4 Outback Steakhouse Orders Buckeyes Regret + 4 That Redeem The Menu In Ohio

As an Ohio native and self-proclaimed food enthusiast, I’ve spent my fair share of evenings at Outback Steakhouse locations across the Buckeye State.

While this Australian-themed chain has its loyal following, not every menu item deserves the hype – especially when you’re looking for that perfect dinner out in Columbus or Cincinnati.

From disappointing appetizers to surprisingly stellar entrées, I’ve compiled the ultimate guide to navigating Outback’s menu based on years of personal experience and countless conversations with fellow Ohioans.

1. The Bloomin’ Onion: A Greasy Disappointment

The Bloomin' Onion: A Greasy Disappointment
© The Takeout

Last summer, my family reunion in Cleveland led us to Outback, where I convinced everyone to order their famous Bloomin’ Onion. Big mistake! What arrived was a oil-slicked monstrosity that left our fingers glistening and napkins see-through.

The excessive grease completely overpowered any flavor the onion might have had. Even worse, the batter separated from the onion with each pull, creating a messy eating experience that nobody enjoyed.

Several Ohio locations seem to struggle with temperature control on this appetizer, serving it either lukewarm or burnt around the edges. At $11+ for what amounts to a deep-fried puddle, your dollars and calories are better spent elsewhere on the menu.

2. Aussie Cheese Fries: Bland Potato Overload

Aussie Cheese Fries: Bland Potato Overload
© Mashed

“You can’t go wrong with cheese fries,” I foolishly told my Columbus office mates during our team lunch. The mountain of potatoes that arrived looked impressive but delivered nothing but disappointment and regret.

Despite being covered in cheese, bacon, and ranch, these fries somehow managed to taste incredibly bland. The cheese congealed quickly into an unappetizing mass, while the fries underneath turned soggy within minutes.

For Ohioans used to the loaded potato offerings at local sports bars, these fries fall embarrassingly short. The portion size is excessive even for sharing, meaning most of this calorie bomb ends up wasted. Save your appetite for something that actually delivers on flavor.

3. Alice Springs Chicken: Mayo Overload Disaster

Alice Springs Chicken: Mayo Overload Disaster
© That Oven Feelin

During a winter visit to the Cincinnati Outback, I made the unfortunate choice of ordering their Alice Springs Chicken. My first bite revealed meat so dry it could have survived a trek through the actual Australian outback without additional preservation.

The kitchen had attempted to compensate by drowning the chicken in honey mustard mayo – so much that it formed a small pond on my plate. The mushrooms and bacon toppings couldn’t save this dish, as they were lost in the sea of sauce.

Fellow Buckeyes frequently mention this dish as their biggest Outback regret. Between the parched chicken and mayo tsunami, this entrée manages to be simultaneously too dry and too wet – a culinary paradox nobody should pay good money to experience.

4. Steakhouse Mac & Cheese: Heavy Handed Heaviness

Steakhouse Mac & Cheese: Heavy Handed Heaviness
© Tripadvisor

“I’ll just get something light,” I naively thought while scanning the Outback menu in Toledo. The Steakhouse Mac & Cheese caught my eye – a decision my digestive system would question for hours afterward.

This dish defines excessive richness. The pasta swims in a sauce so heavy it could anchor a boat, with a greasy cheese pull that stretches across the table. After four bites, the overwhelming richness becomes actively unpleasant.

Ohio winters may call for comfort food, but this crosses into uncomfortable territory. The portion size adds insult to injury – enormous enough to feed three people yet lacking any flavor complexity to justify its caloric impact. Even dedicated cheese lovers find this dish too much of a not-so-good thing.

5. Outback Center-Cut Sirloin: Ohio’s Reliable Champion

Outback Center-Cut Sirloin: Ohio's Reliable Champion
© DoorDash

After a disappointing Cavs game in Cleveland, I needed a dinner win. The Center-Cut Sirloin at Outback delivered exactly that – a perfectly cooked, well-seasoned steak that reminded me why people come to steakhouses in the first place.

Ohio Outback locations consistently nail the preparation on this cut. The exterior develops a beautiful seasoned crust while maintaining a juicy interior at your preferred doneness. Unlike fancier steakhouses charging triple the price, this sirloin doesn’t pretend to be something it’s not.

The reasonable portion size pairs perfectly with their Aussie sides without leaving you stuffed. For budget-conscious Buckeyes wanting quality beef without breaking the bank, this humble sirloin consistently outperforms its flashier menu competitors.

6. Gold Coast Coconut Shrimp: Tropical Triumph

Gold Coast Coconut Shrimp: Tropical Triumph
© Slurrp

February in Dayton had me dreaming of warmer shores when I spontaneously ordered Outback’s Coconut Shrimp. One bite transported me from Ohio winter to coastal paradise! These crispy gems feature a light, coconut-flecked coating that shatters perfectly with each bite.

Unlike many restaurant coconut shrimps that taste artificially sweet, Outback’s version balances sweetness with actual coconut flavor. The Marmalade dipping sauce adds a tangy counterpoint that elevates the entire experience.

The portion size hits the sweet spot – satisfying without overwhelming. These shrimp maintain their crispness throughout the meal, a rarity in fried seafood. When winter blues hit hard in the Buckeye State, this tropical-inspired dish provides a delicious mental vacation worth every penny.

7. Queensland Chicken & Shrimp Pasta: Flavor Balance Perfected

Queensland Chicken & Shrimp Pasta: Flavor Balance Perfected
© Tripadvisor

My skepticism ran high when my Columbus book club suggested Outback for our monthly meeting. I reluctantly ordered the Queensland Pasta, expecting another chain restaurant disappointment. Boy, was I wrong!

The creamy sauce achieves the impossible – rich without being heavy, clinging perfectly to the al dente pasta. Tender chicken chunks and plump shrimp distribute evenly throughout, ensuring each forkful delivers a balanced bite of protein and pasta.

The vegetable medley adds color and textural contrast, while the seasoning blend brings everything together with unexpected complexity. This dish consistently satisfies across Ohio locations, making it my go-to recommendation for pasta lovers. Unlike many Outback offerings, the portion size feels just right – generous but not ridiculous.

8. Victoria’s Filet Mignon: Tender Luxury Worth Splurging On

Victoria's Filet Mignon: Tender Luxury Worth Splurging On
© Mashed

For my anniversary dinner in Cincinnati last year, I splurged on Victoria’s Filet Mignon at Outback. The first cut revealed meat so tender my knife slid through like butter – a moment of pure dining bliss!

Ohio Outback chefs seem to take special pride in this premium cut, consistently cooking it to perfect temperature. The seasoning enhances rather than masks the beef’s natural flavor, allowing the quality to shine through. Unlike some disappointing filets I’ve had at actual high-end steakhouses, this one delivers reliable excellence.

Though pricier than other menu options, this 8oz beauty provides a legitimate special occasion experience without the pretentiousness. Paired with a loaded baked potato and seasonal veggies, it transforms an ordinary chain restaurant visit into something genuinely memorable for Buckeye State special occasions.