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.




Steak & Lobster is Back

Steak & Lobster is back by popular demand! Enjoy a juicy Outback steak with a succulent lobster tail starting at only $15.99. It's here for a limited time!

Top 10 Untold Truths of Outback Steakhouse

Broccoli and Cheese


Outback Steakhouse Copycat Recipe

Serve 4 to 6

2 medium crowns, broccoli, cut into florets (about 6 cups)
2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
paprika, optional

Crab Stuffed Mushrooms with Lemon Butter Sauce

with Lemon Butter Sauce
Outback Steakhouse Copycat Recipe

Crab Stuffed Mushrooms:
1 dozen mushrooms (stems removed and saved for later)
4 tablespoons butter
2 tablespoons sweet red pepper chopped
1 tablespoon fresh chives chopped
1/2 teaspoon Cajun seasoning or Old Bay
1 (6 oz.) can Crab meat (or could use fresh lumped crab meat)
5-6 tablespoons Panko bread crumbs
*add a little bread crumbs and melted butter to tops of mushrooms before baking.

Wash mushrooms, remove stems and place mushrooms on lightly greased baking pan.

In a skillet melt butter, add sweet pepper, Cajun seasoning and about 4 to 5 mushroom stems that have been coarsely chopped. Saute for 3 to 4 minutes, add chives and mix well. Then add bread crumbs, mix, then finally stir in the crab meat.
Spoon crab meat mixture into mushrooms, sprinkle with a little bit of bread crumbs and drizzle with melted butter. Place in 350 degree oven for about 17 to 20 minutes or until thermometer reads 165 degrees.

Lemon Butter Sauce with Capers:
juice from 1 lemon
1 teaspoon grated lemon rind
1/4 cup butter
1/2 cup dry white wine
2 teaspoons cornstarch
1 tablespoon capers
salt and pepper to taste

In a sauce pan, melt butter. Add lemon juice and grated rind. Bring to boil. Mix the white wine and corn starch in small bowl and add to boiling mixture. Reduce heat, stir until slightly thickened, add capers, salt and pepper.

Outback 4 Course Aussie Meal

Outback Serves Up New Aussie 4-Course Meal Deal

Outback Steakhouse has a new limited-time promotion where they’re offering an Aussie 4-Course Meal deal starting at $14.99.

First Course:
choose a soup

Second Course:
choose a salad

Third Course:
choose an entree (includes one freshly made side)

6 ounce center cut sirloin            $14.99
parmesan crusted chicken           $14.99
7 ounce grilled salmon                $18.99
9 ounce center cut sirloin            $18.99
6 ounce Victoria''s filet mignon  $22.99
12 ounce prime rib                      $22.99

Fourth Course:
individual sized cheesecake with topping of your choice

Pricing and availability may vary by location.

Gingerbread Martini

Outback Steakhouse Copycat Recipe

1 ounce vodka
1 ounce Baileys Irish Cream liqueur
1/2 ounce Kahlúa liqueur
1/2 ounce gingerbread syrup
1/2 scoop vanilla ice cream — semi-melted
whipped cream

Combine all ingredients with ice in shaker. Shake until smooth and pour into chilled glass. Top with whipped cream if desired. I grated fresh nutmeg on top too.

Outback Special Steak

Outback Restaurant Copycat Recipe

2 sirloin steaks, well trimmed, boneless, 1 1/4 inch thick

Spice Rub:
1 tablespoon Old Bay Seasoning
1 tablespoon light brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin

Heat an outdoor grill, stove top grill pan, or broiler. Mix Spice Rub ingredients; rub on both sides of steak. Grill or broil 5 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving. Serves 2.

Sesame Salad

This salad at Outback Steakhouse has mixed greens, red peppers, chopped cilantro, sliced almonds and sesame seeds tossed in sesame vinaigrette. You can order it with grilled Chicken, Ahi Tuna or grilled Salmon.

Easy Sesame Soy Vinaigrette:
1/4 cup soy sauce
3 tablespoons Chinese rice wine
1 teaspoon ginger, minced
1 garlic clove, minced
2 tablespoons honey
2 teaspoons sesame oil

Combine all ingredients in a stainless steel bowl.

New Menu Items at Outback Steakhouse

Outback Steakhouse Tops Its Iconic Bloomin’ Onion

Outback Steakhouse introduced the new and much anticipated Loaded Bloomin’ Onion today, bringing together two of the restaurant’s most iconic dishes – the signature Bloomin’ Onion and Aussie Cheese Fries. This new Aussie-tizer was inspired by the “Big Australia” menu, which features bigger, Aussie sized portions of restaurant favorites and exciting new offerings. The limited time menu is available now through August 2, 2016.

As with Outback’s original Bloomin’ Onion, the new Loaded Bloom is a shareable, indulgent appetizer. Other new “Big Australia” menu offerings include:

  • 18 oz. Center Cut Sirloin: Seasoned and seared to juicy perfection and served with a signature potato and choice of one freshly made side.
  • New Béarnaise Jumbo Shrimp Topped Filet: Victoria’s Filet Mignon topped with four jumbo shrimp and a Béarnaise sauce, served with a signature potato and choice of one freshly made side.
  • New Giant Crab Stuffed Lobster Tail: Premium lump crab cake stuffed in an Aussie-sized jumbo lobster tail and topped with Hollandaise sauce. Served with your choice of two freshly made sides.

“With the new Big Australia menu, we’re excited to introduce delicious, generous-sized dishes that reflect the spirit of the ‘Bloomin’ Big’ Australian Dinner Parties taking place at Outbacks nationwide,” said Jeff Smith, Outback Steakhouse President.

While the “Big Australia” menu celebrates larger portions, Outback also offers a wide range of dishes to satisfy a variety of dietary needs, tastes and occasions – including several “Under 600 Calorie” appetizer and entrée options including the Crab and Avocado Stack, the 6 oz. Center Cut Sirloin with mixed vegetables, Grilled Chicken on the Barbie or Perfectly Grilled Salmon.


New Hand Carved Roasted Sirloin

Outback Steakhouse is introducing the all new Han-Carved Roasted Sirloin at participating locations nationwide. In addition to Outback’s signature grilling styles – Seasoned & Seared and Wood-Fire Grilled – the restaurant is excited to offer a third preparation option to its guests. Seasoned and seared to lock in its natural juicy flavors, Outback’s new Roasted Sirloin is then slow roasted for three hours for maximum tenderness and hand carved to order.

Starting at just $10.99, the new Roasted Sirloin is perfectly paired with bold new sides and savory sauces, including:
  • Classic Roasted Sirloin: tender slices of roasted sirloin topped with a rich Cabernet sauce, served with garlic mashed potatoes and a broccoli garnish.
  • Marsala Roasted Sirloin: tender slices of roasted sirloin topped with sauteed mushrooms and a savory mushroom Marsala sauce. Served with creamy Parmesan rice and a broccoli garnish.
  • Bistro Roasted Sirloin: tender slices of roasted sirloin topped with a creamy Dijon bistro sauce. Served with crispy diced potatoes and a broccoli garnish.
In addition to the new Roasted Sirloin, Outback’s Signature Steaks can either be seasoned and seared with a secret blend of 17 spices on the flattop grill or wood fire grilled for a delicious natural flavor. Plus, for those looking for a forkless Roasted Sirloin option, Outback is introducing all new Steakhouse Quesadillas, stuffed with tender slow roasted sirloin, Monterey Jack cheese, chipotle spread, cilantro and green onions, and served with sour cream.

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.