Easy Chopped Steaks are simple hamburger steaks that are ready in 30 minutes and whipped up in only one pan! These mouthwatering chopped steaks are coated in a delicious, savory, mushroom brown gravy!
You guys, chopped steaks are easily my favorite ever comfort food on the entire planet. I love going out for dinner and getting a big, juicy, hamburger steak with a side of mashed potatoes. The ultimate indulgence for sure! What I love even more is that these are super easy to make at home when I don’t want to go out!
Besides the fact that I crave these steaks on a regular basis, I love making them at home during a busy week because they are so quick and easy. When I’m busy prepping for holiday baking and meals, I don’t want to have to really think hard about our weeknight supper.
Plus, I am always looking for new things to do with ground beef!
Chopped Hamburger Steaks:
Chopped steak and hamburger steak are virtually the same exact things. They are “steaks” that are made of ground beef! Some people say “chopped steak” like I do, and some people call them hamburger steaks.
Whatever you decide to call them, they are a basic hamburger patty loaded up with spices and seared for some amazing flavor! Then, of course, they are always served with a rich and thick brown gravy.
You can purchase pre-made chopped steaks at your grocery store. I prefer to use a lean (10% fat) ground beef and make my own at home. I find that they come out much more tender and flavorful this way.
HOW TO MAKE EASY CHOPPED STEAKS AND GRAVY:
- Ingredient wise, I really consider everything here a “pantry staple.” These steaks can be described as kind of a mini meatloaf. But, they can be made right on your stovetop! No heating up the oven! Now, occasionally I don’t have the mushrooms to go along with this recipe. So if you don’t have them, or if you aren’t a fan, you can just simply leave them out!
- Make sure your pan and oil are nice and hot before adding the meat! Your hamburger steaks will only take 2-3 minutes to sear per side.
- One thing you will notice with this recipe is that the chopped steaks get seared first on each side. However, they won’t be completely cooked through. That’s ok! Set them aside on a plate and cover them with foil to keep warm while you whip up the gravy. This gravy only takes five minutes to make, so your beef will stay nice and hot, no problem!
- After about 3-5 minutes your gravy will start to thicken up, at that point, you add your patties back to the pan. Then, they simmer up to super tender, juicy, flavorful perfection!
I love serving these chopped steaks with a side of Cream Cheese Mashed Potatoes for a truly unforgettable meal!
Enjoy!
~Nichole
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Easy Chopped Steaks and Gravy
Ingredients
- 1 Pound Ground Beef
- 1 Egg lightly beaten
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/4 Cup Breadcrumbs
- 1 Small Onion, Sliced
- 1 Cup Sliced Mushrooms
- 1 Tablespoon Oil
- 2 Tablespoons Flour
- 2 Cups Beef Broth
Instructions
- In a large bowl mix together the ground beef, egg, worcestershire sauce, garlic powder, onion powder, salt, pepper, and breadcrumbs.
- Form the meat mixture into 4 balls, then flatten into patties.
- Heat the oil in a large skillet over medium heat.
- Add the onions, mushrooms, and hamburger patties to the skillet.
- Fry the patties for about 4 minutes on each side. Remove to a plate and keep warm.
- Sprinkle the flour over the onions and mushrooms in the skillet. Stir the flour in, cooking for one minute.
- Slowly pour the beef broth into the skillet using a wooden spoon to scrape the brown bits from the bottom of the pan.
- Reduce heat to simmer and cook the gravy for 3-5 minutes until thickened.
- Add the patties back to the pan, simmer for 10 more minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This came out great. I used a cast iron skillet to make the salisbury steaks and did 3 in the first batch and then did the 4th with onions and mushrooms. I needed to sautee onions and mushrooms a bit longer to cook off the juices and brown them. Didn’t have worcestire sauce so hacked 1 tsp of steak sauce, 1 tsp low-sodium soy sauce, and 1 tsp of balsamic vinegar. Worked perfectly.
Made the patties ahead of time, cooked them Sous Vied, froze them till later. Thawed them out several days later, seared the meat, made the gravy. ABSOLUTELY DELICIOUS !!! served with mashed potatoes, simple, low cost, a 100% winner. The gravy is perfect, exactly the flavor I’m looking for. Will make this one again and again.
5 stars
Made this exactly except I only had chopped onions. Yum Yum Yum. Will make again
I am SO glad that I found this recipe on the Internet today. Mainly because I have been doing these wrong for so many years. IT’S ALL ABOUT THE SEARING METHOD!!! Wow oh wow know I know the total secret to excellent chopped steak. Sear it first, baby! The meat finishes cooking in the sauce–I wish that I had thought of the obvious so long ago. This version is now in my recipe repertoire. Thank you so much for posting, and I will continue to follow your site.
I made it tonight and it was very good. I served mine with homemade mashed potatoes, rolls, and broccoli. I’m so glad I was finished cooking in an hour. It’s a keeper.
Made twice and it turned out great both times. One minor note is that the cook time total from each step is about 23-25 minutes (4min,flip,4min, 1min,1min,3-5min, 10min), not 15. Thanks!
Excellent. I made it with a McCormick gravy pouch and it was outstanding.
Tina
I love chopsteak too, if you do not know this, Longhorne has an excellent chop steak, its kind of buried in the menu and not with the more traditional steaks. You have to try it with mashed potatoes. It is the cheapest, but best thing they serve.
Delicious! This was my first time making chopped steak. Haven’t had it since I was a child. I woke up this morning with a taste for chopped steak and gravy. Pulled this recipe up and had everything on hand. Seasoned and crumbled up some ritz crackers in place of bread crumbs. My family enjoyed it as well. Thank you.
Thank you for a nice recipe.
As a suggestion if you want a softer, and fluffier steak though, you can take two slices of toast bread, remove the edges and cut it into pieces, add roughly one tablespoon of potato starch and add barely 3/4 of a cup of milk. Mix it and let it stand for about 10 minutes before adding in the rest of the ingredients. With this method you do not use any breadcrumbs.