Outback Toowoomba steak is a seasoned ribeye or sirloin topped with a creamy Cajun sauce made from mushrooms, onion, garlic, heavy cream, parmesan and optional shrimp. Thirty minutes, serves 2.
Making the sauce in a separate skillet while the steak rests is the step that keeps the timing clean. The sauce needs a few minutes to simmer and thicken, and the steak needs a few minutes to rest after cooking, so both finish at the same time. Try to do them in the same pan and you are fighting for space.
The Cajun seasoning and cayenne go into the cream sauce, not onto the steak. That is deliberate. Cajun spices burn on direct heat and turn bitter against a seared crust, but simmered into cream they mellow into warmth. The steak itself gets nothing but salt, pepper and garlic powder, which is all it needs.
Outback Toowoomba Steak
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings20
minutes10
minutes597
kcalSeasoned steak seared or air fried, then topped with a creamy Cajun parmesan sauce loaded with sautéed mushrooms, onion and garlic, with optional shrimp stirred in at the end. Two components, one plate.
Ingredients
- For the steak:
2 ribeye or sirloin steaks
Salt and pepper, to taste
Garlic powder, to taste
Olive oil or cooking spray
- For the Toowoomba sauce:
1 tablespoon olive oil
1/2 cup mushrooms, diced
1/4 cup onions, finely chopped
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken or beef broth
1/4 cup grated parmesan cheese
1 tablespoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, adjust to taste
Salt and pepper, to taste
1/2 cup cooked shrimp, chopped (optional)
Directions
- Season and cook the steak:Season both steaks with salt, pepper and garlic powder. Heat a skillet over medium-high with olive oil and cook for 4 to 5 minutes per side to your preferred doneness. Remove and rest while you make the sauce.
- Sauté the vegetables:Heat 1 tablespoon of olive oil in a separate skillet over medium heat. Add the mushrooms, onion and garlic and cook until tender and golden.
- Build the sauce:Pour in the heavy cream and broth. Stir in the parmesan, Cajun seasoning, paprika and cayenne. Simmer for a few minutes until the sauce thickens slightly. Stir in the cooked shrimp if using.
- Serve:Place the steaks on plates and spoon the sauce generously over the top. Serve hot.
FAQs
What cut of steak does Outback use for Toowoomba?
The restaurant typically uses a seasoned and grilled sirloin. Ribeye works well at home because the extra marbling stands up to the rich cream sauce. Either cut is fine, and the sauce does most of the flavour work regardless.
Is the Toowoomba sauce spicy?
It depends on how much Cajun seasoning and cayenne you use. At the amounts listed it has noticeable warmth but is not hot. Cut the cayenne in half for mild, or double it if you want real heat. The cream tempers the spice either way.
Can you skip the shrimp?
Yes, the shrimp is listed as optional and the sauce stands on its own without it. The restaurant version does include shrimp, so adding it gets you closer to the original. If you include them, stir them in at the very end so they warm through without overcooking.
Can you use this sauce on something other than steak?
Yes. The source says it works on salmon and pasta. A commenter on Todd Wilbur’s version mixed it with cavatappi and said it was excellent. It is essentially a Cajun alfredo, so anything that pairs with alfredo pairs with this.
How do you store leftovers?
Store the steak and sauce separately in the fridge for up to 3 days. Reheat the sauce gently on the stove, since boiling will split the cream. Warm the steak slices quickly in a hot skillet rather than the microwave so you keep some crust.
