At Embry-Riddle Aeronautical University, the Sodexo team highlights different cuts of steak, including prime rib and ribeye, at steakhouse events that pop up throughout the year.

For an upcoming Student Appreciation night, Regis College Aramark Chef Michael McCutcheon and team are mashing up steakhouse classics with Asian flavors: Korean-style tri-tip steak, gochujang bearnaise, braised potatoes, coconut-creamed spinach, kimchi-style fried cabbage, pickled carrots, scallion and ginger sauce.

Chefs of FSU, a new concept at Framingham State University, challenges the Sodexo chefs to give students something different with a restaurant-style menu, different each month. For Valentine’s day, it was steak tips on rice pilaf with cheesy vegetables, shown here.

Another steakhouse-style event from Chefs of FSU, filet of beef gets a major flavor boost from a brandy demiglace and rosemary-garlic butter. It’s served with roasted potatoes and fennel-bacon brussels sprouts.

The University of Findlay puts on Steak Night every month at Henderson Dining Hall, where students can use one meal swipe to get a ticket with the choice of steak, chicken cordon bleu or fried shrimp. From there, the plates get stacked up with pasta, veggies, mashed potatoes, breadsticks and more.

At the University of Southern Indiana, steakhouse-style appetizers really pop when the main course is filet mignon, thanks to Sodexo Executive Chef II Michael Natoli. From left to right: Lemongrass beef tenderloin tips on baby romaine; citrus swordfish skewers with pomegranate dipping sauce; fried artichoke hearts with saffron aioli; sweet potato brochettes with chimichurri sauce; Serrano ham-wrapped shrimp.

Served with mashed potatoes and green beans, this mobile steakhouse experience is brought to UMass Lowell students by Street Eats, a pop-up found around campus. This steakhouse-inspired menu was created by Aramark Executive Chef Jeffrey Stone. 

BYO Steak Tips at Bridgewater State University makes steakhouse chic customizable. “This concept drives our guests to create a meal from start to finish, as fun as they want it to be,” says Sodexo Executive Chef Joseph Pina. “It’s all the feelings of being in a chic steakhouse, right here on Bridgewater campus.”

At BYO Steak Tips, the sides are standouts: Mini creamer (aka peewee) potatoes with chive butter, Boursin cheese creamed spinach and white cheddar mac ‘n cheese with caramelized onion and bacon.

Brazilian Steak Night by Simplified transformed the Sodexo Simplified (allergy safe) concept into a Brazilian steakhouse with Tulane Chef Gio Madrid and team firing up the menu with pernil, arroz branco, smashed red potatoes, aquafaba mojo mayo, garlic greens, hearts of palm salad and chimichurri. 

Tulane’s side dish for Brazilian Steak Night takes a turn in the American South.

Executive Chef Danny Concepcion has turned a steakhouse pop-up into a true fan favorite at the Sam’s Club Home Office. 

At Corte, shrimp scampi can come on the side.

From HHS Culinary Director Rob Wilson of Palestine Regional Medical Center in Texas, this dish was served for a physician recruitment lunch. 

HHS Culinary Director Ryan Clark created this hearty, smoky slab with a honey chipotle glaze and served with Mexican street corn and gouda mac ‘n cheese with smoked bacon lardons.

This roast is cooked low and slow—280°F for 6 hours, seasoned with herbs then served with Espagnole sauce, fresh veggies, baked sweet potato and the very British hot popovers, from HHS Culinary Director Colin Levi of Lourdes Medical Center. 

"We do steak days at the Chef’s Table and they’re always very popular,” says HHS Executive Chef John Andescavage. “The steak is grilled to the customer’s liking, then we add black truffle-glazed farro with sauteed crimini mushroom, asparagus and thyme. The tomato is stuffed with panko breadcrumbs, feta and parmesan cheese topped with rosemary sprig.”

This classic French fave was made with wagyu ribeye, topped with ginger steak sauce and served with parm-truffle fries and housemade curry ketchup, created by HHS Executive Chef Karle Johnson of National Park Medical Center in Hot Springs, Ark. 

This T-bone comes with a new classic side dish in the making: pineapple cream cheese stuffed jalapeno poppers, some of the most requested sides, according to HHS Culinary Director Kayla Martinez of Methodist Hospital Atascosa.

This steakhouse classic, filet with salmon in this case, was created by HHS Business Excellence Team VP and Corporate Executive Chef Peter Tseng. 

Steak went wild west at George Mason University, where the Sodexo team put on the saloon event with hidden horseshoes and amazing steak: Grilled NY strip, classic iceberg wedge salads, grilled bbq root vegetable skewers, bacon s’mores with sweet potato and more.