This seared chopped steak recipe is topped with herbs, caramelized onions, and mushrooms and served with homemade hash browns for the perfect weeknight family meal.
Chopped steaks are sorely underappreciated! They’re high in protein and flavor, and they’re usually smothered in roasted onions and mushrooms for an incredibly tasty meal.
There’s no getting around it: steak prices are rising, making it increasingly difficult to obtain.
This recipe, on the other hand, is simply ground sirloin packed together, seasoned well with salt and pepper, and then pan-roasted or grilled to your desired internal temperature.
WHAT IS A CHOPPED STEAK
It’s essentially a burger made from chopped or ground beef. I believe that a chopped sirloin steak is the best way to go because you can ensure that it comes from a good cut of beef, the sirloin, and it has a nice lean to fat ratio, which is usually 90/10.
The lean-to-fat ratios are simply that; the 90 means that 90% of the ground meat is lean and 10% is fat.
Don’t be too concerned about the fat percentage because some fat is required to hold the ground meat together.
You can absolutely use ground chuck or ground round to save money, but these cuts typically have a higher fat to lean ratio of around 80/20, which is about 5-10% higher than ground sirloin meat and can appear a little fatty.
Meats with a higher fat to lean ratio tend to shrink when cooked because the fat cooks out.
Chopped steak is high in protein, flavor, and is inexpensive. Who, after all, wouldn’t want some of that chopped steak goodness?
Furthermore, chopped steaks are extremely versatile in terms of cooking method as well as what to serve it with.
WHAT GOES ON IT
The wonderful thing about this, or any steak for that matter, is that you can put whatever you want on it! They say that a good steak doesn’t need anything to go with it, and I agree!
This chopped steak recipe is delicious on its own, but the caramelized onions and roasted mushrooms really bring out the flavor.
Caramelized onions and mushrooms emit umami, which is that delicious flavor that you can’t stop eating and can’t stop thinking about.
Meat is naturally umami, so combining it with two other umami ingredients results in an absolute flavor explosion in your mouth, which we thank the Lord for!
To be honest, the chopped steak and onions are delicious on their own, and the mushrooms just take it to the next level.
HOW TO CARAMELIZE ONIONS
When you think you’ve caramelized the onions, it probably needs another 10 to 15 minutes.
True caramelized onions take about 45 minutes to properly caramelize, but the flavor, oh the flavor that comes from it, oh the flavor that comes from it.
It all starts by melting some fat in a pan over medium heat, then adding your sliced onions and leaving them alone for 45 minutes.
No, you do need to return every 5 minutes or so to give it a stir, but you don’t want to agitate them too much or they won’t have a chance to caramelize.
You can also deglaze the pan with a little water or wine to get rid of any fond that has accumulated at the bottom.
Fond is the goodness that accumulates on the bottom of the pan when roasting something and adds so much flavor to your recipe.
Now pour all of that deliciousness on top of this chopped steak recipe.
HOW TO MAKE IT
- Begin by forming your meat patties into 8-ounce portions with your hands; it’s fine to eyeball it. Place them on a plate and season both sides with sea salt and cracked black pepper. It’s fine to season them ahead of time and leave them to rest for a few minutes.
- Cook some chopped bacon in a large frying pan over medium-high heat until it forms crispy lardons. This takes approximately 5 to 6 minutes. Set aside the cooked bacon in a bowl.
- Sear the seasoned chopped steaks in the pan with the rendered bacon fat until browned on each side, about 2 to 3 minutes per side. You don’t want to cook the burgers all the way through; instead, you want a nice brown sear on each side.
- Set aside the chopped steaks, then add the prepared onions and mushrooms to the same pan with the rendered bacon and chopped steak fat. Cooking in the fat will only add flavor to this dish. You can drain all of the fat and start over with 2 to 3 tablespoons of olive oil if you prefer.
- Cook the onions and mushrooms over medium heat until golden brown, about 15 minutes, stirring every 2 to 3 minutes. It is not necessary to achieve a perfect caramelization, but the longer you caramelize, the more flavorful your dish will be. Your onions should be lightly golden brown and flimsy on all sides.
- Bring the beef stock, thyme, salt, and pepper to a boil in the pan with the onions and mushrooms over high heat.
- Reduce the heat to low, add the chopped steaks and cooked bacon back in, and continue to cook for 20 to 25 minutes, or until the vegetables are tender and the chopped steaks are cooked through. Serve!
WHAT TO SERVE WITH A CHOPPED STEAK
I decided to go a step further and serve this chopped steak with homemade hash browns.
They’re incredibly simple to make and go great with this steak recipe, and here’s how.
- Shred some medium-sized Idaho potatoes and place them in a bowl of cold water until ready to use. Before cooking, strain the potatoes thoroughly in a strainer because the water in the potatoes can cause flames to appear from a hot pan with oil.
- Heat some oil in a large saute pan over medium-high heat, and once it starts to lightly smoke, evenly distribute the shredded potatoes throughout the pan.
- Cook the potatoes for 4-5 minutes before flipping them over with a spatula; it’s fine to flip them in sections because there will be a lot at first before they start to cook down.
- Hash browns take about 20 to 25 minutes to cook, so flip them in the pan every 4 to 5 minutes. They should be golden brown and fully cooked.
- Season with salt and pepper to taste. Serve immediately!
SIDE DISHES TO SERVE WITH CHOPPED STEAK AND GRAVY
- Homemade Mashed Potatoes are an excellent accompaniment to any meat cooked in gravy. Check out our delectable Homemade Mashed Potatoes recipe.
- Rice. Brown rice has more fiber, but white rice is also good.
- Baked Stuffed Potatoes with Mushrooms and Onions (these could stand alone as a meal!)
- Balsamic Glazed Roasted Brussel Sprouts
HOW TO SIMMER THE CHOPPED STEAK WITH GRAVY
- Without the lid, allow to simmer. When you add the lid, condensation forms, making your gravy watery.
- Just make sure to keep the heat low so the gravy doesn’t evaporate. Continue to stir every so often.
- If you want onions, add them to the gravy right before you return the meat to the skillet.
- Along with the mushrooms, you can add peeled and sliced onions beneath and on top of the meat.
RECIPE CHEF NOTES + TIPS
REHEAT: Place your desired portions in a sauté pan with 1/4 cup beef stock, cover with foil, and bake at 400° for 10 to 12 minutes. Reheating your steak will completely raise its internal temperature, most likely past medium and into medium-well.
HOW TO STORE: Refrigerate this chopped steak in a plastic container or covered in plastic for up to 4 days. It can also be frozen, wrapped in plastic, for up to 60 days. Thaw in the refrigerator for 1 day before reheating.
Frequently Asked Questions
Chopped steak and hamburger steak are virtually identical. They are “steaks” made from ground beef! Some people say “chopped steak,” as I do, while others call them hamburger steaks.
Cube steak is also known as cubed steak, so you may hear it referred to in either of these ways, but they are the same thing. However, the texture of cube steak differs greatly from that of ground beef. If you don’t cook it properly, it can become chewy.
If you’re in a butcher shop and see a bone-in cut of lamb or pork, call it a chop. If it’s beef, it’s a steak.
Cook the cube steak for about a minute or two on each side in oil. After browning the meat, place it in the slow cooker. Allow it to cook on low for six to eight hours to yield perfectly tender cube steak.