Easy Chopped Steak With Gravy
Chopped steak with gravy is a budget-friendly meal that delivers lots of comfort food goodness! Serve this savory dish with mashed potatoes for the perfect Sunday dinner.
Chopped steak (also known as chop steak) is a dish made from ground beef that’s shaped into a patty and cooked in a skillet. Often, it’s served with a rich, flavorful gravy. If this sounds like Salisbury steak or hamburger steak to you, you’re right! The dishes have a lot in common, so if Salisbury steak is a favorite of yours, I’d be willing to bet you’ll love this chopped steak recipe too.
Just like a good meatloaf or smash burger, chopped steak is tender and juicy, with loads of savory flavor. It’s one of those home-style dinners that’s a little bit nostalgic—the kind of comfort food you can imagine your grandparents eating back in the day.
One of the reasons I love chopped steak is its simplicity. While a pricy cut of steak can give you anxiety cooking it at home, hamburger steak is no more difficult than making burger patties. Plus, with the gravy, you’ve got a little bit of an insurance policy to make sure your steaks don’t turn out dry!
Ingredients for Chopped Steak With Gravy
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
Chopped Steak:
- Ground Beef – I like to use a lean ground beef or ground sirloin.
- Onion – A yellow onion is grated, rather than chopped. This distributes its flavor more evenly and keeps crunchy bits of onion out of your chopped steak. I like to use a yellow or sweet onion, but a white onion will work well, too.
- Seasonings – Kosher salt, ground black pepper, onion powder, and olive oil.
Gravy:
- Butter – Always the best way to start a gravy recipe, I use salted butter.
- Onions and Mushrooms – These build flavor and help make the mushroom gravy more substantive.
- Garlic – We add garlic powder and fresh clove garlic for double the deliciousness.
- Seasonings – Italian seasoning, fresh chopped thyme, garlic powder, and onion powder.
- Cornstarch – To thicken the gravy.
- Beef Stock – Be sure to use a high-quality stock for the best possible flavor.
- Dijon Mustard – This adds complexity and depth to the gravy. Even if you’re not a mustard fan, you won’t mind it here!
- Worcestershire Sauce – Or coconut aminos if you prefer. Basically, we want to add some umami.
- Half-and-Half – Or heavy cream. This makes the gravy rich and creamy.
How to Make Chopped Steak and Gravy
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Make the hamburger steak mixture. Combine the beef, onion, salt, pepper and onion powder in a large bowl.
- Form the patties. Divide the ground meat mixture into patties.
- Cook. Warm the oil in a large skillet or cast iron skillet over medium-high heat, then cook the chopped steaks for 3 to 4 minutes on each side, until browned. Transfer to a plate and cover.
- Soften the vegetables. Leave 2 tablespoons of grease in the pan and drain the rest. Add the butter and cook the onions and mushrooms until softened, then stir in the garlic.
- Add the next few ingredients. Once the garlic is fragrant, add the Italian seasoning, thyme, and tomato paste. When the tomato paste darkens, stir in the cornstarch.
- Simmer. Whisk the beef stock, garlic and onion powders, mustard, and Worcestershire sauce into the pan. Bring to a boil, then reduce to a simmer. Continue to whisk until the sauce thickens.
- Finish. Add the half-and-half, then place the beef patties in the skillet. Cook for 5 minutes, or until they reach your desired temperature. Serve the steaks with the onion gravy spooned over the top.
Tips for Making Chopped Steak
Here are a few tips to make sure your chopped steak turns out perfect!
- Don’t overwork the meat. When forming the patties, avoid overmixing the beef mixture or squeezing the patties too hard as you shape them. Overworking the meat can lead to tough, dense patties. Handle the meat as little as possible!
- Give it a good sear. Achieving a deep brown sear on the outside of the patties is key to building rich flavor. Make sure your skillet is hot before adding the steaks (otherwise, they’ll just absorb the oil and get soggy) and avoid overcrowding the pan.
- Use a meat thermometer. It’s the one fool-proof way to know when meat is done cooking. Watching the temperature rather than the clock ensures that your hamburger steak is safe to eat but not over-cooked either!
How to Store and Reheat Leftovers
Transfer leftover chopped steak and gravy into airtight containers and refrigerate for up to 3 days, or freeze for up to 3 months. (If I’m freezing this recipe, I like to use a freezer bag so I can freeze the steaks and gravy flat to save space.)
Thaw frozen chopped steaks and gravy in the refrigerator. To reheat, place the steak and gravy in a skillet set over medium-low heat, stirring the gravy occasionally and flipping the steak a few times, until warmed through. The microwave also works, but I think the stovetop is better for gentle, even reheating.
What to Serve With Chopped Steak and Gravy
- The Best Mashed Potatoes
- Cauliflower Mashed Potatoes
- Air Fryer Crispy Green Beans
- Roasted Broccoli and Cauliflower
- Slow Cooker Mashed Potatoes
- Roasted Sweet Potatoes
- Everything Seasoned Red Skin Mashed Potatoes
More Beef Recipes
- Mexican Shredded Beef
- BBQ Beef Back Ribs
- Easy Beijing Beef
- Beef Pot Pies
- Crock Pot Italian Beef Sandwich
- Beef Bulgogi
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Get the Recipe: Chopped Steak Recipe
Ingredients
For the Chopped Steak:
- 1 pound ground beef or ground sirloin
- ½ medium onion, grated
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- 1 tablespoon olive oil
For the gravy:
- 2 tablespoon butter
- 1 cup thinly sliced onions
- 8 ounces sliced mushrooms
- 4 garlic cloves minced
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh chopped thyme
- 3 tablespoons cornstarch
- 1 ¾ cups beef stock
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce or coconut aminos
- ½ cup half and half or heavy cream
Equipment
- skillet
Instructions
- In a large bowl, combine the beef, onion, salt, pepper and onion powder. Divide the beef into four equal parts and shape into small patties being careful not to pack them too tightly.
- Preheat a large skillet over medium high heat.
- Add the olive oil and heat until shimmering.
- Add the steaks to the pan and cook for 3-4 minutes until deeply browned. Flip and cook on the opposite side for an additional 3-4 minutes.
- Transfer to a platter and cover. Keep warm.
- Drain off all but 2 tablespoons of the fat.
- Return the skillet to the heat and add the butter.
- Stir in the onions and mushrooms. Cook for 4-5 minutes until softened.
- Add the garlic and cook for an additional 30 seconds.
- Stir in the Italian seasoning, thyme and tomato paste. Continue cooking for 3 minutes until the tomato paste begins to turn a dark red in color.
- Stir in the cornstarch to coat the vegetables and cook for 1 minute.
- Whisk in the beef stock, garlic powder, onion powder, dijon, thyme and Worcestershire sauce. Bring the mixture to a boil and then turn the heat to a simmer. Continue whisking until slightly thickened.
- Whisk in the half and half.
- Return the steaks to the pan and cook for 5 minutes or until cooked to your desired temperature (160˚F for well done).
- Serve the chopped steaks with the gravy over noodles or mashed potatoes.