5 Outback Steakhouse Dishes Californians Should Probably Skip & 5 That Totally Hit The Mark

As a foodie who’s logged countless hours at Outback Steakhouse (probably too many for my waistline’s good), I’ve become something of an expert on their menu.

When my California friends visit this Aussie-themed chain, they’re often overwhelmed by the massive menu filled with steaks, seafood, and those famous Bloomin’ Onions.

Not everything on the menu deserves your hard-earned cash, though.

Here’s my honest take on which Outback dishes are worth ordering and which ones you should pass on faster than a kangaroo on caffeine.

1. SKIP: Bloomin’ Fried Chicken

Last month, I ordered the Bloomin’ Fried Chicken thinking it would be a crispy, flavorful twist on a classic. Boy, was I mistaken! The breading had that signature Bloomin’ Onion seasoning, which sounds great in theory, but in practice, it was way too salty and overpowering.

The chicken itself was disappointingly dry beneath that heavy coating. For Californians used to fresh, innovative cuisine, this dish feels like a heavy-handed attempt to capitalize on Outback’s famous appetizer.

At nearly 1,500 calories, it’s also a nutritional nightmare that’ll have you reaching for your water glass all night. Save your appetite (and arteries) for something that better represents what Outback can actually do well.

2. SKIP: Aussie Cheese Fries

The memory of ordering Aussie Cheese Fries still makes me wince. These calorie bombs arrived at our table looking like they’d been caught in a cheese and bacon avalanche. While my teenage son thought he’d died and gone to heaven, my California-trained palate was screaming in protest.

Beneath the mountain of melted cheese, bacon bits, and ranch dressing lurked soggy, uninspired fries that couldn’t stand up to their heavy toppings. The whole thing congealed into a lukewarm mess before we were halfway through.

For folks used to fresh California cuisine, this dish feels particularly out of touch. At a whopping 2,100 calories, these fries could be your entire day’s worth of eating in one appetizer. Hard pass.

3. SKIP: Outback Ribs

“Fall-off-the-bone tender” was the promise that lured me into ordering Outback’s ribs during a business dinner. The reality? Meat that indeed fell off the bone—because it was overcooked to mushy oblivion, not because it was perfectly prepared.

The sauce tasted suspiciously like it came straight from a bottle, lacking the depth and character that Californians have come to expect from proper BBQ. I found myself thinking of the amazing smoky ribs from that little place in Oakland as I pushed these aside.

For a restaurant that prides itself on grilled meats, these ribs are surprisingly disappointing. The tangy sauce can’t hide the fact that there’s no smoke ring, no bark, and ultimately, no real barbecue craft involved.

4. SKIP: Queensland Chicken & Shrimp Pasta

My coworker raved about the Queensland Chicken & Shrimp Pasta, so I gave it a whirl during our lunch meeting. The pasta arrived swimming in a creamy sauce that was so rich it bordered on excessive—like someone in the kitchen had a heavy hand with the cream and never looked back.

The shrimp were tiny and rubbery, clearly not the fresh seafood we’re spoiled with along California’s coast. The chicken pieces, while plentiful, lacked seasoning and distinction.

For a state blessed with incredible Italian restaurants and fresh seafood, this pasta dish feels like a dated relic from the ’90s chain restaurant playbook. At nearly 1,800 calories, it’s also a dietary disaster that’ll have you feeling sluggish for the rest of your day.

5. SKIP: Chocolate Thunder From Down Under

The dramatically named Chocolate Thunder From Down Under had my kids bouncing with excitement when we visited Outback for my nephew’s birthday. What arrived was a towering monstrosity of commercial-tasting chocolate brownie topped with a massive scoop of vanilla ice cream that was already melting into a puddle.

The brownie itself was cloyingly sweet without the complex chocolate notes that make a truly great dessert. In a state where artisanal ice cream shops and innovative dessert spots abound, this felt like a sugar-bomb throwback.

My California friends who appreciate Ghirardelli and boutique chocolatiers would find this dessert painfully unsophisticated. Save your dessert calories for something truly special instead of this underwhelming sugar rush.

6. HIT: Victoria’s Filet Mignon

I’ve tried steaks all over California’s finest restaurants, but I keep coming back to Outback’s Victoria’s Filet Mignon when I need a reliable meat fix without breaking the bank. This tender cut arrives perfectly cooked to order—I prefer mine medium-rare, where the center maintains that beautiful rosy hue.

Unlike some of Outback’s more gimmicky offerings, this steak lets quality speak for itself. The seasoning is simple but effective, enhancing rather than masking the beef’s natural flavor.

What really impressed my California palate was how the steak stood up to wines from my favorite Napa vineyards. For the price point (significantly less than you’d pay at a California steakhouse), this filet delivers a genuinely satisfying experience that even meat connoisseurs can appreciate.

7. HIT: Grilled Shrimp On The Barbie

Seafood in a steakhouse? Usually I’d be skeptical, especially after living near the California coast where fresh seafood is practically a religion. However, Outback’s Grilled Shrimp on the Barbie surprised me with its straightforward preparation that lets the shrimp shine.

The plump shrimp arrive with a light char that adds smoky depth without overwhelming their natural sweetness. A squeeze of lemon brightens everything up, and the seasoning is refreshingly restrained.

While not quite at the level of my favorite Santa Barbara seafood spots, these shrimp are consistently well-executed and satisfying. They make a perfect lighter option or appetizer to share before diving into a steak. Even my seafood-snob friends from San Francisco gave them a reluctant nod of approval.

8. HIT: Kookaburra Wings

Football Sundays at my house weren’t complete until I discovered Outback’s Kookaburra Wings. These aren’t your typical chain restaurant wings—they’re consistently meaty with skin that maintains that perfect crispy-outside, juicy-inside balance that wing aficionados crave.

The mild version packs enough flavor without overwhelming heat, but I usually opt for medium, which delivers a pleasant kick without scorching my taste buds. The blue cheese dressing served alongside is actually worth mentioning—creamy with real cheese chunks, not the watery stuff other places try to pass off.

Even my friend who runs a food truck in Venice Beach had to admit these wings hold their own against specialized wing joints. They’re substantial enough to share as an appetizer or enjoy as a main with a side salad.

9. HIT: Perfectly Grilled Salmon

Finding properly cooked fish at a chain restaurant feels like striking gold, especially in California where we have high seafood standards. Outback’s Perfectly Grilled Salmon lives up to its confident name, arriving with a beautiful caramelized exterior while maintaining a moist, flaky center.

The seasoning is simple—just herbs, lemon, and butter—allowing the natural flavor of the fish to take center stage. I appreciate that they don’t drown it in heavy sauces like many chains do.

While it might not compete with the sustainable, locally-caught salmon you’d find at specialty seafood restaurants in San Francisco or Santa Monica, it’s remarkably consistent and well-executed. Paired with fresh seasonal vegetables instead of the standard sides, it makes for a surprisingly light, protein-rich meal that won’t leave you in a food coma.

10. HIT: Alice Springs Chicken

My first taste of Alice Springs Chicken happened on a blind date ten years ago. While the relationship didn’t last, my love affair with this dish certainly did! The chicken breast is consistently juicy—a feat many restaurants fail to achieve—and the mushrooms, bacon, and melted Monterey Jack and Cheddar cheese create a savory blanket of flavor.

The honey mustard sauce adds a sweet-tangy note that cuts through the richness perfectly. It’s comfort food with a twist that even pleases my California friends who normally turn their noses up at chain restaurants.

What makes this dish special is the balance—it’s indulgent without being overwhelming, familiar yet interesting. While it might not win awards for innovation, it delivers satisfaction every single time. Paired with their Aussie fries or a fresh side salad, it’s my go-to order when I want something reliably delicious.