Hibachi Steak Cheesecake Factory Copycat

Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.

I love a good Hibachi restaurant. Maybe it’s the endless courses of food. I’m obsessed with Miso soup and that fabulous ginger salad dressing, and who doesn’t love a shrimp appetizer flung in your general direction?

I loved the original Cheesecake Factory Hibachi Steak, though: a tender steak grilled and sliced thin, drizzled with teriyaki sauce, and served with grilled wasabi potatoes and roasted broccoli. That’s a nice serving of food!

They don’t make it this way anymore, though. They’ve overhauled their Hibachi Steak to be a hanger steak served with shiitake mushrooms, onions, bean sprouts, and Wasabi mashed potatoes. All these changes sound great to me, so feel free to tweak your meal as you see fit. But if you want the original fan favorite, stick to the recipe below.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
• Wasabi: Wasabi paste, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. Because real Japanese wasabi is expensive and difficult to find, wasabi in the USA is combination of regular horseradish, dry mustard, and starch, and it works just fine here.
• Steak: Flank steak, skirt steak, and hanger steak all work well here. You can also substitute Ribeye, New York Strip, or any other steak that you like to cook.

Step-by-step instructions

To make the teriyaki sauce:

1. In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer. Remove 2 tablespoons of the sauce and add to a small bowl. Whisk in cornstarch to make a slurry. Return mixture to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.

2. Remove from heat and cool to room temperature while preparing the rest of the meal, or cover and refrigerate for up to one week. Bring to room temperature before using.

To prepare the wasabi potatoes:

1. In a medium saucepan, bring 4 quarts water and 1 tablespoon salt to a boil. Add potatoes and parboil, about 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes.

1. Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.

To cook the steak and potatoes:

1. 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate. Brush steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steak to grill and cook until golden browned and charred on one side, about 4 to 5 minutes.

2. Flip steak and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer steak to a platter and tent loosely with aluminum foil. Let the steak rest while grilling the potatoes. Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.

3. Transfer the steak to a cutting board and slice against the grain.

4. Serve with the teriyaki sauce and grilled potatoes, garnishing with scallions and toasted sesame seeds.

3 Secrets for a fantastic steak

1. Take the edge off: You should always bring your steak to room temperature before you cook it. This ensures speedy, even cooking.
2. Light a fire: Get your cooking surface (grill, skillet, whatever), HOT. A hot surface equals a beautiful brown crust. Even if you like your steak still mooing on the inside, you want that dark crust on the outside.
3. Let it rest: Allowing cooked steak to rest before slicing keeps the juices inside the meat, making your dinner extra juicy and mouth-watering.

Recipe tips and variations

• Yield: This recipe makes about 6 servings total. Each serving is about 5 ounces of steak (weight after cooking) plus wasabi potatoes and 2-3 tablespoons of teriyaki sauce.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The teriyaki sauce can be made up to 3 days in advance. The potatoes can be boiled 1 day in advance (bring to room temperature before skewering and grilling).
• Toppings: Garnish your teriyaki chicken with toasted sesame seeds and thinly sliced green onions. Sliced, toasted almonds or a few drops of sesame oil would also be delicious. For heat, add your favorite hot sauce (like sriracha) or more red chili flakes.
• Lower sodium: Low-sodium soy sauce is an easy swap that I always use in my own kitchen. There’s plenty of salt in everything, so I cut it out whenever I can.
• Sweeteners: Substitute brown sugar for the white sugar in the teriyaki sauce or stir in a teaspoon of honey, agave, or pineapple juice to the finished sauce.
• Garlic: Substitute ¼ teaspoon garlic powder for the fresh garlic clove if desired (or add garlic powder to taste).
• More potatoes: Not into wasabi potatoes? Try Mashed Potatoes, French Fries, or even a Baked Potato.
• Vegetable sides: Try Roasted Broccoli, Roasted Asparagus, Roasted Tomatoes, or Roasted Green Beans. All of these taste so great with teriyaki sauce.
• Teriyaki Chicken: For every 2 chicken breasts (about 1 ½ pounds), use ¼ cup teriyaki sauce. Marinade at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Grill or sauté the chicken breasts and serve with extra teriyaki sauce on the side.
• More Asian flavors: Start off your next Asian meal with Crab Rangoon or Chinese Chicken Wings. Try a side dish of quick Brown Fried Rice, Asian Cucumber Salad, or a Baby Bok Choy Salad with Sesame Dressing. For a delicious main dish, try Korean Meatballs,  Thai Peanut Chicken and Noodles, or a hot bowl of Chicken Ramen.

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Hibachi Steak Cheesecake Factory Copycat

By Meggan Hill

Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 6 servings (5 oz each)

Course Main Course

Cuisine Asian, Japanese

Calories 541

5 from 11 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the teriyaki sauce:

• ▢ ½ cup soy sauce
• ▢ ½ cup granulated sugar
• ▢ ¼ cup water
• ▢ 2 tablespoons mirin (see note 1)
• ▢ 2 teaspoons fresh ginger grated, from one 6-inch piece, peeled
• ▢ 1 clove garlic minced
• ▢ 1/8 teaspoon red chili flakes
• ▢ 2 teaspoon corn starch

For the wasabi potatoes:

• ▢ 24 baby potatoes about 2 pounds, scrubbed
• ▢ 1 tablespoon sesame oil
• ▢ 1 to 2 teaspoons wasabi paste (see note 2)
• ▢ Salt
• ▢ Bambo skewers soaked in water 30 minutes or overnight

For the hibachi steak:

• ▢ 2 ½ pounds flank steak (see note 3) or skirt steak or hanger steak
• ▢ Salt and freshly ground black pepper
• ▢ scallions thinly sliced, for serving
• ▢ Toasted sesame seeds for serving

Instructions 

To make the teriyaki sauce:

• In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer.
• Remove 2 tablespoons sauce and add to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.
• Remove from heat and cool to room temperature while preparing the rest of the meal, or cover and refrigerate for up to one week. Bring to room temperature before using.

To prepare the wasabi potatoes:

• In a medium saucepan, bring 4 quarts water and 1 tablespoon salt to a boil. Add potatoes and parboil, about 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes.
• Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.

To cook the steak and potatoes:

• 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate.
• Brush steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steak to grill and cook until golden browned and charred on one side, about 4 to 5 minutes.
• Flip steak and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer steak to a platter and tent loosely with aluminum foil. Let the steak rest while grilling the potatoes.
• Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.
• Transfer the steak to a cutting board and slice against the grain. Serve with the teriyaki sauce and grilled potatoes, garnishing with scallions and toasted sesame seeds.

Notes

1. Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 Tbsp. white wine or rice vinegar + 1 tsp. sugar.
2. Wasabi: Wasabi paste, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. Because real Japanese wasabi is expensive and difficult to find, wasabi in the USA is combination of regular horseradish, dry mustard, and starch, and it works just fine here.
3. Steak: Flank steak, skirt steak, and hanger steak all work well here. You can also substitute Ribeye, New York Strip, or any other steak that you like to cook.
4. Yield: This recipe makes about 6 servings total. Each serving is about 5 oz. of steak (weight after cooking) plus wasabi potatoes and 2-3 Tbsp. teriyaki sauce.
5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 5 ozCalories: 541kcalCarbohydrates: 60gProtein: 47gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 113mgSodium: 1239mgPotassium: 1639mgFiber: 5gSugar: 20gVitamin A: 17IUVitamin C: 45mgCalcium: 73mgIron: 5mg

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