Bob’s Steak and Chophouse Carrot Recipe

I love making Bob’s Steak and Chophouse Carrot Recipe at home. It’s one of my go-to main dishes when I want something sweet, soft, and full of flavor.

These big, glazed carrots are a classic from the restaurant, and they’ve been around since the first Bob’s Steak & Chop House opened back in 1993.

What I like most is how well the carrots go with a good steak and mashed potatoes. It feels like a fancy meal, but it’s actually really simple to make. I usually cook this when I want something warm and comforting for dinner.

If you want to make this dish at your place, follow my copycat Bob’s Steak and Chophouse Carrot Recipe. It’s easy, uses basic ingredients, and tastes amazing.

Why Are the Carrots at Bob’s Steakhouse So Big?

The first time I saw the carrots at Bob’s Steakhouse, I was surprised—they were huge! Not the small ones we cook at home. These big carrots have been part of their meals since 1993. And they’re not just big for no reason.

The size helps them stay soft on the inside while soaking up all that sweet, sticky glaze. It also makes them look fancy next to a big steak. When I cook them at home, I keep them big too. It just feels right. They’re sweet, soft, and full of flavor.

Bob’s Steak and Chophouse Carrot Ingredients

Glazed Carrots

• 8 large carrots (about 2 pounds): Pick fresh, firm carrots. Big ones work best to mimic Bob’s giant style. Peel them to remove dirt and rough skin.
• 4 tablespoons unsalted butter: Butter adds richness and helps the carrots caramelize. I use unsalted to control the saltiness.
• 1 teaspoon salt: Just a pinch enhances the carrots’ natural flavor. I use kosher salt for even seasoning.
• ½ teaspoon black pepper: Freshly ground pepper gives a tiny kick. It balances the sweetness of the glaze.
• 2 tablespoons hot honey: This is my secret for that sticky, sweet-spicy glaze. Hot honey has a mild chili kick that makes the carrots pop.

Mashed Potatoes

• 2 large russet potatoes (about 1.5 pounds): These make creamy mashed potatoes to go with the carrots. Russets are starchy, so they mash up fluffy.
• ½ cup warm heavy cream: Warm cream keeps the potatoes smooth and rich. Don’t use cold—it’ll make them gummy.
• 2 tablespoons melted unsalted butter (for potatoes): More butter for the potatoes! It adds flavor and keeps them velvety.
• ¼ cup grated Parmesan cheese: This gives the potatoes a nutty, savory boost. Freshly grated is best for flavor.

Filet Mignon

• 1 pound filet mignon (two 8-ounce steaks): Filet is tender and lean, perfect for a steakhouse meal. Get good-quality prime beef.
• 1 tablespoon prime beef and chop seasoning: This spice mix (salt, pepper, garlic, and herbs) gives the steak that classic steakhouse crust.
• 2 tablespoons olive oil: Used for searing the steak and sautéing mushrooms. It has a high smoke point, so it won’t burn.

Mushroom Red Wine Sauce

• 8 ounces baby bella mushrooms: These are meaty and earthy, adding depth to the dish. Slice them thin for quick cooking.
• 4 ounces shiitake mushrooms: Shiitakes have a bold, umami flavor. Remove the tough stems before slicing.
• 1 teaspoon beef base: Mixed with water, it makes a rich broth for the mushroom sauce. It’s like a flavor bomb!
• ½ cup water: Dilutes the beef base for the sauce. Use warm water to mix it smoothly.
• ½ cup dry red wine: Wine deglazes the pan, picking up all the tasty bits. I use a Cabernet or Merlot.
• 2 tablespoons unsalted butter (for sauce): Whisked in at the end, it makes the mushroom sauce glossy and rich.

Easy Ingredient Swaps

1. Carrots: Use regular-sized carrots if you can’t find large ones. Just adjust cooking time—they’ll cook faster.
2. Hot honey: Regular honey with a pinch of red pepper flakes works great.
3. Russet potatoes: Yukon Gold potatoes are a good substitute.
4. Heavy cream: Half-and-half or whole milk can work, but the potatoes won’t be as rich.
5. Parmesan: Try Pecorino or even cheddar for a different cheesy flavor.
6. Filet mignon: Swap with ribeye or sirloin if you prefer a fattier cut.
7. Prime beef seasoning: Make your own with salt, pepper, garlic powder, and dried thyme.
8. Baby bella mushrooms: White button mushrooms are fine. They’re milder but still tasty.
9. Shiitake mushrooms: Use more baby bellas or oyster mushrooms for a similar vibe.
10. Red wine: Beef broth or grape juice with a splash of vinegar can mimic the flavor.
11. Beef base: A beef bouillon cube dissolved in water does the trick.

How To Make Bob’s Steak and Chophouse Carrot

Step 1 | Prep the carrots

Peel 8 large carrots and trim off the ends. Keep them whole to get that Bob’s giant carrot vibe. Set them aside.

Step 2 | Make the glaze

In a large skillet, melt 4 tablespoons of butter over medium heat. Add 2 tablespoons of hot honey, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until it’s all mixed and bubbly, about 2 minutes.

Step 3 | Cook the carrots

Add the carrots to the skillet. Toss them in the glaze to coat. Cook for 5 minutes, stirring now and then, until they start to soften.

Step 4 | Roast the carrots

Preheat your oven to 400°F. Transfer the carrots and glaze to a baking sheet. Spread them out evenly. Roast for 20-25 minutes, flipping halfway, until they’re tender and caramelized. Keep warm.

Step 5 | Boil the potatoes

Peel 2 large russet potatoes and cut them into 2-inch chunks. Put them in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, until fork-tender.

Step 6 | Mash the potatoes

Drain the potatoes in a colander. Return them to the warm pot over low heat for 1 minute to evaporate extra water. Add ½ cup warm heavy cream, 2 tablespoons melted butter, and ¼ cup grated Parmesan. Mash until smooth, then whip with a whisk for a fluffy texture. Season with salt and pepper to taste. Keep warm.

Step 7 | Season the steak

Pat two 8-ounce filet mignon steaks dry with paper towels. Sprinkle 1 tablespoon of prime beef and chop seasoning evenly over both sides.

Step 8 | Sear the steak

Heat 2 tablespoons of olive oil in a large skillet over high heat until it’s smoking hot. Add the steaks and sear for 3-4 minutes per side for medium-rare (135°F internal temp). Remove and let them rest on a cutting board.

Step 9 | Cook the mushrooms

In the same skillet, add a splash of olive oil if needed. Add 8 ounces sliced baby bella and 4 ounces sliced shiitake mushrooms. Sauté over medium heat for 5-7 minutes, until golden and soft.

Step 10 | Make the sauce

Mix 1 teaspoon beef base with ½ cup warm water. Pour into the skillet with the mushrooms. Add ½ cup dry red wine. Cook for 3-4 minutes, stirring, until the liquid reduces by half. Turn off the heat and whisk in 2 tablespoons butter until the sauce is glossy.

Step 11 | Slice and plate

Slice the steaks thinly. On each plate, place a scoop of mashed potatoes, a giant glazed carrot, some mushrooms with sauce, and a few slices of steak. Drizzle extra sauce over the top.

Step 12 | Serve

Serve the glazed carrots warm with steak and mashed potatoes. Spoon a little extra glaze over the top for extra flavor.

Tips for Perfecting Bob’s Famous Carrots

1. Pick fresh carrots: Firm, bright orange carrots taste sweeter and hold up better.
2. Don’t skip the hot honey: It’s what makes the glaze special. A little spice goes a long way.
3. Rest the steak: Let it sit 5 minutes after cooking to keep it juicy.
4. Warm the cream: Cold cream makes lumpy potatoes. Heat it gently first.
5. Taste as you go: Adjust salt and pepper to your liking.
6. Use a hot pan: A screaming-hot skillet gives the steak a perfect crust.

Perfect Pairings for Bob’s Chophouse Carrots

I like to serve them with a fresh green salad and a little bit of sour dressing. It helps balance the sweet carrots. A soft dinner roll with some butter is perfect for dipping in the sauce. You can also add some steamed green beans or roasted asparagus if you want more veggies. And if you want to feel a bit fancy, a glass of red wine like Cabernet goes really well with it. These simple dish make your plate feel like a real steakhouse dinner.

Storage Tips

Store the carrots, potatoes, steak, and mushrooms separately in airtight containers in the fridge. They’ll stay good for 3-4 days. Keep the sauce in a small container too. Don’t freeze the potatoes—they get grainy. The carrots and steak can be frozen for up to 1 month, but the texture might change a bit. Label everything with the date so you don’t forget.

Reheating Process

When I need to warm up the carrots, I usually use the oven. I turn it on to 350°F, put the carrots in a baking dish, and cover it with foil. I leave them in the oven for about 10 to 12 minutes, or until they’re nice and warm.

If I’m in a hurry, I use the microwave. I place the carrots on a plate and cover them with a wet paper towel. I heat them for 30 seconds at a time until they’re hot enough.

For mashed potatoes, I like to add a little milk or cream before reheating. It helps make them soft and smooth again. You can warm them in the microwave or on the stove—both ways work fine.

When it comes to steak, I heat it slowly in a pan or in the oven at a low temperature. That way, it stays juicy and doesn’t get too dry.

Bob’s Steak and Chophouse Carrot Recipe FAQs

1. Can I prepare the carrots a day in advance?

Cook and glaze them fully, then cool and refrigerate in an airtight container. When ready to serve, reheat them in the oven at 350°F, covered with foil, for 10–15 minutes. This keeps the glaze sticky and the carrots tender without overcooking.

2. What cut of steak is closest to filet mignon for this recipe?

Tenderloin tips or center-cut sirloin are good substitutes for filet mignon. They are also lean and tender but may be more affordable.

3. Can I use baby carrots for this recipe?

Baby carrots are not ideal for this recipe since they’re usually pre-peeled and watery. They may not hold the glaze well and cook unevenly. If you must use them, reduce the roasting time and expect a softer texture. For best results, choose large, fresh carrots that mimic the original dish’s appearance.

4. What’s the best way to know when the steak is done cooking?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F; medium is around 145°F. Let the steak rest for 5 minutes after cooking to allow juices to redistribute. Avoid cutting into it too soon, or you’ll lose moisture and flavor from the inside.