Chopped Steak is a simple recipe for ground sirloin steak patties served with rich mushroom gravy. Made in less than 30 minutes, these hamburger "steaks" are full of flavor, tender, and the ultimate comfort food.
There are not many things more comforting than tender meat with a rich gravy. Serve over a side of homemade mashed potatoes or homemade grits, and now we are talking about hitting a home run in the comfort food department.
This recipe for Chopped Steak delivers an easy, yet delicious, meat and gravy dinner that satisfies to the core, yet is still incredibly simple (and fast!) to prepare.
What is Chopped Steak?
Chopped Steak, sometimes referred to as Hamburger Steak, is essentially a meat patty that has been made from ground sirloin and served with pan gravy.
Some recipes call for adding spices, breadcrumbs, and eggs to ground beef, much like meatloaf. Some recipes add very little to the beef in terms of seasoning. Personally, I feel Chopped Steak benefits from simple seasonings to amp up the flavor of the ground sirloin, while still letting the flavor of the beef shine through.
Regardless of how you season the meat patties or if you call this meal Chopped Steak or Hamburger Steaks, it is an easy, delicious, affordable way to enjoy steak--ground sirloin steak that is!
Notes on Ingredients
- Ground Beef: For the best flavor and for the hamburger steaks to not be overly greasy, it is best to use ground beef that is 90/10 or labeled as ground sirloin.
- Onion: Use grated onion for the chopped steaks and minced onion for the pan gravy. The grated onion will work to add incredible flavor to the hamburger steaks without overwhelming them or having large chunks of onion, that can be unpleasant to bite into.
- Breadcrumbs: I recommend using unseasoned panko breadcrumbs for this recipe, as they don't weigh the steaks down as much as regular breadcrumbs.
- Worcestershire Sauce: I love adding Worcestershire sauce to these hamburger steaks. Just like my recipe for classic burgers, it really enhances the beef flavor.
- Eggs: I do find that the addition of eggs really helps to keep the chopped steak intact as it simmers in the gravy. If you have an egg allergy, feel free to omit the eggs, but use a bit more caution when handling and cooking the patties.
- Mushrooms: Use either button, Bella, or cremini mushrooms. And while canned mushrooms can be used in a pinch, fresh always tastes better!
- Sherry/Marsala Wine: A bit of dry wine adds incredible flavor to the gravy and both sherry and marsala pair beautifully with mushrooms and beef. 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.
How to Make Chopped Steak with Gravy
- To make the hamburger steaks, combine the eggs, the grated onion, ¼ cup chopped parsley, Worcestershire sauce, garlic, salt, pepper, and panko breadcrumbs together in a large mixing bowl until well combined. It is really important to mix together the flavorings and binders before adding the meat to prevent overworking the beef itself which can lead to tough chopped steaks.
- Add in the beef and mix using your hands or a spatula to gently combine. 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.
- Divide the beef mixture into four sections then shape each section into an oval patty that is about ½ inch thick.
- Heat a bit of oil in a large nonstick or cast-iron skillet over medium-high heat.
- Once the oil is heated, add the hamburger steaks, evenly spacing them out in the skillet, 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.
- In the same skillet that was used to prepare the chopped steak, melt a bit of butter over medium heat.
- Add the onion and mushrooms to the melted butter and saute until the mushrooms and onions are browned and softened, about 5-8 minutes.
- Once the mushrooms and onions have softened, sprinkle the mixture with flour and cook for 1-2 minutes to cook off the raw flour taste.
- Slowly whisk in the sherry or marsala and scrape up any browned bits on the skillet. Add in the broth and 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 for about 5 minutes to finish cooking the hamburger steaks. They are ready when the patties reach an internal temperature of 165 degrees F.
Chopped Steaks should be served with the prepared mushroom gravy and are best enjoyed immediately after preparation.
More Comfort Food Recipes
- Slow Cooker Pot Roast
- Instant Pot Meatloaf with Mashed Potatoes
- Instant Pot Beef Stew
- Homemade Chicken Pot Pie
- Tater Tot Casserole
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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
For the Chopped Steaks
- 2 eggs
- ¼ cup grated 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
- 1 ½ pounds lean ground beef
- 2 teaspoons olive oil
For the Mushroom Gravy
- 2 tablespoons unsalted butter
- ½ cup minced onion
- 8 ounces button or cremini mushrooms sliced
- 2 tablespoons flour
- ¼ cup dry sherry or dry marsala or additional beef broth
- 2 cups low-sodium beef broth
- Salt and pepper to taste
- For the chopped steak, combine the eggs, ¼ minced onion, ¼ cup parsley, Worcestershire sauce, garlic, salt, pepper, and panko breadcrumbs together in a large bowl until well combined.
- Add in the beef and mix with your hands or gently with a spatula to just combine. Be careful to not overwork the meat.
- Shape the beef mixture into four oval patties that are about ½ inch thick.
- In a large nonstick or cast-iron skillet heat the oil over medium-high heat. Sear the patties until browned on each side, about 4-5 minutes per side. Transfer the steaks to a plate and loosely tent with foil.
- To the same skillet, melt the butter over medium heat. Add in the onion and mushrooms and saute until browned and the mushrooms are softened for about 5-8 minutes.
- Sprinkle the mixture with flour and cook for 1-2 minutes to cook off the raw flour taste. Slowly whisk in the sherry or marsala and scrape up any browned bits on the skillet. Add in the broth and 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 degrees F, for 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.