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Freddie Paul's Steakhouse
1707 E 6th Ave
Stillwater, OK 74074
Uber
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Main Menu
Appetizers
Shirmp Cocktial
$6.99
5 jumbo shirmp butterfiled & served with cocktail sauce
Cabbage Rolls
traditional saliba family recipe
- Two Rolls $3.99
Onion Rings
$4.99
tower of hand breaded onion rings
Cheese Balls
$3.99
spicy chedder cheese balls deep fried & served with ranch dressing
Cheese Fries
$4.99
crispy fries topped with cheese bacon bits & chives
Salad
Spinach Salad
$4.99
with tomatoes, red onion, sliced almonds & cruotons with raspaberry vinaigrette
Fajita Salad
$6.99
topped with fajita steak or chicken in a tortilla bowl with sour cream & homemade pico
Spinach Mozzarella Salad
tossed with balsamic vinaigrette, tomatoes & red onions topped with fresh mozzarella then broiled
- $6.50
- Add Grilled Chicken $1.99
Freied Chicken Salad
$5.99
greens tossed with fried chicken strips & topped with honey mustard dressing
Chef Salad
$5.99
fresh tossed greens, boiled eggs, onions & tomatoes served with your choice of ham & turkey or grilled chicken
Seafood
Channel Cut
$12.99
whole bone in catfish freshly breaded & deep fried
Fried Clams
$10.99
a mound of crispy breaded clams served with cocktails sauce
Crab Legs
i pound of steamed snow crab legs
- $18.99
- Adda Pound for Only $8.99
Blackened Mahi Mahi
$16.99
blackened mahi mahi sauteed, artichoke hearts & roasted red peppers
Jumbo Fried Shirmp
5 jumbo hand breaded shirmp
- $12.99
- Add Coconut Breading for $1.00
Sizzlin Kabobs
Served with Choice of Potato & Caeser Salad Or Salad Bar. Our Kabobs Are Packed with Bell Peppers, Onions, Tomatoes, & Mushrooms .
Beef Tenderion
$18.99
8 oz steak cut into portions & grilled
Mixed Grilled
$19.99
steak, chicken & shirmp
Vegetable Kabob
$10.99
two grilled vegetable kabob
Grilled Chicken
$13.99
marinated chicken breast grilled & sliced
Grilled Shirmp
$15.99
6 piece jumbo grilled shirmp skewer
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General Info
About Us
Freddie Paul’s Steakhouse is just the beginning of a new generation. This heritage began back in the 1940’s when Fred & Amelia Saliba opened the very first restaurant in the Saliba family. Although Brian wasn’t with his grandparents in the beginning, he was raised under the careful training of his father and mother as they carried on the family tradition.
Because of this training, Brian began to love the restaurant business and pursued a career in the culinary arts. The initiation of his training began at O.S.U. in the college of Hotel & Restaurant Administration. During this time, Brian was able to train as an intern under renown chefs at The Broadmoor in Colorado Springs where he earned the right and inspiration to advance.