This Chopped Steak recipe features seasoned ground beef patties smothered in caramelized onions, sautéed mushrooms, and a rich red wine gravy. It’s packed with flavor and recreates the hearty steakhouse classic at home.
What’s the difference between Salisbury steak and chopped steak?
Both Salisbury steak and chopped steak are comforting ground-beef classics, but they differ in composition and finishing. Chopped steak is a straightforward seasoned ground-beef patty—simple, meaty, and usually topped with onions, mushrooms, and a sauce. Salisbury steak is made more like a loose meatloaf: the ground beef is blended with ingredients such as cooked onions and garlic, ketchup, breadcrumbs, and egg, which give it a different texture and flavor profile. Salisbury steak is traditionally served with a mushroom gravy, while chopped steak can be finished with a variety of sauces. In this recipe, I’ve kept the patties simple and emphasized a deeply flavored red wine gravy along with caramelized onions and sautéed mushrooms for a steakhouse-style meal with bold, comforting flavors.
Why this recipe is the best
These elements set this chopped steak apart and make it especially satisfying at home:
- Red wine gravy: Using red wine in the sauce deepens the savory profile and adds complexity beyond a simple brown gravy.
- Caramelized onions and mushrooms: Slowly caramelizing onions and searing mushrooms gives a sweet, umami-rich topping that pairs perfectly with the beef.
- Simple, effective seasoning: A combination of steak seasoning and Worcestershire sauce seasons the patties without overcomplicating the recipe—resulting in juicy, flavorful chopped steaks.
Ingredients
Below are the main ingredients and useful substitution notes. Exact measurements are included in the recipe card further down.
- Ground beef – Choose 80/20 (80% lean, 20% fat) for the best balance of flavor and juiciness.
- Steak seasoning – A Montreal-style or simple peppery blend works well. Freshly mixed seasoning gives the best flavor.
- Worcestershire sauce – Adds savory, tangy depth. Replace with soy sauce if needed.
- Butter and olive oil – Butter helps develop the gravy and caramelize onions; olive oil prevents burning during sautéing.
- Onion – Yellow onions caramelize nicely and add sweetness to the dish.
- Sea salt and black pepper – To season the vegetables and gravy.
- Baby bella mushrooms – Their meaty texture and earthy flavor complement the beef. White button or portobello mushrooms are fine alternatives.
- Garlic and thyme – Fresh garlic and thyme add aromatic depth; use dried thyme at half strength if needed.
- Flour or cornstarch – Flour forms a roux to thicken the gravy. For a gluten-free version, swap with cornstarch at half the amount.
- Beef broth – Use store-bought or homemade beef stock for the most flavorful gravy.
- Dry red wine – Cabernet Sauvignon, Pinot Noir, or Syrah are good choices. If you prefer not to use wine, substitute an equal amount of beef broth.
Instructions
The method is divided into three parts: form and sear the patties, develop the sauce with caramelized onions and mushrooms, then finish cooking the patties in the gravy. Photos below illustrate key steps.
Prepare and sear the patties
- In a large bowl, mix ground beef with steak seasoning and Worcestershire sauce until combined, taking care not to overwork the meat.
- Shape the mixture into four oval patties (about 8 ounces each), roughly 2 inches thick. The oval shape resembles a small meatloaf and helps them cook evenly.
- Heat a large skillet or Dutch oven over high heat. When the pan is hot, add the patties and sear 2 minutes per side until a brown crust forms.
- Remove patties from the pan and set aside on a clean plate while you make the onions and gravy.
Cook the onions, mushrooms, and make the red wine gravy
- Lower heat to medium-high and add 1 tablespoon olive oil and 1 tablespoon butter to the same pan. When the butter melts, add sliced onions, season with salt, and cook for about 20 minutes, stirring occasionally, until deeply caramelized.
- Add another tablespoon of olive oil, then add the sliced mushrooms and 1 tablespoon Worcestershire sauce. Stir to combine, then cook for about 5 minutes without stirring too much to allow the mushrooms to brown.
- Stir in minced garlic and thyme and cook one more minute until fragrant.
- Add the remaining tablespoon of butter and, once melted, sprinkle the flour evenly over the vegetables. Stir and cook 2–3 minutes until the flour begins to brown slightly to remove any raw flour taste.
- Pour in the beef broth and red wine, season with black pepper, and stir to combine. Bring the sauce to a gentle simmer so it starts to thicken and the flavors meld.
Finish cooking the patties in the gravy
- Once the gravy is simmering, return the seared patties to the pan and spoon sauce over them.
- Simmer for 5 minutes, flip the patties, and simmer another 5 minutes. Check doneness with an instant-read thermometer—145°F for medium or 160°F for well done. Allow the patties to rest a few minutes before serving so juices redistribute.
What to serve with it
Plate each chopped steak and spoon the caramelized onions, mushrooms, and red wine gravy over the top. Garnish with chopped parsley or green onions for color and brightness.
Classic steakhouse sides pair exceptionally well—creamy mashed potatoes, roasted baby potatoes, or smashed potatoes absorb the gravy beautifully. Roasted or steamed vegetables such as carrots, asparagus, or green beans make for a balanced plate. A crisp green salad or a Caesar-style side also complements the richness of the meat and sauce.
- Potatoes: mashed, roasted, or baked—these are ideal for soaking up the gravy.
- Vegetables: roasted carrots, steamed broccoli, green beans, or sautéed greens add color and freshness.
- Salads: a simple green salad or a blue cheese salad can cut through the richness.
Storage and reheating
Store leftover chopped steak in an airtight container in the refrigerator for up to 6 days. Reheat gently to preserve texture and flavor.
Stovetop: Reheat patties with the gravy in a skillet over medium heat for 3–4 minutes per side until warmed through.
Oven: Place steaks and sauce in an oven-safe dish and reheat at 350°F for 12–15 minutes, or until heated through.
Microwave: For a quick option, place a single patty with sauce on a microwave-safe plate and heat for 2–3 minutes, checking to ensure even warming.
More ground beef recipes
If you enjoy this chopped steak, try other easy ground beef dinners such as cabbage roll soup, mushroom Swiss burgers, classic goulash, or Philly cheesesteak mac and cheese for more family-friendly options.
Chopped Steak
4 servings
20 minutes
40 minutes
1 hour
Whitney Bond
Ingredients
Chopped Steaks
- 2 pounds ground beef (80/20)
- 2 tablespoons steak seasoning
- 2 teaspoons Worcestershire sauce
Caramelized Onions, Mushrooms and Red Wine Gravy
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 pound onion, cut into 1/4-inch slices
- 1/2 teaspoon sea salt
- 1 pound baby bella mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons flour (or 1 1/2 tablespoons cornstarch for gluten-free)
- 1 cup beef broth
- 1 cup dry red wine (or additional beef broth)
- 1 teaspoon black pepper
Instructions
Make and sear the steaks.
- Combine the ground beef, steak seasoning, and Worcestershire sauce in a large bowl.
- Form into four 8-ounce oval patties, about 2 inches thick.
- Heat a large skillet or Dutch oven over high heat. When hot, add the patties and sear 2 minutes per side until nicely browned.
- Remove patties and set aside on a clean plate.
Prepare the caramelized onions, mushrooms, and red wine gravy.
- Reduce heat to medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet.
- Add the onions, season with salt, and cook about 20 minutes, stirring occasionally, until caramelized.
- Add another tablespoon olive oil, then the mushrooms and 1 tablespoon Worcestershire sauce. Stir, then cook about 5 minutes to brown the mushrooms.
- Add garlic and thyme, cooking an additional minute.
- Add the remaining butter, then sprinkle the flour over the vegetables. Stir and cook 2–3 minutes until the flour begins to brown.
- Pour in beef broth and red wine, season with black pepper, and bring the sauce to a simmer.
- Add the beef patties back to the skillet and simmer 10 minutes, flipping once halfway through. Check internal temperature: 145°F for medium or 160°F for well done.
- Serve patties topped with the caramelized onions, mushrooms, and red wine gravy.
Notes
- If you prefer not to cook with wine, substitute another cup of beef broth.
- Leftovers keep well in the refrigerator for up to 6 days. Reheat gently on the stove, in the oven, or in the microwave.
- For a gluten-free option, replace the flour with 1 1/2 tablespoons cornstarch and whisk it into a small amount of cold broth before adding to the pan.
Nutrition Facts
Carbohydrates: 25 g
Protein: 45 g
Fat: 59 g