Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.



New Menu Items at Outback Steakhouse

Outback Steakhouse New Items:

  • Filet Portabella(pictured): Filet mignon topped with seasoned bistro butter, grilled portobello mushrooms and Parmesan cheese, served with a choice of potato and side
  • Wood Fire Grilled Flat Iron: Flat iron steak marinated in citrus and herbs
  • Broccoli & Cheese: Steamed broccoli topped with three cheese sauce and a blend of Monterey Jack and Cheddar cheeses
  • Steakhouse Mac & Cheese: Macaroni in Cheddar and smoked Gouda, seasoned and topped with toasted garlic breadcrumbs, star
  • Loaded Mashed Potatoes: Mashed potatoes topped with sour cream, bacon, green onions, and Monterey Jack and Cheddar cheeses

Availability: Permanent

New Lunch Menu

Outback Steakhouse wants to be America’s lunch destination. Starting at 11 a.m. daily, the new lunch menu offers more than 70 delicious combos starting at just $6.99.

Outback has gradually increased the number of its restaurants that offer lunch over the years.The chain has expanded lunch into 70 percent of its 988 U.S. locations.

Along with a full selection of signature bold steaks, Outback is introducing new Aussie Tacos, with a choice of steak, chicken or fish. Also new on the menu is the Ribeye Melt Sandwich, made with tender ribeye topped with grilled onions, crispy bacon, melted Cheddar cheese and garlic aioli, all on a toasted Artisan bun and served with Aussie Fries. The Aussie Tacos and Ribeye Melt sandwich are both available as part of Outback’s wide variety of lunch combos.

Watermelon Cocktails

  • Wilson Watermelon Cosmo - 1 oz Watermelon Vodka, 1 oz Triple Sec, and 1 oz cranberry juice- shake over ice and strain into cocktail glass

  • Watermelon 'Rita - 1 oz Watermelon Vodka, 1 oz tequila, 2 oz sweet and sour mix- can be frozen

  • Watermelon Fizz - 2 oz Watermelon Vodka, 6 oz lemon/lime soda, serve over ice

  • Melon Bomb - 2 oz Watermelon Vodka, 4 oz energy drink, serve over ice

  • Watermelon Cooler - 2 oz Watermelon Vodka, 4 oz cranberry juice- serve over ice

  • Watermelon Splash - 2 oz Watermelon Vodka, 4 oz club soda- serve over ice

Tiger Dill Sauce

Outback Steakhouse

Makes about 1 cup

2//3 cup sour cream
1/4 cup mayonnaise
3 teaspoon prepared horseradish
3/4 teaspoon sugar
1/4 teaspoon dill weed
Blend all together and serve with any beef dish. This is better if left to set overnight.

Notes: The Tiger Dill Sauce is the great stuff they serve with your steak at Outback.

Frozen Strawberry Kiwi Lemonade

Outback Steakhouse Copycat Recipe

3/4 oz Strawberry Smirnoff Vodka
1 1/4 oz Shakka Kiwi liquor
A splash of lemonade concentrate

Blend the above ingredients with ice and pour them over 2 ounces of strawberry puree. (Can be blended with real strawberries or bought frozen at a grocery store.)