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Ruth’s Chris Steak House



Find Them

( 89 locations

1800 Market St, Philadelphia Pennsylvania 19103

Mon-Fri 11:30am-3pm, 4:30-10pm
Sat 4:30-11pm
Sun 11am-3pm, 4:30-9pm


Gluten free menu: YES

Gluten free bread: NO

Gluten free pizza: NO

Gluten free pasta: NO

Gluten Free Options

GF menu available upon request.


  • seared ahi-tuna (request w/o sauce)
  • seafood tower: Maine lobster, king crab legs and knuckles, colossal lump crab meat and jumbo cocktail shrimp with cocktail sauce, remoulade or sriracha lime seafood sauce
  • shrimp cocktail: jumbo shrimp with your choice of creole remoulade sauce or a New Orleans-style cocktail sauce
  • crab stick: colossal blue crab peaks atop a mild medley of avocado


  • Caesar salad (request w/o croutons)
  • Ruth’s chop salad with iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, dressed in a lemon basil dressing (request w/o croutons, bleu cheese, crispy onions)
  • lettuce wedge salad with crisp wedge of iceberg lettuce atop field greens, topped with bacon (request w/o bleu cheese)
  • fresh mozzarella & heirloom tomato salad
  • harvest salad with mixed greens, roasted corn, dried cherries, crispy bacon, tomatoes, goat cheese, Cajun pecans, white balsamic vinaigrette (request w/o crispy onions)

Salad Dressings

  • House Vinaigrette
  • Caesar
  • Balsamic Vinaigrette
  • Lemon Basil
  • Bleu Cheese
  • Ranch
  • Thousand Island
  • White Balsamic
  • Citrus Champagne Vinaigrette
  • White Truffle Vinaigrette

Steaks & Chops

  • petite filet & shrimp: two 4-ounce medallions of tender filet topped with three large shrimp
  • cowboy ribeye: 22 ounces of perfectly marbled and generously flavored bone-in cut
  • T-bone: tender filet and hearty New York Strip combined into one 24-ounce USDA Prime cut
  • porterhouse for two: 40 ounces of prime beef with the rich flavor of a strip & the tenderness of a filet
  • petite ribeye: a smaller, 12-ounce Ribeye that’s equally juicy and well-marbled for peak flavor
  • ribeye: USDA Prime 16 oz. cut, well marbled for peak flavor, deliciously juicy
  • NY strip: a 16-ounce full-flavored USDA Prime cut, with a slightly firmer texture than a ribeye
  • petite filet: a smaller 8-ounce cut, but equally tender and delicious
  • filet: 11 ounces of most tender cut of lean, midwestern beef
  • lamb chops: three chops cut extra thick that are marinated overnight and broiled to perfection
  • tomahawk ribeye: 40-ounces of USDA Prime bone-in Ribeye broiled to perfection and hand-cut tableside
  • bone-in filet: a 16-ounce cut with a blend of marbling and mellowness near the bone
  • bone-in NY strip: 19 ounces of sheer perfection—full-bodied and full of flavor (Ruth’s favorite cut)

Entree Complements

  • 6 large shrimp
  • lobster tail
  • black truffle butter

Other Entrees

  • vegetarian plate

Side Dishes

  • roasted Brussels sprouts with bacon
  • grilled asparagus & hollandaise sauce
  • Cremini mushrooms
  • baked potato
  • French fries
  • fire-roasted corn
  • fresh broccoli
  • Lyonnaise fingerling potatoes


  • creme brûlée topped with fresh berries and mint
  • fresh seasonal berries with sweet cream
  • ice cream
Gluten-free dinner at Ruth's Chris Steak House
Seafood platter from Ruth's Chris Steak House
Harvest salad from Ruth's Chris Steak House
Chop salad from Ruth's Chris Steak House
T-bone from Ruth's Chris Steak House
Brussels sprouts from Ruth's Chris Steak House
Berries with sweet cream from Ruth's Chris Steak House
Jackie eating the seafood platter at Ruth's Chris Steak House
Jackie at Ruth's Chris Steak House in MDR
Jackie at Ruth's Chris Steak House