5 Outback Steakhouse Meals Pennsylvanians Say Miss The Mark & 5 That Deliver Big Flavor
As a proud Pennsylvania native and self-proclaimed steak enthusiast, I’ve spent plenty of evenings dining at Outback Steakhouse locations across the Keystone State.
The Australian-themed chain has earned a loyal following over the years, thanks to its hearty portions and laid-back vibe. But let’s be honest, not every dish hits the bullseye. Some meals leave you craving more, while others fall flat despite the hype.
To get a fuller picture, I gathered feedback from fellow Pennsylvanians and frequent diners to create an honest guide to the Outback menu. From lackluster cuts to undeniable favorites, here’s what locals really think is worth ordering.
1. Sirloin: The Tough Outback Disappointment
My last visit to the Camp Hill Outback left me chewing… and chewing… and chewing. The sirloin that should have been tender arrived tough as old boots, despite ordering it medium-rare. This wasn’t just my experience.
Fellow Pennsylvanians consistently report similar disappointments. One TripAdvisor reviewer lamented, “The steaks were tough… loaded baked potato tasted old… salad limp.”
What should be Outback’s star protein often falls flat, with many locals noting inconsistent quality and overcooking. For the price point, Pennsylvania diners expect better from their beef experience.
2. Baked Potato: Half-Baked Effort
Nothing ruins a steakhouse meal faster than a subpar spud. At Outback’s Camp Hill location, I encountered the dreaded potato that was “not cooked all the way through”, crunchy in the center while somehow simultaneously mushy on the outside.
The toppings situation didn’t help matters. What should have been a generous dollop of sour cream was barely a teaspoon, and the cheese seemed to have gone missing in action.
This potato problem isn’t isolated. Multiple Pennsylvania diners report similar experiences, with stale toppings and inconsistent cooking making this side dish a gamble rather than a guarantee.
3. House Salads: Wilted Greens and Weak Impressions
Last month, I ordered Outback’s house salad as a lighter option before my main course. What arrived was a sad bowl of limp lettuce drowning in dressing, with vegetables that had clearly seen better days.
Pennsylvania diners consistently mention the decline in salad quality across multiple locations. “Fresh” seems to be a relative term, with many reporting wilted greens and soggy croutons as standard fare.
For a restaurant that prides itself on quality, these lackluster leafy offerings miss the mark. Several reviewers specifically noted that the salads feel like an afterthought rather than a proper part of the meal experience.
4. Pasta Entrees: Bland and Forgettable
Venturing away from steaks at Outback can be a risky move. During my cousin’s birthday dinner, I tried their pasta offering while others ordered steaks. Big mistake! The noodles were properly cooked but the sauce lacked any distinguishing flavor, just a bland, vaguely creamy substance.
A first-time patron at the Monroeville location echoed my experience, calling the pasta “kinda bland” while noting their companion’s steak was overcooked. The non-steak entrees seem to receive minimal attention in the kitchen.
When a restaurant has “steak” in its name, perhaps we shouldn’t be surprised that pasta falls flat, but the mediocrity is still disappointing.
5. Over-Seasoned Signature Items: Spice Overload
Remember when you could actually taste the beef in your steak? I do, but not from my recent Outback visits. Their signature seasoning blend has become increasingly heavy-handed, especially on prime rib and specialty steaks.
Pennsylvania reviewers frequently mention this flavor-masking issue. One Pittsburgh diner noted the “spice mix drowning out taste” of what should have been a quality cut of meat.
The kitchen seems to be compensating for something with all that seasoning. When the natural flavors of good beef are completely obscured by a pepper and salt assault, even the most promising cuts can’t shine through the spice fog.
6. Center-Cut Sirloin: The Reliable Performer
Not all sirloins at Outback disappoint! The 6-oz Center-Cut Sirloin has consistently impressed me with its balance of flavor and tenderness. Last weekend, mine arrived perfectly medium-rare with a beautiful sear that locked in the juices.
Business Insider taste testers agree with Pennsylvania locals, praising this cut for its tenderness and value. The accompanying sides, nearly flawless mashed potatoes and vibrant broccoli, complement rather than compete with the star protein.
For a reasonable price point, this sirloin delivers what Outback promises: quality beef cooked with respect. When you’re craving steak without breaking the bank, this reliable option rarely misses.
7. Classic Prime Rib: Carnivore’s Delight
After a long day exploring Gettysburg last month, I rewarded myself with Outback’s Classic Prime Rib. The generous portion arrived with a perfect pink center and just enough marbling to create melt-in-your-mouth bites.
Pennsylvania Grubhub reviewers consistently highlight this dish as a standout. One Pittsburgh diner raved about the “tender and flavorful” prime rib that outshined everything else on the table.
The secret seems to be in the slow-roasting process that Outback has mastered. When you’re truly hungry and want something substantial that delivers on taste promises, the prime rib rarely disappoints Pennsylvania beef enthusiasts.
8. Bloomin’ Onion: The Iconic Crowd-Pleaser
Some restaurant appetizers become legendary for good reason. During my sister’s graduation celebration, our table ordered the Bloomin’ Onion, and it arrived at our table looking like a golden flower, hot, crispy, and utterly irresistible.
“Ordered a half order of a blooming onion, which was outstanding. Hot and fresh,” wrote one Harrisburg reviewer, echoing the sentiment of Pennsylvanians statewide. With over 7 million sold annually, this crispy creation clearly maintains its appeal.
The contrast between the crunchy, seasoned exterior and the sweet, tender onion inside creates an addictive combination. The accompanying spicy dipping sauce adds the perfect tangy complement to this sharable starter.
9. Bone-in Ribeye: Juicy Perfection on the Plate
My birthday dinner choice never wavers, Outback’s Bone-in Ribeye has earned my loyalty through consistently juicy, flavorful performances. The marbling in this cut creates a self-basting effect that results in fork-tender bites with a perfect char on the outside.
Food critics across Pennsylvania favor this premium selection, with many calling it the “juiciest, most tender” option on the menu. The bone adds flavor while helping maintain moisture throughout the cooking process.
For special occasions when you want to splurge a little, this cut delivers maximum satisfaction. The porterhouse receives similar praise for offering both strip and filet experiences in one impressive cut.
10. Fresh-Baked Bread and Sides: Unsung Heroes
Sometimes the supporting cast steals the show! Outback’s fresh-baked bread arrived at our table still warm, releasing an irresistible aroma that had me breaking into it before the server could even leave. “Soft and mildly flavored” doesn’t begin to describe this honey-wheat perfection.
The sides deserve their own spotlight too. Creamy mashed potatoes whipped to cloud-like consistency and perfectly steamed broccoli with just the right amount of crunch consistently earn praise in both local reviews and national taste tests.
These complementary elements elevate the entire Outback experience. When the bread basket arrives, I’ve learned to pace myself, though that’s easier said than done!