Outback Debuts New Steak ‘N Mate Combos As Part Of Newly-Revamped Menu

Outback Debuts New Steak ‘N Mate Combos As Part Of Newly Revamped Menu
Outback Debuts New Steak ‘N Mate Combos As Part Of Newly Revamped Menu

Outback Steakhouse serves up a more chewer-friendly menu by offering steak lovers more reasons to celebrate with the introduction of new dishes, lower prices and larger portions.

The revamped menu includes fan-favorites like Aussie Twisted Ribs and Three Cheese Steak Dip as well as a new Steak ‘N Mate Combos category, and more.

Steak ‘N Mate Combos include:

  • Center-cut Sirloin and Choice of Shrimp (Grilled Shrimp or Shrimp on the Barbie)
  • Center-cut Sirloin and Aussie Twisted Ribs
  • Center-cut Sirloin and Grilled Chicken
  • Ribeye and Choice of Shrimp
  • Filet Mignon and Lobster

According to Outback, the new menu is easier to navigate and separates the brand’s steaks by cooking style: Season & Seared, Slow-Roasted, and Char-Grilled, which offers a new thick cut Bone-In NY Strip.

In addition to adding a second side to most entrees, prices have been adjusted on many menu items, including the Bloomin’ Onion, which now carries a suggested price of $7.99, and fans can upgrade from a six-ounce center-cut sirloin to an eight-ounce for $2, although prices may vary by location.

Other new Outback menu additions include:

  • Braised Beef Bonzer-Wich: Tender beef braised in spicy barbeque sauce, with melted Cheddar cheese on grilled panini bread, served with a side of steakhouse cheese sauce for dipping.
  • Prime Rib Sandwich: Tender slow-roasted prime rib, grilled onions and mushrooms, Provolone cheese, and spicy signature bloom sauce on a toasted baguette, served with a side of French onion au jus and creamy horseradish sauce.
  • Bloomin’ Fried Chicken: Hand battered in Bloomin’ Onion seasoning, fried then drizzled with spicy signature bloom sauce with house-made pickles, onion, lettuce, and tomato.
  • Pork & Pineapple Medallions: Seasoned and seared pork tenderloin medallions glazed with caramel mustard and garnished with pineapple.
  • Toowoomba Salmon: Grilled salmon topped with seasoned and sautéed shrimp tossed with mushrooms in a creamy Creole sauce.
  • Butter Cake: Sweet and rich butter cake topped with strawberries and house-made whipped cream.
  • Chocolate Fondue Flight: Warm chocolate fondue with bites of moist brownie and rich butter cake pieces, fresh seasonal berries and pineapple and house-made whipped cream.

Image – Outback