Who doesn’t love the hearty, satisfying flavors of Outback Steakhouse? Imagine recreating that iconic taste right in your own kitchen—no reservations required. From sizzling steaks to those famous sides, we’ve gathered 18 mouthwatering recipes to bring the Aussie-inspired comfort food home. Get ready to fire up the grill and impress your family with these delicious copycat dishes. Let’s dive in!
Alice Springs Chicken
Picture a dish that transforms a humble chicken breast into a decadent, restaurant-worthy centerpiece, where smoky bacon, melted cheese, and a savory mushroom sauce create a symphony of comfort. This beloved copycat recipe, inspired by a famous steakhouse chain, delivers that signature indulgence right in your own kitchen, perfect for a special weeknight dinner or an impressive weekend feast.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- Boneless, skinless chicken breasts – 4 (about 6 oz each)
- Salt – 1 tsp
- Black pepper – ½ tsp
- Paprika – 1 tsp
- Garlic powder – 1 tsp
- Bacon slices – 8
- Unsalted butter – 2 tbsp
- Cremini mushrooms, sliced – 8 oz
- Honey mustard – ¼ cup
- Shredded Colby-Jack cheese – 1 ½ cups
- Fresh parsley, chopped – 2 tbsp
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
- Pat the chicken breasts completely dry with paper towels to ensure a good sear.
- In a small bowl, combine the salt, black pepper, paprika, and garlic powder.
- Rub the spice mixture evenly over all sides of each chicken breast.
- Cook the bacon in a large skillet over medium heat for 6-8 minutes until crisp, then transfer to a paper towel-lined plate.
- Reserve 1 tablespoon of the bacon fat in the skillet and discard the rest.
- Increase the skillet heat to medium-high and sear the chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the seared chicken to the prepared baking sheet.
- Add the butter to the same skillet and melt it over medium heat.
- Sauté the sliced mushrooms in the butter for 5-7 minutes until they have released their liquid and turned golden brown.
- Brush the top of each seared chicken breast generously with the honey mustard.
- Divide the sautéed mushrooms evenly over the top of each chicken breast.
- Crumble the cooked bacon and sprinkle it evenly over the mushrooms.
- Top each breast with a generous ⅓ cup of shredded Colby-Jack cheese, covering the other ingredients.
- Bake the chicken in the preheated oven for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly and lightly browned.
- Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Sprinkle the finished dish with the chopped fresh parsley just before serving.
The resulting texture is wonderfully multi-layered: juicy, perfectly cooked chicken beneath a blanket of gooey, melted cheese, crunchy bacon, and tender mushrooms. This richness is beautifully balanced by the sweet and tangy hint of honey mustard baked right into the dish. Try serving each portion over a bed of garlic mashed potatoes to soak up every bit of the savory pan juices, or slice the chicken and arrange it atop a crisp garden salad for a slightly lighter presentation.
Bloomin’ Onion
Beneath its golden, crispy exterior lies a tender, sweet onion transformed into a show-stopping appetizer that never fails to impress. This iconic dish, with its intricate petals and irresistible crunch, elevates casual dining to a celebratory affair. Perfect for gatherings or a special treat, it’s a masterpiece of texture and flavor that invites sharing and delight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Large sweet onion – 1
– All-purpose flour – 1 cup
– Paprika – 2 tsp
– Garlic powder – 1 tsp
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Buttermilk – 1 cup
– Egg – 1 large
– Vegetable oil – 6 cups
Instructions
1. Peel the onion and trim about ½ inch off the top, leaving the root end intact to hold the petals together.
2. Place the onion cut-side down on a cutting board and make vertical cuts every ¼ inch from the top toward the root, stopping ½ inch from the bottom to create petals; gently separate the layers with your fingers.
3. In a large bowl, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper until fully combined.
4. In a separate bowl, whisk the buttermilk and egg until smooth to create a binding mixture.
5. Dip the prepared onion into the buttermilk mixture, ensuring all petals are thoroughly coated, then let excess drip off for about 10 seconds.
6. Transfer the onion to the flour mixture, gently pressing the flour into the petals to coat evenly; shake off any excess flour.
7. Repeat the dipping process by coating the onion in the buttermilk mixture again, followed by another coating in the flour mixture for a thicker, crispier crust.
8. In a deep pot or Dutch oven, heat the vegetable oil to 375°F, using a thermometer to ensure accuracy for optimal frying.
9. Carefully lower the onion into the hot oil, root-side up, and fry for 8–10 minutes, turning occasionally with tongs, until golden brown and crispy.
10. Remove the onion from the oil and drain on a wire rack or paper towels for 2–3 minutes to prevent sogginess.
11. Serve immediately while hot and crispy for the best texture and flavor.
Offering a delightful contrast, the crunchy, seasoned exterior gives way to soft, sweet onion layers that melt in the mouth. Pair it with a zesty dipping sauce or enjoy it as a centerpiece for game-day spreads, where its dramatic presentation and savory notes shine. This dish’s versatility makes it a crowd-pleaser, perfect for elevating any casual meal into a memorable occasion.
Outback Steakhouse Bread
Delightfully reminiscent of the beloved restaurant classic, Outback Steakhouse Bread brings the warm, honey-kissed comfort of the Australian-themed chain right to your kitchen. This soft, slightly sweet loaf with its signature dark crust is surprisingly simple to recreate, requiring just a handful of pantry staples for a result that’s perfect for tearing and sharing.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– Warm water – 1 cup
– Active dry yeast – 2 ¼ tsp.
– Granulated sugar – ¼ cup
– Honey – 2 tbsp.
– Unsalted butter – 2 tbsp., melted
– Salt – 1 tsp.
– All-purpose flour – 3 cups
– Egg wash – 1 egg beaten with 1 tbsp. water
– Coarse salt – for sprinkling
Instructions
1. In the bowl of a stand mixer, combine the 1 cup of warm water (110°F is ideal to activate the yeast without killing it), 2 ¼ tsp. active dry yeast, and ¼ cup granulated sugar; let the mixture sit for 5-10 minutes until foamy.
2. Add the 2 tbsp. honey, 2 tbsp. melted unsalted butter, and 1 tsp. salt to the yeast mixture, and stir with the paddle attachment until combined.
3. With the mixer on low speed, gradually add the 3 cups of all-purpose flour, one cup at a time, until a shaggy dough forms.
4. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.
5. Lightly oil a large bowl, place the dough inside, turn to coat, cover with a damp kitchen towel, and let rise in a warm, draft-free spot for 1 hour or until doubled in size.
6. Punch down the risen dough to release air bubbles, then shape it into a smooth, taut round loaf.
7. Place the shaped loaf on a parchment-lined baking sheet, cover again with the damp towel, and let it proof for 30-45 minutes until puffy.
8. Preheat your oven to 350°F during the final 15 minutes of proofing to ensure consistent heat.
9. Gently brush the top of the loaf with the prepared egg wash, being careful not to deflate it, and sprinkle generously with coarse salt.
10. Bake the loaf on the center rack for 25-30 minutes, rotating the pan halfway through, until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
11. Transfer the baked bread to a wire rack and let it cool completely for at least 30 minutes before slicing to prevent a gummy interior.
You’ll find the crust yields a satisfying crackle against the pillowy, tender crumb within, with the honey and butter melding into a subtle, comforting sweetness. This bread is exceptional served warm with whipped honey butter or as the perfect companion to a hearty steak dinner, its nostalgic flavor sure to evoke fond memories of restaurant dining.
Steakhouse Mac and Cheese
A luxurious twist on a beloved comfort classic, this Steakhouse Mac and Cheese elevates humble pasta with a rich, velvety cheese sauce and a savory, crunchy topping. It captures the essence of a decadent steakhouse side in a single, satisfying dish perfect for any occasion.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Elbow macaroni – 1 lb
– Unsalted butter – 4 tbsp
– All-purpose flour – ¼ cup
– Whole milk – 4 cups
– Sharp cheddar cheese, shredded – 8 oz
– Gruyère cheese, shredded – 4 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
– Panko breadcrumbs – 1 cup
– Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the elbow macaroni to the boiling water and cook for 7 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander and set it aside.
5. In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter.
6. Whisk in the all-purpose flour and cook for 2 minutes until the mixture turns a light golden brown, creating a roux.
7. Gradually pour in the whole milk while whisking constantly to prevent lumps.
8. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
9. Remove the saucepan from the heat and stir in the sharp cheddar cheese and Gruyère cheese until fully melted and smooth.
10. Season the cheese sauce with salt and black pepper.
11. Fold the drained elbow macaroni into the cheese sauce until evenly coated.
12. Transfer the macaroni and cheese mixture to a 9×13-inch baking dish.
13. In a small bowl, melt the remaining 2 tablespoons of unsalted butter.
14. Mix the melted butter with the panko breadcrumbs and garlic powder until the breadcrumbs are evenly moistened.
15. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
16. Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
17. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Zesty with a perfect balance of creamy and crisp, this mac and cheese boasts a luxuriously smooth sauce from the blend of cheddar and Gruyère, contrasted by the garlicky, golden panko crust. For a show-stopping presentation, serve it in individual cast-iron skillets garnished with a sprinkle of fresh chives.
Outback Grilled Shrimp on the Barbie
Zesty and vibrant, this grilled shrimp dish brings the bold flavors of the Australian Outback to your backyard barbecue. Succulent shrimp are marinated in a tangy, slightly sweet glaze, then quickly grilled to perfection over high heat. The result is a simple yet impressive appetizer or main course that captures the essence of outdoor cooking with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 minutes
Ingredients
– Large shrimp (peeled and deveined, tails on) – 1 ½ lbs
– Olive oil – ¼ cup
– Lemon juice – 3 tbsp
– Honey – 2 tbsp
– Garlic (minced) – 3 cloves
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. In a medium bowl, whisk together ¼ cup olive oil, 3 tbsp lemon juice, 2 tbsp honey, 3 cloves minced garlic, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper until fully combined.
2. Add 1 ½ lbs large shrimp to the bowl, tossing to coat each piece evenly in the marinade.
3. Cover the bowl and refrigerate the shrimp for exactly 15 minutes to allow the flavors to penetrate without overcuring the delicate texture.
4. While the shrimp marinates, preheat a grill or grill pan to high heat, aiming for a surface temperature of 450°F–500°F.
5. Remove the shrimp from the marinade, letting any excess drip off, and discard the remaining marinade to prevent cross-contamination.
6. Place the shrimp directly on the hot grill grates in a single layer, ensuring they are not touching to promote even cooking.
7. Grill the shrimp for 2–3 minutes per side, flipping once with tongs when the bottoms turn opaque and develop light grill marks.
8. Transfer the grilled shrimp to a serving platter immediately upon removal from the heat to stop the cooking process.
9. Baste the shrimp lightly with any juices that have accumulated on the platter for added gloss and flavor.
Buttery and tender, these shrimp offer a delightful contrast between the smoky char from the grill and the bright, tangy marinade. Serve them skewered over a bed of crisp greens or alongside grilled vegetables for a complete meal that feels both rustic and refined.
Steakhouse Caesar Salad
A classic Caesar salad transforms into a steakhouse masterpiece when paired with perfectly seared steak, creating a meal that balances crisp freshness with rich, savory indulgence. This elevated version features a creamy, garlicky dressing that clings to each leaf, topped with tender steak slices for a satisfying main course that feels both luxurious and comforting. It’s the ideal dish for a special dinner or a weekend treat that brings restaurant-quality flair to your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Romaine lettuce – 2 heads
– Steak (ribeye or sirloin) – 1 lb
– Olive oil – ¼ cup
– Garlic – 2 cloves
– Anchovy fillets – 4
– Dijon mustard – 1 tsp
– Lemon juice – 2 tbsp
– Worcestershire sauce – 1 tsp
– Egg yolk – 1
– Parmesan cheese – ½ cup
– Croutons – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the steak dry with paper towels and season both sides evenly with ½ tsp salt and ¼ tsp black pepper.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the steak in the skillet and sear for 4 minutes without moving it to develop a golden-brown crust.
4. Flip the steak and cook for another 4 minutes for medium-rare, or adjust time to reach desired doneness (tip: use a meat thermometer for accuracy—130°F for medium-rare).
5. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
6. While the steak rests, rinse the romaine lettuce, tear into bite-sized pieces, and spin dry in a salad spinner for crisp results.
7. In a blender, combine the garlic, anchovy fillets, Dijon mustard, lemon juice, Worcestershire sauce, and egg yolk, blending until smooth.
8. With the blender running on low, slowly drizzle in the remaining 2 tbsp olive oil until the dressing emulsifies and thickens (tip: this gradual addition prevents separation).
9. Toss the romaine lettuce with the dressing in a large bowl until evenly coated.
10. Slice the rested steak against the grain into thin strips.
11. Arrange the dressed lettuce on plates, top with steak slices, croutons, and grated Parmesan cheese.
12. Season the salad lightly with the remaining salt and black pepper to finish.
Delight in the contrast of textures, from the crunchy croutons and crisp lettuce to the juicy, tender steak that melts in your mouth. The bold, umami-rich dressing ties everything together with a tangy, savory depth, making each bite a harmonious blend of flavors. For a creative twist, serve it family-style on a large platter with extra Parmesan shavings and a drizzle of olive oil for an impressive presentation that invites sharing.
Outback Ribs with Tangy Barbecue Sauce
Unveiling a dish that captures the rugged spirit of the American frontier, these Outback Ribs are a masterclass in slow-cooked tenderness. They are generously coated in a tangy, deeply caramelized barbecue sauce that clings to every succulent bite, offering a perfect balance of sweet, smoky, and savory notes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Pork baby back ribs – 2 racks (about 4 lbs)
– Brown sugar – ¼ cup
– Paprika – 2 tbsp
– Garlic powder – 1 tbsp
– Onion powder – 1 tbsp
– Salt – 1 tbsp
– Black pepper – 2 tsp
– Ketchup – 1 cup
– Apple cider vinegar – ½ cup
– Worcestershire sauce – 2 tbsp
– Dijon mustard – 1 tbsp
Instructions
1. Preheat your oven to 300°F.
2. Pat the pork baby back ribs completely dry with paper towels.
3. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
4. Rub this spice mixture evenly over the entire surface of both racks of ribs, coating all sides.
5. Place the seasoned ribs on a wire rack set inside a large, rimmed baking sheet lined with aluminum foil for easy cleanup.
6. Tightly cover the entire baking sheet with another layer of aluminum foil, creating a sealed packet.
7. Bake the ribs at 300°F for 2 hours and 30 minutes.
8. While the ribs bake, prepare the sauce by combining the ketchup, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a small saucepan over medium heat.
9. Bring the sauce mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally, until it slightly thickens.
10. After the initial bake, carefully remove the ribs from the oven and discard the top layer of foil.
11. Brush a generous layer of the prepared barbecue sauce over the top of the ribs.
12. Increase the oven temperature to 400°F and return the uncovered ribs to the oven.
13. Bake for an additional 30 minutes at 400°F, or until the sauce is sticky, caramelized, and the ribs are fork-tender.
14. Remove the ribs from the oven and let them rest for 10 minutes before slicing between the bones to serve.
Oozing with sticky-sweet sauce, these ribs offer a perfect contrast of textures: a caramelized, slightly crisp exterior gives way to meat so tender it pulls cleanly from the bone with little effort. The tangy, complex sauce, with its hint of mustard and vinegar, cuts beautifully through the rich pork fat. For a truly rustic presentation, serve the sliced ribs directly on a large wooden board alongside crisp coleslaw and warm cornbread to soak up every last drop.
Steakhouse Style Creamed Spinach
Delightfully decadent yet surprisingly simple, this steakhouse-style creamed spinach transforms humble ingredients into a luxurious side dish. Its velvety texture and rich flavor profile make it the perfect accompaniment to grilled meats or a sophisticated standalone indulgence.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Unsalted butter – 3 tbsp
– Yellow onion – ½ cup finely chopped
– Garlic – 2 cloves minced
– All-purpose flour – 2 tbsp
– Whole milk – 1 cup
– Heavy cream – ½ cup
– Fresh spinach – 10 oz
– Nutmeg – ¼ tsp freshly grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
2. Add ½ cup finely chopped yellow onion and cook for 5 minutes until translucent and soft.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 2 tablespoons all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in 1 cup whole milk until the mixture is smooth and begins to thicken, about 3 minutes.
6. Pour in ½ cup heavy cream and bring the sauce to a gentle simmer.
7. Add 10 ounces fresh spinach in batches, wilting each addition before adding more, which takes about 5 minutes total.
8. Stir in ¼ teaspoon freshly grated nutmeg, ½ teaspoon salt, and ¼ teaspoon black pepper.
9. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the spinach is tender and the sauce has thickened.
10. Remove from heat and stir in the remaining 1 tablespoon unsalted butter until melted and incorporated.
Perfectly creamy with a subtle hint of nutmeg, this dish boasts a lush texture that clings beautifully to each leaf. Serve it alongside a perfectly seared steak or spoon it over toasted crostini for an elegant appetizer.
Outback Copycat Baked Potatoes
Yet, in the quiet comfort of home, one can recreate the iconic Outback Steakhouse baked potato—a dish that transforms the humble spud into a canvas of creamy, savory indulgence, with a crisp skin giving way to a fluffy interior. This copycat version captures that restaurant-quality magic through simple techniques and thoughtful seasoning, promising a side that feels both familiar and elevated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Kosher salt – 1 tsp
– Unsalted butter – ½ cup
– Sour cream – 1 cup
– Shredded cheddar cheese – 1 cup
– Cooked bacon – ½ cup, crumbled
– Chives – 2 tbsp, finely chopped
Instructions
1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
2. Scrub the Russet potatoes thoroughly under cold running water to remove any dirt, then pat them completely dry with paper towels.
3. Pierce each potato 8–10 times all over with a fork to allow steam to escape during baking, preventing splitting.
4. Rub the potatoes evenly with olive oil, then sprinkle them all over with kosher salt for a crisp, seasoned skin.
5. Place the potatoes directly on the prepared baking sheet and bake at 400°F for 55–65 minutes, until the skins are crisp and a fork inserts easily into the center.
6. Remove the potatoes from the oven and let them rest for 5 minutes to set the texture, making them easier to handle.
7. Slice each potato open lengthwise while still warm, then fluff the insides gently with a fork to create a light, airy base.
8. Divide the unsalted butter evenly among the potatoes, allowing it to melt into the hot flesh for richness.
9. Top each potato with sour cream, shredded cheddar cheese, cooked bacon, and chives in layers, starting with the sour cream to help the other ingredients adhere.
10. Serve immediately while warm and melty for the best flavor and texture.
Keep in mind that the contrast between the crisp, salty skin and the fluffy, buttery interior is key to this dish’s appeal. For a creative twist, try adding a dollop of horseradish cream or swapping the cheddar for smoked gouda to deepen the savory notes, making each bite a comforting yet sophisticated experience.
Steakhouse Potatoes Au Gratin
PServing: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Yukon Gold potatoes – 2 lbs
– Heavy cream – 2 cups
– Gruyère cheese – 1½ cups, shredded
– Unsalted butter – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tbsp, chopped
Instructions
1. Preheat your oven to 375°F.
2. Peel the Yukon Gold potatoes and slice them uniformly into ⅛-inch thick rounds using a mandoline for even cooking.
3. In a medium saucepan over medium heat, melt the unsalted butter.
4. Add the minced garlic to the butter and sauté for 1 minute until fragrant.
5. Pour in the heavy cream, stirring to combine with the butter and garlic.
6. Add the salt, black pepper, and chopped fresh thyme to the cream mixture.
7. Bring the cream mixture to a gentle simmer over medium-low heat, then remove from heat after 2 minutes.
8. Arrange half of the potato slices in a single, slightly overlapping layer in a greased 9×13-inch baking dish.
9. Pour half of the cream mixture evenly over the first layer of potatoes.
10. Sprinkle half of the shredded Gruyère cheese over the cream-covered potatoes.
11. Repeat with the remaining potato slices, cream mixture, and Gruyère cheese to create a second layer.
12. Cover the baking dish tightly with aluminum foil.
13. Bake the covered dish at 375°F for 40 minutes.
14. Remove the foil and continue baking for an additional 20 minutes until the top is golden brown and bubbly.
15. Let the dish rest at room temperature for 10 minutes before serving to allow the layers to set.
Layered with creamy indulgence, this dish emerges with a crisp, golden crust giving way to tender, herb-infused potatoes beneath. For a striking presentation, serve individual portions in ramekins garnished with a sprig of fresh thyme, or pair it with a simple green salad to balance its rich, comforting flavors.
Outback Coconut Shrimp
Elegant yet approachable, this Outback Coconut Shrimp transforms a classic appetizer into a showstopping centerpiece, where sweet coconut and crisp panko create a golden crust around succulent, juicy shrimp. The tropical flair is balanced by a simple, tangy dipping sauce, making it perfect for both casual gatherings and special occasions.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 lb
– All-purpose flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1 cup
– Sweetened shredded coconut – 1 cup
– Vegetable oil – 2 cups
– Orange marmalade – ½ cup
– Dijon mustard – 2 tbsp
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the coating adheres properly.
2. Place the flour in a shallow bowl.
3. In a second shallow bowl, whisk the eggs until fully combined.
4. In a third shallow bowl, mix the panko and shredded coconut thoroughly.
5. Dredge each shrimp in the flour, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
7. Press the shrimp firmly into the panko-coconut mixture, coating evenly on all sides.
8. In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer for accuracy.
9. Working in batches to avoid overcrowding, fry the shrimp for 2–3 minutes per side until golden brown and crispy.
10. Transfer the fried shrimp to a wire rack set over a baking sheet to drain, which helps keep them crisp.
11. In a small bowl, whisk together the orange marmalade and Dijon mustard until smooth to create the dipping sauce.
12. Serve the shrimp immediately with the sauce on the side.
Golden and aromatic, these shrimp offer a delightful contrast of textures: a shatteringly crisp exterior gives way to tender, sweet seafood within. The coconut-infused crunch pairs beautifully with the zesty, sweet-tangy sauce, elevating each bite. For a creative presentation, skewer them on small bamboo sticks or serve over a bed of shredded cabbage for a tropical twist.
Steakhouse Mushroom Sauce for Steaks
Zesty yet sophisticated, this steakhouse mushroom sauce transforms a simple steak into a restaurant-worthy feast. Its rich, umami depth, achieved through a careful reduction of mushrooms and aromatics, clings luxuriously to each bite. Perfect for elevating weeknight dinners or impressing guests, it requires minimal effort for maximum flavor impact.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Unsalted butter – 3 tbsp
– Cremini mushrooms – 8 oz, sliced
– Shallot – 1, minced
– Garlic – 2 cloves, minced
– Dry red wine – ½ cup
– Beef broth – 1 cup
– Heavy cream – ½ cup
– Fresh thyme – 1 tsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat until it foams, about 1 minute.
2. Add 8 ounces of sliced cremini mushrooms to the skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear.
3. Stir the mushrooms and cook for an additional 3 minutes until tender and evenly browned, then transfer them to a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon of unsalted butter to the skillet, swirling to coat.
5. Add 1 minced shallot and 2 minced garlic cloves, sautéing for 2 minutes until fragrant and softened, being careful not to burn the garlic.
6. Pour in ½ cup of dry red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon to incorporate flavor.
7. Simmer the wine for 3 minutes until reduced by half, which concentrates its richness and removes any harsh alcohol taste.
8. Stir in 1 cup of beef broth and bring the mixture to a gentle boil over medium heat.
9. Reduce the heat to medium-low and let the sauce simmer for 10 minutes until it thickens slightly and reduces by about one-third.
10. Whisk in ½ cup of heavy cream, 1 teaspoon of chopped fresh thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper until fully combined.
11. Return the cooked mushrooms to the skillet, stirring to coat them in the sauce, and simmer for 2 more minutes to heat through.
12. Remove the skillet from the heat and let the sauce rest for 1 minute to allow the flavors to meld.
Buttery and velvety, this sauce boasts a luxurious texture that coats the steak without overwhelming it. Its deep, savory notes from the mushrooms and wine pair beautifully with grilled or pan-seared cuts, while a drizzle over mashed potatoes or roasted vegetables offers a creative twist. Serve it immediately for the best consistency and warmth.
Outback Style French Onion Soup
Meticulously caramelized onions form the soulful foundation of this rich, savory soup, inspired by the hearty flavors of Australian-inspired American steakhouse fare. Slowly simmered to develop deep, complex sweetness and finished with a golden, bubbling cheese crust, it transforms humble ingredients into a luxurious comfort dish perfect for chilly evenings. This version balances traditional French technique with bold, robust character for a truly satisfying bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– Yellow onions – 4 large
– Unsalted butter – ¼ cup
– Beef broth – 6 cups
– Dry sherry – ½ cup
– Fresh thyme – 4 sprigs
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– French bread – 4 slices, 1-inch thick
– Gruyère cheese – 8 oz, shredded
Instructions
1. Peel and thinly slice 4 large yellow onions into uniform ¼-inch slices.
2. Melt ¼ cup unsalted butter in a large Dutch oven over medium-low heat.
3. Add all sliced onions to the pot and cook, stirring occasionally, for 45 minutes until deeply golden brown and caramelized—tip: avoid high heat to prevent burning.
4. Pour in ½ cup dry sherry and scrape any browned bits from the bottom of the pot.
5. Add 6 cups beef broth, 4 sprigs fresh thyme, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper.
6. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 30 minutes.
7. While the soup simmers, toast 4 slices of French bread in a 400°F oven for 10 minutes until crisp and lightly golden—tip: this prevents sogginess under the cheese.
8. Remove and discard the thyme sprigs and bay leaf from the soup.
9. Preheat the broiler to high and position an oven rack 6 inches below the heating element.
10. Ladle the hot soup into 4 oven-safe bowls, filling each three-quarters full.
11. Place 1 toasted bread slice on top of the soup in each bowl.
12. Evenly divide 8 oz shredded Gruyère cheese over the bread in each bowl, covering it completely.
13. Broil the bowls for 3–5 minutes until the cheese is melted, bubbly, and golden brown—tip: watch closely to avoid burning.
14. Carefully remove the bowls from the oven using oven mitts. This soup boasts a velvety, broth-rich texture with layers of sweet onion essence and savory depth, all crowned by that irresistible cheesy crunch. Try serving it alongside a crisp green salad for contrast, or enjoy it as a standalone indulgence that warms from the inside out.
Steakhouse Blue Cheese Wedge Salad
While the classic wedge salad has long been a staple of American steakhouses, this version elevates the humble iceberg with a rich, tangy blue cheese dressing and crisp, smoky bacon. It’s a study in contrasts—cool, crunchy lettuce against warm, savory toppings—that comes together in minutes for an impressive first course or light meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Iceberg lettuce – 1 head
– Bacon – 6 slices
– Mayonnaise – ½ cup
– Sour cream – ¼ cup
– Blue cheese – 4 oz, crumbled
– Buttermilk – 2 tbsp
– Lemon juice – 1 tbsp
– Garlic powder – ¼ tsp
– Black pepper – ¼ tsp
– Cherry tomatoes – ½ cup, halved
– Chives – 2 tbsp, finely chopped
Instructions
1. Preheat a large skillet over medium heat. Place the 6 bacon slices in the skillet in a single layer and cook for 8–10 minutes, flipping halfway through, until crisp and browned. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
2. While the bacon cooks, trim the stem from 1 head of iceberg lettuce and cut it vertically into 4 equal wedges, keeping the core intact to hold each wedge together. Arrange the wedges on 4 chilled plates.
3. In a medium bowl, combine ½ cup mayonnaise, ¼ cup sour cream, 4 oz crumbled blue cheese, 2 tbsp buttermilk, 1 tbsp lemon juice, ¼ tsp garlic powder, and ¼ tsp black pepper. Whisk vigorously until smooth and creamy, with small blue cheese chunks remaining for texture.
4. Spoon the blue cheese dressing generously over each lettuce wedge, allowing it to cascade down the sides. Tip: For a thinner dressing, whisk in an extra tablespoon of buttermilk until desired consistency is reached.
5. Evenly distribute the crumbled bacon, ½ cup halved cherry tomatoes, and 2 tbsp chopped chives over the dressed wedges. Serve immediately. Tip: For added crunch, toast the bacon in the oven at 400°F for 12–15 minutes instead of pan-frying.
6. Just before serving, drizzle any remaining dressing around the base of the wedges for an elegant presentation. Tip: Chill the plates beforehand to keep the lettuce crisp and refreshing against the warm toppings.
Juxtaposing textures define this salad: the cold, watery crunch of iceberg lettuce melds with the creamy, pungent dressing, while crispy bacon adds a salty, smoky counterpoint. For a creative twist, grill the lettuce wedges for 1–2 minutes to impart a subtle char, or swap blue cheese for gorgonzola for a milder, nuttier flavor profile.
Outback Herb Crusted Prime Rib
Meticulously crafted for a special occasion, this Outback Herb Crusted Prime Rib transforms a classic centerpiece into an unforgettable feast, where a fragrant, savory crust gives way to perfectly rosy, succulent meat. It’s a showstopping roast that promises both elegance and hearty satisfaction, ideal for gathering loved ones around the table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
– Prime rib roast (bone-in, about 8 lbs) – 1
– Olive oil – ¼ cup
– Kosher salt – 2 tbsp
– Black pepper – 1 tbsp
– Fresh rosemary (chopped) – 2 tbsp
– Fresh thyme (chopped) – 2 tbsp
– Garlic (minced) – 4 cloves
Instructions
1. Two hours before cooking, remove the prime rib from the refrigerator and let it sit on the counter to take the chill off, which promotes even cooking.
2. Preheat your oven to 450°F and position a rack in the lower third.
3. Pat the entire surface of the roast completely dry with paper towels to ensure the crust adheres properly.
4. In a small bowl, combine the olive oil, kosher salt, black pepper, chopped rosemary, chopped thyme, and minced garlic to form a thick paste.
5. Rub the herb paste evenly over all sides of the prime rib, coating it thoroughly.
6. Place the roast, bone-side down, in a large roasting pan fitted with a rack.
7. Insert an oven-safe meat thermometer into the thickest part of the meat, avoiding the bone.
8. Roast at 450°F for 20 minutes to sear the crust and create a flavorful exterior.
9. Without opening the oven door, reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 120°F for rare or 130°F for medium-rare, approximately 2 hours and 40 minutes more, checking the thermometer periodically.
10. Once the desired temperature is reached, carefully transfer the roast to a cutting board, tent it loosely with aluminum foil, and let it rest for 30 minutes; this allows the juices to redistribute, preventing a dry result.
11. Carve the prime rib by slicing against the grain between the bones for individual servings.
Perfectly rested, the meat yields a tender, juicy interior with a beautifully caramelized, aromatic crust. Pair slices with a bold red wine reduction or serve alongside creamy horseradish sauce for a contrast that highlights the roast’s rich, herbal notes.
Thunder Down Under Chocolate Cake
Zesty yet sophisticated, the Thunder Down Under Chocolate Cake delivers an unforgettable indulgence that balances deep cocoa richness with a surprisingly light crumb. This Australian-inspired dessert, with its intense chocolate flavor and moist texture, transforms simple ingredients into an elegant centerpiece perfect for celebrations or a luxurious weeknight treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- All-purpose flour – 1 ½ cups
- Granulated sugar – 1 cup
- Cocoa powder – ¾ cup
- Baking powder – 1 tsp
- Salt – ½ tsp
- Eggs – 2 large
- Butter – ½ cup, melted
- Milk – ¾ cup
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until no lumps remain.
- In a separate bowl, beat the eggs lightly with a fork, then stir in the melted butter, milk, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated, being careful not to overmix to avoid a tough cake.
- Transfer the batter to the prepared pan, smoothing the top with the spatula to ensure even baking.
- Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes to set the structure.
- After 10 minutes, run a knife around the edges, invert the cake onto the rack, and peel off the parchment paper to cool completely for about 1 hour.
Bold in flavor yet tender in texture, this cake boasts a moist, fudgy crumb that melts on the tongue, with cocoa notes that deepen as it rests. For a creative twist, serve it slightly warm with a dollop of whipped cream or a drizzle of salted caramel to enhance its luxurious profile, making it an instant crowd-pleaser at any gathering.
Conclusion
Making these Outback Steakhouse favorites at home is a delicious way to bring restaurant-quality meals to your kitchen. We hope you enjoy cooking these recipes as much as we enjoyed rounding them up! Give them a try, leave a comment with your favorite, and don’t forget to share this article on Pinterest to spread the joy of cooking.
