Reservations: (702) 733-3333
Cuisine: Steakhouse
Hours: Sunday, Monday: Closed
Tues - Sat, Dinner: 5:30pm - 10:00pm
Cost: $$$

Steakhouse46 is proud to reflect the superlative standards of a true classic steakhouse. Enjoy the exceptional ambiance and the tradition of gracious hospitality, along with the impeccable personal service you expect and most certainly deserve.

From the finest aged beef and freshest seafood to the most sumptuous desserts, you'll want to savor every second of your meal; served in an atmosphere so seductive and elegant you'll know you've discovered the best-kept gourmet secret on the Strip.

Our dining room is accented with rich oak wainscoting, sumptuous furnishings and candlelit tables, and we feature a large selection of wine and spirits.

If you are on the go and don’t have time to enjoy a full, sit-down dinner, you can’t beat our new tapas menu. Served in the bar area, our enticing menu items include Hawaiian Ahi Poke Cups with Mustard Plum Buerre Blanc, Chicken Satay with Balsamic Pesto or the Petite Pork and Mango Spring Greens with Mui Dressing.

To quench your thirst before your night on the town, try one of our refreshing drink specialties such as the Lychee Martini or Bugsy’s Delight.

We invite you to relax and enjoy the most memorable and delightful dining adventure at Steakhouse46.

Steakhouse 46 is very excited to welcome Chef Steven Varga.  

Chef Steven attended Peter Kump's New York Cooking School in 1989 and apprenticed in Paris at Dourant Restaurant. He began his career as a line cook  under Chef Alesandro Stratta and in 1998 was named Chef de Cusine.  

Varga opened Renoir in Las Vegas in 1998 a Mobil Five Star, AAA Five Diamond Restaurant as Chef de Cusine. He also assisted Stephen Kalt in opening Corsa Cucina in 2005. 

"I was fortunate to meet Ari Sobel and John Ciborski at Rampart Casino with the both we built a wonderful restaurant in The Carmel Room, featuring quarterly wine dinners featuring names as J Lohr, Stemmler as well as spirts dinners with Jack Daniels Distllery and Hardy's. Also introduced was a weekly Farmers's Market menu with produce gather throughout Southern California."