cup good quality mayonnaise
1/2 lemon, zest and juice
1 teaspoon Dijon mustard
1 clove garlic

For the Green Bean Crispers:
Heat the oil over medium-high heat in a large saute pan. (You can also use a deep fryer if you have one)
Combine the flour and beer in a large bowl and mix well; removing the lumps. Add the green beans to the batter and coat. Working in batches, place the green beans in the hot oil shaking off any excess batter before placing them into the pan. Cook 2-4 minutes then drain on paper towels; repeat for the remaining green beans.

For the Lemon Garlic Aioli:
Combine all of the ingredients in a small food processor or blender and pulse on high until creamy. Can be made up to two days ahead and kept refrigerated.

Beer Cheese Dip


BEER CHEESE DIP
Applebee's Restaurant Copycat Recipe

3 tablespoons butter
3 tablespoons flour
1 bottle Blue Moon beer
1/2 cup milk
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1 1/2 cups Colby Jack cheese, shredded
1 1/2 cups Sharp White Cheddar cheese, shredded
1 teaspoon hot sauce
salt and freshly ground black pepper, to taste
paprika or cayenne pepper powder, to garnish

Melt the butter over medium heat in a medium saucepan. Add the flour. Whisk to combine until smooth and continue cooking for about 1 minute. Continue to whisk and slowly add in the beer and milk. Add the garlic, mustard and Worcestershire sauce. Stir constantly for about 5 to 10 minutes, until thickened. The sauce should coat the back of a wooden spoon. Remove from the heat and immediately stir in both cheeses and the hot sauce. Add salt and pepper to taste. Place in a nice bowl, garish with a dash of paprika or cayenne pepper powder and serve immediately while still warm.

Serve with warm pretzel sticks like Applebee’s or toasted bread for dipping.

Fiesta Corn and Potato Chowder



FIESTA CORN and POTATO CHOWDER
Applebee's Restaurant Copycat Recipe

Serves 6-8

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter or margarine
1 (14 1/2 oz.) can chicken broth
3 large red potatoes, cubed
1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
4 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour
1 cup shredded taco chips

In a large saucepan, saute the onions and green pepper in butter until tender. Add the broth and potatoes, bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until the potatoes are almost tender. Stir in the jalapeño, mustard, salt, paprika and red pepper flakes. Add the corn, green onions and 2 1/2 cups of milk, bring to a boil.

Combine the flour with the remaining milk until smooth; gradually add to soup. Bring to a boil, cook and stir for 2 minutes, or until thickened and bubbly. Top with a pinch of taco chips and serve.

Applebee's New Wood Grilled Salads


Applebee’s Neighborhood Grill & Bar New Items: 


  • Southwestern Steak Salad: Wood fired top sirloin steak, chimichurri, pico de gallo, corn and black bean salsa, cheddar, crispy tortilla strips and cilantro ranch dressing, starting at $8.99
  • Grilled Watermelon and Spicy Shrimp Salad (pictured): Wood fired spiced shrimp, mixed greens, cucumbers, feta, almonds, mint Greek yogurt dressing, also available with Spicy Blackened Chicken, starting at $8.99
  • Spicy Blackened Grilled Chicken, Avocado and Grapefruit Salad: Wood fired blackened chicken with mixed greens, pickled red onions, cilantro leaves and Champagne vinaigrette, starting at $8.99
  • Crispy Chicken ’N Spicy Cornbread Salad: Breaded and fried chicken, mixed greens, jalapeño cornbread croutons, grape tomatoes, shredded cheddar, applewood smoked bacon and buttermilk dressing, also available with grilled chicken, starting at $8.99

Availability: Permanent


Applebee's Create Your Own Grill Masterpiece

This lineup is all about mix-n-match meats and sides.

Applebee’s Neighborhood Grill & Bar this week staged a massive menu overhaul that included the installation of new wood fired grills across the nearly 2,000 unit domestic system.

Hand-cut steak has become the star of the show on the new menu, along with wood-grilled pork chops, salmon and chicken. Supported by a national advertising campaign, company officials hope the rebranding will turn around falling same-store sales for Applebee’s.

Here's how the menu works.

1. CHOOSE A GRILL ITEM:

Sirloin Steak (12, 8 or 6 ounce)
Bone in Pork Chop
Grilled Chicken Breast
Cedar Grilled Salmon
Double Glazed Baby Back Ribs

2. CHOOSE 2 SIDES:

Classic:
New Crispy Cheddar Bacon Potatoes
New Garlicky Green Beans
New Hearty grains and Rice
BBQ Spiced or Classic Fries
Steamed Broccoli
Baked Potato
Garlic Mashed Potatoes

Signature:
New Fire Grilled Veggies
New Maple Pecan Mashed Sweet Potatoes
Garlic or Sweet Potato Fries
4 Cheese Mac and Cheese


Applebees Takeout App

Applebee's rolls out app tailored to takeout. Customers can pay ahead, easing carside-to-go service.

Applebee’s Neighborhood Grill & Bar on Monday rolled out a new mobile app that will allow customers to pay ahead, making it faster and easier to order carside-to-go pick up.

The company said the new app, developed with digital ordering provider Olo, makes ordering easier, faster and safer for users, allowing them to save credit, debit or gift card details within the app for easy payment.

Customers can set up an order days or weeks in advance.

With the pay-ahead feature in place, the chain has also been marketing its carside-to-go program, which has been in place at Applebee’s restaurants for years.

In the past, customers could pull into designated parking spaces to pick up take-out orders in a hurry, but they had to pay at the restaurant.

With the new app, users can order and pay through the app, and pull into the carside-to-go parking space and either run in to pick up their order faster, or have restaurant staff bring it to the car.

Cheese Bread Pizza


Applebee's  Kid's Menu Cheesy Bread Pizza

 with Vanilla Yogurt and Strawberries


CHEESE BREAD PIZZA
Applebee's Copycat Recipe

2 tablespoons olive oil
1 (5 inch) loaf French bread, split in half lengthwise
2 tablespoons olive oil
1/2 cup marinara or pizza sauce
1/2 pound sweet Italian sausage, cooked and crumbled
1/2 cup shredded mozzarella cheese

Preheat the oven to 375 degree and line a baking sheet with foil. Spread 1 tablespoon of olive oil over the cut side of each piece of bread. Lay the cut side up on the baking sheet and bake until the tops are golden brown.

Heat the sausage and marinara sauce in the microwave. When the bread is toasted, add the marinara sauce, sausage and cheese. Return the pizza to the oven and bake until the cheese melts.

Four Cheese Grille


FOUR CHEESE GRILLE
Applebee's Copycat Recipe

4 tablespoons (1/2 stick) unsalted butter, softened
8 slices bread, such as Tuscan or sourdough
4 slices sharp Cheddar cheese
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmesan cheese
4 slices aged white Cheddar cheese

Heat a large cast iron skillet over medium high heat. Evenly spread the butter over both sides of each slice of bread. In the skillet, toast all the bread on one side of each slice until golden. Flip 4 of the slices over to toast. Reserve the others.

Line up the 4 reserve slices, toasted side up, and place one slice of each kind of cheese on each slice. Top each sandwich with the fully toasted brad slices. Place each sandwich in the skillet, on toasted side down. When the bread is golden and the cheese melted, cut each sandwich in half and serve.

Applebee's Shooter Recipes

Rum-Chata Shooter 

Glass:Shot glass
Build
Build:1 1/4 oz Rum Chata
Pour ingredients into shot glass

..............................................

Cinna-Bomb Shooter 

Glass:Shot glass
Build
Build: 1/2 oz Rum Chata
3/4 oz Fireball whiskey

............................................

Honey Nut O's Shooter

Glass:Shot glass
Build
Build:1/2 oz Rum Chata
3/4 oz Jack Honey

............................................

Chata Crunch Shooter

Glass: Shot glass
Build
Build: 1 oz Rum Chata
1/4 oz Captain Morgan

............................................

Hot Flash Shooter

Glass: Shot glass
Chilled/ Build
Build: 1 1/4 oz Fireball Whisky
3 dashes of Tabasco

.............................................

Fireball Shooter

Glass: Shot glass
Chilled/ Build
1 1/4 oz Fireball Whiskey