Side Dishes
This copycat Outback Steakhouse steamed green beans recipe delivers that signature buttery almond crunch in just 15 minutes—no fancy steamer required. I’ve been making these for years after my first trip to Outback, and they’ve become my go-to side dish for steak nights.
The secret? A perfect balance of garlic, butter, and toasted almonds that transforms simple green beans into something restaurant-worthy.
What makes these different from your average steamed green beans is the Outback-style seasoning blend—garlic powder, onion powder, and a touch of salt—that gets tossed in before the final butter and almonds.
I use a stovetop steamer basket (or even a colander over boiling water) to keep things simple, and the beans stay crisp-tender, not mushy. The almonds? Toasted just until golden for that perfect crunch.
By the time you’re done, you’ll have a plate of bright green beans coated in rich, garlicky butter and sprinkled with toasted almonds—just like the ones you’d get at Outback.
The aroma alone will make your kitchen smell like a steakhouse, and every bite delivers that perfect mix of buttery, crunchy, and savory. This is the side dish that turns a simple meal into something special.
Works as a side for steak, chicken, or even sandwiches—just scale the recipe to your crowd. Here’s how to make them exactly like Outback’s, but better. Let’s get cooking!
Ingredients for copycat outback steakhouse steamed green beans
Six simple ingredients transform into restaurant-worthy green beans with that signature Outback crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Green Beans 🥦 | 1 ½ lb | Trimmed, ends cut off |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for toasting |
| Sliced Almonds 🥜 | ¼ cup | Toasted until golden |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For savory depth |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
| Water 💧 | 2 cups | For steaming |
The green beans are the star—fresh is best, but frozen works in a pinch (no thawing needed). I grab the thin, crisp variety from the grocery store's produce section, but if you can find them, haricots verts are even better. Trim the ends cleanly—no need to peel. For the almonds, sliced is key—they toast faster and give that perfect crunch. If you're feeling fancy, grab Planters sliced almonds from the baking aisle; they're pre-sliced and toasted to perfection. Just skip the pre-toasted ones—they burn before you even get them in the pan.
No garlic powder? Fresh minced garlic at double the amount works, but it burns easily when toasting the almonds, so I usually stick with the powder. Onion powder is non-negotiable here—it's what gives that subtle savory kick. Short on butter? Olive oil works in a pinch, but it won't be as rich. The lemon juice brightens everything up, so don't skip it—fresh is best, but bottled works if that's what you've got. For extra crunch, toast the almonds in the same pan as the butter—the aroma alone will make your kitchen smell like a steakhouse. And if you're feeling lazy, skip the parsley garnish—it's just for looks, not flavor.
These beans reheat beautifully—just toss them in a dry pan for a minute or two until warmed through. Store leftovers in an airtight container for up to 3 days, though they're best eaten fresh. The almonds stay crispy for 2 days if stored separately. Double the recipe—it disappears fast at dinner parties. Pro tip: Make a big batch and freeze half for those nights when you want restaurant-quality sides with zero effort.
Why You'll Love This Recipe
- Here’s what sold me: the garlic and onion powder melt into the butter, then the toasted almonds add this pop—salty, nutty, irresistible. It’s like Outback’s version, but I control the richness (and the cost).
- 20-Minute Magic: I swear by this for nights when I’m staring at the clock. Trim the beans, toss them in butter and spices, and steam them—no fussing, no waiting for water to boil. That crisp-tender texture happens while you’re still slicing the almonds.
- Buttery Crunch Perfection: Here’s what sold me: the garlic and onion powder melt into the butter, then the toasted almonds add this pop—salty, nutty, irresistible. It’s like Outback’s version, but I control the richness (and the cost).
- Potluck Star: Between us, this is my go-to for gatherings. It’s light enough for summer BBQs but hearty enough for holiday tables. Pack it warm in a bowl, and it’ll disappear faster than the mashed potatoes.
Step-by-step instructions for copycat Outback steakhouse steamed green beans
Here's the exact method that delivers that signature Outback flavor—crispy almonds, buttery richness, and vibrant green beans in record time.
Trim and Blanch the Green Beans
Start by trimming the ends off the 1.5 lb fresh green beans—cut about ½ inch from each end. You want to remove any tough or woody parts while keeping the beans whole. Spread them out on a baking sheet and set aside.
Bring 2 cups of water to a rolling boil in a large pot. Once boiling, add the green beans and cook for exactly 3 minutes. This quick blanch preserves their vibrant color and crisp texture. Drain immediately in a colander and rinse under cold water for 30 seconds to stop the cooking process. The beans should remain bright green and slightly crisp—this is your foundation for that perfect Outback texture.
Toast the Almonds and Season the Butter
While the beans are cooling, heat a dry skillet over medium heat. Add the 0.25 cup sliced almonds and toast them for 3-4 minutes, stirring constantly until they turn a rich golden brown. Watch them carefully—they go from pale to perfect in seconds. Remove the almonds with a slotted spoon and set them aside on a paper towel-lined plate to keep them crisp.
In the same skillet (don't wipe it clean—those toasted bits add flavor), melt the 4 tbsp cold cubed butter over low heat. Add the 1 tsp garlic powder, 0.5 tsp onion powder, and 0.5 tsp sea salt, stirring constantly for 1 minute until the butter becomes fragrant and golden. This aromatic butter is the secret to that restaurant-quality flavor—don't skip this step!
Combine and Steam to Perfection
Return the blanched green beans to the pot you used for boiling. Pour in the 2 cups of water (you can reuse it) and bring to a gentle simmer over medium-low heat. Add the seasoned butter mixture and stir to coat the beans evenly. Let them steam uncovered for 5-6 minutes, stirring occasionally, until the water has mostly evaporated and the beans are tender-crisp.
Here's the trick: you want the beans to be bright green with just a slight bite—like al dente pasta. If they look too soft, they've overcooked. The steam should create a light, airy texture that contrasts beautifully with the crisp almonds. Taste one and adjust seasoning if needed, adding a splash of water if the pan gets too dry.
Finish with Lemon and Garnish
Remove the pot from heat and stir in the 1 tbsp freshly squeezed lemon juice. This brightens the flavors and cuts through the richness of the butter. The beans should smell vibrant and fresh—like you just picked them from the garden. Sprinkle the toasted almonds evenly over the top and toss gently to distribute them.
Finally, garnish with the 2 tbsp chopped fresh parsley. This adds a pop of color and freshness that makes the dish look restaurant-worthy. Serve immediately while the almonds are still crisp and the beans are steaming hot. Each bite delivers that perfect balance of buttery, nutty, and bright flavors that makes this dish an Outback classic!
Pro Tips For Making Copycat Outback Steakhouse Steamed Green Beans
- Trim the Ends First: Snip off the very tips of your green beans before cutting them into uniform pieces—this prevents the tough, fibrous ends from ruining the texture. I used to skip this, and those stubborn ends always felt like tiny rocks in my mouth.
- Toast Almonds Separately: Fry the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden, then toss them with the beans at the end. This keeps them crispy instead of soggy from steaming, which is the whole point of their crunch.
- Don’t Overcrowd the Pot: Steam the beans in batches if your pot is small—too many at once steams them unevenly, leaving some limp and others overcooked. I learned this the hard way after serving a sad, mushy pile to guests.
- Salt the Butter Early: Mix the garlic powder, onion powder, and a pinch of salt into the butter before adding it to the beans. This ensures the seasoning melts evenly instead of clumping or getting lost in the steaming process.
Storing and reheating this recipe
Refrigerator Storage
Store your Outback-style green beans in an airtight container for up to 3 days—the almonds stay crispy for 2 days if kept separately. I use a glass Pyrex container with a tight lid to maintain freshness.
Let the beans cool completely before storing to prevent condensation, which can make them soggy. The lemon juice and parsley will keep best if added just before serving, but you can store them separately and toss them in when reheating. 💧
Freezer Prep
For longer storage, freeze the beans in a single layer on a baking sheet for 1 hour before transferring to a freezer bag. This prevents clumping. Label with the date—they’ll keep for up to 3 months.
When ready to use, thaw overnight in the fridge, then reheat gently in a dry skillet for 2-3 minutes to restore crispness. The almonds lose their crunch when frozen, so toast fresh when reheating. ❄️
Stovetop Reheating
My preferred method is stovetop—it preserves texture perfectly. Heat a dry skillet over medium heat and add the beans (with any leftover butter) for 3-4 minutes, stirring occasionally. Toss in 1 tsp fresh butter and the toasted almonds at the end to revive that signature crunch.
A squeeze of lemon juice brightens flavors again. This takes just 5 minutes and keeps everything vibrant. 🔥
Microwave Shortcut
For a quick fix, microwave the beans (without almonds) on high for 1 minute, then stir and add 1 tbsp water to prevent drying. Sprinkle with fresh almonds and parsley after heating.
While not as crispy, this method works in 90 seconds—perfect for busy weeknights when you’re short on time. Just skip the lemon until serving to maintain freshness. ⏱️
Oven Crisp Revival
If your beans lost crispness, bake them at 400°F for 5-7 minutes on a lined baking sheet. Toss with 1 tbsp olive oil and ½ tsp garlic powder before baking.
Add fresh almonds in the final minute. This method works wonders for restoring that Outback-style texture when reheating from fridge or freezer. 💡
Serving Leftovers
These beans reheat beautifully as a side for steak, chicken, or sandwiches. Double the recipe for dinner parties—they disappear fast! For a make-ahead meal, prep the seasoned butter and toasted almonds ahead, then steam the beans fresh when ready to serve.
The aroma alone will make your kitchen smell like a steakhouse. 🍽️
Nutrition facts
Frequently asked questions
Can I use frozen green beans instead of fresh?
Frozen green beans work perfectly—just skip the blanching step and steam them directly for 5-6 minutes until tender-crisp. The key is to avoid overcooking, so check them at 4 minutes if using smaller beans. Frozen beans are pre-washed, so no need to trim ends.
What if I don't have sliced almonds?
Use whole almonds (toasted and roughly chopped) or even slivered almonds—they'll still add that signature crunch. For extra texture, try pecans or walnuts, but they have a stronger flavor. Toast them just until golden to avoid burning.
Why do my green beans turn mushy?
Overcooking is the #1 cause! Steam for exactly 5-6 minutes and check at 4 minutes—they should have a slight bite. Use a tight-fitting lid to trap steam, and never overcrowd the pot. If they're still soft, try the oven crisp revival method (bake at 400°F for 5 minutes).
Can I make this dish ahead of time?
Yes! Prep the seasoned butter and toasted almonds separately, then steam the beans fresh when ready to serve. Store components in airtight containers for 3 days. Reheat beans in a dry skillet for 2-3 minutes and toast almonds fresh—they'll stay crispy!
What's the secret to that Outback flavor?
The magic is in the garlic powder + onion powder blend and the toasted butter. Don't skip the 1-minute aromatics step—it develops those deep, savory notes. The lemon juice brightens everything, so add it last to keep flavors vibrant.