13 Underrated Outback Steakhouse Menu Items You Should Try

Here in The States, restaurants featuring Italian, Mexican, and Chinese cuisine occupy nearly every corner and have long been a piece of our food culture. Conversely, very few in our history have boasted an Australian theme. That is, until Outback Steakhouse came onto the scene in 1988, since grown to over 1,000 locations both within the U.S. and internationally.

Of course, the chain's menu is largely made up of Americanized dishes disguised by cheesy Aussie names. But, the overall sentiment is still there, and what the restaurant lacks in authenticity, it makes up for in food quality and consistency. If you've taken a trip Down Under before — or simply seen its persistent T.V. commercials — you know that some of the steakhouse's most popular dishes include shrimp on the "bahhbie" (queue the Australian accent), the iconic Bloomin' Onion, and, of course, exceptional cuts of steak. These foods are the staples Outback hangs its (Akubra) hat on.

But, the mouthwatering choices don't stop there. Although they aren't always in the limelight, the following menu items are must-tries when you visit your local Outback Steakhouse. And, each dish is a prime example of the chain's dedication to providing an assorted variety of both top-notch and reasonably-priced foods.

Wings are probably not the first kind of cuisine that comes to mind when you think of a steakhouse. But, Outback's version of the appetizer has attracted attention and fans for reasons beyond just its silly name. Speaking of which, don't worry. The Kookaburra Wings are, in fact, chicken wings and are not made from the native Australian bird.

The wings come in a choice of mild, medium, or hot sauce — for when you're feeling more daring or need to clear your sinuses. But, what makes them really pop is the breading. Before sauce even comes into the picture, each drum and flat is liberally coated with a blend of the steakhouse's secret spices. This adds a staggering amount of depth to the dish and makes for an order of wings that is unlike what you'll find anywhere else.

Plus, you can always count on the Kookaburras to be crisped to perfection. And, if ever the spice gets to be too much, a side of blue cheese dressing and celery sticks are never too far away.

Forget the overdone, albeit cleverly named, Chocolate Thunder From Down Under. The Salted Caramel Cookie Skillet is the new it dessert from the steakhouse. The sweet concept is similar to what the American restaurant chain BJ's Brewhouse coined a "pizookie," or an oversized cookie most often baked in a cast iron skillet and topped with ice cream.

Outback's own version follows this same format. At its core, the dessert consists of a warm and gooey salted caramel cookie — which shouldn't come as a surprise given its name. But, white chocolate bits, pretzels, and almond toffee also get folded in before it's baked as an added surprise and layer of crunchiness. A scoop of vanilla is spooned on top right as it comes out of the oven so that just the right amount melts and soaks into the cookie base. All of this–plus the fact that it's shareable–makes for the perfect nightcap and last course following a hearty steak dinner.

Prime Rib is a staple on Outback's steak menu. It comes in either Classic or Outback style, and both are slow-roasted, hand-carved, and seasoned to perfection. But, this high-profile cut also comes in a delicious sandwich form at the Aussie chain that's debatably even more delicious and shouldn't be overlooked.

The Prime Rib Sandwich comes with heaps of tender and juicy steak piled on a toasted baguette. Grilled onions and mushrooms can't be forgotten and melty Provolone cheese is layered on top in addition to a slathering of Outback's Spicy Signature Bloom Sauce. But, it doesn't stop there. The sammie is served alongside a cup of French onion au jus which shares similarities with the restaurant's French Onion Soup. As you dip and dunk the sandwich into the au jus, the bread and meat swell with an extra layer of rich and savory flavor. Dribbles of juice will inevitably end up all over your plate and maybe even down your hand or arm. But, you'll find yourself unbothered, as the dish is just that good.

Cuts like a ribeye or filet mignon garner a great deal of attention at Outback, and at all steakhouses, for that matter. But, the chain's more reasonably-priced Center Cut Sirloin is also worthy of praise. It's a workhorse at the restaurant, never claiming to be fancy with added bells and whistles, but always a reliable and palatable choice.

Just like all of Outback's steaks, the sirloin is coated with the restaurant's signature blend of 17 spices. The actual makeup of this seasoning is kept well under wraps. However, the restaurant has disclosed on Facebook that it "includes several unique peppers, chosen from global boutique markets and blended with select herbs and spices to inspire the crave factor in our award-winning steaks."

Before arriving at your table, the sirloin is also seared and cooked to your temperature preference. It comes in three size options including 6-ounce, 8-ounce, or 11-ounce. And, guests are invited to dress it up with various toppings like grilled onions, sauteed mushrooms, garlic butter, or go all out with the famous Toowoomba topping of seasoned shrimp, mushrooms, and creamy Creole sauce.

Even from its first emergence in 1988, Outback's Bloomin' Onion has ruled the restaurant as an Aussie icon, and now over eight million of the appetizers are ordered by consumers each year, according to the Outback website. After taking note of this unprecedented success, the chain has since worked to recreate that flavor sensation in any manner possible. Bloomin' Fried Shrimp, The Bloomin' Burger, and the Filet Sheila topped with Bloomin' Carrot Crunch have all graced the menu at one time or another. But, one of the most accomplished spinoffs has to be Bloomin' Fried Chicken.

The entrée starts as your average boneless chicken breast. But, then it is hand-battered in the beloved Bloomin' Onion seasoning and fried until golden brown. If you've had the Onion before then you know it offers just the right amount of kick. Add a drizzle of the spicy bloom sauce on top, and you have a match made in heaven. The chicken comes out juicy and crispy with just the right amount of bold flavors.

The Bloomin's Fried Chicken is served with a choice of two sides. But, you can also find it in sandwich form or even served alongside a Center Cut Sirloin Steak as one of the chain's Steak 'n Mate Combos–the best of both worlds when you can't decide between poultry and beef.

If you talk about the "meat and potatoes" of something you are likely referring to the most important and fundamental parts. This certainly rings true at Outback, where juicy steaks are more often than not paired with some kind of spud-inspired side dish–making for one of the simplest yet most integral meals at the steakhouse.

Of course, the Homestyle Mashed Potatoes are a quality choice. But, if you're looking for something with a little more pizazz to sit adjacent to your cut of meat, then the loaded version of the dish is a must-try. Typically, it's a baked potato or even fries that are garnished with various toppings. But, at Outback, mashed potatoes receive this special treatment as well.

The side dish looks a little bit like this: the chain's standard creamy and carb-filled mashed taters covered in shredded Monterey jack and cheddar cheeses, sour cream, bacon, and green onions. It is a small upcharge, listed as a "Premium Side". But, that's a small price to pay for this cheesy treat.