Outback Steakhouse Aussie Fries Copycat Recipe

Outback Steakhouse Aussie Fries are loaded seasoned fries topped with a creamy, cheesy sauce and crispy bacon, and this copycat version gets you there on a weeknight with ingredients you likely already have. If you have been to an Outback and found yourself sneaking fries from someone else’s plate, this is the recipe to bookmark.

It comes together in about 35 minutes, and the result is the kind of appetizer that disappears before the main course hits the table.

Why I Love This Recipe

This is the version I keep coming back to when I want something indulgent without a lot of fuss. The seasoning on the fries gives you a slightly smoky, salty crust, and the cheddar sauce stays pourable rather than gluey.

The bacon adds a real snap against the soft interior of the fry. Nothing about it is subtle, and that is exactly the point.

Recipe Ingredients

• 1.5 lbs (680g) russet potatoes – Cut into thick steak fries; russets hold their shape and go fluffy inside
• 3 tbsp olive oil – Coats the fries and helps the seasoning stick
• 1 tsp garlic powder – Part of the spice blend
• 1 tsp onion powder – Adds a savory base note to the seasoning
• 1 tsp smoked paprika – Gives the fries their color and mild smokiness
• 1/2 tsp salt – For the fry seasoning
• 1/2 tsp black pepper – Freshly ground if you have it
• 6 strips bacon – Cook until crispy and crumble; thicker-cut bacon gives better texture
• 2 tbsp unsalted butter – Base of the cheese sauce
• 2 tbsp all-purpose flour – Thickens the sauce so it clings rather than pools
• 1 cup whole milk – Gives the sauce body; see substitutions for lower-fat options
• 1.5 cups sharp cheddar cheese, freshly shredded – Pre-shredded bags have a coating that stops the sauce from going smooth; shred your own block
• 1/4 tsp cayenne pepper – A little heat in the cheese sauce to balance the richness
• 2 tbsp sour cream – Stirred in at the end to add a faint tang to the sauce
• 2 green onions, sliced – Scattered on top just before serving

Variations / Substitutions

• Frozen fries instead of fresh – Totally fine; season them with the same spice blend and bake according to the package, then top as written.
• Turkey bacon – Gets crispy enough and lowers the fat, though the flavor is a little milder.
• Monterey Jack instead of cheddar – Melts even smoother and has a milder taste; combine half and half with cheddar if you want both.
• Whole milk swap – 2% milk works without much change; evaporated milk makes a slightly richer sauce.
• Add heat – Stir 1 to 2 tsp of hot sauce into the finished cheese sauce, or top the fries with pickled jalapeños.
• Dairy-free – Unsweetened oat milk and a dairy-free cheddar-style shred will work, though the sauce will be thinner; add an extra half tablespoon of flour to compensate.
• Skip the sour cream – A squeeze of lemon juice (about 1 tsp) gives you a similar brightness without the dairy.

If you enjoy this kind of loaded appetizer, you might also want to try a Bloomin’ Onion Dipping Sauce Recipe to keep on hand.

How To Make Aussie Fries

Step 1: Season and Roast the Fries

Preheat your oven to 425°F (220°C). Cut the 1.5 lbs (680g) russet potatoes into wedges about 3/4 inch thick, keeping them uniform so they cook at the same rate. Toss them in a large bowl with the 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until every piece is coated. Spread them in a single layer on a large baking sheet, cut side down, with space between each wedge.

Roast for 25 to 30 minutes, flipping once at the 15-minute mark, until the edges are deep golden and the bottoms have a real crust on them. You want to hear a faint sizzle when you open the oven, not see pale, steam-logged fries.

Don’t crowd the pan. If your potatoes are piled on top of each other, they’ll steam instead of roast and you’ll lose the crispy exterior entirely. Use two baking sheets if needed.

Step 2: Crisp the Bacon

While the fries roast, lay the 6 strips of bacon flat in a cold skillet and set it over medium heat. Let the pan come up to temperature with the bacon in it. Cook for 8 to 10 minutes, turning the strips once, until they are deep brown and rigid.

Transfer to a paper-towel-lined plate and let them cool for 2 minutes before crumbling. Once they are cool enough to handle, crumble them into rough pieces. Keeping them a bit chunky means you get a real bite of bacon in each forkful rather than tiny flecks.

Step 3: Build the Cheese Sauce

In a small saucepan over medium-low heat, melt the 2 tbsp unsalted butter. Whisk in the 2 tbsp all-purpose flour and stir constantly for about 1 minute until the mixture turns a pale gold color and smells slightly nutty. This cooks out the raw flour taste.

Pour in the 1 cup whole milk gradually, whisking the whole time to avoid lumps. Keep stirring over medium-low heat for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low, add the 1.5 cups freshly shredded sharp cheddar and the 1/4 tsp cayenne pepper, and stir until the cheese is fully melted and the sauce is glossy. Take it off the heat and stir in the 2 tbsp sour cream. The sauce should be pourable but not watery.

If the sauce seizes up or looks grainy, it got too hot when the cheese went in. Pull it off the heat, add a splash of milk (about 2 tbsp), and whisk hard. It should smooth back out.

Step 4: Load and Garnish the Fries

Transfer the hot fries straight from the oven onto a serving platter or into a wide shallow bowl. Pour the warm cheese sauce over the center of the fries, letting it run into the gaps. Scatter the crumbled bacon evenly across the top, then finish with the 2 sliced green onions.

Serve immediately, while the fries are still crisp and the sauce is still flowing.

Recipe Tips

• Soak the potato wedges first – For extra crispy fries, soak the cut wedges in cold water for 20 minutes before seasoning, then dry them completely with a clean towel. This pulls out surface starch and helps the exterior crisp up faster.
• Shred cheese from a cold block – Cold cheddar shreds cleanly without clumping. Run the block over a box grater and use it straight away.
• Keep the sauce warm until needed – Cheese sauce starts to thicken as it sits. Keep it on the lowest burner setting and give it a stir right before pouring.
• Timing the sauce and fries – Start the cheese sauce in the last 8 minutes of the fries’ cook time so everything is ready at once and nothing waits around.

Cook times by fry thickness:

How To Store

• Refrigerate – Store fries and sauce separately in airtight containers for up to 3 days. Once combined, the fries will soften quickly.
• Reheating – Reheat the fries on a baking sheet at 400°F (200°C) for 8 to 10 minutes to bring back some of the crispness. Warm the cheese sauce in a small saucepan over low heat, adding a splash of milk to loosen it back up, then load as normal.

What To Serve With Aussie Fries

These fries work best as a starter or side alongside something with a bold, charred flavor to balance the richness of the cheese sauce. A thick grilled ribeye or a well-seasoned burger cuts through the fat and gives you something to alternate bites between. They also sit nicely alongside a cold, lightly dressed coleslaw, because the acidity of the dressing cleans your palate between bites of the rich sauce. If you want to lean into the Outback theme, a grilled chicken with a honey mustard dip alongside these fries makes the meal feel intentional rather than random.

Frequently Asked Questions

Can I make the cheese sauce ahead of time?

Yes. Make it up to 2 days ahead and store it in the fridge in a sealed container. Reheat it slowly over low heat with a splash of milk, stirring until it is smooth again.

Why does my cheese sauce turn out grainy?

High heat is almost always the reason. Cheddar breaks down and separates if it hits the sauce while the pan is too hot. Take the pan fully off the heat before adding the cheese, then stir.

Can I use sweet potato wedges instead of russet?

Yes, though sweet potatoes roast faster and have more sugar, so they can catch and brown quickly. Start checking them at the 20-minute mark and pull them when the edges are caramelized but not burnt.

Can I make these in an air fryer?

Yes. Cook the seasoned wedges at 400°F (200°C) for 18 to 22 minutes, shaking the basket halfway through, until the edges are deeply golden.

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Aussie Fries Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs (680g) russet potatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 strips bacon
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1.5 cups sharp cheddar cheese, freshly shredded
• 1/4 tsp cayenne pepper
• 2 tbsp sour cream
• 2 green onions, sliced

Method

 

1. Preheat oven to 425°F (220°C). Cut potatoes into 3/4-inch wedges, toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, flipping once at 15 minutes, until edges are golden and crisp.
2. While fries roast, cook bacon strips in a cold skillet over medium heat for 8 to 10 minutes, turning once, until crispy. Transfer to a paper-towel-lined plate, cool for 2 minutes, then crumble.
3. In a small saucepan over medium-low heat, melt butter. Whisk in flour and stir for 1 minute until pale gold. Gradually whisk in whole milk and stir for 3 to 4 minutes until the sauce coats the back of a spoon. Reduce to low, add cheddar and cayenne, and stir until smooth. Remove from heat and stir in sour cream.
4. Transfer hot fries to a serving platter, pour cheese sauce over the top, scatter crumbled bacon, and finish with sliced green onions. Serve immediately.

Notes

If you have time, soak the cut potato wedges in cold water for 20 minutes and dry them well before seasoning; it makes a noticeable difference in how crispy they get. The cheese sauce can be made up to 2 days ahead and reheated gently with a splash of milk. These are best eaten right away since the fries start to soften once the sauce goes on.