Chopped Steak Recipe with Onions and Mushrooms

This chopped steak recipe is seared to perfection and then topped off with herbs, caramelized onions, and mushrooms. You will love how simple this is to prepare.

We don’t eat beef that often these days, but occasionally, we do have a craving for some. If you are looking for a great steak, be sure to try my Steak au Poivre or Grilled T-bone Steak.

Chopped Steak

Chopped steak is essentially a burger that is created from chopped or ground beef. The meat is then combined with onions. and sometimes eggs to form a patty that is then seared until golden brown. It’s commonly smothered in a gravy with onions or mushrooms.

There are certainly many ways to make this recipe, and there will be a wide variety of ingredients and procedures depending on who is making it. These were meant to be affordable steaks and enhanced with other cheaper ingredients to keep costs down and flavor delicious. be sure to watch my video below, where I pair it up with homemade hashbrowns.

Ingredients and Substitutions

• Bacon – Any regular-cut bacon will work for this. I usually use smoked and uncured.
• Beef – I used 90/10 ground sirloin in this chopped steak. However, you can use 80/10 ground chuck or any desired lean-to-fat ratio and cut you prefer.
• Onions – Yellow onions work best for caramelizing in this recipe. You can substitute it with a white or sweet onion.
• Mushrooms – I used domestic button mushrooms in this dish. However, any wild mushrooms like portobellas, shiitake, oysters, etc. will also work.
• Stock – You will need beef stock for the gravy that goes on the chopped steak,
• Herbs – I used some fresh thyme in the onion and mushroom gravy. Substitute with equal amounts of dry thyme.
• Potatoes – I made an optional side of hashbrowns to go with this. You can use russet or Yukon gold potatoes.

How to Make Chopped Steak

Start by forming your meat patties using your hands into roughly 8-ounce-sized portions; it’s ok to eyeball it.  

Set them to the side on a plate and season them on both sides with sea salt and cracked black pepper. It’s ok to season them and let them sit for a few minutes.

Add some chopped-up bacon to a large frying pan over medium-high heat and cook until they are crispy lardons. This takes about 5 to 6 minutes.

Set the cooked bacon to the side in a bowl.

Place the chopped steaks into the pan with the rendered bacon fat and sear the chopped steaks until browned on each side, about 2 to 3 minutes per side. You do not want to cook the burgers completely through.

Set the steaks to the side, and cook the onions and mushrooms over medium heat until they are golden brown, stirring them every 2 to 3 minutes for a total of 15 minutes. You do not have to do a perfect caramelization, but the longer you caramelize, the more flavorful your dish will be. Your onions should be lightly golden brown on all sides and flimsy. Cooking in the fat will bring about more flavor to this dish.

Add the beef stock, thyme, salt, and pepper to the pan with the onions and mushrooms and bring it to a boil over high heat.

Turn the heat down to low, add the chopped steaks and cooked bacon, and simmer over low to medium heat for 20 to 25 minutes or until the vegetables are tender and the chopped steaks are cooked through.

Serve with optional hash browns.

Reheat and Storage

Make-Ahead: These are meant to be eaten when they’re done cooking. However, you can keep them warm in a pan with the mushroom and onion gravy, covered, for up to 1 hour over very low heat.

How to Store: Store this chopped steak in a plastic container or cover it in plastic and refrigerate for up to 4 days. It can also be frozen for up to 3 months and covered in plastic. Thaw for 1 day in the refrigerator before reheating.

How to Reheat: Add your desired portions to a sauté pan with a 1/4 cup of beef stock, cover in foil, and cook in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.

CHEF NOTES + TIPS

• The #/# ratios you see for beef represent lean meat-to-fat. The first number is always lean, and the second is always fat.
• If you do not want to use bacon in this recipe, substitute the bacon fat with 2 tablespoons of olive or avocado oil, lard, ghee, clarified butter, or beef tallow.
• True caramelized onions take about 45 minutes or so to caramelize properly.
• When cooking the onions, you can add a bit of water or wine to deglaze the pan and remove all the fond that is stuck to the bottom of that pan.
• Fond is that goodness on the bottom of the pan when roasting something that adds a lot of flavor to your recipe.
• The gravy will not be extremely thick, so feel free to remove the beef and stir in a 1/2 recipe of beurre manie over low heat until it thickens.

My Favorite Steak Recipes

• Steak Frites
• Carne Asada
• Pot Roast
• Reversed Seared Steak
• Bone-In Standing Ribeye Roast

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Chopped Steak Recipe

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5 from 23 votes

This chopped steak recipe is seared to perfection and then topped off with herbs, caramelized onions, and mushrooms.

Servings: 4

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Ingredients 

US CustomaryMetric

• 6 strips diced smoked uncured bacon
• 2 pounds ground sirloin, formed into 8 ounce patties
• 2 small peeled thickly sliced yellow onions
• 4 cups domestic mushrooms, cut in half
• 4 cups beef stock
• 2 teaspoons fresh thyme
• 2 tablespoons olive oil
• 4 shredded Idaho potatoes
• coarse salt and cracked fresh pepper to taste

Instructions

• Season the beef patties with salt and pepper and set aside.
• In a hot large saute pan over medium heat add in bacon and cook until crispy. Once the bacon is cooked reserve to the side and use the same pan to add seasoned meat.
• Sear the meat for 2 to 3 minutes per side until browned but not cooked through.
• Remove the chopped steaks from the pan once brown and set aside on a plate. Next, add the onions and mushrooms to the pan, turn the heat down to medium, and caramelize for about 12 to 15 minutes.
• Once the vegetables are nice and golden brown, deglaze with the beef stock add in the thyme, salt, and pepper, and bring to a boil.
• Add the bacon and chopped steaks and simmer over low heat for 20 to 25 minutes or until the vegetables are tender and the chopped steak is cooked through.
• As an optional side, In a separate large saute pan over medium-high heat add in the olive oil and shredded potatoes. Cook for 20 to 25 minutes, flipping the potatoes over every 4 to 5 minutes until golden brown. Season with salt and pepper.
• Serve the chopped steak with the onions, mushrooms, gravy, and optional hash browns side dish.

Notes

Make-Ahead: These are meant to be eaten when they’re done cooking. However, you can keep them warm in a pan with the mushroom and onion gravy, covered, for up to 1 hour over very low heat.

How to Store: Store this chopped steak in a plastic container or cover it in plastic and refrigerate for up to 4 days. It can also be frozen for up to 3 months and covered in plastic. Thaw for 1 day in the refrigerator before reheating.

How to Reheat: Add your desired portions to a sauté pan with a 1/4 cup of beef stock, cover in foil, and cook in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.

The #/# ratios you see for beef represent lean meat-to-fat. The first number is always lean, and the second is always fat.

If you do not want to use bacon in this recipe, substitute the bacon fat with 2 tablespoons of olive or avocado oil, lard, ghee, clarified butter, or beef tallow.

True caramelized onions take about 45 minutes or so to caramelize properly.

When cooking the onions, you can add a bit of water or wine to deglaze the pan and remove all the fond that is stuck to the bottom of that pan.

Fond is that goodness on the bottom of the pan when roasting something that adds a lot of flavor to your recipe.

The gravy will not be extremely thick, so feel free to remove the beef and stir in a 1/2 recipe of beurre manie over low heat until it thickens.

Nutrition

Calories: 555kcalCarbohydrates: 10gProtein: 50gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 154mgSodium: 631mgPotassium: 1476mgFiber: 2gSugar: 5gVitamin A: 48IUVitamin C: 6mgCalcium: 68mgIron: 6mg

Course: Main

Cuisine: American

Author: Chef Billy Parisi