I’m a huge fan of the Outback Steakhouse restaurant, which is why I knew I had to make this copycat recipe in my own kitchen. 

I’m obsessed with how it tastes, just like the real Alice Springs recipe – which is why it’s my favorite thing to make for dinner. 

It’s one of my favorite dishes for so many different reasons. First, I love that I get to cook some of it in a cast iron skillet to give the chicken that nice golden brown color. 

Second, those sautee mushrooms are so good!!! And lastly, cooked bacon. (need I say more about bacon?!) 

The great thing about making this Outback Steakhouse favorite is that you don’t even have to leave home! (and to me, that’s a good reason in itself – the flavor is just ad added bonus!) 

If your mouth is watering like mine, check out the printable recipe card below to get started. 

You’ll be amazed at the simplicity of this Outback copycat Alice Springs chicken recipe. It’s literally something you can whip up for dinner tonight! 

Alice Springs Chicken Recipe

Marinate chicken breasts in a lemony, mustard mixture, then season and brown in a hot skillet until golden. 

Smother them in a creamy, homemade mushroom sauce, plus plenty of bacon and cheese, then bake!

Chicken and cheese are just two ingredients that go so well together. If you agree, I have a few more cheesy chicken recipes that you might want to try!

Cheesy Chicken Enchilada Skillet has everything you love about your traditional enchiladas in a no-muss no-fuss one-skillet recipe ready in just 20 minutes!

This Cheesy Chicken Pasta Bake and my Cheesy Chicken and Broccoli Casserole are both 30-minute meals with just 15 minutes of prep. 

Both are sure to be on your monthly meal plan again and again.

And for another Outback copycat recipe, try my Outback Salted Caramel Cookie Skillet!

What is Alice Springs Chicken?

Alice Springs Chicken is one of the most popular menu items at Outback Steakhouse. And, thankfully, it’s very easy to make your own at home!

If you’re wondering why it’s called that, I’ll explain. This Outback chicken dish is named after a town called Alice Springs in the Northwest Territory of Australia.

Ingredient Notes and Substitutions

• Mustard – Outback uses dijon mustard for their Alice Springs Chicken recipe. If you don’t have any, you can use regular mustard instead.
  
• Cheese – You can substitute cheddar or Colby Jack cheese for the Swiss cheese. I also think that any type of melted cheese will work as well. 
  
• For additional flavor, add garlic and onions to the mushrooms while they are cooking.
  
• Chicken – If you’d rather use chicken thighs instead of breasts, they will work just as well.
  
• Bacon – You can use turkey bacon instead of regular bacon if you want to reduce the fat content. 
  
  Just know that if you want crispy bacon, you’ll need to use regular bacon. You can also use sweetened slices of bacon for a fun and flavorful twist. 
  
• Add a pinch of salt to the mushrooms while they are cooking. Not only will salt season the mushrooms, but it also helps them release their moisture. 
  
  This means they will cook more quickly.

Serving Suggestions

Recreate the restaurant experience with a side of mashed potatoes, roasted veggies, or a green salad.

You could also pair this Alice Springs chicken recipe with Oven Baked Garlic Fries, or throw together a Strawberry Spinach Salad for a lighter meal.

Kitchen tools and equipment needed

• Baking Sheets – Good, sturdy baking sheets will last for years and bake much more evenly than cheaply made ones.
• Heavy-bottomed Skillet – Whether it’s stainless steel, cast iron, or non-stick, a good heavy-bottomed skillet will cook more evenly and allow you to get that nice, pretty sear on the Alice Springs chicken copycat that adds a lot of flavor.
• Cheese Grater – Hand grated cheese melts better than store-bought shredded cheese because it doesn’t have the added starches that prevent caking. 
  
  I much prefer to grate my own cheese whenever possible, and a good cheese grater makes the job a lot easier!

Do you need to marinate the chicken?

Yes — for this Alice Springs Chicken copycat recipe, you will need to marinate the chicken for at least an hour, or up to 24 hours. 

It really adds an amazing flavor to both the meat and the entire dish that you don’t want to miss!

Clean Up Tips

• Use a plastic Ziplock bag to marinate your chicken in. 
  
  Doing this allows the chicken to be fully immersed in the honey mustard sauce and makes for easier cleanup, too.
  
• Use parchment paper to line your baking sheet. Otherwise, the sweet honey mustard sauce will run off the chicken and burn onto the baking sheet as it cooks.
  
• Lining it with parchment paper also creates a non-stick surface for the Outback chicken and makes cleanup a breeze! Less time in the kitchen is always good.

Storing and Reheating Leftover Outback Chicken

If you have leftovers, you can store them in an airtight container with a tightly fitting lid. They will stay good in the refrigerator for 3 to 5 days.

When you want to reheat them, remove your copycat Alice Springs chicken from the container and reheat it at 200 to 250°F until it is warmed through. 

Cook it slowly for 20 to 30 minutes so that it doesn’t dry out.

What side dishes pair well with this Outback Steakhouse Alice Springs Chicken recipe?

You have options when it comes to pairing up this copycat Alice Springs chicken recipe.  

The whole family would enjoy sauteed mushrooms, golden brown sliced potatoes, green beans, and even white rice. 

Don’t forget that you can also add toppings like fresh parsley or diced onions to the tender chicken, too. 

Cheddar cheese is a great way to add a little bit of flavor to new recipes like this, and a few pieces of bacon diced up are also something that the entire family will love. 

Squeezing a bit of lemon juice and black pepper on top is perfect for healthy recipes like this. 

When you’re creating this juicy chicken recipe in your own kitchen, you can add seasonings to this Outback Steakhouse copycat recipe to make it one of your favorite meals. 

Have fun with the options for this delicious chicken recipe.  Even though it’s an outback copycat recipe, the best part is that you can put your own spin on it! 

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Alice Springs Chicken Outback Copycat Recipe + Video

This Alice Springs Chicken recipe lets you create the Outback restaurant favorite at home. Make this cheesy baked chicken for dinner tonight!

Course Main

Cuisine American

Method Oven

Prep Time 1 hour hour 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4

Calories 689cal

Author Donna Elick

Ingredients

• 1/2 cup honey
• 1/2 cup Dijon mustard
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• salt and pepper
• 4 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 6 slices bacon cooked until crispy and cut in half
• 2 cups button mushrooms
• 1 tablespoon butter
• 1 cup Monterrey Jack Cheese grated
• Fresh Parsley chopped

Instructions

• Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
• Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
• Place browned chicken on prepared baking sheet.
• In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
• Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
• Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
• Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

Video

Nutrition

Serving: 1 | Calories: 689cal | Carbohydrates: 39g | Protein: 38g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 955mg | Sugar: 36g | Fiber: 2g | Calcium: 244mg | Iron: 2mg

Originally published June 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Alice Springs Chicken Outback Copycat Recipe + Video appeared first on The Slow Roasted Italian.

Who doesn’t love a giant cookie? The next time that your sweet tooth is talking, keep this skillet chocolate chip cookie recipe handy.

The gooey center paired with the chocolate chunks makes me want to eat the whole thing! Forget individual cookies and make a giant skillet cookie instead.

It’s one of the best things to bake and share with cookie lovers! 

The fun part about making this perfect dessert is that each person can customize their own individual portion. Adding flaky salt and chocolate sauce as a topping is a great way to change it up.

You can also add a few scoops of vanilla ice cream right in the middle of this chocolate chip cookie skillet and serve! It’s literally one of my favorite desserts for that reason! 

(and don’t forget that drizzling melted peanut butter and hot fudge on top of this cookie cake takes it from a gooey cookie to literal dessert heaven!)

To find out how to make this skillet pizza cookie recipe, gather the simple ingredients listed on the recipe card below. This is one of those cookie recipes that everyone will love! 

Chocolate Chip Skillet Cookie Recipe

Have you tried the Outback salted caramel cookie skillet? Oh my word, is it delicious! 

A soft, chewy cookie with crispy edges and loads of toffee flavor — all my favorite things in one bite!!

I just knew I had to figure out how to make it at home because I can’t be ordering takeout dessert every day. 

It came together so much easier than I thought, and I already had the perfect size mini cast irons for the job.

Mix up the dough just like any other cookie recipe, then press it into a tiny skillet and pop it in the oven. Easy peasy. 

Next up, I’ll have to try this method with my gooey chocolate chip cookie dough or maybe even my apple cookies with streusel topping!

If you don’t have any cast iron skillets… well, first you should remedy that!! But in the meantime, mix up this salty sweet cookie dough and bake it in the air fryer instead.

Ingredient Notes and Substitutions

• Flour – Regular all-purpose flour does the job just fine! This recipe should also work with a 1:1 gluten-free substitute.
  
• Baking Soda – What gives our dessert its lift! Make sure it’s fresh so it actually works — you can test a little in a small bowl by adding some vinegar. 
  
  It should bubble and fizz immediately when still active.
  
• Unsalted Butter – If salted is all you have on hand, omit the extra salt in the recipe.
  
• Sugar – Use a mixture of granulated and brown sugar for the perfect chewy texture. The flavor of the brown sugar adds to the caramel-y goodness too!
  
• Mix-ins – Grab your favorite white chocolate chips, semi-sweet chocolate chips, milk chocolate chips, toffee bits, and pretzels — the higher the quality, the better.
  
  Crush the pretzels ahead of time, either by hand or by blitzing them in a food processor. If you can’t find toffee bits, you can chop up Heath bars instead.
  
• Sea Salt – This goes on top of the skillet cookie after it’s been baked for flavor. Stick with kosher salt for the dough itself.

Tips and Tricks to Make a Perfect Salted Caramel Cookie Skillet 

• Preheat the skillet.

Set the cast iron skillet in the oven when you turn it on so both heat at the same time. 

This guarantees the dough will bake evenly and helps create a crispy bottom layer too!

• Take time creaming the butter and sugar.

You want the mixture to be light and fluffy — that means there’s plenty of air mixed in. 

This is key for a tender, fluffy texture just like the salted caramel cookie skillet from Outback.

• Handle the dough gently.

You don’t want to overmix it and end up with a tough, dry cookie skillet. Add the dry ingredients a little at a time, just until there are no more streaks of flour.

Then, fold in the chocolate chips, toffee bits, and pretzels slowly and gently to get them evenly distributed. 

Be sure to scrape along the bottom of the bowl so no dough is left behind.

When it’s time to transfer to the cast iron, roll the dough into the center and gently press it towards the edges. 

The goal is to spread it evenly across the pan without pressing down and compacting it.

• Don’t have tiny cast iron skillets? Double the recipe instead!

Bake the dough in a regular 10-inch cast iron, no problem. You may need to add a few minutes to the baking time so the center is fully cooked.

A giant salted caramel cookie skillet is perfect for family-style meals or a cozy date night. Don’t forget the extra spoons!

Prep Ahead

• Soften butter
• Crush pretzels
• Preheat oven to 350°F

Kitchen Tools You Will Need

• 5-Inch Cast Iron Skillets – Perfect for small portions and party appetizers!
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.

Cookie Skillet Serving Suggestions 

Top your copycat Outback salted caramel cookie skillet with a big scoop of vanilla ice cream and plenty of caramel sauce! 

For a less sweet treat, try a dollop of whipped cream instead.

But before you do that, add a sprinkle of sea salt when you pull it out of the oven. It contrasts all the sweetness and actually enhances each flavor! 

Be sure to use sea salt specifically — it’s made for a finishing touch, especially on desserts.

You can also double down on caramel flavor with a frozen coffee or macchiato milkshake. Yum!!

Storing and Reheating Leftovers

While this cookie skillet is best served warm from the oven, you can certainly save it for later. 

Remove from the skillet and store in an airtight container at room temperature for 2-3 days.

To reheat, microwave your treat for just a few seconds or pop it back in the oven until warmed through.

Outback Salted Caramel Cookie Skillet FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Outback Copycat Recipes

Tasmanian Chili (Outback Copycat)

Blooming Onion (Outback Copycat)

Blooming Onion Sauce (Outback Copycat)

Alice Springs Chicken Outback Copycat Recipe + Video

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Salted Caramel Cookie Skillet Recipe (Outback Copycat)

This Cookie Skillet is the perfect blend of chewy and crispy. Make individual ones for dessert or double the recipe for a shareable size!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 skillet cookie

Calories 2396cal

Author Donna Elick

Equipment

• small bowl
• mixing bowl
• cast iron skillet

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1/4 cup white chocolate chips
• 1/8 cup toffee bits
• 1/4 cup crushed pretzel pieces
• sea salt for sprinkling
• vanilla ice cream for serving
• Caramel sauce for drizzling

Instructions

• Preheat your oven to 350°F (175°C).
• In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms.
• Gently fold in the white chocolate chips, toffee bits, and crushed pretzel pieces.
• Press the cookie dough into a small cast iron skillet, spreading it evenly.
• Bake for 15-20 minutes, or until the edges are golden brown and the center is set.
• Remove the skillet from the oven and sprinkle the top of the cookie with sea salt while it’s still warm.
• Serve the salted caramel skillet cookie in the skillet, topped with a scoop of vanilla ice cream and a generous drizzle of caramel sauce. Enjoy!

Notes

This recipe can be easily doubled for a larger skillet or if you want to make multiple cookies.
The cookie is best served warm, straight from the skillet.

Store any leftover salted caramel skillet cookie in an airtight container at room temperature for up to 2-3 days. To reheat, simply warm individual portions in the microwave for a few seconds until just heated through. However, for the best texture and freshness, it’s recommended to enjoy this dessert freshly baked when possible.

Nutrition

Serving: 1 | Calories: 2396cal | Carbohydrates: 301g | Protein: 23g | Fat: 122g | Saturated Fat: 75g | Cholesterol: 470mg | Sodium: 1327mg | Sugar: 204g | Fiber: 3g | Calcium: 267mg | Iron: 8mg

Originally published May 2024, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Salted Caramel Cookie Skillet Recipe (Outback Copycat) appeared first on The Slow Roasted Italian.

I love taking popular dishes from my favorite restaurants and turning them into the real deal right at home!

I’m talking Panda Express, Red Lobster, Olive Garden, and all the other well-known restaurants that we all know and love. 

You can easily make some of your favorite recipes at home, so be sure to check out the list below! 

Copycat Recipes

There are some things I can not seem to get enough of… I mean, I used to eat at Red Lobster just for the biscuits!!

By now, you all know of my love affair with Olive Garden, but there are so many more copycat recipes from restaurants and fast food joints to choose from. 

I’ve built up quite a collection over the years so I can chow down on my restaurant favorites any time, any day, without ever leaving the house — and so can you!!

That’s why I’m sharing our list of the best ever copycat restaurant recipes, from appetizers and soups to entrees and even desserts.

Is there something missing from our list? A recipe you just have to have? Let us know in the comments and maybe you’ll see it in the future!

Click on the BOLD recipe title, and it will open each one in a new tab. Click on the center of the image to Pin it to Pinterest.

Best Copycat Recipe for Appetizers

While these certainly make excellent starters for parties and dinner guests, they’re also great for snacking or a light meal too!

Applebee’s Spinach Artichoke Dip combines simple, fresh ingredients for mouthwatering flavor and one tasty appetizer. This copycat recipe will have you hooked the first time you make it. 

Our copycat version of Olive Garden Fried Mozzarella tastes even better than the original! Fresh, creamy mozzarella is coated in crispy, garlicky breadcrumbs for maximum crunch and flavor. Pair with all of your favorite dipping sauces!

Cheesecake Factory Avocado Egg Rolls are one of our favorite copycat restaurant recipes! Serve them with Chipotle Ranch Dipping Sauce, and your guests will be begging for more! 

Make Outback’s Bloomin’ Onion at home by frying large sweet onions in a flavorful batter. It’s like crispy onion rings that you can share — don’t forget the sauce! Plus, this copycat recipe comes together in just about 30 minutes.

Soup & Salad

Whether you’re looking for a light meal or a hearty side, these copycat recipes for soup and salad are just the thing!

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy blend of tender veggies and spices for the perfect, velvety bite. One of the best copycat recipes for colder weather!

This homemade version of Olive Garden Minestrone is loaded with plenty of veggies, plus tender beans and pasta, to fill you right up! It’s ready in just 30 minutes and makes enough for leftovers too.

Wendy’s Apple Pecan Salad is the ultimate flex dish! Include chicken to make it a meal, or enjoy it as a fresh, sweet, and nutty side without the meat. 

What’s better than Outback Baked Potato Soup? A bowl of our homemade version, of course! Enjoy this one pot copycat recipe for soup made with simple, fresh ingredients.

Fast Food Favorites

Skip that mile-long drive-thru line and whip up your favorite order at home with our best copycat recipes. They’re sure to satisfy your late-night cravings!

Taco Bell Mexican Pizza is one of the most popular menu items, but it sometimes disappears without warning! Now, you can make it at home whenever you want — and this recipe makes 4 servings. I’ll add some refried beans and extra cheese on mine, but that’s up to you! 

It’s so easy to recreate Chick Fil A Mac and Cheese at home, that it’s one of our favorite copycat recipes! Enjoy a bowl on its own or as a warm side for your homemade chicken sandwich!

This homemade Whataburger Patty Melt features two cheesy burger patties topped with caramelized onions and signature sauce, stacked onto crunchy Texas Toast. Add a side of zesty fries and a bottle of cherry cola! This just might be the best burger recipe to make at home! 

Wendy’s Chili was one of our very first copycat restaurant recipes, and it has stood the test of time! Packed with beef and beans, plus green chiles for some heat, you can make it on the stove in just 30 minutes.

Best Copycat Recipes for Dinner

Finally, the main event!! Whether you’re looking for savory proteins or an all-in-one meal, these are the copycat recipes from restaurants that we get asked for the most!

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make and absolutely bursting with flavor. With this recipe at your fingertips, you can enjoy bang bang shrimp whenever the cravings strike — and in your slippers! — at a fraction of the price.

Chipotle’s Famous Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow-cooked in a spectacular spicy adobo sauce, creating the most tender Mexican shredded beef. Even better, you can make it in the crockpot!

Nothing says comfort food like Cracker Barrel Meatloaf. One of our heartiest copycat recipes, this meatloaf is made with crackers and the best glaze you’ve ever had! Serve over creamy mashed potatoes with your favorite veggies.

Chili’s Monterey Chicken is one of the best copycat recipes for the whole family, and it’s ready in just 30 minutes! This skillet dinner will save you time on busy nights, and it’s kid-approved too.

Side Dishes

Often overlooked, restaurant side dishes can make or break the whole meal! These are the ones we come back to again and again, whether it’s a weeknight meal or a holiday feast.

Chipotle’s Cilantro Lime Rice is so versatile — enjoy as a side, add it to burritos, or use it to make a bowl! Enjoy fluffy, flavorful rice in just 30 minutes.

Soft, buttery, and simply addicting, you’ll want to make these Copycat Texas Roadhouse Rolls as often as you can! This easy recipe makes 4 dozen rolls so no one needs to fight over the last one.

Everyone’s got their go-to recipe for Thanksgiving, but Boston Market Copycat Sweet Potato Casserole always steals the show! Creamy sweet potatoes are topped with marshmallows and brown sugar streusel for the ultimate in decadent side dishes. 

Dessert Copycat Restaurant Recipes

We’re usually way too stuffed to even look at the dessert menu, so copycat recipes let us enjoy some sweets when we have the room.

Cheesecake Factory Key Lime Cheesecake is tart and tangy with a tender graham cracker crust. The fluffy whipped topping really sets this baked cheesecake recipe over the top! In my opinion, this is the best way to make cheesecake at home! 

Why share a slice when you can make a whole pan? Olive Garden Chocolate Brownie Lasagna is the ultimate dessert for the chocoholics in your life, featuring layers of brownie, cream cheese frosting, and even more chocolate on top.

Make Cake Batter Ice Cream just like Cold Stone with this easy 5-minute recipe. Each bite is so sweet and creamy — all you have to do is wait for it to freeze! I’ll make this during the holiday months a lot and add Christmas sprinkles for some festive fun! 

Dole Whip is an iconic Disney dessert, and this homemade version is sweet, creamy, and made with real ingredients. Enjoy this frozen pineapple treat for the perfect touch of magic on a hot summer day.

Breakfast 

You didn’t think we’d miss the most important meal of the day, did you? Whether you want something sweet, savory, or easy to grab on the way out the door… we’ve got you covered!

Cinnabon Cinnamon Rolls feature ribbons of thick cinnamon-sugar filling and a cream cheese frosting that you’re sure to remember long after the cinnamon roll is gone. It’s one of our top copycat recipes for the holidays!

One thing you can always count on — no matter the season — is the Starbucks Blueberry Muffin! Make a dozen to enjoy at home, featuring that signature crunchy, sweet layer that makes every bite extra scrumptious.

Denny’s Moons Over My Hammy is the ultimate diner breakfast sandwich, and now you can make it at home! With layers of juicy ham, fluffy eggs, and plenty of gooey cheese on toasted bread, it’s a clear winner for breakfast or brunch!

Sauce & Dressing Copycat Recipes from Restaurants

One of the best budget hacks is to order your favorite takeout dressing or sauce and make the dish itself at home. Now, you don’t even have to do that! Make your favorites from start to finish without ever leaving the kitchen.

Creamy Olive Garden Alfredo is always a winner on pasta and veggies, but you can use it for so much more! Try it as a dip for appetizers or mix it into casseroles. This recipe makes plenty, and you can freeze it for later too!

There never seems to be enough Taco Bell Nacho Cheese Sauce, so why not make a big batch yourself? With just 4 ingredients and 10 minutes of your time, you can enjoy it with all your takeout favorites or as a party dip!

Copycat McDonald’s Big Mac Sauce tastes just like the real thing, and you can add as much as you want to your burger! Tangy and creamy, this special sauce is also tasty with fries, veggie sticks, or as a dressing for pasta salad.

Panera Green Goddess Dressing packs a punch of herb flavor into a light, creamy topping

The fun part about making these copycat dishes from some of the most popular restaurants is that you can make them any time of the year!

That means that even if you’re the biggest fans of the dish on their menu, you can whip up that same dish right at home. This includes favorites from chain restaurants, famous brands, and more! 

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published July 2014, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Restaurant Copycat Recipes to Make at Home appeared first on The Slow Roasted Italian.

Once the cooler months hit, I’m all about this copycat Outback potato soup recipe! The texture and flavor of this creamy potato soup make a tasty dinner for the entire family!

This is one of those soup recipes that is perfect for cozy nights at home – and will make your tummy very happy! 

The next time that you need a comforting dish and a bowl of warmth, make this your main dish!

There’s a reason that copycat recipes are a hit – and this Outback Steakhouse Potato Soup Recipe proves it. And the best part?

All you need are a few simple ingredients to get started! 

I love to add a little dollop of sour cream to this one-pot soup – and don’t forget the extra cheese!

Every bite on my spoon is loaded with tender potatoes and the perfect creamy texture!!

Outback Baked Potato Soup

Creamy, savory, and a little bit tangy — loaded baked potato soup hits all the notes you’re looking for in a hearty dish.

While I serve my crockpot version (or my 20-minute version) all the time in the winter, I was thrilled to make a recipe that tastes exactly the same as the baked potato soup at Outback!

The secret? Bake the spuds before you add them to the pot!! They’ll be perfectly, evenly tender and full of flavor right off the bat. 

Plus, this step saves so much simmering time so you’re not stuck by the stove forever.

I just love thick, creamy soup when it’s chilly outside. Try more of my favorites such as tasmanian chili,  chicken corn chowder or autumn squash soup. Both are ready in just 40 minutes!

For another Outback copycat recipe, try my savory Salted Caramel Cookie Skillet dessert!

Ingredient Notes and Substitutions

• Russet Potatoes – You’ll need the large baking-sized potatoes for this Outback baked potato soup recipe. Or you could substitute 6 medium baked potatoes.
  
  You will want these baked and cooled. If you need to make them on cooking day there are instructions in the notes.
  
• Bacon – Use your favorite and chop it up beforehand — every piece will get extra crispy that way! 
  
  I like to use thick-cut strips for extra texture. If you are using precooked bacon you can add a couple tablespoons of butter or olive oil to the pan.
  
• Onion & Garlic – Our flavor makers! Grab a yellow onion and fresh garlic cloves to build up that savory goodness.
  
  A white onion can work in a pinch, or you can use shallots if you’d like a less oniony flavor!
  
• Heavy Cream – This adds tons of richness and is key for an extra creamy consistency. 
  
  If you prefer your Outback baked potato soup to be a bit thinner, use milk instead.
  
• Broth – I like to use chicken broth, but vegetable broth works just as well.
  
• Cheddar Cheese – While most of this goes in the pot, you’ll want to grate a little extra to sprinkle on top of your baked potato soup Outback copycat!
  
  Sharp cheddar has a good balance of flavor and melt factor, but any kind will do. Colby or Monterey Jack are my top substitutes.
  
• Sour Cream – Adds a lovely tang to the soup and helps to thicken it right up! 
  
  Feel free to adjust the amount based on your taste preference. If you’d rather leave it out, simply add more heavy cream.

Tips and Tricks to Make Perfect Baked Potato Soup Like Outback

• Bake the potatoes first.

It is an Outback baked potato soup recipe after all! This step ensures that the potatoes are perfectly tender and easier to cut into smaller pieces. 

Plus, it cuts down on simmering time for the soup!

Leave the skins on for baking and be sure to pierce them all over with a fork so they don’t burst open. 

Once they are fork-tender, remove them from the oven and cool slightly — until you can safely handle them.

Then, carefully remove the skins and give them a rough chop. You don’t have to be too precise since most pieces will end up mashed in the end.

• Cook bacon in the pot while the potatoes are in the oven.

This adds extra smoky flavor because the leftover bacon fat can be used to saute the onions and garlic! Plus, it saves you from cleaning extra dishes.

Chop the bacon while it’s cold — sometimes I’ll toss it in the freezer for 10 minutes just to make the job even easier.

Once all the pieces are nice and crispy, transfer them to a paper towel-lined plate with a slotted spoon so the grease stays behind in the pot.

• Don’t simmer for too long.

All you need is about 10 minutes for the flavors to meld together. Since the potatoes are already soft, any longer can cause the texture to turn grainy.

Same goes for after you add all of the dairy ingredients. 

Keep the heat on low and cook just long enough until the cheese is melted and your Outback baked potato soup is warmed through. 

Do not bring it to a boil or the sour cream and cheese will separate — another cause of grainy soup!

Prep Ahead

• Bake potatoes
• Chop bacon and onion
• Shred cheese

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Potato Masher – If you prefer a smoother consistency, use an Immersion Blender instead.
• Ladle – A must for dishing up homemade Outback Steakhouse baked potato soup!

Serving Suggestions 

Just like a regular baked potato, be sure to load up Outback Steakhouse baked potato soup with all of your favorite toppings! 

Chopped green onions or chives, extra bacon and cheese, or a sprinkle of your favorite seasoning blend can make a big difference in extra flavor and texture.

Since this dish is quite hearty, I like to keep my sides simple — a hunk of crusty bread or maybe a fresh, garden salad. 

Or, dish up smaller servings as a starter for juicy steak or copycat Alice Springs chicken. 

Have dinner guests? Keep them busy with a homemade bloomin’ onion with sauce!

Storing and Reheating Outback Steakhouse Baked Potato Soup

Allow any leftovers to cool, then store in an airtight container in the refrigerator for 3 to 4 days.

Warm gently on the stove over low heat just until warmed through. Stir frequently to keep that creamy consistency. Or reheat individual portions in the microwave.

Outback baked potato soup does not freeze well. Due to all of the dairy ingredients, it will separate and become grainy when thawed and reheated.

Outback Baked Potato Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Blooming Onion (Outback Copycat)

Blooming Onion Sauce (Outback Copycat)

Chick Fil A Chicken Noodle Soup (Copycat Recipe)

Creamy Tortellini Alfredo Panera Copycat Recipe

🍔 Copycat Creations Vol 1
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Copycat Outback Baked Potato Soup Recipe

Make Outback Baked Potato Soup from scratch using simple, fresh ingredients with this one pot recipe. Serve with your favorite toppings.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 563cal

Author Donna Elick

Ingredients

• 4 pre-baked russet potatoes large
• 4 slices bacon chopped
• 1/2 cup chopped yellow onion
• 2 cloves garlic minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• salt and pepper to taste

Optional toppings:

• chopped green onions
• shredded cheese
• crispy bacon pieces

Instructions

• In a Dutch oven or large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the fat behind, about 5 minutes.
• Meanwhile: Cut the baked potatoes in half and scoop out the insides. Roughly chop into bite-sized pieces. This is also a great time to prep onions and garlic if you have not done it yet..
• Add the chopped onion to the pot with the bacon fat and sauté until the onion becomes translucent, about 2-3 minutes. Add the minced garlic and continue to sauté for an additional minute.
• Add the chopped potatoes to the pot with the sautéed onion and garlic. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes, allowing the flavors to meld together.
• While it cooks, use a potato masher or immersion blender to partially mash the potatoes in the soup, leaving some chunks for texture. If you prefer a smoother consistency, you can blend the soup until desired smoothness.
• Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking the soup over low heat until the cheese is fully melted and the soup is heated through. Be careful not to let it boil.
• Taste and season the soup with salt and pepper according to your preference.
• Ladle the bacon-infused baked potato soup into bowls. Top each serving with some of the crispy bacon pieces, chopped green onions, and shredded cheese, if desired. Enjoy!

Notes

To make baked potatoes: Preheat your oven to 400°F. Scrub the potatoes thoroughly and pierce them several times with a fork. Place the potatoes on a baking sheet and bake for about 45 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow them to cool slightly before removing the skins.

For added smoky flavor, cook the bacon in a Dutch oven or large pot until crispy. Leaving the bacon fat in the pot adds richness to the soup.

The russet potatoes are baked beforehand to ensure they are tender and easy to chop into bite-sized pieces.

Customize the soup by using chicken or vegetable broth based on your preference.

For a creamier texture, use heavy cream instead of milk. It adds richness to the soup.

Feel free to adjust the amount of shredded cheddar cheese and sour cream according to your taste preference.

Season the soup with salt and pepper to enhance the flavors. Start with a little and add more if needed.

Optional toppings such as chopped green onions, shredded cheese, and crispy bacon pieces can be added to garnish the soup and add extra flavor and texture.

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition

Serving: 1 | Calories: 563cal | Carbohydrates: 15g | Protein: 18g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 134mg | Sodium: 700mg | Sugar: 7g | Fiber: 0.4g | Calcium: 284mg | Iron: 1mg

Originally published March 2024, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Outback Baked Potato Soup Recipe appeared first on The Slow Roasted Italian.

Outback Steakhouse Bread

I can’t be the only one who goes to Outback Steakhouse for the bread. It’s a honey whole wheat masterpiece that I can’t get enough of. 

And don’t you dare tell me not to fill up on bread before I eat my main dish. In my book, there’s enough room for both!!

My Outback Steakhouse bread recipe is made with whole wheat flour, honey, molasses, a bit of cocoa powder, and some other key ingredients.

It’s dairy and egg free too, which means folks with dairy or egg intolerances can enjoy a slice or two without feeling sick!

Perhaps best of all, it comes together super quickly once you let that dough do its thing and rise.

All it needs is about 40 minutes in the oven and you’ll be snacking on homemade brown bread before you know it.

This recipe for Outback Steakhouse bread is just the latest in my growing Outback copycat collection!

Ingredient Notes and Substitutions

• Flour – You’ll need both whole wheat flour and all-purpose flour for your Outback Steakhouse bread!
  
  I find that using a combination of the two gives me the perfect balance of a hearty texture and softness in the final results.
  
• Active Dry Yeast – To help the bread rise! If you skip this key ingredient, you’ll end up with a flat, overly hard chunk.
  
  You’ll also need some warm water (around 110°F) to activate it. 
  
• Canola Oil – Helps keep your bread tender and moist.
  
• Honey & Molasses – Both sweeten the bread and give it a beautiful, rich brown color.
  
• Cocoa Powder – Also adds that signature brown color you know and love about brown bread at Outback Steakhouse! It also adds a hint of chocolatey depth to the overall flavor profile. 
  
  An unexpected yet very necessary addition to this recipe!
  
• Cornmeal – I sprinkle a bit of cornmeal underneath and on top of the loaves before baking for a delightful crunch!

Tips and Tricks to Make the Perfect Recipe for Outback Steakhouse Bread

• Temperature matters when activating the yeast.

You may think that monitoring the water’s temperature is a bit overkill, but keeping it around 110°F is essential. 

Water that’s too hot will kill the yeast instead of activating it. Water that’s too cool will slow down the entire process. 

If you don’t have a thermometer, test the water with your finger — it should feel warm but not hot. 

• Don’t skip the resting period. 

After you combine the whole wheat flour, cocoa powder, and salt, let the mixture sit for 10 minutes covered with a damp cloth.

This allows the whole wheat flour to absorb all of the moisture, which will result in a smoother and more elastic dough later!

• Knead for the best texture.

You’ll have to knead the dough until it becomes a soft, almost elastic dough ball. 

This can take about 5-10 minutes with a stand mixer, or you can simply use your hands and some elbow grease. 

Proper kneading helps develop the gluten in the dough, which is essential for achieving that soft and chewy texture you want.

• Let the dough rise with care.

You need to allow the dough to rise or else this recipe for Outback Steakhouse bread won’t come out the way you want it to.

If your kitchen is on the cooler side, preheat your oven to warm it slightly, then turn it off and place the dough inside to rise. It’s the ideal environment!

Prep Ahead

• Activate the yeast
• Hydrate the whole wheat flour
• Finish the dough
• Let it rise

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer for making the dough.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions 

Outback Steakhouse bread is so versatile! Enjoy it toasted with some butter or as a side for your favorite main dishes, and you could even turn it into croutons if it starts to go stale!

I’ve also got quite the collection of Outback copycats to try! Serve your brown bread with anything from Tasmanian Chili and Outback Baked Potato Soup, or some Alice Springs Chicken. 

It’s a no-brainer to pair it with our boneless steak and mashed potatoes for a classic hearty meal!

It would also make for a tasty side to a nice, big garden salad. It’s perfect for sopping up extra dressing!

How to Store Leftovers

You can store any leftover bread in an airtight container at room temperature for 1-2 days before it starts to go stale.

It also freezes well — wrap it tightly in several layers of plastic wrap and aluminum foil to prevent freezer burn. It will keep for several months. Let it thaw in the fridge overnight before using.

Outback Steakhouse Bread Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Outback Copycat Recipes

Salted Caramel Cookie Skillet Recipe (Outback Copycat)

Blooming Onion (Outback Copycat)

Alice Springs Chicken Outback Copycat Recipe + Video

Rattlesnake Bites Recipe (Texas Roadhouse Copycat)

Print

Outback Steakhouse Bread

Try my Outback Steakhouse Bread at home instead of going out to eat! Made with whole wheat flour, molasses, honey, and no dairy or eggs.

Course Bread

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

rise time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 24 makes 4 loaves

Calories 101cal

Author Donna Elick

Equipment

• large mixing bowl
• stand mixer
• baking sheets

Ingredients

• 2 1/2 cups lukewarm water around 110°F or 43°C
• 1/4 cup canola oil
• 1/2 cup honey
• 2 tablespoons dark molasses
• 3 1/2 cups whole-wheat flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon fine sea salt
• 2 tablespoons active dry yeast
• 2 1/2 to 3 cups all-purpose flour more for kneading
• Cornmeal for sprinkling

Instructions

• In the large mixing bowl of a stand mixer with a dough hook attachment, blend the lukewarm water, canola oil, honey, and dark molasses until thoroughly mixed.
• Stir in the whole-wheat flour, unsweetened cocoa powder, and fine sea salt until just combined. Cover the mixture with a damp cloth and let it sit for about 10 minutes, giving the whole-wheat flour time to hydrate.
• On a low speed, gradually incorporate the active dry yeast, then slowly add the all-purpose flour 1 cup at a time, until the dough begins to pull away from the sides of the bowl and forms a soft, elastic ball.
• Lightly dust two baking sheets with cornmeal. Turn the dough out onto a lightly floured surface, and divide into four equal parts. Form each part into a loaf shape.
• Place the formed loaves onto the prepared baking sheets, leaving ample space between them. Cover with a damp cloth and let rise in a warm spot for about 45 to 60 minutes, or until they have doubled in size.
• Preheat your oven to 350°F (175°C). Gently sprinkle the tops of the risen loaves with a bit more cornmeal for texture.
• Bake for 40 minutes, or until the loaves sound hollow when tapped on the bottom and the internal temperature reaches 190°F (88°C).
• Remove the loaves from the oven and cool on a wire rack. Wait until completely cooled before slicing to ensure the best texture and flavor. Enjoy!

Notes

The honey and molasses not only sweeten the bread but also give it a beautiful, rich color.

Using a combination of whole-wheat flour and all-purpose flour offers a balance between hearty texture and softness.

Sprinkling cornmeal underneath and on top of the loaves before baking provides a delightful crunch.

Allowing the dough to rise sufficiently is key to achieving the perfect texture.

If your kitchen is cool, letting the dough rise in a slightly warmed oven (turned off after preheating for a minute) can provide the ideal environment.

Store any leftover bread in an airtight container at room temperature for a few days, or freeze for longer preservation. Wrap the bread well to prevent freezer burn.

Nutrition

Serving: 1 | Calories: 101cal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Sodium: 100mg | Sugar: 7g | Fiber: 2g | Calcium: 11mg | Iron: 1mg

Originally published August 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Outback Steakhouse Bread appeared first on The Slow Roasted Italian.

Tasmanian Chili Outback

I’ve got plenty of crockpot recipes for chuck roast, but most of them are served as sandwiches or a main entree, and I was craving a hearty one-bowl meal.

Enter this Outback Tasmanian chili recipe!

Much like Texas-style chili, there’s not a single bean to be found in the whole pot — but unlike Texas-style, it does contain tomatoes.

Add a little beef stock, some onion and peppers, plus a delicious blend of spices and you’ve got yourself a hearty dish that’s loaded with savory flavor.

Already making homemade chili? Our Baked Chili Cheese Dogs are the perfect way to put it to use!

Too hot for chili? Then you’ll want to toss that roast right in the oven to make Poor Man’s Burnt Ends instead!

Snack on the crispy, tasty morsels or add some sides for a full meal.

Ingredient Notes and Substitutions

• Chuck Roast – This budget-friendly cut comes from the shoulder of the cow and has loads of flavor. Chuck shoulder is a good substitute.
  
• Peppers – You’ll need one red bell pepper and one jalapeno. Remove the ribs and seeds from both before chopping.
  
• Fire-Roasted Diced Tomatoes – These are my secret weapons for adding a hint of smoky flavor to any dish. Use regular diced tomatoes if needed.
  
• Tomato Paste – A little goes a long way in thickening the whole pot! Portion and freeze the rest of the can to use in other dishes.
  
• Beef Stock – Vegetable stock is the best substitute, or you can use water with some Worcestershire sauce mixed in.
  
• Spices – Enjoy smoky, savory heat with chili powder, cumin, paprika, and cayenne, plus salt and pepper to boost all of the flavors. 

Tips and Tricks to Make Outback Tasmanian Chili at Home

• Adjust the level of spice to your liking.

Here’s one of the best parts of copycat recipes like these: you can enjoy all your favorite dishes but tweak them as needed!

There’s already some heat in the chili powder, cumin, and paprika, so I start with just ¼ teaspoon of cayenne.

Give yours a taste after it’s simmered for at least an hour, then add more if you think it needs it.

You can also leave the ribs and seeds in the jalapenos for maximum spice, or use hotter serrano peppers instead.

Or, leave out the jalapenos entirely and add more bell pepper for a milder version.

• Take the extra time to brown the beef first.

You may be tempted to take some shortcuts, but you’ll really pay for it later in the texture of the chili.

Browning the meat locks in the juices and ensures each bite stays extra tender.

It also helps build the flavor base for this Outback Tasmanian chili recipe, as browned bits will stay behind in the pot.

Work in batches or the meat will steam instead of brown. Then, scrape those up while you sauté the onion and peppers — trust me, it makes a huge difference!

• Add a cornstarch slurry for a thicker consistency.

Wait until the last 30 minutes of cooking, then stir a mixture of equal parts cornstarch and water into the pot.

A little goes a long way, so you should only need 1-2 tablespoons of each.

Your Tasmania chili Outback copycat will thicken as it continues to simmer!

Prep Ahead

• Cut chuck roast into small cubes
• Dice onion and bell pepper
• Seed and chop jalapeno
• Mince garlic
• Shred cheese

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It’s perfect for roasts, and I especially love it for my one-pot meals.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Serving Suggestions 

Have shredded Colby Jack cheese and chopped green onions handy so everyone can top their bowls as they like. Sour cream or avocado would be a tasty addition to Outback Tasmanian chili too.

For sides, serve up some skillet cornbread or baked potatoes. You could even spoon some of the chili inside the baked potato if you’d like!

And don’t forget some greens… or at least vegetables. Top a steakhouse salad with buttermilk ranch dressing or dish up a side of creamed spinach instead.

Storing and Reheating Leftovers

Allow Tasmanian chili Outback style to cool to room temperature, then transfer to an airtight container.

Leftovers will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.

Honestly, I enjoy this even better as leftovers since the flavors tend to develop more over time.

This Tasmania chili Outback copycat recipe is great for meal prep, or you can make a double batch and freeze half for later.

To reheat, thaw frozen chili in the refrigerator overnight. Return to the stovetop and simmer over low heat, stirring occasionally until warmed through.

Outback Tasmanian Chili Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Taco Bell Crunchwrap Supreme Homemade Copycat Recipe

Panda Express Broccoli Beef Copycat Recipe + Video

Stuffed Pepper Soup Recipe (Culver’s Copycat)

Alice Springs Chicken Outback Copycat Recipe + Video

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Tasmanian Chili (Outback Copycat)

This Tasmanian Chili Outback copycat recipe makes a hearty bowl with loads of flavor — and no beans! Serve with all your favorite toppings.

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6

Calories 521cal

Author Donna Elick

Ingredients

• 3 pounds chuck roast cut into small cubes
• 2 tablespoons vegetable oil
• 1 yellow onion diced
• 1 red bell pepper diced
• 1 jalapeno pepper seeds removed and finely chopped
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 28 ounce can fire-roasted diced tomatoes
• 2 cups beef stock
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper adjust according to spice preference
• salt and pepper to taste

For Topping:

• shredded Colby Jack cheese
• chopped green onions

Instructions

• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Add the cubed chuck roast to the pot and cook until browned on all sides. Remove the meat from the pot and set it aside. (You may have to cook the beef in batches, depending on the size of your pot).
• In the same pot, add the diced onion, red bell pepper, and jalapeno pepper. Sauté until they start to soften, about 5 minutes.
• Add the minced garlic and sauté for an additional minute.
• Return the browned chuck roast to the pot.
• Stir in the tomato paste, ensuring it coats the meat and vegetables evenly.
• Pour in the fire-roasted diced tomatoes and beef broth.
• Add the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2 hours, stirring occasionally, until the meat is tender and flavors are well combined.
• Taste and adjust the seasoning if needed.
• Serve the spicy steak chili hot, topped with shredded Colby Jack cheese and chopped green onions. Enjoy!

Notes

Adjust the amount of cayenne pepper according to your spice preference. You can increase or decrease the quantity to make the chili milder or spicier.

This chili can be stored in the refrigerator for up to 3 days. Allow it to cool completely before transferring it to an airtight container. Reheat individual portions on the stovetop or in the microwave as desired.

The flavors of the chili tend to develop and intensify over time, so it often tastes even better when reheated.

If you prefer a thicker consistency, you can add a cornstarch slurry (equal parts cornstarch and water) to the chili during the last 30 minutes of cooking. Simply mix the slurry and stir it into the pot, allowing it to thicken before serving.

Nutrition

Serving: 1 | Calories: 521cal | Carbohydrates: 14g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 635mg | Sugar: 6g | Fiber: 3g | Calcium: 114mg | Iron: 7mg

Originally published March 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tasmanian Chili (Outback Copycat) appeared first on The Slow Roasted Italian.

Blooming Onion

You better believe that every time I go to Outback™ I order a bloomin onion!

It’s my absolute favorite appetizer they have on the menu and I’m often tempted to order one all to myself.

This dish is so incredibly tasty that I decided I just had to try to make it at home! 

It’s actually much easier than you may think — the hardest part is separating the layers on the onion before frying it. And even that step is pretty simple once you get going. 

Try more show-stopping copycat appetizers like my copycat for Applebee’s Crispy Cheese Bites!

Another one of my go-to dinner’s from Outback is their Alice Springs chicken.

Pair the two together and you’ll be able to have your very own restaurant-quality feast at home. And, don’t forget to serve it with this Blooming Onion Sauce!

And finish dinner right with a gooey Outback Salted Caramel Cookie Skillet dessert!

Ingredient Notes and Substitutions

• Sweet Onions – Opt for sweet onions for your Outback bloomin onion.
  
  They aren’t as acidic as other varieties, meaning they boast a mild and slightly sweet taste. Perfect for this recipe!
  
• All-Purpose Flour – Needed for the dredging stations to create your blooming onion batter.
  
  I like all-purpose, but you could also use your favorite gluten-free flour to make this dish GF.
  
• Eggs – Also needed for the dredging stations! Eggs help the flour mixture stick to the onions.
  
• Whole Milk – I add whole milk to the eggs. The extra fat also does so much to help the batter adhere to the onions. 
  
• Vegetable Oil – For frying. Canola, sunflower, peanut, or avocado oil would all work.
  
• Seasonings – To make the batter more flavorful, I’m using a combination of cayenne pepper, paprika, dried oregano, cumin, black pepper, and Kosher salt. 

Helpful Tips for Making This Bloomin Onion Outback Copycat

• Choose the right onion.

I already mentioned that sweet onions are best for this bloomin onion Outback copycat. My favorite varieties are Vidalia or Texas Sweet Onion. 

You also want to make sure to choose one that is large enough to cut into and then deep fry. The larger the onion, the better it will hold its shape when you fry it!

• Preparing your Outback bloomin onion.

One of the most impressive things about this bloomin onion Outback recipe is its presentation. I just adore seeing all of those fried petals.

This gorgeous presentation isn’t hard to pull off if you prep the onion correctly. 

Begin by cutting off the top ½ inch of the onion, making sure to leave the root end intact.

Peel off the skin and then cut vertical slices about ½ inch apart into the onion, being careful not to cut all the way through. Your goal is to have at least 12-16 slices.

• Fry to perfection.

This blooming onion Outback copycat fries up super quickly, so you’ll want to keep a watchful eye on it. 

Fry for about 10 minutes, and they’ll come out perfectly golden brown and crispy.

Storing and Reheating Leftovers

Like most fried foods, Outback bloomin onion is best enjoyed fresh. That said, you can store leftovers in an airtight container in the fridge for up to 1-2 days.

I recommend using your oven or air fryer to reheat it to avoid any sogginess. Heat at 350°F for about 10 minutes or until warmed through.

Kitchen Tools You Will Need

• A Sharp Knife – The best way to cut through an onion is with a sharp knife.
• Shallow Bowls for dredging.
  
• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
  
• Slotted Spoon

Blooming Onion FAQ

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
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Other Delicious Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Blooming Onion (Outback Copycat)

Have you ever tried Outback’s Blooming Onion appetizer?! It’s totally delish, and my easy bloomin onion Outback recipe is a must-taste!!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6

Calories 412cal

Author Donna Elick

Equipment

• mixing bowls
• large pot
• slotted spoon

Ingredients

• 2 large sweet onions
• 2 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup whole milk
• vegetable oil for frying (enough to cover the onion while frying)

Instructions

• Prep the onions: Peel the outer skin from the onions. Cut off the top of each onion, place the onions cut side down. Starting about .5” from the root of the onion, make a cut down all the way through. Make 4 evenly spaced cuts around the onions. Slice between each section until you have at least 12-16 evenly spaced cuts. Once all cuts are made, turn the onions over and gently separate the layers.
• Prepare the flour mixture: In a large bowl, combine the flour, cayenne pepper, paprika, oregano, cumin, black pepper, and kosher salt. Mix well until the ingredients are fully incorporated.
• Prepare the egg wash: in another bowl, beat the eggs and then add the milk. Stir until well combined.
• Coat the onions: First, dredge each onion in the flour mixture, making sure to get between the “petals”. Then, dip the onion into the egg wash, ensuring each “petal” gets coasted. Return the onion to the flour mixture for a second coating. Repeat with the other onion.
• Fry the onions: In a deep fryer or large pot, heat the vegetable oil to 375°F (190°C). Using a slotted spoon, carefully lower one of the onions into the oil, root side down. Fry for about 10 minutes, or until the onion is golden brown and crispy. Repeat with the other onion.
• Drain and serve: Remove the onions for the oil using a slotted spoon and drain on paper towels. Let it cool for a few minutes before serving. Enjoy!

Nutrition

Serving: 1 | Calories: 412cal | Carbohydrates: 76g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 652mg | Sugar: 12g | Fiber: 4g | Calcium: 147mg | Iron: 5mg

Originally published October 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Blooming Onion (Outback Copycat) appeared first on The Slow Roasted Italian.

Blooming Onion Sauce

I have to say, whenever I get onion rings or a similar appetizer at a different restaurant, I’m always craving some of this tasty stuff to go with it!! 

There’s really nothing like it. It has just the right amount of sharp, acidic heat and smoky garlic flavor. And then there’s that creamy texture!!

I honestly eat it with everything. Be sure to pair this with my blooming onion recipe!!

I have a few different copycat sauces up my sleeve!

I make burgers with my copycat Big Mac sauce, that creamy Chick fil A specialty to dip my fries into, and even the iconic Taco Bello nacho cheese for my homemade nachos and Taco Bell Sauce for homemade tacos!

And this Cheddar’s Coconut Shrimp Sauce that pairs beautifully with shrimp!

Ingredients & Substitutions

• Mayonnaise – The rich, fatty body comes from the mayo. You can easily use low-fat, olive oil, or avocado oil variations to build your homemade Outback bloomin onion sauce.
  
• Sour Cream – Adds a nice thickness and tanginess to the mixture. Greek yogurt is a good alternative.
  
  Other than that, no other substitute really adds the same flavor profile. 
  
• Cayenne – A little hotter than paprika, it can be omitted if you don’t want as much spice. For more spice, use chili powder!
  
• Oregano – It’s always better to use dried herbs in sauces like these because they’re more potent and penetrate the body of the mixture a lot better.
  
  Plus, they keep longer!
  
• Ketchup – For a touch of sweetness and acidity, and also that characteristic orange color we all know and love.
  
  Avoid variations… unless you’re feeling up to the spicy ketchup!
  
• Horseradish – I use prepared horseradish, which is different from fresh horseradish.
  
  The fresh stuff is SPICY and STRONG, whereas prepared is pickled in vinegar and much more manageable. 
  
• Garlic – Gotta have it! If you’re using the powdered version, use ½ teaspoon instead.

Tricks for an Outstanding Outback Bloomin Onion Sauce

• Blooming onion sauce is all about balance.

It’s really easy to overdo any one of these seasonings and accidentally overbear the entire sauce.

So when you’re making it for the first time, follow the recipe exactly.

Even if you’re a horseradish lover, don’t throw in an extra tablespoon (yikes!) because you want more of that flavor.

Instead, mix it all up, let it sit, and then taste test to see if you want more of any of the spices. All of those flavors get stronger with time, so you gotta trust the process!

• What should you serve it with?

Blooming onion sauce is an absolute must for anything fried — even fried pickles. So regular fries, of course, and onion rings!

It’s actually great on sandwiches and wraps, too. A crispy chicken sandwich, in my opinion, is just begging for the stuff!

Storing and Serving Bloomin Onion Sauce

I can’t recommend getting one of your own sauce bottles enough!

Not only does it make serving easier, but it’s also easier to just give the bottle a good shake before serving. 

This Outback bloomin onion sauce keeps in the refrigerator for up to a week.

Again, give it a good shake or stir before serving after storing — and don’t let it come to room temperature! 

Can’t get enough restaurant copycats? Our 10 Best Ever Copycat Fast Food Recipes collection has the all-time best ones in one place — better than the originals and cheaper too.

Kitchen Tools You Will Need

• Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
  
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
  
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Outback Bloomin Onion Sauce Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Blooming Onion Sauce (Outback Copycat)

Blooming Onion Sauce is the zestiest, creamiest sauce for your favorite starters! Mix up your own homemade bloomin onion sauce in 5 minutes!

Course Condiment

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 1 1/2 cups

Calories 267cal

Author Donna Elick

Equipment

• mixing bowl

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons ketchup
• 2 tablespoons prepared horseradish
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

• In a medium-sized bowl, combine all the ingredients.
• Mix well until all the ingredients are well combined and the sauce is smooth.
• Cover and refrigerate for at least 30 minutes before serving.
• Stir again before serving. Enjoy!

Nutrition

Serving: 1 | Calories: 267cal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 612mg | Sugar: 4g | Fiber: 1g | Calcium: 43mg | Iron: 0.3mg

Originally published October 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Blooming Onion Sauce (Outback Copycat) appeared first on The Slow Roasted Italian.