Outback Steakhouse Copycat Recipes
The Bloomin' Onion, Alice Springs Chicken, and dark honey-butter bread are Outback classics worth recreating at home. Our copycats cover the petal-cut frying technique, the creamy horseradish dipping sauce, and the honey mustard chicken.
4 recipes
Outback Steakhouse was founded in 1988 in Tampa, Florida by Chris Sullivan, Bob Basham, Tim Gannon, and Trudy Cooper. Despite the Australian theme (kangaroos, Outback references, menu items named after Australian places), the founders were all American — the theme was chosen to seem exotic and fun, not for culinary authenticity. The chain grew from one Tampa location to a global brand with over 1,000 locations by the 2000s. The Bloomin' Onion, introduced in 1988 as an opening-night menu item invented by Tim Gannon, became the chain's signature: a full sweet onion cut into 'petals,' battered in a seasoned flour blend, and deep-fried. The cut requires precision — too deep and the onion falls apart in the fryer, too shallow and the petals won't open fully. The key step: after cutting, soak the onion in ice water for 30+ minutes so the petals open and hold their shape. The dipping sauce is a creamy horseradish-and-paprika mayo. Alice Springs Chicken — honey mustard glaze, sautéed mushrooms, crispy bacon, and melted cheese — is Outback's most-ordered chicken dish. Our copycats cover the Bloomin' Onion, Alice Springs Chicken, Outback Bread, and Grilled Chicken.
Frequently Asked Questions
How do I cut an onion for a Bloomin' Onion without it falling apart?
Use a large sweet onion (Vidalia or Walla Walla, 1 lb+). Cut off the top 1/2 inch to create a flat surface. Place cut-side down. Starting 1/2 inch from the root, make 12–16 equally spaced vertical cuts down toward the cutting board — stop before you reach the root (the root holds it together). Flip over, gently spread the petals. Soak in ice water for 30 minutes. The cold firms up the onion so petals open and stay separate through battering and frying. Skip the soak and the petals clump.
What's in the Outback Bloomin' Onion batter and dipping sauce?
The batter: 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp cayenne, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1/2 tsp salt. Dry the petals thoroughly after the ice bath, dust with seasoned flour, dip in egg wash (eggs + milk), then coat again in the flour mixture. Fry at 375°F for 3–4 minutes until deep golden. The dipping sauce: 1/2 cup mayo, 2 tbsp sour cream, 2 tbsp horseradish, 1/2 tsp paprika, 1/4 tsp cayenne.
What makes Outback's Alice Springs Chicken different from a regular chicken dish?
It's the layering: marinate the chicken breast in honey mustard (Dijon + yellow mustard + honey), sear, then top with sautéed mushrooms, 2 slices crispy bacon, and melted Monterey Jack + cheddar blend. Finish under the broiler for 2–3 minutes so the cheese bubbles and browns slightly. Outback serves it over a bed of sautéed mushrooms with honey mustard for dipping. The honey mustard marinade is what flavors the chicken through — most home versions only use it as a sauce, not as a 1–2 hour marinade first.
What gives Outback Bread its dark color and slightly sweet flavor?
Molasses and cocoa powder. The bread uses a wheat-bread base with 1 tbsp unsweetened cocoa powder and 2–3 tbsp molasses added to the dough — neither provides chocolate or strong sweetness, but together they give the bread its distinctive brown color and subtle earthy depth. Outback serves it warm with whipped honey butter (softened butter + honey beaten until fluffy). The bread is a soft yeast loaf; bake at 350°F for 30–35 minutes for a single 9x5 loaf.