Ruby Tuesday Parmesan Cream Sauce Recipe: Copycat Steakhouse Decadence

This copycat steakhouse sauce brings that signature Ruby Tuesday richness to your own kitchen. After years of perfecting restaurant-style recipes at home, I’ve cracked the code for a velvety parmesan cream sauce that rivals the original.

The secret lies in a simple combination of heavy cream, real parmesan, and a touch of garlic, simmered until thick and luxurious. No complicated techniques—just restaurant-quality results with pantry staples.

What you’ll get is a sauce so smooth and flavorful, it transforms pasta, chicken, or steak into a decadent meal. The parmesan melts beautifully, creating a creamy consistency that clings to every bite.

Make a batch ahead and store it for up to a week. This sauce is the perfect way to elevate everyday dishes with steakhouse flair.

Ingredients for Ruby Tuesday Parmesan Cream Sauce

Creamy, dreamy sauce that brings steakhouse magic home with just ten ingredients.

The Parmigiano-Reggiano is non-negotiable here—skip the pre-grated stuff (it has anti-caking agents that make the sauce grainy). Whole Foods and Costco sell wedges at a good price, and it keeps for months wrapped properly. Heavy cream is another must; half-and-half just won’t give you that velvety richness. Look for organic or ultra-pasteurized for the smoothest results.

No vegetarian Worcestershire? Soy sauce plus a pinch of sugar mimics the depth. Swap Dijon for regular mustard (add a splash of vinegar for brightness). Out of chicken stock? Vegetable stock works fine—just reduce the salt slightly. The butter can be subbed with olive oil in a pinch, but you’ll miss some of that luxurious mouthfeel.

Sauce thickens as it cools, so don’t panic if it seems thin at first. Keeps 5-7 days refrigerated in an airtight container. Freezes for 3 months—just whisk in a splash of cream when reheating to restore that silky texture.

Step-by-Step Instructions for Parmesan Cream Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Create the Roux Base

Melt the 0.5 cup Unsalted Butter in a heavy saucepan over medium heat. I use a light-colored pan so I can monitor the color change easily. As the butter finishes foaming, add the 2 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes.

You’re looking for a pale golden color and a nutty aroma. This is your foundation—don’t let it brown or the flavor will overpower the delicate cheesiness we’re building. The mixture should bubble gently but not scorch.

Step 2: Build Flavor with Aromatics and Liquids

Add the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant but not browned. Garlic burns easily, so keep it moving. Immediately pour in the 0.5 cup Chicken Stock and 2 cups Heavy Cream, whisking vigorously to prevent lumps.

The sauce will thicken noticeably as the cream heats. I switch to a silicone spatula here to scrape the corners of the pan. Bring to a gentle simmer and cook for 3-4 minutes until it coats the back of a spoon.

Step 3: Incorporate the Cheese and Seasonings

Reduce heat to low and gradually add the 1.5 cups Parmesan Cheese, about ½ cup at a time, whisking until completely melted between additions. This gradual approach prevents clumping. Stir in the 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, 0.5 tsp Salt, and 0.25 tsp Ground Black Pepper.

The mustard adds subtle depth without sharpness, while the Worcestershire contributes umami complexity. Taste and adjust salt if needed—Parmesan varies in saltiness. The sauce should be smooth, creamy, and just thick enough to ribbon off your whisk.

Step 4: Finish and Serve

Let the sauce simmer for an additional 2-3 minutes on low heat to allow the flavors to meld. You’ll notice it thickens slightly more as it cools. If it becomes too thick, thin with a splash of warm chicken stock.

For that steakhouse finish, I like to let it rest for 5 minutes off heat before serving. This allows any air bubbles from whisking to dissipate, resulting in a silky texture. Serve immediately over pasta, steak, or chicken while it’s at its creamy peak.

Best Sauces and Condiments for This Recipe

Classic Pairings

This sauce transforms simple fettuccine into a restaurant-worthy dish. Toss 12 oz cooked pasta with 1.5 cups of the warm sauce, adding a splash of pasta water to loosen it. The creamy texture clings perfectly to each strand. 🍝

Protein Enhancers

Drizzle over grilled chicken breasts or a perfectly cooked ribeye steak to recreate that Ruby Tuesday experience. For seafood lovers, it pairs beautifully with shrimp scampi or blackened salmon. The richness balances the bold flavors of charred meats.

Vegetable Dips

Use as a dip for steamed broccoli, roasted asparagus, or crudité platters. The garlic and parmesan notes elevate simple veggies into gourmet appetizers. I love it with warm breadsticks for an indulgent starter.

Breakfast Upgrade

Spoon over scrambled eggs or breakfast potatoes for a decadent morning treat. The sauce adds a luxurious touch to eggs Benedict or avocado toast. A little goes a long way to make breakfast feel special.

Sandwich Spread

Swap mayo for this sauce on grilled cheese or chicken sandwiches. It adds incredible depth to a simple turkey and bacon club. The creamy texture also works wonderfully as a base for flatbread pizzas.

Storage Tip

Transfer cooled sauce to an airtight container and refrigerate for up to 5 days. Reheat gently with a splash of cream to restore its silky texture. For longer storage, freeze in ice cube trays for portion-controlled use. ❄️

Frequently Asked Questions