Outback Steakhouse Recipes

Welcome to the Outback Steakhouse Secret Recipe Archive.

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Outback Steakhouse Bloomin’ Onion

1/3 cup cornstarch; more if-needed
1 1/2 cups flour
2 teaspoons Garlic; mince
2 teaspoons Paprika
1 teaspoon salt
1 teaspoon pepper
24 oz beer
4 Vidalia Sweet-Onions;(4 to 6)=4 inch diameter, seasoned.
flour; as needed
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Chili Sauce:

1 pt mayonnaise
1 pt sour cream
1/2 cup tomato chili sauce
1/2 tablespoon cayenne

Mix cornstarch, flour and seasonings until well blended.

Add beer, mix well.

Cut about 3/4" off top of onion and peel.

Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion.

Dip onion in seasoned flour and remove excess by shaking.

Separate petals to coat thoroughly with batter.

Gently place in fryer basket and deep-fry at 375 to 400 for 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.

Serve hot with Creamy Chili Sauce.

SEASONED FLOUR - Combine flour, paprika, garlic pow der, pepper and cayenne and mix well.

CREAMY CHILI SAUCE - Combine mayo, sour cream, chili sauce and cayenne and mix well.

Note: Dip the onion TWICE - first into the egg wash, then into the flour mixture, then back in the egg wash and again into the flour mixture.

Gently place in fryer basket and deep-fry at 375 to 400 F for 1-1/2 minutes.

Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.

Serve hot with Creamy Chili Sauce.

Outback Steakhouse Honey Wheat Bushmans Bread
(Breadmaker version)

1 1/2 cups warm water
2 tablespoons butter – softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
2 1/4 teaspoons yeast

Add all the ingredients for the dough in the exact order listed into the pan of your machine.

Outback Bread (Honey Wheat Bushman Bread)

3 packets dry yeast
1 1/2 cup warm water - divided
1 Tbls. sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour

Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6 minutes or until bubbly.

Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bowl; beat until smooth.

Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.

Knead dough for 4 minutes.

Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.

Punch dough down.

Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet.

Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.

Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

Serve with whipped butter.

Bread can be frozen for later use.

Outback Steakhouse Aussie Fries

2 pounds bag of Frozen French Fries
1 cup shredded Colby Jack cheese or mexican cheese blend
6 pieces of Bacon, cooked

Divide the fries into half, and use the other half later.

Heat oil to 350F. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough.

Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are cooking.

When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

Outback Kookaburra Wings

1/4 Cup butter
1/3 Cup Crystal Louisiana Hot Sauce
1 to 1-1/2 teaspoons taco seasoning
1 to 1-1/2 teaspoons Good Seasons Italian Salad Dressing Mix
Oil for frying
20 wings

Heat butter, sauce, and seasonings over medium heat until all flavours
are well blended.

Fry wings for 10 minutes or until done.

Toss wings and sauce together while wings are still hot.

HOT: Add more hot sauce
REALLY HOT: add crushed red pepper to the sauce

Outback Steakhouse Shrimp on the Barbie

1/2 cup butter, melted
1/2 cup olive oil
1/2 cup minced fresh herbs (parsley, thyme, cilantro)
3 tablespoons fresh lemon juice
4 garlic cloves, crushed
1 tablespoon minced shallot
Freshly ground pepper
1- 1/2 pound medium to large shrimp (unpeeled)

Outback Dipping Sauce

2 cups mayonnaise
2 cups sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper

Combine all ingredients except the shrimp and dipping sauce.

Add the shrimp and mix.

Marinate at room temperature for one hour, stirring occasionally.

Prepare barbecue with medium-hot coals. Skewer the shrimp. Grill until opaque (about 2 minutes per side).

Outback Dipping Sauce: Combine sauce ingredients and mix well.


Bonzer Salads

Outback Steakhouse Ranch Dressing:

1/2 Cup Sour Cream
1 Tbsp. prepared Horseradish
Dash cayenne pepper
Dash salt
Dash black pepper

Combine all ingredients and mix well.

Outback’s Honey Mustard Dressing

1 1/2 cups real mayonnaise
1/4 cup Grey Poupon
1/2 cup honey

Stir together all ingredients in a small bowl until smooth.

Cover and chill for 1 hour before serving

Outback Restaurant’s Sauce

5 oz vinaigrette (Outback’s Vinaigrette recipe)
4 tb mustard, dijon
3 garlic cloves; minced
4 thyme sprigs
4 parsley sprigs; chopped
1/4 c oil, olive
1/8 c vinegar, malt
2 tb seasoning, cajun

Makes 8 appetizer servings, refrigerate unused amount.

Outback Orange Marmalade Sauce

1/2 cup marmalade
1/4 cup grey poupon country mustard
1/4 cup honey
4 drops tabasco to taste

Mix together and serve. This gets reasonably close.

Outback Croutons

2 Loaves of bread
2 1/2 lbs. of lightly salted butter (not margarine)
2 1/2 Tablespoons McCormick Cajun seasoning (closest to outback seasoning)
3/4 cup of finely chopped fresh garlic
Pre heat oven to 250-275

Cut bread into bite size pieces (1 inch cubes)
melt butter until it looks like mayo (do not melt to a liquid)

Add garlic and seasoning to butter (set aside)

Put bread on cookie sheet and toast bread until they are golden brown, this will take about 20 min or less depending on your oven. Watch them!

When bread has toasted to a golden brown take out of oven and let cool (do not try and coat croutons when warm or they will not come out right)

When croutons have cooled place butter mixture in a large bowl (you might have to soften butter mixture again, that’s ok, but remember not to a liquid)

Add croutons to butter mixture and coat each crouton gently using your hands (you might want to use plastic gloves) Make sure that the garlic is staying on the croutons. If you need more butter go ahead add a little more.

One important thing you need to make sure that you do not overdo on the butter or they will burn and get soggy.

Put croutons back on cookie sheet and bake for 8 to 10 min. Gently shake the pan to make sure they are all browning correctly. Do not over shake though, garlic might come off the croutons

Outback Steakhouse Queensland Chicken And Shrimp

1/2 c milk
2 Tbsp butter
1/2 pt cream
1/4 ts poultry seasoning
1/8 ts cayenne (adjust to taste);(1/8 to 1/4)
1/8 ts white pepper
1/8 ts onion powder
1/2 c white wine
1 tbsp garlic powder
1 lb linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage.

Saute chicken breasts with wine and remaining spices until done.

Remove and set aside. Saute shrimp in pan, adding wine if necessary.

Serve each breast on a bed of linguine with shrimp.

Cover with sauce.

Outback Steakhouse Sweet Potato

1 lg. sweet potato
2 T. shortening
2-3 T. kosher salt
3 T. softened butter
3 T. honey
1 tsp. cinnamon

Rub outside of potato with shortening and sprinkle with kosher salt.

Bake the potatoes at 350F for 45 to 60 minutes (until soft).

Split the potato. Whip together butter and honey and put inside.

Sprinkle with cinnamon and serve.

Serves 1.

Outback Steakhouse Sauteed Mushrooms

1 10 1/2-ounce can beef-broth
1/2 c diced onions
2 8-ounce cans or jars small - whole mushrooms
1/3 c Burgundy wine

Place the beef broth in a sauce pan and simmer the onion for 15 minutes.

Add the mushrooms and wine and simmer for another 15 minutes and serve.

Outback Steakhouse Mac A Roo N’ Cheese

12 oz. package of medium size Rigatoni Pasta
1/2 LB store brand Processed Cheese (cubed)
3 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. paprika
1 1/2 C. milk

Prepare Rigatoni using package instructions. Drain and set aside.

In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken.

When flour thickens add milk, salt, paprika, and cheese cubes…stirring constantly until the sauce thickens but yet is smooth.

The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added.

Pour the drained pasta in the sauce and gently stir well.

When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve.

Outback Steakhouse Marmalade Sauce

1/2 cup orange marmalade
2 tsps stone-ground mustard
3/4 tsp prepared horseradish
1 dash salt

Combine all ingredients in a bowl and whisk until blended.

Outback Steakhouse Rack of Lamb Cabernet Sauce

1- 1/3 C. cabernet wine
1/4 C. butter
2 -1/2 T. flour
1/4 C. fresh parsley
6 C. au jus (The drippings from roasting beef or lamb)
2 T. lamb seasoning
1 T. garlic powder

In a bowl mix 1/3 cup of wine with flour, set aside.

Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan .

Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes.

Stir in flour mixture. While you are reducing liquid, brown butter in

WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.

When you are finished cooking this, you should have 7 cups.

Outback Steakhouse Pork Chop Sauce

1/4 c honey
1/4 c sweet orange marmalade
1/2 ts dry mustard

Mix all ingredients together. Heat and serve with pork chops or other

Outback Steakhouse Tangy Tomato Dressing

1 cup ketchup
2 tablespoons tomato sauce
(or an additional amount of ketchup)
1/2 cup dark or light corn syrup
5 tablespoons sugar
3/4 teaspoon freshly-ground black pepper
3/4 teaspoon cayenne

Whisk all ingredients until well blended, refrigerate.

Makes about 1 1/2 cups

Outback Steakhouse Steak Seasoning

1 envelope Taco Seasoning
1 envelope Good Seasons Italian dressing
1 T. olive oil
1 bottle Coca Cola

Combine taco seasoning and Italian dressing mix.

Pierce steak with a fork, rub with oil, and coat with seasoning. Pour Coke around steak in deep plastic or glass container and cover with plastic wrap. Refrigerate for 24 hours.

Grill; basting with marinade.