Outback Steakhouse sits high on the list of popular chain restaurants, known for its Australian-themed menu and generous portions. But not every dish at this casual dining spot deserves your hard-earned dollars.
Some items pack too many calories, others don’t offer good value, and a few simply fall short on flavor compared to other menu stars. Before your next Outback visit, get the inside scoop on which items might leave you wishing you’d ordered differently.
1. Grilled Shrimp on the Barbie
Tiny shrimp with a hefty price tag – that’s what you’re getting with this appetizer. Most customers report receiving just a handful of modestly-sized shrimp that hardly justify the cost.
The marinade often lacks the bold flavor profile Outback promises, leaving you with a forgettable seafood experience. Many find the shrimp overcooked and rubbery by the time they reach the table.
If you’re craving seafood at Outback, you’d be better off ordering one of their fish entrées or the lobster tail add-on to your steak for a more satisfying and worthwhile splurge.
2. Tasmanian Chili
Hidden behind an exotic-sounding name lies a thoroughly average bowl of chili that fails to stand out from what you could make at home. The meat-to-bean ratio often skews too heavily toward beans, leaving meat lovers disappointed.
Temperature issues plague this dish – it’s frequently served lukewarm rather than piping hot. The spice level remains consistently mild despite menu descriptions suggesting otherwise.
For the price point, the portion size doesn’t impress either. Skip this uninspired starter and save your appetite for Outback’s signature items that actually deliver on their Australian-themed promises.
3. Grilled Chicken on the Barbie
Expecting something special from this chicken dish? Prepare for disappointment. The seasoning barely penetrates beyond the surface, leaving most of the meat bland and forgettable.
Many customers report inconsistent cooking – sometimes dry and overcooked, other times undercooked near the bone. The portion size varies wildly between locations, making this a gamble for your dinner dollars.
The side vegetables that accompany this dish often arrive steamed to the point of mushiness. When visiting a steakhouse famous for beef, ordering this uninspired chicken plate means missing out on what Outback actually does well.
4. Gold Coast Coconut Shrimp
The excessive breading on these shrimp creates an instant problem – you’re mostly eating fried coating instead of seafood. One bite reveals the disappointing shrimp-to-breading ratio that leaves seafood lovers feeling cheated.
The coconut flavor comes across as artificial rather than fresh and tropical. Many diners report the shrimp arriving at the table with an overly greasy exterior that suggests old frying oil.
The accompanying dipping sauce, while tangy, doesn’t salvage the dish. For nearly the same price, you could order a premium side and add it to a more satisfying main course instead of wasting calories on this underwhelming appetizer.
5. Aussie Cobb Salad
Marketing magic transforms an ordinary American cobb salad into an “Aussie” version simply by serving it at Outback. Nothing about this dish connects to Australian cuisine – it’s just a standard cobb with a misleading name.
Calorie-conscious diners beware: this salad packs more calories than some steaks on the menu! The dressing comes heavily applied unless you specifically request it on the side, turning your “healthy choice” into a diet disaster.
The ingredients often lack freshness, with wilted greens and dry chicken being common complaints. Save your money and order a side salad with a reasonable protein option instead of this overpriced pretender.
6. Salted Caramel Cookie Skillet
Sugar overload alert! This dessert bombards your taste buds with sweetness so intense it becomes unpleasant after a few bites. The cookie consistently arrives undercooked in the center while the edges burn against the hot skillet.
Temperature issues plague this dessert – the ice cream melts immediately upon arrival, creating a lukewarm soup rather than the hot-cold contrast that makes skillet desserts appealing. The portion size is unnecessarily large, leading to waste unless you’re sharing with four or more people.
Most concerning is the price tag for what amounts to a basic cookie with ice cream. Your sweet tooth would be better satisfied by Outback’s cheesecake or classic chocolate thunder from down under.
7. Three Cheese Steak Dip
Mystery meat alert! This dip contains such finely shredded beef that you’ll question whether you’re actually eating steak at all. The texture resembles more of a paste than chunks of premium beef you’d expect from a steakhouse.
The cheese component delivers disappointment through its bland flavor profile and oily separation that often occurs as the dip sits. Many customers report a strange aftertaste that lingers unpleasantly.
The accompanying chips frequently arrive stale or in insufficient quantities for the amount of dip served. This appetizer represents one of the poorest values on the Outback menu – your dollars and calories deserve better allocation elsewhere.
8. Nashville Hot Wings
Geographic confusion reigns with these wings that have absolutely nothing to do with Australia or Outback’s theme. The flavor fails to deliver authentic Nashville heat, instead offering a generic spicy coating that lacks depth and character.
Size issues plague these wings consistently – they’re often tiny with minimal meat, leaving you with a plate of bones and sauce. The breading frequently slides off entirely when you take a bite, creating a messy eating experience with little payoff.
The ranch dressing served alongside tastes suspiciously like it came from a bottle rather than being house-made. Save your wing cravings for a restaurant that specializes in them rather than this half-hearted attempt.
9. Victoria’s Filet Mignon
The name suggests premium quality, but this filet frequently disappoints with inconsistent cooking and quality issues. Many diners report receiving steaks cooked well beyond their requested temperature, ruining the tender texture that makes filet desirable.
Size disappointment hits hard with this cut – it’s notably smaller than filets at similarly priced steakhouses. The seasoning often overwhelms the meat’s natural flavor rather than enhancing it.
For the highest-priced steak on Outback’s menu, the value proposition falls flat. You’d be better served ordering their ribeye or strip steak, which deliver more consistent results and better flavor for less money.
10. Bloomin’ Onion
Controversial take: Outback’s famous appetizer rarely lives up to its reputation. This massive fried onion delivers an eye-popping 1,950 calories and 155 grams of fat – nearly an entire day’s recommended intake before your main course even arrives!
The exterior petals typically arrive perfectly crisp, but dig deeper and you’ll find soggy, undercooked layers that create an unpleasant texture contrast. The dipping sauce contains horseradish that overwhelms the palate, making everything else taste bland afterward.
Most concerning is how this appetizer fills you up on empty calories before your actual meal. If you must order it, share with at least four people and exercise portion control.
11. Alice Springs Chicken Quesadilla
Menu identity crisis! This confused appetizer attempts to merge Tex-Mex with Australian-themed dining and fails at both. The quesadilla arrives with surprisingly little chicken inside, leaving you with mostly tortilla and cheese.
The honey mustard sauce creates a strange flavor combination that clashes with traditional quesadilla expectations. Many customers report receiving their quesadilla lukewarm with congealed cheese rather than the melty, stretchy texture that makes quesadillas appealing.
The portion size doesn’t justify the price point, especially considering how simple this item is to prepare. Skip this confused creation and order something that actually makes sense on an Australian-themed steakhouse menu.
12. 22 oz Ribeye
Size isn’t everything – especially when it comes at the expense of quality. This massive steak appears impressive on the menu but frequently disappoints with poor marbling and inconsistent cooking.
The sheer thickness of this cut makes it challenging for Outback’s kitchen to cook properly, resulting in steaks that are charred on the outside while remaining undercooked in the center. Fat pockets often remain unrendered, creating chewy, inedible sections throughout the steak.
The astronomical calorie count (over 1,500 for the steak alone) makes this a questionable choice for anyone watching their intake. Order their smaller ribeye option instead for better temperature control and overall eating experience.
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