With this quick and easy Chopped Steak recipe, you’ll get to enjoy perfectly seasoned, pan-seared beef patties topped with sautéed shallots and mushrooms, all smothered in a rich, savory gravy.
Find the perfect solution for a quick, easy, and mouthwateringly delicious dinner with this chopped steak recipe. In this recipe, ground beef is mixed with a blend of flavorful herbs, seasonings, and sauces and formed into patties. The patties are then cooked in a skillet to a juicy perfection, topped with sauteed shallots and mushrooms, and smothered in an unbeatable, creamy gravy. And it’s all done within roughly 35 minutes.
Why You’ll Love This Chopped Steak Recipe
- Quick and easy. Chopped steak comes together in just over 30 minutes, making it ideal for busy weeknights when you need to get dinner on the table fast.
- Succulent and flavorful. These chopped steaks offer a burst of juicy, big flavor in every bite, featuring perfectly seasoned meat, savory sautéed mushrooms, and rich, creamy gravy.
- Customizable. I love how easy it is to tailor this recipe to your taste preferences. You could change up the seasonings, add a little cheese, or try a different protein.
Ingredients Needed
- Ground beef – You can also use ground pork, chicken, or turkey instead.
- Herbs and seasonings – I used salt, pepper, garlic powder, onion powder, dried oregano, and fresh parsley. Feel free to experiment with different seasonings, such as Italian seasoning or fresh or dried thyme, to enhance the dish.
- Egg – The egg adds moisture to the patties and helps bind them together. It’s best to use a room-temperature egg because it will incorporate into the patty mixture more easily.
- Sauces – Ketchup, dijon mustard, and Worcestershire sauce are all added to the patties for flavor and moisture.
- Butter
- Shallots – You could use a white or yellow onion instead.
- Cremini mushrooms – Feel free to use white mushrooms here.
- All-purpose flour – A 1:1 gluten-free flour would also do the trick.
- Milk – You could use plant-based milk instead if you’d like.
How to Make Chopped Steak
Here’s a quick rundown of how to make quick, easy, juicy, flavorful chopped steak. For more thorough instructions, scroll to the recipe card below.
- Make the patties. Using your hands, mix together the ground beef, herbs, seasonings, egg, and sauces. Mix just until combined and form into 4 equal-sized patties.
- Cook the patties. Melt butter in a skillet and cook the patties in the butter for 4 minutes on either side. Transfer the patties to a serving plate.
- Saute the veggies. Melt a tablespoon of butter in the same skillet. Saute the shallots until caramelized. Add the mushrooms and cook them until browned. Spoon the shallots and mushrooms over the patties.
- Make the gravy. Over medium heat, melt the remaining butter in the same skillet. Whisk in the flour and cook until it turns golden brown. Whisk in the milk until smooth. Cook until thickened, and season with salt and pepper.
- Serve. Pour the gravy over the chopped steak, mushrooms, and shallots, and serve.
Recipe Tips And Variations
- Don’t overwork the patties. Mix beef patty ingredients just until combined to avoid tough, dense patties.
- Don’t crowd the pan. Cook the patties and sauté the mushrooms in batches if necessary to ensure proper browning and to avoid rubbery texture.
- Whisk. As you whisk the flour and then the milk into the butter to make the gravy, be sure to whisk continuously in order to achieve a lump-free gravy.
- Consider a different protein. Not a beef person? Substitute it with ground chicken, turkey, pork, or plant-based meats like Beyond or Impossible Meat.
- Play with the seasonings. So long as you have the beef, egg, and a little salt and pepper in these patties, the rest is pretty much up to you. Feel free to use different herbs, like thyme, or add some spice with hot sauce or paprika.
- Make it cheesy. For a melted, cheesy goodness, top the patties with grated parmesan or a slice of gruyere, cover, and cook for 1 minute before serving.
- Try a different sauce or gravy. I made a white, milk-based gravy but besides white gravy, you could try beef broth gravy or tomato gravy; or replace gravy with marinara sauce or pesto for a different taste.
Serving Suggestions
To me, chopped steak belongs with a hearty side of Potatoes Au Gratin, or Garlic Rosemary Mashed Potatoes. Round the meal out with these simple Roasted Green Beans and my Sautéed Garlic Broccolini. If you are in the mood for a salad, try this classic Green Goddess Salad or my Grape Salad.
How to Store & Reheat Leftovers
- To store. Once the steaks have cooled to room temperature, seal any leftover patties and gravy in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the leftovers to thaw in the fridge (if applicable) before arranging them in a single layer in a baking dish. Cover the dish with aluminum foil and bake at 350°F for 15 minutes or until the patties are heated through. You can also microwave leftovers in 30-second intervals until warm.
More Easy Beef Recipes
- Beef Birria Recipe
- Beef Chow Fun
- Beef Zucchini Casserole
- Perfect Beef Wellington
- Beef Bourguignon
- Slow Cooker Beef Chili
Chopped Steak
Chopped steak is made up of perfectly seasoned beef formed into patties and pan-seared to golden brown. The patties are topped with sautéed shallots and mushrooms and then doused in a rich gravy.
Servings : 4 servings
Ingredients
- 1½ pounds ground beef, I use 80/20
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ cup chopped fresh parsley
- 1 egg
- 1 tablespoon ketchup
- ½ tablespoon Dijon mustard
- ½ tablespoon Worcestershire sauce
- 5 tablespoons butter, divided
- 2 shallots, thinly sliced
- 8 ounces sliced cremini mushrooms
- 2 tablespoons all-purpose flour
- 2 cups milk
- salt and pepper, to taste
Instructions
- Make the patties. Using your hands, mix together the ground beef, salt, pepper, garlic powder, onion powder, oregano, parsley, egg, ketchup, Dijon, and Worcestershire sauce. Mix just until combined and form into 4 equal-sized patties.
- Cook the patties. Melt 1 tablespoon butter over medium heat in a large, heavy-bottomed skillet. Turn the heat up to medium-high and add the patties. Cook for 8 minutes total, flipping them halfway through. Transfer the patties to a serving plate and return the skillet to the heat.
- Saute the veggies. Add 1 tablespoon butter to the pan along with the shallots. Saute until the shallots are nicely caramelized. Add the mushrooms and saute until tender and golden brown. Spoon the shallots and mushrooms over the beef patties and return the skillet to the heat.
- Make the gravy. Reduce the heat to medium and melt the remaining butter in the skillet. Whisk in the flour and cook, whisking continuously, until it turns a golden brown. Whisk in the milk gradually, whisking the whole time until the mixture is smooth. Cook for a couple of minutes more until the gravy is nicely thickened. You can whisk in more milk if you would like a thinner gravy. Remove from heat and taste for salt and pepper, and adjust accordingly.
- Serve. Pour the gravy over the chopped steak, mushrooms, and shallots, and serve.
Equipment
Notes
- Forming the Patties: Mix the beef patty ingredients just until combined – do not overmix so as to avoid tough, dense patties.
- Avoid Overcrowding the Pan: Cook the patties and sauté the mushrooms in batches if necessary to ensure proper browning. If you crowd the pan, you could end up with steamed, rubbery patties.
- Whisking the Gravy: Whisk continuously while making the gravy to prevent lumps from forming.
- Storage: Store leftover chopped steaks and gravy in an airtight container and keep them refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
Serving: 1 patty | Calories: 493 kcal | Carbohydrates: 15 g | Protein: 44 g | Fat: 28 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 199 mg | Sodium: 924 mg | Potassium: 1148 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 1024 IU | Vitamin C: 6 mg | Calcium: 210 mg | Iron: 5 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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