Unlock the delicious versatility of chopped steak with these 23 savory recipes perfect for any occasion. From quick weeknight dinners to comforting family meals, discover easy-to-make dishes that will satisfy every craving. Get ready to transform this humble ingredient into something extraordinary—your next favorite meal is just a recipe away!
Classic Chopped Steak with Mushroom Gravy
Sometimes after a long day, nothing hits the spot like a comforting, home-cooked meal that’s both hearty and easy to pull together. This classic chopped steak with mushroom gravy is one of those dishes I turn to when I want something satisfying without spending hours in the kitchen—plus, it always reminds me of cozy family dinners growing up. I love how the rich gravy soaks into the steak, making every bite utterly delicious.
Ingredients
– Ground beef – 1 lb
– Onion – 1, finely chopped
– Mushrooms – 8 oz, sliced
– Beef broth – 1 cup
– Flour – 2 tbsp
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. In a large bowl, combine the ground beef, finely chopped onion, ½ tsp salt, and ¼ tsp black pepper.
2. Form the mixture into 4 equal patties, each about ¾-inch thick. (Tip: Press a slight dimple in the center of each patty to prevent it from bulging during cooking.)
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the patties in the skillet and cook for 4–5 minutes per side, until browned and internal temperature reaches 160°F.
5. Transfer the cooked patties to a plate and set aside.
6. In the same skillet, melt 2 tbsp butter over medium heat.
7. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
8. Sprinkle 2 tbsp flour over the mushrooms and stir continuously for 1 minute to cook off the raw flour taste.
9. Gradually pour in 1 cup beef broth, whisking constantly to avoid lumps.
10. Bring the gravy to a simmer and cook for 3–5 minutes, until thickened. (Tip: If the gravy is too thick, add a splash more broth; if too thin, simmer a bit longer.)
11. Season the gravy with the remaining ½ tsp salt and ¼ tsp black pepper, stirring to combine.
12. Return the chopped steaks to the skillet, spooning the gravy over them, and heat for 1–2 minutes until warmed through. (Tip: Let the steaks rest in the gravy for a minute to absorb more flavor.)
Oh, the result is pure comfort—tender, juicy steak smothered in a savory, umami-rich gravy that’s packed with earthy mushroom notes. Serve it over mashed potatoes or buttery egg noodles to soak up every last drop, or alongside some steamed green beans for a balanced, satisfying meal that feels both rustic and elegant.
Herb-Infused Chopped Steak with Garlic Mashed Potatoes
Every time I make this comforting meal, it reminds me of cozy Sunday dinners growing up—simple, hearty, and packed with flavor. I love how the herbs infuse the steak, and the creamy potatoes are just pure comfort. It’s become a go-to in my kitchen for those nights when I want something satisfying without too much fuss.
Ingredients
– Ground beef – 1 lb
– Fresh rosemary – 1 tbsp, minced
– Fresh thyme – 1 tbsp, minced
– Garlic – 4 cloves, minced
– Olive oil – 2 tbsp
– Russet potatoes – 2 lbs, peeled and cubed
– Whole milk – ½ cup
– Unsalted butter – 4 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. In a large bowl, combine 1 lb ground beef, 1 tbsp minced rosemary, 1 tbsp minced thyme, half of the minced garlic, ½ tsp salt, and ¼ tsp black pepper.
2. Tip: Gently mix the ingredients with your hands to avoid overworking the meat, which keeps it tender.
3. Shape the mixture into 4 equal patties, each about 1 inch thick.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 5 minutes per side, or until the internal temperature reaches 160°F and they are browned.
6. Tip: Avoid pressing down on the patties while cooking to retain juices.
7. Transfer the cooked patties to a plate and let them rest for 5 minutes.
8. Meanwhile, place the cubed potatoes in a large pot and cover with cold water; bring to a boil over high heat.
9. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
10. Drain the potatoes thoroughly and return them to the pot.
11. Add ½ cup whole milk, 4 tbsp butter, the remaining minced garlic, ½ tsp salt, and ¼ tsp black pepper to the potatoes.
12. Mash the mixture until smooth and creamy.
13. Tip: For extra fluffiness, mash while the potatoes are still hot and avoid overmixing.
14. Serve the herb-infused chopped steak alongside the garlic mashed potatoes.
Creamy and rich, the mashed potatoes perfectly complement the savory, herb-packed steak with a juicy texture. I love topping it all with a drizzle of olive oil or serving it with a side of steamed greens for a complete, comforting meal that always hits the spot.
Spicy Southwestern Chopped Steak with Avocado Salsa
Sometimes I crave a meal that’s bold, fresh, and comes together without a fuss—this spicy chopped steak with avocado salsa hits all those notes perfectly. I love how the smoky spices mingle with the creamy salsa, making it a weeknight favorite in my house. It’s one of those dishes that feels indulgent but is actually simple to whip up after a long day.
Ingredients
– Ground beef – 1 lb
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
– Avocado – 1, diced
– Tomato – 1, diced
– Red onion – ¼ cup, diced
– Lime juice – 2 tbsp
– Cilantro – 2 tbsp, chopped
Instructions
1. In a medium bowl, combine 1 lb ground beef, 1 tbsp chili powder, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper, mixing gently with your hands to avoid overworking the meat. Tip: Don’t pack the mixture too tightly for a tender texture.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Form the beef mixture into 4 equal patties, each about ¾-inch thick, and place them in the hot skillet.
4. Cook the patties for 4–5 minutes per side, or until the internal temperature reaches 160°F and they develop a browned crust. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
5. While the patties cook, in a separate bowl, combine 1 diced avocado, 1 diced tomato, ¼ cup diced red onion, 2 tbsp lime juice, and 2 tbsp chopped cilantro, stirring gently to mix. Tip: Add the lime juice right after dicing the avocado to prevent browning.
6. Remove the patties from the skillet and let them rest for 3 minutes on a plate.
7. Serve the patties topped with the avocado salsa.Deliciously juicy and packed with flavor, the steak pairs wonderfully with the bright, creamy salsa. For a fun twist, try serving it over a bed of crisp lettuce or with warm tortillas on the side—it’s a meal that always brings smiles to the table.
Cheese-Stuffed Chopped Steak Burgers
Just when I thought burgers couldn’t get any better, I discovered the magic of stuffing them with cheese—talk about a game-changer for weeknight dinners! I first tried this after my cousin’s BBQ last summer, and now it’s my go-to for impressing guests without spending hours in the kitchen.
Ingredients
Ground beef – 1 lb
Cheddar cheese – 4 oz, cubed
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 1 tbsp
Instructions
1. In a medium bowl, combine 1 lb ground beef, 1 tsp salt, and ½ tsp black pepper.
2. Divide the mixture into 4 equal portions and shape each into a thin, round patty about ¼ inch thick.
3. Place 1 oz of cubed cheddar cheese in the center of 2 patties.
4. Top each cheese-filled patty with one of the remaining patties and press the edges firmly to seal completely, ensuring no cheese is exposed. (Tip: Wet your fingers slightly to prevent sticking while sealing.)
5. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the stuffed patties to the skillet and cook for 5–6 minutes until the bottom is browned and crispy.
7. Flip the patties carefully using a spatula and cook for another 5–6 minutes until the internal temperature reaches 160°F on a meat thermometer. (Tip: Avoid pressing down on the patties to keep the juices and melted cheese inside.)
8. Remove from heat and let rest for 3 minutes on a plate to allow the cheese to set. (Tip: Resting prevents the cheese from oozing out immediately when cut.)
For an extra indulgent twist, the melted cheddar oozes beautifully with each bite, while the crispy exterior gives way to a juicy, flavorful interior—perfect served on toasted buns with a side of pickles or atop a fresh salad for a lighter take.
Teriyaki Glazed Chopped Steak with Stir-Fried Vegetables
Haven’t we all had those nights where we crave something savory and satisfying but don’t want to spend hours in the kitchen? I whipped up this teriyaki glazed chopped steak with stir-fried veggies just last week when my family was begging for something delicious yet quick. It’s become my go-to for busy weeknights, and I love how the flavors meld together in minutes.
Ingredients
– Ground beef – 1 lb
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Vegetable oil – 2 tbsp
– Broccoli florets – 2 cups
– Carrots – 1 cup, sliced
– Cooked rice – 2 cups
Instructions
1. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger to make the teriyaki glaze.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add 1 lb ground beef to the skillet and cook for 5-7 minutes, breaking it into small pieces with a spatula until no pink remains.
4. Pour the teriyaki glaze over the beef and simmer for 3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Tip: For a richer flavor, let the beef sit in the glaze for a minute off the heat to absorb more of the sauce.
6. Remove the beef mixture from the skillet and set aside.
7. In the same skillet, heat the remaining 1 tbsp vegetable oil over medium-high heat.
8. Add 2 cups broccoli florets and 1 cup sliced carrots, stirring constantly for 4-5 minutes until the vegetables are tender-crisp.
9. Tip: Don’t overcrowd the skillet to ensure the veggies get a nice sear instead of steaming.
10. Return the beef mixture to the skillet with the vegetables and toss to combine, heating for 1 minute.
11. Tip: For an extra kick, add a pinch of red pepper flakes during the final toss.
12. Serve immediately over 2 cups cooked rice.
Velvety and glossy, the teriyaki glaze clings perfectly to the tender beef and crisp veggies, offering a sweet-savory balance that’s utterly addictive. I love serving this in bowls with a sprinkle of sesame seeds for crunch, or even wrapping it in lettuce cups for a low-carb twist that my kids devour every time.
Chopped Steak and Onion Rings with BBQ Sauce
Unbelievably satisfying after a long day, this chopped steak and onion rings combo hits all the right comfort food notes—I love how the crispy rings soak up that smoky BBQ sauce. It’s my go-weeknight dinner when I’m craving something hearty without too much fuss. Honestly, the sizzle from the skillet alone makes it worth it!
Ingredients
– Ground beef – 1 lb
– Onion – 1 large
– All-purpose flour – ½ cup
– Egg – 1
– Milk – ¼ cup
– BBQ sauce – ½ cup
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 200°F to keep the onion rings warm and crisp while you cook the steak.
2. Slice the onion into ½-inch thick rings and separate them.
3. In a shallow bowl, whisk together the egg and milk.
4. Place the flour in a separate shallow bowl.
5. Dip each onion ring into the egg mixture, then coat evenly in the flour.
6. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers.
7. Fry the onion rings for 2-3 minutes per side until golden brown and crispy, then transfer to a baking sheet and place in the oven.
8. In a medium bowl, season the ground beef with salt and black pepper, mixing gently to avoid overworking the meat.
9. Shape the beef into 4 equal patties, about 1-inch thick.
10. Heat the remaining 1 tbsp of vegetable oil in the same skillet over medium heat.
11. Cook the patties for 4-5 minutes per side until they reach an internal temperature of 160°F for well-done.
12. Brush the BBQ sauce over the patties during the last minute of cooking to caramelize it slightly.
13. Serve the chopped steak patties topped with the warm onion rings and extra BBQ sauce on the side.
Buttery and tender from the beef, the chopped steak pairs perfectly with the crunchy onion rings, creating a textural dream. I often serve this with a simple side salad to balance the richness, or pile it all on a toasted bun for an epic sandwich twist—it’s always a crowd-pleaser!
Mediterranean Chopped Steak with Feta and Olives
Last week, I found myself craving something hearty yet fresh after a long day—this Mediterranean chopped steak was born from that exact moment. It’s become my go-to for a quick, flavorful dinner that feels both comforting and vibrant, perfect for busy weeknights.
Ingredients
– Ground beef – 1 lb
– Crumbled feta cheese – ½ cup
– Kalamata olives – ¼ cup, pitted and chopped
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. In a medium bowl, combine 1 lb ground beef, ½ cup crumbled feta cheese, ¼ cup chopped Kalamata olives, 1 tsp salt, and ½ tsp black pepper.
2. Mix the ingredients gently with your hands until just combined to avoid overworking the meat, which keeps it tender.
3. Shape the mixture into 4 equal patties, each about 1-inch thick, for even cooking.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 5 minutes without moving them to develop a golden-brown crust.
6. Flip the patties and cook for another 5 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer for food safety.
7. Remove the patties from the skillet and let them rest on a plate for 3 minutes to allow juices to redistribute, preventing dryness.
8. Serve immediately while hot.
Great texture from the juicy beef and briny olives pairs wonderfully with the creamy feta—try it over a bed of greens or with roasted vegetables for a complete meal that’s both satisfying and light.
Peppercorn Crusted Chopped Steak with Creamy Sauce
Keeping my kitchen well-stocked with bold spices means I’m always ready to whip up something hearty like this peppercorn-crusted chopped steak—it’s become my go-to comfort dish after long days, especially when I crave that satisfying crunch and creamy finish.
Ingredients
Ground beef – 1 lb
Black peppercorns – 2 tbsp, crushed
Salt – 1 tsp
Heavy cream – ½ cup
Butter – 2 tbsp
Flour – 1 tbsp
Beef broth – ¼ cup
Instructions
1. In a bowl, combine the ground beef, crushed black peppercorns, and salt, mixing gently with your hands to avoid overworking the meat. 2. Shape the mixture into 4 equal patties, about 1-inch thick, pressing lightly to form even shapes. 3. Heat a skillet over medium-high heat until a drop of water sizzles upon contact. 4. Place the patties in the skillet and cook for 4 minutes without moving them to develop a crust. 5. Flip the patties and cook for another 4 minutes until the internal temperature reaches 160°F on a meat thermometer. 6. Remove the patties from the skillet and set them aside on a plate. 7. In the same skillet, melt the butter over medium heat. 8. Whisk in the flour and cook for 1 minute until golden brown to make a roux. 9. Gradually pour in the beef broth, whisking constantly to prevent lumps. 10. Stir in the heavy cream and bring the sauce to a simmer for 2 minutes until thickened. 11. Return the patties to the skillet, spooning the sauce over them to coat evenly. 12. Serve immediately. Zesty and robust, the peppercorn crust delivers a delightful crunch that contrasts beautifully with the tender steak and velvety sauce; try pairing it with mashed potatoes or a simple green salad for a complete meal that’s sure to impress.
Chopped Steak with Caramelized Onions and Blue Cheese
Sometimes I crave that perfect balance of savory and sweet, especially on crisp fall evenings when comfort food calls. Just last week, I whipped up this hearty chopped steak after a long day—it’s become my go-to for cozy dinners that feel indulgent yet simple.
Ingredients
– Ground beef – 1 lb
– Yellow onion – 1 large
– Olive oil – 2 tbsp
– Blue cheese – ½ cup, crumbled
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Slice the yellow onion into thin, even strips.
2. Heat 1 tbsp olive oil in a skillet over medium-low heat for 2 minutes.
3. Add the sliced onions to the skillet.
4. Cook the onions for 20–25 minutes, stirring every 5 minutes, until they turn golden brown and soft.
5. While onions cook, season the ground beef with salt and black pepper.
6. Gently form the beef into 4 equal patties, about 1-inch thick.
7. Heat the remaining 1 tbsp olive oil in a separate skillet over medium-high heat for 1 minute.
8. Place the patties in the skillet and cook for 5–6 minutes per side, until the internal temperature reaches 160°F.
9. Remove the patties from the skillet and let them rest for 3 minutes on a plate.
10. Top each patty with a generous portion of caramelized onions.
11. Sprinkle crumbled blue cheese over the onions.
12. Serve immediately while warm.
Juicy and rich, the melted blue cheese melds beautifully with the sweet onions, while the steak stays tender and flavorful. Try pairing it with roasted potatoes or a simple arugula salad for a complete meal that’s sure to impress.
Chopped Steak in Red Wine Reduction
Back when I first started cooking, I’d always overcook my steaks—until I discovered this red wine reduction trick that keeps everything juicy and flavorful. It’s become my go-to for impressing guests without stressing, and the rich aroma fills my kitchen every time. Trust me, once you try this, you’ll never go back to plain pan-seared steak again.
Ingredients
– Chopped steak – 1 lb
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Red wine – ½ cup
– Beef broth – ¼ cup
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chopped steak dry with paper towels to ensure a good sear.
2. Season the steak evenly with salt and black pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steak to the skillet and sear for 4 minutes per side until a brown crust forms.
5. Remove the steak from the skillet and set it aside on a plate to rest.
6. Reduce the heat to medium and add minced garlic to the skillet, sautéing for 1 minute until fragrant.
7. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
8. Simmer the wine for 3 minutes until it reduces by half, stirring occasionally.
9. Add beef broth and continue simmering for another 2 minutes to thicken the sauce.
10. Stir in butter until melted and fully incorporated into the reduction.
11. Return the steak to the skillet, spooning the reduction over it to coat evenly.
12. Cook for an additional 1 minute to warm the steak through.
This dish delivers a tender, melt-in-your-mouth texture with a deep, savory flavor from the wine reduction. Try serving it over mashed potatoes or with a side of roasted vegetables for a cozy meal that feels gourmet without the fuss.
Italian-Style Chopped Steak with Marinara Sauce
Haven’t we all had those nights where we crave Italian comfort food but don’t want to spend hours in the kitchen? This chopped steak recipe is my go-to for a quick, satisfying meal that feels like a hug from Nonna. I love making it on busy weeknights when I need something hearty without the fuss.
Ingredients
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Marinara sauce – 1 cup
– Mozzarella cheese – ½ cup, shredded
Instructions
1. In a large bowl, combine 1 lb ground beef, ½ cup breadcrumbs, 1 egg, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
2. Mix the ingredients with your hands until just combined—overmixing can make the steaks tough.
3. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the patties in the skillet and cook for 4–5 minutes per side, until a crust forms and internal temperature reaches 160°F.
6. Pour 1 cup marinara sauce over the steaks, then sprinkle ½ cup shredded mozzarella cheese on top.
7. Cover the skillet and reduce heat to low, simmering for 3–4 minutes until the cheese melts and the sauce bubbles.
8. Remove from heat and let rest for 2 minutes—this helps the juices redistribute for a juicier bite.
Ultimate comfort in every forkful, the chopped steaks are tender with a savory crust, smothered in rich marinara and gooey cheese. Serve them over creamy polenta or with crusty bread to soak up every last bit of sauce—it’s a meal that always brings everyone to the table smiling.
Chopped Steak with Ginger Soy Glaze
Sometimes I crave a meal that feels both comforting and exciting, like this chopped steak with its irresistible ginger soy glaze—it’s my go-to when I want something hearty but full of flavor without spending hours in the kitchen.
Ingredients
– Ground beef – 1 lb
– Soy sauce – ¼ cup
– Fresh ginger – 1 tbsp, minced
– Brown sugar – 2 tbsp
– Vegetable oil – 1 tbsp
– Garlic – 2 cloves, minced
Instructions
1. In a bowl, combine the ground beef, minced garlic, and 1 tablespoon of soy sauce, mixing gently with your hands to avoid overworking the meat for a tender texture.
2. Shape the mixture into 4 equal patties, each about 1 inch thick, and set them aside on a plate.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the patties in the skillet and cook for 4 minutes on one side without moving them to develop a nice crust.
5. Flip the patties and cook for another 4 minutes until browned and cooked through to an internal temperature of 160°F.
6. Remove the patties from the skillet and set them aside on a clean plate.
7. In the same skillet, add the minced ginger and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
8. Pour in the remaining soy sauce and brown sugar, stirring to combine and simmer for 2 minutes until the glaze thickens slightly.
9. Return the patties to the skillet, spooning the glaze over them to coat evenly, and heat for 1 minute to warm through.
10. Serve immediately, drizzling any remaining glaze from the skillet over the top.
Hearty and savory, the chopped steak boasts a juicy interior with a caramelized glaze that packs a punch of umami from the soy and a hint of warmth from the ginger—perfect served over a bed of steamed rice or with crisp roasted vegetables for a balanced meal that always satisfies.
French Onion Chopped Steak with Gruyère
Whenever I crave comfort food with a gourmet twist, this French onion chopped steak hits all the right notes—it’s my go-to for impressing guests without spending hours in the kitchen.
Ingredients
Ground beef – 1 lb
Yellow onions – 2 large, thinly sliced
Beef broth – 1 cup
Gruyère cheese – 4 oz, shredded
Butter – 2 tbsp
Worcestershire sauce – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat a large skillet over medium heat and add 2 tbsp of butter until melted. 2. Add 2 large thinly sliced yellow onions to the skillet and cook for 20 minutes, stirring occasionally, until deeply caramelized and golden brown—don’t rush this step for maximum flavor. 3. Transfer the caramelized onions to a bowl and set aside. 4. In the same skillet, increase heat to medium-high and add 1 lb of ground beef, breaking it into chunks with a spatula. 5. Cook the beef for 6-8 minutes, until browned and no pink remains, draining any excess fat for a leaner dish. 6. Stir in 1 tbsp of Worcestershire sauce, 1 tsp of salt, and ½ tsp of black pepper, combining evenly. 7. Pour in 1 cup of beef broth and bring to a simmer, cooking for 3-4 minutes until slightly reduced. 8. Return the caramelized onions to the skillet, mixing them with the beef mixture. 9. Top evenly with 4 oz of shredded Gruyère cheese. 10. Cover the skillet and cook over low heat for 2-3 minutes, just until the cheese is fully melted and bubbly. Effortlessly elegant, this dish boasts a rich, savory depth from the slow-caramelized onions and melty Gruyère, with a tender texture that pairs perfectly over mashed potatoes or crusty bread for soaking up every last bit of sauce.
Bacon-Wrapped Chopped Steak with Maple Glaze
Unbelievably, this bacon-wrapped chopped steak with maple glaze has become my go-to comfort food for chilly autumn evenings—it’s hearty, savory, and just sweet enough to feel like a treat without being overwhelming. I first whipped it up on a whim when friends dropped by unexpectedly, and now they request it every time they visit! Trust me, it’s simpler than it looks and always impresses.
Ingredients
– Ground beef – 1 lb
– Bacon – 6 slices
– Maple syrup – ¼ cup
– Soy sauce – 2 tbsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F to ensure even cooking and a crispy bacon wrap.
2. In a medium bowl, combine the ground beef and black pepper, mixing gently with your hands to avoid overworking the meat, which can make it tough.
3. Divide the beef mixture into 6 equal portions and shape each into a oval patty about 1-inch thick.
4. Wrap one slice of bacon tightly around each patty, securing the ends with toothpicks to prevent unraveling during cooking.
5. Heat the olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the bacon-wrapped patties in the skillet and sear for 3 minutes per side until the bacon is lightly browned and crispy.
7. While searing, whisk together the maple syrup and soy sauce in a small bowl for the glaze.
8. Brush half of the glaze evenly over the patties using a pastry brush for full coverage.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer for food safety.
10. Remove the skillet from the oven and brush the remaining glaze over the patties, letting it caramelize for a glossy finish.
11. Let the steaks rest for 5 minutes on a cutting board to allow juices to redistribute, keeping them moist.
12. Remove the toothpicks before serving.
Seriously, the contrast of the crispy bacon with the tender, juicy steak and that sweet-savory glaze is pure magic—it’s a texture lover’s dream! I love serving these over mashed potatoes to soak up the extra glaze, or slice them up for a hearty sandwich with arugula and a dollop of mayo.
Texas-Style Chopped Steak with Jalapeño Relish
Cooking up a storm in my kitchen always brings back memories of my Texas road trip, where I first fell in love with this hearty chopped steak—it’s become my go-to comfort dish for weeknight dinners that pack a punch.
Ingredients
– Ground beef – 1 lb
– Jalapeño – 2, minced
– Red onion – ¼ cup, finely chopped
– White vinegar – 2 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. In a small bowl, combine the minced jalapeño, finely chopped red onion, white vinegar, and sugar to make the relish, then set it aside to marinate for at least 10 minutes—this allows the flavors to meld beautifully. (Tip: Wear gloves when handling jalapeños to avoid skin irritation.)
2. In a medium bowl, mix the ground beef with salt and black pepper until just combined, being careful not to overwork the meat to keep it tender.
3. Shape the beef mixture into two equal patties, each about 1-inch thick, to ensure even cooking.
4. Heat olive oil in a skillet over medium-high heat until it shimmers, about 350°F.
5. Place the patties in the skillet and cook for 4-5 minutes per side, or until a meat thermometer reads 160°F for well-done steak. (Tip: Avoid pressing down on the patties while cooking to retain juices.)
6. Remove the patties from the skillet and let them rest on a plate for 3 minutes to allow the juices to redistribute. (Tip: Always let meat rest after cooking for better texture.)
7. Top the chopped steaks with the prepared jalapeño relish before serving.
Great for a quick yet impressive meal, this dish boasts a juicy, tender steak with a spicy, tangy relish that cuts through the richness—try serving it over a bed of crisp greens or with warm cornbread for a true Southern twist.
Sesame Crusted Chopped Steak with Asian Slaw
Craving something that’s both comforting and packed with flavor? I whipped up this sesame-crusted chopped steak after a busy week—it’s my go-to for a quick, satisfying dinner that feels a bit fancy without the fuss.
Ingredients
– Ground beef – 1 lb
– Sesame seeds – ¼ cup
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Sugar – 1 tsp
– Cabbage – 2 cups, shredded
– Carrot – 1, shredded
– Vegetable oil – 1 tbsp
Instructions
1. In a bowl, combine 1 lb ground beef, ¼ cup sesame seeds, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar; mix gently with your hands until just combined to avoid overworking the meat.
2. Shape the mixture into 4 equal patties, each about 1-inch thick, for even cooking.
3. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the patties in the skillet and cook for 4 minutes without moving them to develop a crust.
5. Flip the patties and cook for another 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
6. While the patties cook, toss 2 cups shredded cabbage and 1 shredded carrot in a bowl to make the slaw.
7. Let the cooked patties rest on a plate for 3 minutes to allow juices to redistribute.
8. Serve the patties topped with the slaw.
Vibrant and crunchy, the slaw contrasts beautifully with the savory, nutty steak—try it over a bed of rice or tucked into lettuce wraps for a fun twist.
Chopped Steak with Balsamic Mushroom Sauce
Always on the hunt for cozy weeknight dinners, I stumbled upon this chopped steak recipe that’s become a family favorite—it’s hearty, quick, and feels like a restaurant meal without the fuss. As a busy home cook, I love how the balsamic mushroom sauce adds a tangy depth that elevates simple ingredients into something special.
Ingredients
– Ground beef – 1 lb
– Olive oil – 2 tbsp
– Mushrooms – 8 oz, sliced
– Balsamic vinegar – ¼ cup
– Beef broth – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
2. Form the ground beef into 4 equal patties, each about 1-inch thick.
3. Season both sides of the patties with ½ tsp salt and ¼ tsp black pepper.
4. Place the patties in the skillet and cook for 4 minutes per side, or until a meat thermometer reads 160°F for well-done.
5. Remove the patties from the skillet and set aside on a plate.
6. Add the remaining 1 tbsp olive oil to the same skillet over medium heat.
7. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Pour in the balsamic vinegar and beef broth, scraping the bottom of the skillet to incorporate any browned bits for extra flavor.
9. Simmer the sauce for 3 minutes, or until it thickens slightly and reduces by half.
10. Season the sauce with the remaining ½ tsp salt and ¼ tsp black pepper.
11. Return the chopped steaks to the skillet and spoon the sauce over them, heating for 1 minute to warm through.
Every bite of this dish offers a juicy, tender steak paired with a rich, slightly sweet sauce that clings perfectly to the meat. I love serving it over mashed potatoes or with a side of roasted veggies for a complete meal that always impresses.
Conclusion
Perfect for any occasion, these 23 savory chopped steak recipes offer endless inspiration for delicious meals. We hope you find a new family favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest board for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
