Skip the crowded restaurants this Valentine’s Day and make a romantic, restaurant-quality dinner at home! From Outback Steakhouse-inspired steaks and sides to decadent no-bake cheesecakes, these recipes will make your celebration extra special.

OUTBACK STEAKHOUSE COPYCAT RECIPES

Bushman Mushrooms

This bread is the perfect balance between light and hearty, sweet and savory. It’s easy to make and goes well with just about any meal.

Serves 8–10 | Prep. time 30 min. | Cooking time 30 min.

Ingredients

Spicy Horseradish Dipping Sauce

• 2 cloves garlic, minced
• ½ cup mayonnaise
• 1 tablespoon horseradish
• 2 teaspoons ketchup
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper

For the mushrooms

• ½ cup chickpea flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon mustard powder
• ¼ teaspoon paprika
• ½ cup buttermilk
• 1 tablespoon olive oil
• 1 pound mushrooms, stems on but trimmed
• Oil sufficient for frying

Directions

1. Combine the ingredients for the dipping sauce and mix well. Cover and keep it cold in the fridge.
2. Prepare the batter by combining the dry ingredients and then whisking in the buttermilk and oil. The batter will be thick.
3. Use a dry paper towel or brush to clean the mushrooms, do not get them wet.
4. Heat the oil to 375°F and fry the mushrooms in batches for 5 minutes. Remove them from the oil for 10 minutes.
5. While the mushrooms rest, heat the oil to 425°F. Fry them again, this time for 10 minutes or until golden.
6. Drain the mushrooms on paper towels and serve them hot with a side of the horseradish sauce.

 

 

Outback’s Secret Seasoning Mix for Steaks

Steak is always a crowd-pleaser. Make it just right and satisfy hungry guests.

Yields 3 tablespoons | Prep. time 5 min.

Ingredients

Seasoning

• 4–6 teaspoons salt
• 4 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric

Preparation

1. Mix all the seasoning ingredients in a small bowl. Rub the spice blend into the meat on all sides and let rest for 15-20 minutes before cooking.

 

 

Teriyaki Filet Medallions

If you’re in the mood for a beef dish that’s savory and salty, crisp and juicy, then try these teriyaki steak bites based on Outback’s recipe.

Serves 4 | Prep. time 15 min. | Marinating time 4 hours | Cooking time 20 min.

Ingredients

• 3 (6-ounce) sirloin or ribeye steaks
• 1 red bell pepper, cut in 1-inch squares
• 1 yellow bell pepper, cut in 1-inch squares
• 1 green pepper, cut in 1-inch squares
• 1 large red onion, outer layers cut in 1-inch squares

Terikayi marinade

• 1 cup soy sauce
• ½ cup Apple Cider Vinegar
• ½ cup Sugar
• ½ cup Pineapple Juice
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon red pepper flakes

Directions

1. In a mixing bowl, combine the marinade ingredients.
2. Cut the steaks in 1-inch cubes and place them in a resealable bag. Reserve a third of the marinade and pour the rest over the meat. Seal and refrigerate for 4 hours or more, manipulating the bag from time to time.
3. Soak your skewers if they’re wooden, and heat the grill to medium.
4. Thread the skewers by alternating meat and vegetables.
5. Grill for 5–10 minutes on each side, brushing often with the reserved marinade.

 

 

Cheese Broccoli

To make this beloved side dish feel even more special, prepare it in individual casserole dishes and serve it as a side to your favorite meat entrée.

Serves 6 | Prep. time 10 min. | Cooking time 20 min.

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whipping cream
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne powder
• ½ teaspoon garlic powder
• ½ teaspoon ground mustard
• 8 ounces sharp cheddar cheese, shredded (plus more for topping)
• 6–8 cups fresh broccoli florets, rinsed

Directions

1. Preheat the oven to 375°F and coat 6 (10-ounces or so) casserole dishes with cooking spray.
2. In a large, thick-bottomed saucepan or Dutch oven, melt the butter. Whisk in the flour. Cook and stir until the roux takes on a light golden color.
3. Gradually whisk in the cream and milk until smooth. Add the spices.
4. Cook over medium heat until the sauce thickens. Stir in the cheese until it is melted.
5. Meanwhile, in a separate pot, steam the broccoli until it is bright green but still crisp.
6. Add the broccoli to the cheese sauce and stir to coat.
7. Spoon the broccoli and cheese sauce into the prepared dishes. Top with more cheese.
8. Bake for 3–5 minutes, just until the cheese on top melts and the edges are hot and bubbly.

 

***These Outback Steakhouse copycat recipes are found in Lina Chang’s Copycat Recipes: Making Outback Steakhouse’s Most Popular Recipes at Home. To get your copy of the cookbook, click on the cover below or click here.

 

 

CHEESECAKES

No-Bake White Chocolate and Raspberry Cheesecake

Serves 8–12 | Prep time 20 minutes | Resting time 4 hours

Ingredients

Crust

• 7 ounces graham crackers, ground
• 3 tablespoons icing sugar
• ½ teaspoon vanilla extract
• ½ cup butter, melted

Filling

• ½ pound white chocolate, melted
• 2 pounds cream cheese, room temperature
• ½ cup icing sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• ½ cup white chocolate spread
• 1 cup whipped cream
• 6 ounces fresh raspberries
• 2 tablespoons icing sugar for dusting
• Mint leaves for garnishing

Directions

1. To make the crust, in a large mixing bowl, mix the graham cracker crumbs, icing sugar, vanilla, and melted butter until combined.
2. Transfer the mixture to a 12-inch springform pan.
3. Press down to make it even and let it set in the fridge while you prepare the filling.
4. To make the filling, in a large mixing bowl, beat the cream cheese.
5. Stir in the icing sugar, salt, and vanilla.
6. While the mixer is still running, pour in the heavy cream and beat until combined and fluffed up.
7. Gradually add the melted white chocolate and white chocolate spread to make a smooth and even cheesecake filling.
8. Pour the filling on top of the chilled crust and smooth it out with a spatula.
9. Refrigerate for at least 4 hours; overnight is better.
10. Just before serving, top the cheesecake with fresh raspberries, sprinkle with icing sugar, and garnish with a few mint leaves for a nice presentation.

Nutrition (per serving)

Calories 913, fat 67.5 g, carbs 68 g, sugar 51.4 g, Protein 12.6 g, sodium 618 mg

 

 

Chocolate Mousse Cheesecake

Serves 8–12 | Prep time 20 minutes | Cooking time 1 hour

Ingredients

Crust

• 24 Oreo cookies, finely crushed
• ⅜ cup butter, melted
• 3 tablespoons sugar

Filling

• 1½ pounds cream cheese softened
• 3 ounces dark chocolate, melted
• 1¼ cups sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• 2 tablespoons powdered sugar

Chocolate Ganache

• ¼ cup heavy cream
• ¾ cup semisweet chocolate chips

Directions

1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position.
2. To make the crust, in a large mixing bowl, mix the crushed Oreos, sugar, and melted butter until combined.
3. Transfer the mixture to a 12-inch springform pan and press down to make it even.
4. Bake in the oven for 7 minutes.
5. To make the filling, in a large mixing bowl, beat the cream cheese with the sugar, melted dark chocolate, vanilla, and eggs.
6. In a separate bowl, whip the whipping cream with the powdered sugar. Fold it into the cream cheese mixture and mix until combined.
7. Pour the filling on top of the baked crust and smooth it out with a spatula.
8. Wrap the whole springform pan with two pieces of aluminum foil and place it in a larger, deeper baking pan.
9. Fill the deeper pan with boiling water halfway up the springform pan.
10. Bake in the oven for about 1 hour or until the top is just set. If it starts to get golden brown but still jiggles on top, cover with aluminum foil to prevent burning.
11. Let cool completely.
12. With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring.
13. Warm the heavy cream (but don’t allow it to boil) and pour it over the chocolate chips.
14. Mix until creamy and pour over the cooled cheesecake. Let set slightly before serving.

Nutrition (per serving)

Calories 833, fat 56.3 g, carbs 74.1 g, sugar 61 g, Protein 12.1 g, sodium 503 mg

 

 

***These cheesecake recipes are found in Louise Davidson’s Wicked Good Cheesecakes: Insanely Delicious and Easy Cheesecake Recipes. To get your copy of the cookbook, click on the book cover below or click here.

To download or print the featured recipes, click here.