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This Chopped Steak recipe features tender ground sirloin patties smothered in a rich mushroom gravy. Ready in less than 30 minutes, these savory hamburger "steaks" are packed with flavor, making them a comforting classic perfect for any night of the week.
Serve chopped steaks and gravy over creamy mashed potatoes or creamy grits for a dinner that satisfies to the core.
Chopped Steak, sometimes referred to as Hamburger Steak, is essentially a seasoned beef patty made from ground or chopped sirloin that is often served with pan gravy. Think of the dish as a sophisticated take on Salisbury Steak.
My recipe for chopped steak delivers the ultimate flavor, while still keeping the recipe super simple and affordable.
Using pantry staples, fresh mushrooms, and a less expensive cut of steak, this recipe for chopped steak a delicious, cheaper way to enjoy steak--ground sirloin steak that is!
Ingredients for Chopped Steak
- Ground Sirloin: For the best flavor, it is best to use ground sirloin, which is made from sirloin steak. This lean ground beef will yield chopped steaks that aren't greasy and have robust beefy flavor.
- Eggs + Panko: Both work to bind the hamburger steaks together. For a lighter patty, I recommend using panko breadcrumbs over regular breadcrumbs.
- For Flavoring the Chopped Steak Patties: Worcestershire sauce, minced parsley, minced garlic, grated onion, salt, and pepper compliment and enhance the beefy flavor of the ground sirloin.
- For the Mushroom Gravy: Butter, flour, beef stock, onions, and mushrooms create a simple, yet delicious pan gravy. If you happen to have dry sherry or dry marsala, add a splash to take this dish over the top! It adds incredible depth to the gravy.
How to Make Chopped Steak with Gravy
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Combine Base for Chopped Steak. To prevent tough patties, it is crucial to mix together the eggs, breadcrumbs, minced garlic, grated onion, fresh parsley, salt, pepper, and Worcestershire sauce BEFORE adding the ground sirloin. The less you have to mix the beef, the better!
- Form Patties. Add the beef to the binders and gently combine using your hands or a spatula. You don't want to overwork the mixture, but you do want to be sure the seasonings and binders are evenly dispersed throughout the meat. Once just combined, divide the beef mixture into four sections then shape each section into an oval patty that is about ½ inch thick.
- Pan Sear Chopped Steaks. Heat a bit of oil in a large skillet. Once heated, add the hamburger steaks and cook until the patties are browned on each side, about 4-5 minutes per side. Transfer the seared steaks to a plate and loosely tent with foil while you prepare the mushroom gravy.
- Prepare Pan Gravy. In the same skillet that was used to prepare the chopped steak, sauté the onion and mushrooms until softened, stirring often. Sprinkle with flour and cook for 1-2 minutes to cook off the raw flour taste. Slowly whisk in the sherry or marsala wine and beef broth, ¼ cup at a time, whisking until the gravy begins to thicken.
- Simmer Chopped Steaks in Gravy. Once the gravy is just beginning to thicken, turn the heat down and return the chopped steaks back to the skillet. Simmer the patties in the gravy, for about 5 minutes, or once they reach an internal temperature of 165 degrees F.
Serving Suggestions
I recommend serving chopped steaks and mushroom gravy over mashed potatoes, creamy grits, or cooked and buttered egg noodles--something to absorb all that delicious gravy! Add a side of Green Beans Almondine or Glazed Carrots, and get ready to dig into some pure comfort food.
More Favorite Comfort Food Recipes
- Slow Cooker Pot Roast
- Instant Pot Meatloaf with Mashed Potatoes
- Instant Pot Beef Stew
- Homemade Chicken Pot Pie
- Tater Tot Casserole
- Tamale Casserole
- Swedish Meatballs
If you tried this recipe for Chopped Steak with Mushroom Gravy, I would love for you to leave a comment and review below.
Chopped Steaks With Mushroom Gravy
Smothered in rich mushroom gravy, these hamburger "steaks" are full of flavor, tender, and ready in under 30 minutes.
Video
Ingredients
For the Chopped Steaks
- 2 large eggs
- ¼ cup grated yellow onion
- ¼ cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup unseasoned panko breadcrumbs
- 1½ pounds ground sirloin steak, or 90/10 lean ground beef
- 2 teaspoons extra virgin olive oil
For the Mushroom Gravy
- 2 tablespoons unsalted butter
- ½ cup minced yellow onion
- 8 ounces button, baby bella, or cremini mushrooms, sliced
- 2 tablespoons all purpose flour
- ¼ cup dry sherry or dry marsala wine, or additional beef broth
- 2 cups low-sodium beef broth
- salt and pepper to taste
Instructions
- In a large mixing bowl, mix 2 large eggs, ¼ cup grated yellow onion, ¼ cup chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 tablespoon minced garlic, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ cup unseasoned panko breadcrumbsuntil everything is well combined.
- Add in 1½ pounds ground sirloin steak to the mixing bowl, and GENTLY combine the beef into the seasonings using your hands or a spatula. Be careful to not overwork the meat. Once just combined, shape the beef mixture into four oval patties that are about ½ inch thick.
- In a large nonstick or cast-iron skillet heat the 2 teaspoons extra virgin olive oil over medium-high heat. Once the oil has heated, place the chopped steak patties in a single layer in the skillet, being sure to not overcrowd the pan. Sear the patties until browned on each side, about 4-5 minutes per side. Transfer the chopped steaks to a plate and loosely tent with foil.
- To the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add in ½ cup minced yellow onion and 8 ounces button, baby bella, or cremini mushrooms (sliced) to the melted butter and sauté until the onions have begun to soften and the mushrooms are slightly browned, about 5-8 minutes.
- Sprinkle the onions and mushrooms mixture with 2 tablespoons all purpose flour and cook for 1-2 minutes to cook off the raw flour taste. Slowly whisk in ¼ cup dry sherry or dry marsala wine (or beef broth) and scrape up any browned bits on the skillet. Slowly whisk in 2 cups low-sodium beef broth to combine into the gravy. Simmer for 3-4 minutes, or until the gravy thickens.
- Turn the heat to medium-low and add the chopped steaks back to the skillet. Simmer until the chopped steaks are warmed through and reach an internal temperature of 160-165℉/72-74℃, about 5-8 minutes.
- Taste and season with additional salt or pepper if needed. Serve the chopped steaks with the pan gravy over noodles or mashed potatoes and chopped parsley as desired.
Notes
Ground Sirloin: I recommend using 90/10 lean ground sirloin for less greasy hamburger steaks with the best flavor and texture.
Sherry/Marsala Wine: Use either a dry marsala wine or dry sherry wine. Do NOT use cooking wine, as the flavor is not comparable. If you don't have wine, or don't care to use alcohol, omit the wine and use additional beef broth.
Breadcrumbs: Panko breadcrumbs are best, as they don't weigh the hamburger steaks down as much as traditional breadcrumbs, but feel free to use whatever kind of UNSEASONED breadcrumbs you have on hand.
Eggs: If you have an egg allergy, feel free to omit the eggs, but use a bit more caution when handling and cooking the patties.
Storage: Store any leftover hamburger steaks and gravy in an airtight container for up to 3 days in the refrigerator. Reheat until just warm in the microwave or in a dry skillet over medium-low heat.
Nutrition
Calories: 407kcalCarbohydrates: 13gProtein: 45gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 202mgSodium: 693mgPotassium: 1120mgFiber: 1gSugar: 3gVitamin A: 299IUVitamin C: 3mgCalcium: 57mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this for my husband and he said it was the best chopped steak he has ever eaten. Loved the well balanced and complex flavors. I now have this recipe saved. When wanting to make something new I like to try your recipes first since they are the best. Love your added instructions and helpful hints!
Merry Christmas and say hi to your mom for us!
This made my day! Thanks for sharing, Jennifer! I love you have come to trust my recipes 🙂 Wishing you a very Merry Christmas and will say hi to my mom 🙂
My family went absolutely wild for this meal. It made the week a little harder for me because there were no leftovers. It has gone straight into the monthly meal plan/rotation.
I am so happy to hear your family enjoyed the chopped steaks so much, but sorry there were no leftovers to enjoy! I can understand that frustration!
Made this the other night for my husband. We both really enjoyed it. Chopped steak with some mashed potatoes and asparagus, it made for a perfect meal!
This is so good! I always wonder what to make with chopped steak.
I always say mashed potatoes are the way to go!
Delicious! This recipe is a keeper. I doubled the recipe and served a group of 7, and there were leftovers for three of us to enjoy the next day. I used a red Merlot wine which I had on hand, and the gravy turned out wonderfully. It needed a little more thickening, which I accomplished with a little cornstarch slurry. Everyone loved the recipe. Thanks, Kristen. You're a cook after my own heart --and experience!
Aww, thanks Nancy! I love that you and your guests enjoyed the Chopped Steaks.