Savory Chopped Steak Recipe for Juicy, Flavorful Dinner

This Chopped Steak recipe transforms seasoned ground beef into tender patties smothered with a rich mushroom and garlic gravy. It’s perfect served over mashed potatoes, rice, or alongside your favorite roasted vegetables.

Somewhere between a classic burger and a steak dinner, chopped steak combines the best of both: juicy, pan-seared patties finished with a savory gravy. Best of all, you can make this satisfying one-pan meal in under an hour.

Why We Love This Chopped Steak Recipe

• Simple ingredients. The recipe uses pantry staples you probably already have on hand, including broth to build a quick gravy.
• Hearty and filling. Ground beef makes this an easy, satisfying main course—especially when paired with potatoes or rice.
• Weeknight-friendly. With about 15 minutes of prep and one skillet to clean, it’s ideal for busy evenings.

What You’ll Need

Below are the ingredients for the chopped steak and the mushroom gravy. Check the recipe card for precise measurements and timing.

For the Beef Patties

• Ground beef: Choose lean ground beef for good flavor and texture.
• Egg: One large egg to bind the mixture.
• Breadcrumbs: Regular or panko both work.
• Worcestershire sauce: Adds depth and a hint of tang.
• Seasonings: Garlic powder, onion powder, smoked paprika, and Italian seasoning.
• Salt and freshly ground black pepper.
• Olive oil: For cooking the patties.

For the Mushroom Gravy

• Butter: Salted or unsalted.
• Yellow onion: Thinly sliced (red onion can be substituted).
• Mushrooms: Cremini are recommended, but white mushrooms work fine.
• Garlic: Minced, just before adding flour.
• Flour: All-purpose to thicken the gravy.
• Beef or chicken broth: Forms the base of the gravy.
• Marsala wine: Adds a touch of sweetness—substitute another sweet wine if needed.
• Salt, pepper, and fresh herbs: Parsley or thyme to garnish.

How To Make Chopped Steak

Don’t discard the pan drippings after cooking the meat; they’re the foundation for a flavorful gravy.

• Make the mixture. In a large bowl combine ground beef, beaten egg, breadcrumbs, Worcestershire sauce, and the seasonings until evenly mixed.
• Shape patties. Divide the mixture into four equal portions and form oval patties.
• Cook patties. Heat olive oil in a skillet over medium-high heat. Cook patties 4–5 minutes per side until browned and cooked through. Transfer to a plate and tent with foil; leave the fat in the pan.

• Sauté vegetables. In the same skillet, add butter and melt over medium heat, then sauté sliced onions and mushrooms until caramelized, about 5–7 minutes. Stir in minced garlic until fragrant, about 20 seconds.
• Thicken the gravy. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated and slightly browned. Gradually pour in beef broth, scraping browned bits from the pan and whisking to avoid lumps. Stir in Marsala wine and simmer 4–5 minutes until the gravy thickens. Season to taste with salt and pepper.
• Finish. Return the patties to the skillet to warm in the gravy. Spoon extra gravy over each patty and garnish with fresh parsley or thyme before serving.

Tips & Variations

Use these ideas to adapt the recipe or improve the result.

• Hot pan: Preheat the skillet so the patties sear quickly and evenly.
• Add bacon: For extra flavor, fold crumbled cooked bacon into the beef mixture.
• Swap proteins: Use ground turkey as a lighter alternative to beef.
• Make gravy ahead: Prepare the gravy in advance if desired; add a little extra butter when reheating since you won’t have pan drippings from fresh-cooked patties.

Serving Suggestions

This dish pairs beautifully with mashed potatoes for a classic comfort meal. Roasted or steamed vegetables, a fresh salad, or a scoop of buttery rice are also excellent choices.

• Mashed potatoes or creamy garlic mashed potatoes
• Sauteed green beans, roasted Brussels sprouts, or roasted sweet potatoes
• Avocado tomato salad for a bright, fresh side
• Garlic butter rice to soak up extra gravy
• Crusty bread for mopping up the sauce

Proper Storage

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooled patties in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat: Warm patties gently in a skillet over medium-low heat until heated through, or microwave in 30-second intervals.

More Steak Recipes To Try

• Salisbury steak
• Grilled flank steak with bleu cheese butter
• Soy sauce glazed flank steak

5 from 1 vote

Chopped Steak

by Katerina | Easy Weeknight Recipes

This Chopped Steak recipe features tender and juicy beef patties smothered in a savory mushroom gravy.

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Ingredients 

For the Chopped Steak:

• 1 pound ground beef
• 1 large egg, lightly beaten
• ¼ cup breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Mushroom Gravy:

• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 8 ounce cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth or chicken broth
• 2 tablespoons Marsala wine
• salt and pepper, to taste
• fresh parsley or fresh thyme, for garnish

Instructions 

• Combine the ground beef, beaten egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper in a large mixing bowl.
• Mix until well combined.
• Divide the mixture into four equal portions and shape them into oval patties.
• Heat the olive oil in a skillet over medium-high heat.
• Cook the patties about 4–5 minutes per side until browned and cooked through. Remove to a plate and cover with foil to keep warm, leaving the fat in the pan.
• In the same skillet, add butter and melt over medium heat.
• Add the sliced onions and mushrooms and sauté until tender and caramelized, about 5–7 minutes.
• Stir in the minced garlic and cook briefly until fragrant.
• Sprinkle flour over the vegetables and stir constantly until the flour is incorporated and lightly browned.
• Slowly pour in beef broth, scraping up browned bits from the skillet. Whisk in the Marsala wine and simmer 4–5 minutes until the gravy thickens. Season with salt and pepper to taste.
• Return the patties to the skillet and warm them gently in the gravy.
• Spoon mushroom gravy over the patties and garnish with fresh herbs if desired.
• Serve with mashed potatoes, roasted vegetables, or steamed rice.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days. Reheat on the stovetop or in the microwave until warmed through.

Nutrition

Calories: 380kcal | Carbohydrates: 17g | Protein: 30g | Fat: 20g

Nutritional info is an estimate. Values may vary based on ingredients and preparation methods.

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