Outback Steakhouse Steamed Green Beans Copycat Recipe
These Outback Steakhouse steamed green beans are one of those sides that sounds simple but hits differently than plain steamed vegetables. If you’ve ordered them at the restaurant and found yourself thinking about the buttery, garlicky finish, this is the version to make tonight.
The whole thing comes together in about 15 minutes, and the ingredient list is short enough to memorize after the first time you make it.
Why I Love This Recipe
The beans stay bright green and have a real snap to them, because the cooking time is short enough that they don’t go limp.
What makes them taste like the restaurant version is the finish: butter, garlic, and a little seasoned salt all go on while the beans are still hot, so the garlic softens just enough without turning sharp.
This is the kind of side I keep coming back to because it goes with almost anything and takes no real effort.
Recipe Ingredients
- 1 lb fresh green beans – Trim the stem ends; leave the tail end on for a cleaner look
- 2 tbsp unsalted butter – Unsalted gives you control over the salt level
- 2 cloves garlic, minced – Fresh garlic only; jarred garlic goes bitter here
- 1/2 tsp seasoned salt – Lawry’s is the closest match to the restaurant flavor
- 1/4 tsp black pepper – Freshly cracked if you have it
- 1/4 tsp onion powder – Rounds out the savory flavor without adding texture
- 1 tsp lemon juice – Brightens everything at the end; fresh or bottled both work
Variations / Substitutions
- Vegan swap – Use 2 tbsp olive oil instead of butter; the finish will be lighter but still flavorful.
- No seasoned salt – Use 1/4 tsp regular kosher salt plus a small pinch of paprika to get a similar effect.
- Extra heat – Add 1/4 tsp red pepper flakes with the garlic for a mild kick.
- Frozen green beans – They work in a tight spot; reduce the steam time to 4 minutes since frozen beans soften faster.
- Haricots verts – The thin French-style beans cook in about 3 minutes and look elegant on the plate.
- Lemon substitute – A splash of white wine vinegar does the same brightening job if you’re out of lemons.
If you like this kind of quick, buttery vegetable side, Outback Steakhouse Sautéed Mushrooms Copycat Recipe is worth trying next.
How To Make Steamed Green Beans
Step 1: Steam the Green Beans
Pour about 1 inch of water into a medium saucepan and bring it to a boil over high heat. Set a steamer basket inside, then add the 1 lb trimmed green beans in a single, even layer. Cover the pan and steam for 5 to 6 minutes, until the beans are just tender but still firm when you pierce one with a fork.
You want them bright green with a little resistance. If they’ve gone dull and dark, they’ve gone too far, so check at the 5-minute mark.
Step 2: Toss the Beans in Butter and Garlic
Immediately transfer the hot beans to a large bowl. Add the 2 tbsp butter, 2 cloves minced garlic, 1/2 tsp seasoned salt, 1/4 tsp black pepper, and 1/4 tsp onion powder. Toss everything together for about 1 minute, until the butter is fully melted and the beans are coated. The residual heat from the beans does the work here — the garlic softens just enough to take off the raw edge without any extra cooking.
If the butter isn’t melting fast enough, pop the bowl over the still-warm saucepan for 20 to 30 seconds.
Step 3: Dress and Plate the Beans
Drizzle the 1 tsp lemon juice over the beans and give them one final toss. Transfer them to a serving plate, arranged loosely so you can see the glossy coating. Spoon any garlic and butter that pooled at the bottom of the bowl straight over the top.
Recipe Tips
- Dry the beans before steaming — Pat them dry after trimming so excess water doesn’t dilute the butter sauce when you toss.
- Don’t walk away during steaming — Green beans overcook fast. Set a timer and check at 5 minutes; the difference between tender-crisp and mushy is about 60 seconds.
- Mince the garlic finely — Coarser pieces won’t soften enough in the residual heat and can taste sharp in the finished dish.
- Make it ahead — Steam the beans up to 2 hours early and keep them at room temperature, then do the butter toss right before serving so they stay glossy and warm.
Cook times by bean thickness:
| Bean Type | Thickness | Steam Time |
|---|---|---|
| Standard green beans | ~1/4 inch | 5 to 6 mins |
| Haricots verts | ~1/8 inch | 3 to 4 mins |
| Frozen green beans | N/A | 4 to 5 mins |
How To Store
- Refrigerate — Store leftovers in an airtight container for up to 3 days. The beans will soften a little but still taste good cold.
- Reheating — Warm in a skillet over medium heat for 2 to 3 minutes, stirring once or twice. Avoid the microwave if you can; it makes the beans rubbery.
What To Serve With Steamed Green Beans
These beans were designed to sit next to a steak, and they do that job well because the bright, buttery finish cuts through the richness of the meat. They’re also a natural fit alongside grilled chicken thighs, where the garlic in the beans adds the flavor the chicken often needs. For a full Outback-style dinner at home, serve them with a baked potato and a wedge salad, and the meal feels genuinely complete.
Frequently Asked Questions
Can I use a microwave instead of a steamer basket?
Yes. Put the trimmed beans in a microwave-safe dish with 2 tbsp of water, cover tightly with plastic wrap, and microwave on high for 3 to 4 minutes, then proceed with the butter toss.
Can I double the recipe for a crowd?
Yes, the quantities scale up directly. Use a wide skillet instead of a bowl when you double it so all the beans coat evenly.
Will the garlic burn if the beans are really hot?
No, the beans off the heat aren’t hot enough to burn it. They soften the garlic just enough, which is exactly what you want.
How do I keep the beans green if I’m making them a bit ahead?
After steaming, spread them on a baking sheet in a single layer and let them cool uncovered for a few minutes. This stops the carry-over cooking that dulls the color.
Outback Steakhouse Steamed Green Beans Recipe
Ingredients
Method
- Bring 1 inch of water to a boil in a medium saucepan. Place a steamer basket inside, add the green beans, cover, and steam for 5 to 6 minutes until tender-crisp.
- Transfer the hot beans to a large bowl. Add the butter, minced garlic, seasoned salt, black pepper, and onion powder, and toss for 1 minute until the butter melts and the beans are evenly coated.
- Drizzle the lemon juice over the beans, toss once more, transfer to a serving plate, and spoon any remaining butter and garlic from the bowl over the top.
