Outback Steakhouse Alice Springs Chicken


  • 2 brioche buns or ciabatta rolls, toasted
Optional homemade honey mustard: Mix 2 tbsp Dijon mustard + 2 tbsp honey + 1 tsp mayo.

Instructions

  1. Cook the bacon until crisp; set aside.
  2. Season chicken with salt and pepper. Sear in a skillet over medium-high heat for 5–6 minutes per side, until internal temp reaches 165°F (74°C). Remove and cover.
  3. In the same skillet, melt butter and sauté mushrooms until golden (5–6 mins).
  4. Return chicken to skillet. Top each breast with mushrooms, crumbled bacon, Monterey Jack, and cheddar.
  5. Cover and cook 1–2 minutes until cheese melts.
  6. Spread honey mustard on toasted buns. Assemble sandwiches and serve immediately.

Serving Tips

  • Pair with Aussie Fries (garlic-parmesan fries) or a simple green salad.
  • For extra richness, add a fried egg on top!
  • Make it gluten-free with a GF bun or serve open-faced over greens.

Why It Works

This recipe captures Outback’s balance of savory, smoky, sweet, and creamy—all in one handheld meal. The honey mustard cuts through the richness, while the double cheese blend gives that signature melt.
“No need to drive across town—your kitchen just became Outback.”
Enjoy your restaurant-worthy sandwich in under 30 minutes! 🍗✨


 

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