19 Delicious OutbackSteakhouse Recipes Amazing

There’s something irresistibly comforting about the bold flavors of Outback Steakhouse, and now you can bring that magic into your own kitchen! Whether you’re craving their legendary Bloomin’ Onion or a juicy steak, our roundup of 19 delicious recipes will transport your taste buds straight to the Outback. Perfect for weeknight dinners or weekend feasts, these dishes are sure to impress. Let’s get cooking!

Bloomin’ Onion

You’ve likely seen this iconic appetizer at steakhouse chains, but making it at home is surprisingly straightforward. Yet, achieving that perfect crisp requires attention to detail.

Ingredients

– 1 large sweet onion, peeled
– 2 cups buttermilk
– 1 1/2 cups all-purpose flour
– 1/2 cup cornstarch
– 1 tbsp paprika
– 1 tsp cayenne pepper
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 pasture-raised eggs, lightly beaten
– 4 cups peanut oil, for frying

Instructions

1. Cut 1/2 inch off the top of the onion, leaving root end intact. Peel.
2. Place onion cut-side down. Make vertical cuts from top toward root, 1/2 inch apart, stopping 1/2 inch from the base to keep onion intact.
3. Gently flip onion to separate petals. Soak in buttermilk for 1 hour, ensuring all petals are coated.
4. In a large bowl, whisk together flour, cornstarch, paprika, cayenne, garlic powder, salt, and pepper.
5. Remove onion from buttermilk, letting excess drip off. Dredge in flour mixture, ensuring all petals are thoroughly coated.
6. Dip coated onion into beaten eggs, then dredge again in flour mixture for extra crispiness.
7. Heat peanut oil in a deep fryer or large pot to 375°F. Carefully lower onion into oil, root-side up.
8. Fry for 3 minutes, then flip and fry for another 3 minutes until golden brown and crispy.
9. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
Generously share this golden, crispy masterpiece with friends. The contrast between the crunchy exterior and tender, sweet onion inside is irresistible. Serve with a spicy aioli for an extra kick.

Alice Springs Chicken

Every bite of Alice Springs Chicken delivers a harmonious blend of smoky, savory, and creamy flavors, making it a standout dish for any occasion.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 8 slices thick-cut bacon, cooked until crisp
• 1 cup sliced cremini mushrooms
• 1/2 cup diced yellow onion
• 1 cup shredded sharp cheddar cheese
• 1/2 cup honey mustard dressing
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F.
2. Season chicken breasts evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken breasts for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
5. In the same skillet, sauté mushrooms and onions for 5 minutes until softened and lightly browned.
6. Return chicken to skillet, topping each breast with 2 slices of bacon, sautéed mushrooms, and onions.
7. Sprinkle shredded cheddar cheese evenly over each chicken breast.
8. Transfer skillet to oven and bake for 15 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
9. Drizzle honey mustard dressing over each breast and garnish with chopped parsley before serving.

Yield a dish with a perfect balance of textures, from the crispy bacon to the tender chicken and melted cheese. Serve atop a bed of wild rice or with a side of roasted vegetables for a complete meal.

Outback Steakhouse Grilled Shrimp on the Barbie

Kickstart your summer grilling with this irresistible Outback Steakhouse-inspired shrimp dish. Perfectly charred and bursting with flavor, it’s a crowd-pleaser that’s surprisingly simple to master.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter, melted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 cup fresh lemon juice
• 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, combine shrimp, clarified butter, smoked paprika, garlic powder, cayenne pepper, and sea salt. Toss until shrimp are evenly coated.
3. Thread shrimp onto skewers, leaving a small space between each to ensure even cooking.
4. Place skewers on the grill. Cook for 2 minutes per side, or until shrimp turn pink and opaque.
5. Remove skewers from grill. Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.

Zesty and succulent, these grilled shrimp boast a smoky depth with a hint of spice. Serve atop a bed of quinoa or alongside a crisp salad for a light yet satisfying meal.

Victoria’s Filet Mignon

Just when you thought filet mignon couldn’t get any better, Victoria’s version elevates it with a few chef-approved twists.

Ingredients

• 2 (8-ounce) filet mignon steaks, 1.5 inches thick
• 2 tablespoons clarified butter
• 1 tablespoon high-quality olive oil
• 2 sprigs fresh rosemary
• 2 cloves garlic, lightly crushed
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400°F (204°C).
2. Season steaks evenly with flaky sea salt and freshly ground black pepper.
3. Heat clarified butter and olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Sear steaks for 3 minutes per side until a deep golden crust forms.
5. Add rosemary sprigs and crushed garlic to the skillet, basting steaks with the infused butter.
6. Transfer skillet to the preheated oven. Cook for 6 minutes for medium-rare, or until internal temperature reaches 130°F (54°C).
7. Remove skillet from oven. Let steaks rest on a warm plate for 5 minutes before serving.

Succulent and richly flavored, this filet mignon boasts a perfect crust and tender interior. Serve atop a smear of truffle-infused mashed potatoes for an indulgent twist.

Outback Steakhouse Ranch Dressing

Absolutely everyone loves a good ranch dressing, and Outback Steakhouse’s version is no exception. Here’s how to make it at home with professional precision.

Ingredients

• 1 cup mayonnaise, high-quality
• 1/2 cup sour cream, full-fat
• 1/4 cup buttermilk, cultured
• 1 tbsp fresh chives, finely minced
• 1 tbsp fresh parsley, finely minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried dill

Instructions

1. In a medium mixing bowl, combine 1 cup mayonnaise, 1/2 cup sour cream, and 1/4 cup buttermilk. Whisk until smooth.
2. Add 1 tbsp fresh chives, 1 tbsp fresh parsley, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp dried dill to the bowl. Tip: Fresh herbs are key for vibrant flavor.
3. Whisk all ingredients together until fully incorporated. Tip: For a smoother texture, let the mixture sit for 10 minutes before whisking again.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Tip: Chilling allows the flavors to meld beautifully.

Whisk the dressing once more before serving to ensure a creamy consistency. The result is a rich, herby dressing with a perfect tang. Try it drizzled over a wedge salad or as a dip for crispy sweet potato fries.

Outback Steakhouse Bread

Dive into the comfort of homemade Outback Steakhouse Bread, a soft, sweet loaf with a golden crust that’s surprisingly simple to recreate.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 1/2 tsp kosher salt
• 4 cups bread flour, plus extra for dusting
• 1 tbsp cornmeal
• 1 egg white, lightly beaten

Instructions

1. In a large mixing bowl, combine warm water and yeast. Let stand for 5 minutes until frothy.
2. Stir in honey, melted butter, and salt until fully incorporated.
3. Gradually add bread flour, mixing until a dough forms. Tip: Use a dough hook attachment if using a stand mixer for easier kneading.
4. Turn dough onto a floured surface. Knead for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down dough and divide into 8 equal pieces. Shape each into a smooth ball. Tip: For even baking, ensure all pieces are of equal size.
7. Preheat oven to 350°F. Sprinkle cornmeal on a baking sheet to prevent sticking.
8. Arrange dough balls on the prepared sheet, cover, and let rise for 30 minutes.
9. Brush tops with beaten egg white for a glossy finish. Tip: For a deeper color, bake until golden brown, about 15-20 minutes.
10. Transfer to a wire rack to cool slightly before serving.

Outback Steakhouse Bread boasts a tender crumb and a subtly sweet flavor, perfect for tearing apart and sharing. Serve warm with a side of honey butter for an indulgent twist.

Outback Steakhouse BBQ Ribs

Want to recreate Outback Steakhouse’s legendary BBQ ribs at home? This recipe delivers tender, smoky ribs with a sticky-sweet glaze that’s irresistible.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Instructions

1. Preheat oven to 300°F. Line a baking sheet with aluminum foil.
2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper to create the dry rub.
3. Pat ribs dry with paper towels. Apply the dry rub evenly on both sides of the ribs.
4. Place ribs on the prepared baking sheet, meat side up. Cover tightly with foil.
5. Bake for 2.5 hours until the meat is tender and starts to pull away from the bones.
6. While ribs bake, combine ketchup, apple cider vinegar, molasses, Worcestershire sauce, and Dijon mustard in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
7. Remove ribs from oven. Discard foil. Brush ribs generously with the BBQ sauce.
8. Increase oven temperature to 400°F. Return ribs to oven, uncovered, for 15 minutes until the sauce is caramelized.
9. Let ribs rest for 10 minutes before slicing. Serve with extra BBQ sauce on the side.

Outback Steakhouse BBQ ribs boast a perfect balance of smoky, sweet, and tangy flavors. The meat falls off the bone, and the caramelized glaze adds a delightful crunch. Pair with coleslaw and cornbread for a complete meal.

Outback Steakhouse Caesar Salad

Let’s dive straight into making a crisp, flavorful Outback Steakhouse Caesar Salad that’s sure to impress.

Ingredients

• 1 large head of romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup croutons
• 1/4 cup Caesar dressing
• 1 anchovy fillet, minced
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1/4 cup olive oil
• 1 pasture-raised egg, lightly beaten
• 1/2 lemon, juiced
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, whisk together the minced anchovy, garlic, Dijon mustard, and Worcestershire sauce until smooth.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
3. Add the lightly beaten egg and lemon juice to the dressing, whisking until fully incorporated. Season with salt and pepper.
4. Toss the chopped romaine lettuce in the dressing until evenly coated.
5. Add the grated Parmesan cheese and croutons to the salad, gently tossing to combine.
6. Serve immediately for the best texture and flavor.

Crisp romaine pairs perfectly with the creamy, tangy dressing, while the croutons add a satisfying crunch. For an extra touch, top with grilled chicken or shrimp for a hearty meal.

Outback Steakhouse Honey Mustard Dressing

Yearning for a tangy, sweet dressing that elevates any salad or sandwich? This Outback Steakhouse Honey Mustard Dressing replicates the iconic flavor with precision.

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup raw honey
• 1/4 cup mayonnaise
• 1 tbsp white vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine Dijon mustard and raw honey. Whisk until smooth.
2. Add mayonnaise to the bowl. Whisk vigorously to incorporate fully.
3. Drizzle in white vinegar while whisking continuously to prevent separation.
4. Sprinkle smoked paprika, garlic powder, onion powder, sea salt, and freshly ground black pepper over the mixture. Whisk to blend all spices evenly.
5. Transfer the dressing to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld.

Unbelievably creamy with a perfect balance of sweetness and tang, this dressing clings beautifully to greens or acts as a bold sandwich spread. Try it drizzled over grilled chicken for an extra flavor punch.

Outback Steakhouse Coconut Shrimp

Must-try for seafood lovers, this Outback Steakhouse Coconut Shrimp brings a crispy, tropical twist to your dinner table. Perfectly golden with a hint of sweetness, it’s a crowd-pleaser.

Ingredients

• 1 lb large shrimp, peeled and deveined with tails on
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1 quart vegetable oil, for frying
• 1/2 cup clarified butter, melted

Instructions

1. Pat the shrimp dry with paper towels to ensure the coating sticks well.
2. In a shallow dish, whisk together the flour, salt, and pepper.
3. Place the beaten eggs in a second shallow dish.
4. In a third dish, combine the panko breadcrumbs and shredded coconut.
5. Dredge each shrimp in the flour mixture, shaking off excess.
6. Dip the floured shrimp into the eggs, allowing any excess to drip off.
7. Coat the shrimp in the panko-coconut mixture, pressing gently to adhere.
8. Heat the vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the shrimp in batches for 2-3 minutes, or until golden brown and crispy.
10. Remove with a slotted spoon and drain on paper towels.
11. Brush the fried shrimp lightly with clarified butter for extra flavor.

Best served immediately, these coconut shrimp offer a delightful crunch with a juicy interior. Pair with a spicy mango salsa for an extra layer of flavor.

Outback Steakhouse Grilled Chicken Sandwich

Savory and satisfying, this grilled chicken sandwich brings the Outback Steakhouse experience to your kitchen. Perfectly charred and juicy, it’s a crowd-pleaser any day.

Ingredients

• 2 boneless, skinless chicken breasts, about 6 oz each
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 4 slices Monterey Jack cheese
• 4 brioche buns, lightly toasted
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 4 leaves butter lettuce
• 2 ripe tomatoes, sliced
• 1/2 red onion, thinly sliced

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a bowl, whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Pound chicken breasts to an even 1/2-inch thickness for uniform cooking.
4. Brush chicken with marinade, coating both sides. Let sit for 10 minutes.
5. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F.
6. Top each breast with a slice of Monterey Jack cheese during the last minute of grilling to melt.
7. Mix mayonnaise and Dijon mustard in a small bowl for the spread.
8. Spread Dijon mayo on the bottom half of each toasted brioche bun.
9. Layer with butter lettuce, grilled chicken, tomato slices, and red onion.
10. Cap with the top bun and serve immediately.

Grilled to perfection, the chicken is smoky and tender, with a creamy, tangy spread that complements the crisp vegetables. Serve with sweet potato fries for a complete Outback-inspired meal.

Outback Steakhouse Potato Soup

Perfect for chilly evenings, this Outback Steakhouse Potato Soup brings comfort to your table with minimal fuss.

Ingredients

• 4 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup fresh chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Melt unsalted butter in a large pot over medium heat until fully liquid and just beginning to foam.
2. Whisk in all-purpose flour gradually, cooking for 2 minutes to form a roux, stirring constantly to prevent burning.
3. Slowly pour in whole milk and heavy cream, whisking continuously to ensure a smooth base.
4. Add diced russet potatoes to the pot, stirring to coat. Simmer for 20 minutes, or until potatoes are tender when pierced with a fork.
5. Reduce heat to low. Stir in sour cream, kosher salt, black pepper, and cayenne pepper until fully incorporated.
6. Garnish with fresh chives before serving. For a smoother texture, blend half the soup before adding garnishes.

Flavorful and creamy, this soup pairs wonderfully with a crisp salad or crusty bread. The slight heat from the cayenne elevates the richness, making each spoonful irresistible.

Outback Steakhouse Chocolate Thunder from Down Under

Here’s how to recreate the iconic Outback Steakhouse dessert at home. Hands down, it’s a chocolate lover’s dream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1/2 cup boiling water
• 1 cup heavy cream
• 2 tbsp confectioners’ sugar
• 1/2 tsp vanilla extract
• 1/2 cup chocolate shavings

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Sift together flour, cocoa powder, baking soda, and salt in a bowl.
3. Cream butter and granulated sugar until light and fluffy. Tip: Ensure butter is at room temperature for optimal creaming.
4. Beat in egg and vanilla extract until combined.
5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
6. Stir in boiling water until batter is smooth. Tip: The batter will be thin; this is normal.
7. Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Whip heavy cream, confectioners’ sugar, and vanilla extract to stiff peaks. Tip: Chill bowl and beaters for quicker whipping.
10. Spread whipped cream over cooled cake. Garnish with chocolate shavings.

Outrageously rich and moist, this cake pairs perfectly with a scoop of vanilla ice cream. The chocolate shavings add a delightful crunch.

Outback Steakhouse Aussie Cheese Fries

Get ready to dive into a plate of crispy, cheesy goodness that’s perfect for sharing or indulging solo. These Aussie Cheese Fries are a crowd-pleaser, loaded with toppings and bursting with flavor.

Ingredients

• 1 lb russet potatoes, cut into 1/2-inch fries
• 2 cups peanut oil, for frying
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 6 slices bacon, cooked crispy and crumbled
• 1/4 cup scallions, thinly sliced
• 1/2 cup ranch dressing, for serving

Instructions

1. Heat peanut oil in a deep fryer to 375°F.
2. Fry the potato batches in the hot oil for 5-7 minutes until golden brown and crispy. Tip: Avoid overcrowding the fryer to ensure even cooking.
3. Drain fries on a wire rack over paper towels to keep them crisp. Season immediately with salt.
4. Preheat the broiler on high.
5. Arrange fries on a heatproof platter. Sprinkle evenly with cheddar and Monterey Jack cheeses.
6. Broil for 2-3 minutes until cheese is melted and bubbly. Tip: Watch closely to prevent burning.
7. Top with crumbled bacon and scallions. Serve immediately with ranch dressing on the side. Tip: For extra flavor, add a sprinkle of smoked paprika over the cheese before broiling.

Hearty and satisfying, these fries offer a perfect crunch with every bite. The combination of melted cheeses and crispy bacon creates a rich, savory flavor that’s hard to resist. Try serving them with a cold beer for the ultimate game-day snack.

Outback Steakhouse Gold Coast Coconut Shrimp

Wondering how to recreate the iconic Outback Steakhouse Gold Coast Coconut Shrimp at home? This recipe delivers crispy, golden shrimp with a sweet coconut crunch, perfect for impressing guests or treating yourself.

Ingredients

• 1 lb large shrimp, peeled and deveined with tails on
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• Vegetable oil, for frying

Instructions

1. In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.
2. Place beaten eggs in a second shallow dish.
3. In a third dish, combine panko breadcrumbs and shredded coconut.
4. Dredge each shrimp in the flour mixture, shaking off excess.
5. Dip floured shrimp into the beaten eggs, allowing excess to drip off.
6. Coat shrimp in the panko-coconut mixture, pressing gently to adhere.
7. Heat vegetable oil in a deep fryer or large skillet to 350°F.
8. Fry shrimp in batches for 2-3 minutes, until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
9. Remove shrimp with a slotted spoon and drain on paper towels. Tip: Keep cooked shrimp warm in a 200°F oven while frying remaining batches.
10. Serve immediately with your choice of dipping sauce. Tip: For an extra crispy texture, double coat the shrimp by repeating the egg and panko-coconut steps.

Unbelievably crispy on the outside and tender inside, these coconut shrimp are a delightful contrast of textures. Serve them atop a fresh salad for a light meal or with a spicy mango sauce for an extra kick.

Outback Steakhouse Sydney’s Sinful Sundae

Here’s how to recreate the indulgent Outback Steakhouse Sydney’s Sinful Sundae at home. Perfect for satisfying your sweet tooth.

Ingredients

• 1 pint vanilla bean ice cream
• 1/2 cup hot fudge sauce, warmed
• 1/4 cup caramel sauce
• 1/4 cup roasted pecans, chopped
• 1/4 cup sweetened shredded coconut
• 1/2 cup whipped cream
• 4 maraschino cherries

Instructions

1. Scoop 2 large balls of vanilla bean ice cream into a chilled sundae glass.
2. Drizzle 1/4 cup of warmed hot fudge sauce over the ice cream.
3. Pour 2 tablespoons of caramel sauce over the fudge.
4. Sprinkle 2 tablespoons of chopped roasted pecans evenly over the sauces.
5. Add 2 tablespoons of sweetened shredded coconut on top of the pecans.
6. Top with a generous dollop of whipped cream.
7. Garnish with a maraschino cherry on top of the whipped cream.
8. Repeat the layers once more for a double-decker sundae.
9. Serve immediately with a long spoon to dig through all the layers.

Just imagine the creamy ice cream melting into the rich sauces, with the crunch of pecans and the chewiness of coconut. For an extra touch, serve with a side of buttery pound cake.

Outback Steakhouse Kookaburra Wings

Get ready to elevate your wing game with these crispy, flavorful bites inspired by the Outback Steakhouse favorite.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 2 cups vegetable oil, for frying

Instructions

1. In a large bowl, soak chicken wings in buttermilk for at least 4 hours, or overnight for best results. Tip: This tenderizes the meat and ensures juiciness.
2. In another bowl, whisk together flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Remove wings from buttermilk, allowing excess to drip off. Dredge each wing in the flour mixture until fully coated. Tip: For extra crispiness, let the coated wings sit for 10 minutes before frying.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry wings in batches for 10-12 minutes, or until golden brown and internal temperature reaches 165°F. Tip: Avoid overcrowding to maintain oil temperature.
5. Transfer fried wings to a wire rack to drain any excess oil.

Hearty and satisfying, these wings boast a perfect crunch with a smoky, spicy kick. Serve alongside a cool ranch or blue cheese dressing for dipping, or toss in your favorite sauce for an extra layer of flavor.

Outback Steakhouse Walkabout Soup

Just like the iconic appetizer from Outback Steakhouse, this Walkabout Soup brings a creamy, savory flavor to your table with minimal fuss. Perfect for those chilly evenings or when you’re craving something comforting yet sophisticated.

Ingredients

– 1 tbsp clarified butter
– 1 cup finely diced yellow onions
– 1/2 cup finely diced carrots
– 1/2 cup finely diced celery
– 2 cloves garlic, minced
– 4 cups chicken stock, homemade preferred
– 1 cup heavy cream
– 1/2 tsp freshly ground black pepper
– 1/2 tsp sea salt
– 1 tbsp Worcestershire sauce
– 1 tbsp Tabasco sauce
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh parsley

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add onions, carrots, and celery; sauté until onions are translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in chicken stock, bring to a boil, then reduce heat to simmer for 15 minutes.
5. Blend the soup until smooth using an immersion blender for a velvety texture.
6. Stir in heavy cream, black pepper, sea salt, Worcestershire, and Tabasco sauce; simmer for 5 minutes.
7. Fold in Monterey Jack cheese until melted and fully incorporated.
8. Garnish with chopped parsley before serving.
Dive into this rich and creamy soup, where the subtle heat from Tabasco meets the comforting melt of Monterey Jack. Serve with a side of crusty bread for dipping, enhancing the soup’s hearty character.

Outback Steakhouse No Rules Parmesan Pasta

Forget the hassle of dining out when you can whip up this indulgent pasta dish at home. Outback Steakhouse’s No Rules Parmesan Pasta is a creamy, cheesy delight that’s surprisingly simple to make.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp clarified butter
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup shredded Asiago cheese
• 1 tsp minced garlic
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine pasta and cook for 11 minutes, stirring occasionally, until al dente. Drain and set aside.
3. In a large skillet, melt clarified butter over medium heat. Tip: Clarified butter prevents burning, ensuring a smooth sauce base.
4. Add minced garlic and sauté for 30 seconds until fragrant, not browned.
5. Pour in heavy cream, stirring constantly, and bring to a gentle simmer.
6. Reduce heat to low and gradually whisk in Parmesan and Asiago cheeses until fully melted and sauce is smooth. Tip: Adding cheese off the heat prevents clumping.
7. Season sauce with black pepper and sea salt, adjusting to preference.
8. Toss cooked pasta in the sauce until evenly coated. Tip: Reserve a bit of pasta water to adjust sauce consistency if needed.
9. Garnish with chopped fresh parsley before serving.

Mouthwatering and rich, this pasta boasts a velvety texture with a sharp, cheesy flavor. Serve it alongside a crisp salad to cut through the richness, or top with grilled chicken for a heartier meal.

Conclusion

Here’s a treasure trove of Outback Steakhouse favorites you can whip up right at home! From juicy steaks to blooming onions, these 19 recipes bring the Outback magic to your kitchen. We’d love to hear which dish stole your heart—drop a comment below. Loved this roundup? Share the deliciousness with fellow foodies on Pinterest. Happy cooking!