Outback Broccoli and Cheese:

How to Make Outback Broccoli and Cheese:

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  Steam the broccoli florets over 1 1/2 cups of water for 5-8 minutes. The goal is to achieve your desired tenderness – typically crisp-tender for optimal texture and vibrant color.
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  In a microwave-safe bowl, combine the Cheez Whiz (or homemade cheese sauce base), grated Monterey Jack cheese, and milk. Microwave for 1 1/2 minutes, making sure to stir halfway through to ensure a smooth, uniform melted cheese mixture.
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  To serve, you have two options: either coat the bottom of a serving dish with a portion of the melted cheese mixture and then top with the steamed broccoli, or gently toss the steamed broccoli directly in the cheese sauce until evenly coated. Serve immediately to enjoy its warmth and creamy texture.

NOTE: For an extra special presentation or an added layer of flavor and texture, sprinkle additional grated cheese over the top of the coated broccoli and briefly broil until golden brown and bubbly before serving. This creates a delightful crust.

Nutrition per serving

According to our nutrition calculator, one serving of our Outback Broccoli and Cheese copycat recipe contains approximately 13 grams of carbohydrates. While this is a general estimate, it’s a good guide for those monitoring their intake. For comparison, Outback’s official side dish can vary, but generally, a larger restaurant serving may have slightly more due to portion size and preparation methods.

Our recipe for Outback Broccoli and Cheese is calculated to have about 132 calories per serving. It’s important to note that calorie counts can vary significantly based on several factors: the exact quantities of ingredients used, the type of cheese, and what constitutes “one portion.” Outback Steakhouse typically lists their Broccoli and Cheese side as having around 390 calories for a single order. This difference is largely due to how portion sizes are defined and the specific ingredients and butter/oil content they might use. Our recipe yields about 4 adult servings or 6 child-sized portions, making it easier to manage calorie intake at home.

Yes, homemade Outback Broccoli and Cheese can be very keto-friendly! The ketogenic diet is characterized by a low-carb, high-fat intake, which encourages the body to burn fat for fuel. Both cheese (especially full-fat varieties) and green vegetables like broccoli are staples of a keto diet. Broccoli is naturally low in carbs and rich in fiber, while cheese provides essential fats and protein. To ensure your copycat version is fully keto-compliant, be mindful of the type of milk used (opt for unsweetened almond milk or heavy cream if replacing regular milk) and choose a low-carb cheese sauce if not making your own from scratch. For another delicious keto-friendly dish, try our popular one-pan Creamy Spinach Chicken Bake!

Our simplified and delicious Outback Broccoli and Cheese copycat recipe requires just a few core ingredients:

• Broccoli florets: Fresh is best, but good quality frozen florets work too.
• Cheese sauce base: We use Cheez Whiz for convenience, but you can use your preferred jarred cheese dip or a homemade roux-based sauce.
• Freshly Grated Monterey Jack Cheese: This adds an authentic, mild, and creamy flavor that melts beautifully.
• Milk: To achieve the perfect sauce consistency.

Cheez Whiz is a convenient, shelf-stable processed cheese sauce often used for dips and sauces due to its smooth texture and mild flavor. If you prefer a homemade option or a different type of processed cheese, there are several excellent substitutes:

• Homemade Cheese Sauce: A classic béchamel-based cheese sauce (roux made with butter and flour, then milk added, followed by shredded cheese like cheddar or Monterey Jack) is a fantastic, fresh alternative.
• Other Jarred Cheese Sauces: Any creamy cheese dip or sauce from the grocery store aisle will work.
• Melted Velveeta: This processed cheese melts incredibly smoothly and has a similar texture and mild flavor profile to Cheez Whiz.
• Cream Cheese or Cream Soups: For a quick fix, a dollop of cream cheese or a can of condensed cream of mushroom/chicken soup (diluted with a little milk) can serve as a base, then melted with shredded cheese.

Remember the Outback philosophy: you don’t want the broccoli to be swimming in cheese sauce. A gentle, even coating is all that’s needed for that perfect restaurant-style finish.

Making this beloved side dish is incredibly straightforward and quick. Here’s a concise overview of the steps:

1. Steam the Broccoli: Gently steam fresh or frozen broccoli florets for 5-8 minutes until they reach your preferred tenderness – usually crisp-tender to retain some bite and vibrant color.
2. Prepare the Cheese Sauce: In a microwave-safe bowl, combine Cheez Whiz (or your chosen substitute), grated Monterey Jack cheese, and milk. Microwave for about 1 1/2 minutes, stirring thoroughly halfway through to achieve a smooth, melted, and uniform cheese mixture.
3. Combine and Serve: You can either spread a thin layer of the melted cheese mixture at the bottom of your serving dish and top it with the steamed broccoli, or simply toss the warm broccoli directly with the cheese sauce until each floret is beautifully coated. Serve immediately for the best experience.