Sizzler Recipes

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Sizzler recipes - the easy way to prepare the best dishes from the Sizzler menu. These are copycat recipes, not necessarily made the same way as they are prepared at Sizzler, but closely modeled on the flavors and textures of Sizzler popular food, so you can bring the exotic tastes of one of the best restaurant chains in America to your own table for a fraction of the cost.

Sizzler started in 1958 as a family steak house in California and, over the years, has expanded to 270 locations in the US with most locations concentrated on the West coast. The company's focus over the years has been to provide a restaurant experience for just a little more than fast food and, in addition to their steaks, Sizzler has also become well known for its all you can eat salad bar option.

From Red Lobster Cheddar Bay Biscuits to Buffalo Wild Wings hot sauce, chain and franchise restaurants are popular destinations around the world. Eating out too frequently can be costly, not to mention that it's hard to control portion size, ingredients, or the style of cooking to suit your preferences.

Making Sizzler recipes on your own allows you to save money while enjoying your favorite menu items from the casual dining spot. This list collections the best copycat Sizzler recipes from around the Web.
  • 1
    248 VOTES

    Clam Chowder

    Clam Chowder
    Photo: Wikimedia Commons / CC-BY

    1small onion, chopped
    1stalk celery, chopped
    2slices OSCAR MAYER Bacon, chopped
    1lb. baking potatoes (about 2), peeled, cut into 1/4-inch cubes
    1-1/2cups water
    1cup milk
    4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
    1can (6-1/4 oz.) minced clams, undrained

    - Cook and stir onions, celery and bacon in a saucepan on medium heat for 5 minutes until vegetables are crispy-tender.
    - Add potatoes and water; bring to boil; cook for 15 minutes until potatoes are tender.
    - Microwave milk and cream cheese in small bowl on high heat for 1-2 minutes until milk is heated through.
    - Whisk until cream cheese is completely melted and mixture is well blended; add to potato mixture and stir.
    - Stir in clams and cook for another 2 minutes; stir frequently and avoid to boil.
  • 2
    112 VOTES

    Hibachi Chicken

    Hibachi Chicken
    Photo: flickr / CC0

    6 boneless skinless chicken breast
    1/2 cup teriyaki sauce {we used Kikkoman}
    1/2 cup bbq sauce {we used Cattleman's}
    salt, to season chicken
    pepper, to season chicken
    pineapple slices 20 oz. can in 100% juice

    - In a medium sized bowl, add bbq sauce and teriyaki sauce stir; set aside.
    - Wash and pat dry chicken breast; season chicken with salt and pepper.
    - Grill chicken until cooked through. Add pineapple to the grill 5 minutes before removing and grill both sides.
    - Remove chicken and pineapple; smother chicken with sauce on both sides.
    - Top chicken with grilled pineapple; serve with the remainder sauce for dipping.
  • 3
    102 VOTES

    Cheese Toast

    Cheese Toast
    Photo: flickr / CC0

    1 pound butter (slightly softened)
    8 ounces grated Parmesan cheese
    sliced Italian bread

    - In a mixer, cream butter and cheese together.
    - Preheat a large frying pan on medium-high; spread cheese mixture on bread about 1/4 inch thick.
    - Place bread cheese side down on pan; cook until cheese has browned.
  • 4
    85 VOTES

    Sizzler's Blue Cheese Dressing

    Sizzler's Blue Cheese Dressing
    Photo: Wikimedia Commons / CC-BY

    1 tablespoon lemon juice
    1 tablespoon white vinegar
    1 tablespoon grated onion
    1 teaspoon salt
    1/2 teaspoon coarsely ground black pepper
    2 to 4 ounces blue cheese, crumbled
    2 cups (16 ounces) sour cream
    2 cups (16 ounces) mayonnaise

    - In a large glass bowl, combine lemon juice, vinegar, onion, salt, pepper and blue cheese; chill overnight.
    - The next day, stir in sour cream and mayonnaise until mixed well.
    - Mixture can be kept in the refrigerator in an airtight container for up to 1 month. Makes 5 cups.