This post may contain affiliate links. Please read our disclosure policy.
These Chopped Steaks with Mushroom Gravy are tender, juicy, and smothered in a savory onion and mushroom gravy. Made in one pan with simple pantry ingredients, this comfort food classic is ready in under 30 minutes and perfect for busy weeknights.
If you love easy steak dinners with rich gravy, try my Swiss Steak, Cube Steak and Gravy, or Beef Tips and Gravy for more family favorites.
Before You Get Started
A few quick tips to make sure your chopped steaks turn out perfectly tender and flavorful:
- Use lean ground sirloin. A ratio of 90/10 or 85/15 gives you the best texture without too much grease. Regular ground beef works in a pinch, but sirloin holds together better and tastes more like steak.
- Don’t overmix the meat. Gently combine the ingredients just until everything is incorporated. Overworking the mixture makes the patties dense and tough.
- Sear first, then simmer. The patties won’t be cooked through after searing, and that’s the goal. They finish cooking gently in the gravy, which keeps them juicy and infuses them with flavor.
Chopped Steak vs Salisbury Steak
Chopped steak is similar to a hamburger steak or a mini meatloaf, but without all the extra fillers. Unlike Salisbury steak, which typically has more binders and is often baked, chopped steak is simpler and pan-seared for a nice crust. The result is a tender, beefy patty that pairs beautifully with a rich pan gravy.
RECIPE WALK-THROUGH
How to Make Chopped Steaks with Mushroom Gravy
See the recipe card below for full, detailed instructions
This entire meal comes together on the stovetop in one skillet, so cleanup is easy too.
Step 1 – Mix and Shape the Patties
In a large bowl, gently combine the ground sirloin with the egg, Worcestershire sauce, breadcrumbs, garlic powder, onion powder, salt, and pepper.
Use your hands to mix everything just until combined.
Divide the mixture into 4 equal portions and shape each into a thick patty, about 1 inch thick.
Avoid pressing too hard as you shape them. A lighter touch keeps the meat tender.
Step 2 – Sear the Steaks
Heat the vegetable oil in a large skillet (cast iron works great) over medium heat. Once the oil is hot and shimmering, add the patties.
Cook for 2 to 3 minutes per side until they’re nicely browned on the outside. They won’t be cooked through at this point, and that’s exactly what you want.
Transfer the patties to a plate and cover loosely with foil to keep warm while you make the gravy.
Don’t Press Down: Resist the urge to press down on the patties while they cook. This squeezes out the juices and leads to dry, tough steaks.
Step 3 – Build the Gravy
Using the same skillet with all those flavorful browned bits, add the sliced onions and mushrooms. Cook for 2 to 3 minutes, stirring occasionally, until the onions start to soften.
Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute to get rid of the raw flour taste.
Slowly pour in the beef broth while stirring constantly. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. These add so much flavor to the gravy.
Let the mixture simmer for 3 to 5 minutes until it starts to thicken.
Exclude the Mushrooms: If you’re not a fan of mushrooms, you can leave them out and make a simple onion gravy instead. The gravy will still be delicious.
Step 4 – Finish and Simmer
Once the gravy has thickened, nestle the seared patties back into the skillet. Spoon some of the gravy over the top of each one.
Reduce the heat to low and let everything simmer for about 10 minutes. The patties will finish cooking through while soaking up all that savory gravy.
You’ll know they’re done when they reach an internal temperature of 160°F. A slight pink center is fine as long as they’ve reached that temperature.
What To Serve With Chopped Steaks
This meal is comfort food at its best, and it deserves sides that match. Here are some favorites:
- Cheesy Mashed Potatoes
- Garlic Green Beans
- Easy Oven Roasted Vegetables
- Honey Roasted Carrots
- Best Ever Cheesy Garlic Bread
- Caesar Salad
Storage Tips
How To Store and Reheat Leftovers
Storage: Store leftover chopped steaks and gravy in an airtight container in the refrigerator for up to 4 to 5 days. They also freeze well for up to 3 months.
To reheat, thaw overnight in the fridge if frozen. Warm in the microwave for 60 to 90 seconds, or reheat gently in a skillet over medium-low heat until heated through. Add a splash of beef broth if the gravy has thickened too much.
Frequently Asked Questions
What’s the difference between chopped steak and Salisbury steak?
Chopped steak is simpler. It’s seasoned ground beef shaped into patties and pan-seared, then served with gravy. Salisbury steak typically includes more fillers like breadcrumbs and onion soup mix, and is often baked. Both are delicious, but chopped steak has a more straightforward, beefy flavor.
How do you keep chopped steaks tender?
The key is not overmixing the meat and not pressing down on the patties while they cook. Mixing gently keeps the texture light, and letting them sear undisturbed helps them develop a nice crust without losing moisture. Finishing them in the gravy also keeps them juicy.
Can I make this without mushrooms?
Absolutely. Just leave out the mushrooms and make an onion gravy instead. The gravy will still be rich and flavorful. You can also add a splash of Worcestershire sauce to the gravy for extra depth.
Is it okay if chopped steak is a little pink inside?
Yes, as long as the internal temperature reaches 160°F. Ground beef needs to hit that temperature for food safety, but a slight pink color doesn’t necessarily mean it’s undercooked. Use a meat thermometer to be sure.
Can I use a different type of ground meat?
Ground sirloin works best for the texture and flavor, but you can use ground chuck (80/20) if that’s what you have. Ground turkey or chicken will also work, though the flavor and texture will be lighter. Adjust the seasonings to taste.
More Ground Beef Dinner Ideas
- Hamburger Soup
- One Pot Beef Stroganoff
- Ground Beef Enchiladas
- Hamburger Casserole
- Beefaroni
- 27 Simple Ground Beef Recipes
Chopped Steaks with Mushroom Gravy
Ingredients
For the Chopped Steaks:
- 1 pound ground sirloin
- 1 large egg lightly beaten
- 1 tablespoon Worcestershire sauce
- 1/4 cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
For the Mushroom Gravy:
- 1 small onion sliced
- 1 cup sliced mushrooms
- 2 tablespoons all purpose flour
- 2 cups beef broth
Instructions
- In a large bowl, gently mix together the ground sirloin, egg, Worcestershire sauce, breadcrumbs, garlic powder, onion powder, salt, and pepper until just combined. Do not overmix.
- Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
- Heat vegetable oil in a large skillet over medium heat.
- Add the patties and cook for 2 to 3 minutes per side until browned. Remove to a plate and cover with foil.
- Add the onions and mushrooms to the skillet. Cook for 2 to 3 minutes until softened.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Slowly pour in the beef broth, stirring constantly and scraping up the browned bits from the bottom of the pan.
- Simmer for 3 to 5 minutes until the gravy begins to thicken.
- Return the patties to the skillet and spoon gravy over the top. Simmer on low for 10 minutes until the beef is cooked through (160°F internal temperature) and the gravy is thickened.
Notes
- Meat ratio: Use ground sirloin with a 90/10 or 85/15 lean-to-fat ratio for the best texture.
- Keep it tender: Mix the meat gently and avoid pressing down on the patties while cooking.
- No mushrooms? Leave them out for a simple onion gravy.
- Doneness: The patties are done when they reach 160°F internally. A slight pink center is fine at that temperature.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
- Reheating: Warm in the microwave or in a skillet over medium-low heat. Add a splash of broth if the gravy has thickened.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Here is another delicious hamburger recipe that we love:
Made this last night- really good! Thanks
Your so welcome Lisa! Thanks for stopping by.