Unlock the secret to effortless, satisfying dinners with these 20 savory chopped steak recipes! Whether you’re craving classic comfort food or need a quick weeknight meal, these deliciously easy dishes will become family favorites. From juicy burgers to flavorful skillet meals, get ready to transform simple ground beef into something extraordinary. Let’s dive in and discover your next go-to dinner!
Classic Chopped Steak with Mushroom Gravy
Zesty comfort food always reminds me of my grandmother’s kitchen, where the aroma of sizzling beef and earthy mushrooms would fill the entire house on chilly autumn evenings like this one. This chopped steak recipe has been my go-to weeknight dinner for years because it feels fancy but comes together in under 30 minutes – perfect for those nights when you want something hearty without the fuss.
Ingredients
– 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
– 1/2 cup finely chopped yellow onion (my secret for extra moisture)
– 1 egg, lightly beaten (room temperature works best for binding)
– 1/4 cup breadcrumbs (I prefer panko for a lighter texture)
– 8 oz sliced cremini mushrooms (they have more flavor than white mushrooms)
– 2 tbsp unsalted butter (always unsalted so I can control the seasoning)
– 2 tbsp all-purpose flour
– 1 1/2 cups beef broth (I use low-sodium to manage salt levels)
– 1/4 cup heavy cream (this makes the gravy extra luxurious)
– 1 tsp Worcestershire sauce (my grandmother’s secret ingredient)
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Combine ground beef, chopped onion, beaten egg, breadcrumbs, garlic powder, black pepper, and salt in a large mixing bowl.
2. Mix ingredients gently with your hands until just combined, being careful not to overwork the meat.
3. Divide the mixture into 4 equal portions and shape each into 3/4-inch thick oval patties.
4. Heat a large skillet over medium-high heat for 2 minutes until hot.
5. Place patties in the dry skillet and cook for 4 minutes without moving them to develop a good crust.
6. Flip patties using a spatula and cook for another 4 minutes until browned on both sides.
7. Transfer cooked patties to a plate and cover loosely with foil to keep warm.
8. Reduce heat to medium and add butter to the same skillet.
9. Add sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their liquid and turn golden brown.
10. Sprinkle flour over the mushrooms and cook for 1 minute while stirring constantly to make a roux.
11. Gradually pour in beef broth while whisking continuously to prevent lumps from forming.
12. Add Worcestershire sauce and bring the gravy to a simmer for 3 minutes until slightly thickened.
13. Stir in heavy cream and cook for 1 more minute until the gravy is smooth and creamy.
14. Return the chopped steaks to the skillet, spooning gravy over them, and heat for 2 minutes to warm through.
So satisfying how the tender chopped steak soaks up that rich mushroom gravy, creating the ultimate comfort food experience. Sometimes I serve it over creamy mashed potatoes, but it’s equally delicious with crusty bread to mop up every last drop of that savory sauce.
Garlic Butter Chopped Steak
Very few things hit the spot like a perfectly cooked chopped steak, especially when it’s swimming in garlic butter—it’s my go-to comfort meal after a long day, and I love how quickly it comes together. I first stumbled upon this method when I was trying to use up some leftover herbs, and now it’s a staple in my kitchen because it feels fancy without any fuss. Trust me, once you try it, you’ll be making it on repeat too.
Ingredients
– 1 lb ground beef (80/20 works best for juiciness, in my opinion)
– 4 tbsp unsalted butter (I always use real butter here for that rich flavor)
– 4 cloves garlic, minced (fresh is key—I smash them with the side of my knife first)
– 1 tsp Worcestershire sauce (a splash adds that umami depth I crave)
– 1 tsp dried thyme (or fresh if I have it from my little herb garden)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground makes all the difference)
– 1 tbsp olive oil (extra virgin is my go-to for a light sear)
Instructions
1. In a medium bowl, combine the ground beef, Worcestershire sauce, dried thyme, salt, and black pepper, mixing gently with your hands until just incorporated—overmixing can make the steak tough, so I stop as soon as it’s uniform.
2. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty, pressing lightly to avoid dense steaks.
3. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
4. Place the patties in the hot skillet and cook for 4-5 minutes without moving them, until a deep brown crust forms on the bottom—this sear locks in juices, so don’t peek too early.
5. Flip the patties and cook for another 4-5 minutes until browned on the other side and the internal temperature reaches 160°F on an instant-read thermometer for food safety.
6. Reduce the heat to low and push the patties to one side of the skillet.
7. Add the butter and minced garlic to the empty side of the skillet, stirring constantly for 1-2 minutes until the garlic is fragrant but not browned—burnt garlic turns bitter, so keep an eye on it.
8. Spoon the garlic butter over the chopped steaks repeatedly for about 1 minute to infuse them with flavor, then remove from heat.
9. Let the steaks rest for 3 minutes on a plate to allow the juices to redistribute, which keeps them tender.
Creamy, savory, and utterly satisfying, this garlic butter chopped steak has a juicy interior with a crispy edge that pairs beautifully with mashed potatoes or a simple salad. I love serving it drizzled with extra pan sauce for an extra punch of flavor—it’s the kind of meal that makes everyone ask for seconds.
Smothered Chopped Steak with Onions
Very few dishes hit that perfect comfort food sweet spot like a properly smothered chopped steak. I discovered this recipe during a rainy fall evening when I needed something hearty and satisfying, and now it’s become my go-to cozy meal. There’s something magical about how the onions melt into the gravy, creating this incredible savory blanket over the steak.
Ingredients
– 1.5 lbs ground chuck (80/20 works best for flavor and moisture)
– 2 large yellow onions, thinly sliced (I always keep these in my pantry)
– 3 tbsp unsalted butter (I prefer Kerrygold for its rich flavor)
– 2 tbsp all-purpose flour (for that perfect gravy thickness)
– 1 cup beef broth (homemade if you have it, but store-bought works fine)
– 2 tbsp Worcestershire sauce (this adds that deep umami kick)
– 1 tsp garlic powder (fresh minced garlic burns too easily here)
– Salt and black pepper (I’m generous with both)
– 2 tbsp vegetable oil (for that perfect sear)
Instructions
1. Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat until it shimmers.
2. Divide the ground chuck into 4 equal portions and shape each into 1-inch thick oval patties.
3. Season both sides of each patty generously with salt, black pepper, and garlic powder.
4. Place the patties in the hot skillet and sear for 4 minutes without moving them to develop a crust.
5. Flip the patties and cook for another 4 minutes until browned, then transfer to a plate.
6. Reduce heat to medium and melt the butter in the same skillet.
7. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until golden brown and softened.
8. Sprinkle the flour over the onions and cook for 2 minutes while stirring constantly to make a roux.
9. Slowly pour in the beef broth while whisking to prevent lumps from forming.
10. Add the Worcestershire sauce and bring the gravy to a simmer for 3 minutes until thickened.
11. Return the steak patties to the skillet, spooning the onion gravy over them.
12. Reduce heat to low, cover the skillet, and simmer for 10 minutes to let the flavors meld.
Nothing beats cutting into these tender steak patties surrounded by that rich, onion-packed gravy. The texture is wonderfully hearty with the steak staying moist while the onions practically melt in your mouth. I love serving this over creamy mashed potatoes or with crusty bread to soak up every last bit of that incredible gravy.
Cheesy Bacon-Wrapped Chopped Steak
Finally, after years of experimenting with different steak preparations, I stumbled upon this cheesy bacon-wrapped chopped steak that has become my family’s absolute favorite comfort meal—it’s the dish my kids actually cheer for when they smell it cooking.
Ingredients
– 1.5 lbs ground beef (I prefer 80/20 for better flavor and juiciness)
– 8 slices thick-cut bacon (the thicker the better for wrapping)
– 4 slices provolone cheese (melts beautifully without getting greasy)
– 1/2 cup breadcrumbs (I use panko for extra crunch)
– 1 large egg, room temperature (binds everything together perfectly)
– 2 tbsp Worcestershire sauce (my secret flavor booster)
– 1 tsp garlic powder
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp salt (I go light since the bacon adds saltiness)
– 2 tbsp olive oil for searing
Instructions
1. Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup.
2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, black pepper, and salt.
3. Gently mix the ingredients with your hands until just combined—overmixing makes tough steak.
4. Divide the mixture into 4 equal portions and shape each into oval patties about 1-inch thick.
5. Wrap 2 slices of bacon around each patty, slightly overlapping the ends on the bottom.
6. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
7. Carefully place the bacon-wrapped patties in the hot skillet and sear for 2 minutes per side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 15 minutes.
9. Remove the skillet from oven using oven mitts—the handle will be extremely hot.
10. Top each patty with a slice of provolone cheese and return to oven for 2 more minutes until cheese melts.
11. Use a meat thermometer to check that internal temperature reaches 160°F for food safety.
12. Let the steaks rest on a cutting board for 5 minutes before serving—this keeps them juicy.
Just out of the oven, these steaks boast a crispy bacon exterior that gives way to tender, cheesy beef inside. The provolone creates this wonderful stretchy cheese pull that my kids go crazy for, while the Worcestershire adds a subtle umami depth that elevates the whole dish. I love serving these over creamy mashed potatoes to soak up all the delicious juices, or slicing them for steak sandwiches the next day—if there are any leftovers, that is!
Spicy Jalapeño Chopped Steak
Zesty flavors are my absolute weakness, and this Spicy Jalapeño Chopped Steak recipe is one I turn to whenever I need a quick, satisfying dinner that packs a punch. I first made this during a hectic weeknight when my fridge was nearly empty, and it’s been a staple ever since—it’s forgiving, fast, and always hits the spot. Trust me, if you love a little heat with your meat, you’ll adore this one.
Ingredients
– 1 lb ground beef (I like 80/20 for juiciness, but lean works too)
– 2 fresh jalapeños, finely chopped (don’t forget to remove the seeds if you’re heat-shy like I sometimes am)
– 1 small yellow onion, diced (I always keep these on hand—they’re my secret to depth of flavor)
– 2 cloves garlic, minced (fresh is best here, but I’ve used jarred in a pinch)
– 1 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 1 tsp smoked paprika (it adds a subtle smokiness I love)
– 1/2 tsp cumin (toasted whole seeds ground fresh if I’m feeling fancy)
– 1/2 cup beef broth (low-sodium so I can control the salt)
– Salt and black pepper (I’m generous with the pepper for extra kick)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring often, until softened and lightly browned, roughly 4-5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it, as it turns bitter fast.
4. Add the ground beef to the skillet, breaking it up with a spatula into small chunks.
5. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and it’s browned evenly.
6. Sprinkle in the chopped jalapeños, smoked paprika, cumin, salt, and black pepper, mixing thoroughly to coat the beef.
7. Pour in 1/2 cup beef broth, scraping any browned bits from the bottom of the skillet to enrich the flavor.
8. Reduce the heat to medium and simmer uncovered for 8-10 minutes, stirring once or twice, until the liquid reduces by half and the mixture thickens slightly.
9. Remove the skillet from the heat and let it rest for 2 minutes to allow the flavors to meld.
A final taste test always confirms this dish’s bold, spicy kick balanced by the savory beef and aromatic spices. I love serving it over fluffy rice or stuffing it into warm tortillas for a handheld feast—the juicy texture and lingering heat make it irresistibly comforting.
Herb-Marinated Chopped Steak
Here’s a recipe that’s been on heavy rotation in my kitchen lately—it’s the kind of comforting, no-fuss meal I turn to after a long day when I want something hearty but don’t want to spend hours cooking. I first tried this herb-marinated chopped steak at a friend’s backyard BBQ last summer, and I’ve been tweaking the marinade ever since to get it just right.
Ingredients
- 1.5 lbs ground beef (80/20 blend—I find the extra fat keeps it juicy)
- 1/4 cup extra virgin olive oil (my go-to for marinades)
- 2 tbsp Worcestershire sauce (it adds that deep, savory note I love)
- 2 cloves garlic, minced (fresh only—I keep a jar in the fridge for quick access)
- 1 tbsp fresh rosemary, finely chopped (from my little patio herb garden)
- 1 tsp kosher salt (I prefer it over table salt for better control)
- 1/2 tsp black pepper, freshly ground (my pepper mill is always on the counter)
- 1/4 tsp red pepper flakes (optional, but I add them for a subtle kick)
Instructions
- In a medium bowl, combine 1/4 cup extra virgin olive oil, 2 tbsp Worcestershire sauce, 2 cloves minced garlic, 1 tbsp chopped rosemary, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes—whisk vigorously for 30 seconds until the marinade is fully emulsified. Tip: Let the marinade sit for 5 minutes to allow the flavors to meld.
- Add 1.5 lbs ground beef to the bowl and use your hands to gently mix until the marinade is evenly distributed, about 1 minute—avoid overmixing to prevent toughness.
- Divide the meat mixture into 4 equal portions and shape each into a 1-inch thick patty, pressing a slight dimple in the center with your thumb to help them cook evenly without puffing up.
- Preheat a cast-iron skillet or grill pan over medium-high heat until a drop of water sizzles immediately, about 3–4 minutes.
- Place the patties in the hot skillet and cook undisturbed for 5–6 minutes, until a deep brown crust forms on the bottom—you should see juices pooling on the top surface.
- Flip the patties using a spatula and cook for another 4–5 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Tip: For medium doneness, aim for 145°F and let rest—the carryover heat will do the rest.
- Transfer the steaks to a plate and let rest for 3–4 minutes to allow the juices to redistribute. Tip: Tent loosely with foil to keep warm without steaming.
Zesty and deeply savory, these steaks emerge with a crisp herb crust giving way to a tender, juicy interior. I love serving them over creamy mashed potatoes to soak up the pan drippings, or sliced atop a crisp salad for a lighter twist—either way, that garlic-rosemary aroma will have everyone hovering in the kitchen.
BBQ Glazed Chopped Steak
My family has been begging me to recreate this BBQ glazed chopped steak ever since we had something similar at a roadside diner during our summer road trip—it’s that good! I’ve tweaked the recipe to make it just a bit smokier and stickier, perfect for those cozy weeknight dinners when you want something hearty without the fuss.
Ingredients
– 1.5 lbs ground beef (I like 80/20 for juiciness, straight from the fridge so it holds its shape)
– 1/4 cup finely chopped yellow onion (my little one hates big chunks, so I chop it super fine)
– 1 large egg, lightly beaten (room temp helps it bind better, trust me)
– 1/2 cup plain breadcrumbs (I keep a jar in the freezer for moments like this)
– 1 tsp garlic powder (the secret to that savory depth)
– 1/2 tsp smoked paprika (my favorite—adds a hint of warmth)
– 1/2 cup BBQ sauce (I always use a smoky, store-bought one to save time)
– 2 tbsp olive oil (extra virgin is my go-to for searing)
– Salt and black pepper (I’m generous with both, especially the pepper)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, chopped onion, beaten egg, breadcrumbs, garlic powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Use your hands to mix everything gently until just combined—overmixing can make the steaks tough, so stop as soon as it’s uniform.
4. Divide the mixture into 4 equal portions and shape each into a 1-inch thick oval patty, pressing lightly to avoid dense steaks.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the patties in the skillet and sear for 3–4 minutes per side, until a golden-brown crust forms—this locks in the juices for a moist result.
7. Transfer the seared patties to the prepared baking sheet and brush the tops generously with half of the BBQ sauce.
8. Bake in the preheated oven for 12–15 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
9. Remove the baking sheet from the oven and brush the patties with the remaining BBQ sauce.
10. Let the steaks rest for 5 minutes on the baking sheet before serving—this allows the juices to redistribute, making every bite tender.
Glazed and glorious, these chopped steaks come out with a sticky-sweet crust and a juicy, savory interior that’s pure comfort. I love serving them over creamy mashed potatoes with extra BBQ sauce for dipping, or crumbled into a soft bun for a messy, satisfying sandwich that’s sure to please even the pickiest eaters.
Blue Cheese Stuffed Chopped Steak
Keeping it real, I used to think chopped steak was just a fancy name for hamburger until I tried this blue cheese stuffed version at my uncle’s backyard BBQ last summer—now it’s my go-to comfort food that feels both rustic and elegant. Kind of like that cozy sweater you reach for on chilly evenings, this dish wraps you in warmth with every cheesy, savory bite. Knowing how simple it is to transform basic ground beef into something spectacular makes this recipe a regular in my weeknight rotation.
Ingredients
– 1.5 lbs 80/20 ground beef (the extra fat keeps it juicy, trust me)
– 4 oz crumbled blue cheese (I love the bold tang of Maytag blue)
– 1 large egg, at room temperature for better binding
– 1/2 cup plain breadcrumbs (I always toast mine for extra crunch)
– 1/4 cup finely chopped yellow onion
– 2 tbsp Worcestershire sauce (Lea & Perrins is my pantry staple)
– 1 tsp garlic powder
– 1/2 tsp black pepper, freshly ground
– 1 tbsp extra virgin olive oil for searing
– 1/2 cup beef broth for deglazing
Instructions
1. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, garlic powder, and black pepper.
2. Use your hands to mix everything gently until just combined—overmixing makes the steak tough.
3. Divide the mixture into 4 equal portions and flatten each into a 1/2-inch thick oval.
4. Place 1 ounce of blue cheese in the center of each oval, leaving a 1-inch border around the edges.
5. Carefully fold the edges over the cheese, pinching firmly to seal completely—no cheese escapes allowed!
6. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Add the stuffed steaks and sear for 4-5 minutes until a deep brown crust forms on the bottom.
8. Flip the steaks using a spatula and cook for another 4-5 minutes until the other side is browned.
9. Reduce heat to medium, pour in beef broth, and cover the skillet to steam for 3 minutes—this melts the cheese perfectly.
10. Insert an instant-read thermometer into the thickest part of a steak; remove from heat when it reads 160°F.
11. Transfer steaks to a plate and let rest for 5 minutes—this redistributes the juices.
Deliciously juicy with that signature blue cheese ooze, each bite delivers a punch of umami from the Worcestershire-kissed beef. The crispy sear gives way to a tender interior where the melted cheese creates pockets of tangy richness. I love serving these over creamy mashed potatoes to soak up every bit of the pan sauce, or slicing them atop a crisp salad for a lighter take.
Teriyaki Chopped Steak with Pineapple
Getting dinner on the table during busy weeknights used to stress me out until I discovered this teriyaki chopped steak with pineapple—it’s become my family’s favorite 30-minute meal that feels like a tropical escape. Growing up, my mom always added a sweet twist to savory dishes, and this recipe is my modern take on that tradition. The juicy pineapple caramelizes beautifully with the savory steak, creating a harmony of flavors that even my picky eater devours.
Ingredients
– 1 lb ground beef (I like 85/15 for the perfect balance of lean and flavor)
– 1 cup fresh pineapple chunks (canned works in a pinch, but fresh gives that bright, juicy pop)
– 1/4 cup soy sauce (I use low-sodium to control the saltiness)
– 2 tbsp brown sugar (this adds that caramelized glaze we all love)
– 1 tbsp minced garlic (freshly minced makes all the difference—I keep a jar in the fridge for convenience)
– 1 tbsp grated ginger (I freeze ginger and grate it frozen—no peeling needed!)
– 1 tbsp vegetable oil (my go-to for high-heat cooking)
– 2 green onions, sliced (for that fresh, crisp finish)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground beef to the skillet, breaking it into small pieces with a spatula.
3. Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Tip: Drain excess fat from the skillet if needed—this keeps the dish from being greasy.
5. Push the beef to one side of the skillet and add 1 tbsp minced garlic and 1 tbsp grated ginger to the empty space.
6. Sauté the garlic and ginger for 30 seconds until fragrant, then mix them into the beef.
7. Add 1 cup fresh pineapple chunks to the skillet and cook for 2 minutes, stirring gently.
8. Pour in 1/4 cup soy sauce and sprinkle 2 tbsp brown sugar over the mixture.
9. Stir everything together and bring to a simmer, then reduce heat to medium.
10. Cook for 4–5 minutes, stirring occasionally, until the sauce thickens and coats the beef and pineapple.
11. Tip: Let the sauce bubble gently—this helps it caramelize without burning.
12. Remove the skillet from heat and stir in the sliced green onions.
13. Tip: Let it rest for 2 minutes before serving to allow the flavors to meld.
Velvety teriyaki sauce clings to every tender bite of steak, while the pineapple adds bursts of sweet-tart juiciness that cut through the richness. I love serving this over fluffy jasmine rice with extra green onions sprinkled on top—it’s a weeknight dinner that tastes like a vacation in a bowl.
Peppercorn Crusted Chopped Steak
Diving into my recipe archives always brings back memories of cozy family dinners, and this peppercorn crusted chopped steak is one that never fails to impress. I first discovered this gem during a rainy Sunday when I wanted something hearty but didn’t feel like dealing with a whole roast—it’s become my go-to comfort food ever since.
Ingredients
- 1 ½ pounds ground chuck (80/20 blend gives the perfect juicy texture)
- 2 tablespoons whole black peppercorns (I like to crush these fresh for maximum aroma)
- 1 teaspoon kosher salt (I always keep this coarse salt handy for meat)
- 2 tablespoons olive oil (extra virgin is my kitchen staple)
- 1 small yellow onion, finely chopped (sweet onions work beautifully here)
- 2 cloves garlic, minced (fresh garlic makes all the difference)
- ½ cup beef broth (I prefer low-sodium to control the salt level)
- ¼ cup heavy cream (this creates the most luxurious sauce)
- 1 tablespoon Dijon mustard (my secret ingredient for depth)
Instructions
- Place whole black peppercorns in a zip-top bag and crush with a rolling pin until coarsely ground.
- Combine ground chuck, crushed peppercorns, and kosher salt in a medium bowl, mixing gently with your hands just until incorporated—overmixing makes tough steak.
- Divide the meat mixture into 4 equal portions and shape into 1-inch thick patties, pressing a slight indentation in the center of each to prevent doming.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place patties in the hot skillet and cook for 4-5 minutes until a deep brown crust forms on the bottom.
- Flip patties using a spatula and cook for another 4-5 minutes until the internal temperature reaches 145°F for medium.
- Transfer steaks to a plate and tent with foil to rest—this keeps them juicy while you make the sauce.
- Add chopped onion to the same skillet and cook for 3 minutes until softened, scraping up all those flavorful browned bits.
- Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
- Pour in beef broth, using a wooden spoon to dissolve any remaining browned bits from the pan bottom.
- Whisk in Dijon mustard until fully incorporated into the sauce.
- Stir in heavy cream and simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
Last night I served these over creamy mashed potatoes, and the way the peppery crust gives way to tender beef while the rich sauce ties everything together is pure comfort. Leftovers make incredible steak sandwiches the next day—just slice thin and pile high on crusty bread with arugula.
Loaded Chopped Steak with Cheddar and Chives
Gosh, after a long day chasing my toddler around the backyard, nothing hits the spot quite like this hearty chopped steak—it’s my go-to comfort meal that feels indulgent but comes together in a flash. I love how the melty cheddar and fresh chives brighten up each savory bite, making it a weeknight winner we crave year-round. Honestly, it’s the kind of dish that reminds me of cozy family dinners growing up, where every plate was cleared with a happy sigh.
Ingredients
– 1 lb ground beef (80/20 blend for the best juiciness, straight from the fridge to keep it firm)
– 1 tsp kosher salt (I always use Diamond Crystal—it dissolves so evenly)
– ½ tsp black pepper, freshly ground (my little mortar and pestle makes all the difference)
– 1 tbsp Worcestershire sauce (Lea & Perrins is my pantry staple for that umami kick)
– 1 tbsp olive oil (extra-virgin for a fruity hint, though any works)
– 4 oz sharp cheddar cheese, shredded (I grate my own—it melts so much creamier than pre-shredded)
– 2 tbsp fresh chives, finely chopped (snip them right from my windowsill herb garden for the brightest flavor)
Instructions
1. In a medium bowl, combine the ground beef, kosher salt, black pepper, and Worcestershire sauce—mix gently with your hands just until incorporated to avoid tough steak.
2. Divide the mixture into 4 equal portions and shape each into a 1-inch thick oval patty, pressing a shallow dimple in the center to prevent puffing during cooking.
3. Heat the olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the patties in the skillet and cook undisturbed for 5 minutes to form a deep brown crust.
5. Flip the patties using a spatula and cook for another 4 minutes until the internal temperature reaches 145°F on an instant-read thermometer for medium doneness.
6. Top each patty evenly with the shredded cheddar cheese, then cover the skillet and cook for 1–2 minutes until the cheese is fully melted and bubbly.
7. Remove the skillet from heat and immediately sprinkle the chopped chives over the steaks. What I adore about this dish is the contrast between the crispy, seared edges and the tender, juicy interior, with the sharp cheddar adding a rich creaminess that pairs perfectly with buttery mashed potatoes or a simple arugula salad. For a fun twist, try serving it open-faced on toasted sourdough to soak up all those savory juices—it’s a guaranteed crowd-pleaser!
Balsamic Glazed Chopped Steak
Unbelievably tender and packed with flavor, this balsamic glazed chopped steak has become my go-to weeknight dinner that feels fancy enough for company. I first discovered this recipe when trying to use up some balsamic vinegar that had been sitting in my pantry for months, and now it’s in regular rotation at our house.
Ingredients
- 1 ½ pounds ground beef (I prefer 85/15 for the perfect balance of flavor and juiciness)
- 1 large egg, at room temperature for better binding
- ½ cup breadcrumbs (I always use panko for that extra crispiness)
- 1 small yellow onion, finely chopped (my grandma taught me this adds amazing moisture)
- 2 cloves garlic, minced (fresh is non-negotiable in my kitchen)
- 1 teaspoon Worcestershire sauce (this secret ingredient adds incredible depth)
- ½ cup balsamic vinegar (the good stuff makes all the difference)
- 2 tablespoons brown sugar (helps create that beautiful glaze)
- 1 tablespoon olive oil (extra virgin is my go-to for everything)
- ½ teaspoon salt (I use kosher salt for more even distribution)
- ¼ teaspoon black pepper (freshly ground, always)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Combine ground beef, egg, breadcrumbs, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper in a large mixing bowl.
- Mix everything together using your hands until just combined, being careful not to overwork the meat.
- Divide the mixture into 4 equal portions and shape each into a 1-inch thick oval patty.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Place the patties in the hot skillet and sear for 3 minutes until a golden-brown crust forms.
- Flip the patties carefully using a spatula and sear the other side for another 3 minutes.
- While the patties sear, whisk together balsamic vinegar and brown sugar in a small bowl until the sugar dissolves.
- Pour the balsamic mixture over the patties in the skillet, making sure each gets coated evenly.
- Transfer the skillet to the preheated oven and bake for 12 minutes until the internal temperature reaches 160°F.
- Remove the skillet from the oven using oven mitts and let the steaks rest for 5 minutes before serving.
My favorite thing about this dish is how the balsamic glaze caramelizes into a sticky-sweet coating that contrasts beautifully with the savory, juicy steak. The texture is wonderfully tender with just enough structure from the breadcrumbs to hold everything together. I love serving these over creamy mashed potatoes with the reduced glaze spooned over everything, or slicing them thin for amazing steak sandwiches the next day.
Southern-Style Chopped Steak with Gravy
Diving into my grandmother’s recipe box always brings back the coziest memories, and this Southern-style chopped steak takes me right back to her kitchen in Georgia. There’s something magical about how the savory gravy melds with the tender beef that just feels like a warm hug on a plate.
Ingredients
- 1 ½ pounds ground beef (80/20 blend works best for flavor)
- 1 large yellow onion, finely chopped (I always shed a few tears but it’s worth it)
- 2 cloves garlic, minced (fresh is my non-negotiable here)
- 1 large egg, lightly beaten (room temperature blends better)
- ½ cup breadcrumbs (I prefer panko for that perfect texture)
- 2 tablespoons Worcestershire sauce (the secret flavor booster)
- 1 teaspoon smoked paprika (my favorite depth-builder)
- 3 tablespoons all-purpose flour (for that gorgeous gravy base)
- 2 cups beef broth (homemade if you have it, but store-bought works fine)
- ¼ cup heavy cream (makes the gravy luxuriously smooth)
- 2 tablespoons vegetable oil (for that perfect sear)
Instructions
- Combine ground beef, chopped onion, minced garlic, beaten egg, breadcrumbs, Worcestershire sauce, and smoked paprika in a large mixing bowl.
- Mix all ingredients thoroughly with your hands until just combined, being careful not to overwork the meat.
- Divide the mixture into 4 equal portions and shape each into ¾-inch thick oval patties.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place patties in the hot skillet and cook for 4-5 minutes until a deep brown crust forms on the bottom.
- Flip the patties using a spatula and cook for another 4-5 minutes until the second side is browned.
- Transfer the cooked patties to a plate, leaving the drippings in the skillet.
- Sprinkle flour into the skillet drippings and whisk continuously for 1 minute until the raw flour smell disappears.
- Gradually pour in beef broth while whisking constantly to prevent lumps from forming.
- Bring the gravy to a simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
- Stir in heavy cream and return the chopped steaks to the skillet.
- Reduce heat to low, cover the skillet, and simmer for 8-10 minutes until the steaks are cooked through and infused with gravy flavor.
Velvety gravy clings to every nook of these tender chopped steaks, creating the most comforting bite that’s both rustic and refined. I love serving this over creamy mashed potatoes with a side of green beans – the way the gravy pools around everything is pure perfection. Leftovers (if you’re lucky enough to have any) make incredible sandwiches the next day.
Chimichurri Chopped Steak
Haven’t you had those days when you just want something hearty and flavorful without spending hours in the kitchen? That’s exactly why this Chimichurri Chopped Steak has become my weeknight hero—it’s packed with fresh herb goodness and comes together in under 30 minutes, perfect for those busy evenings when takeout sounds tempting but homemade satisfaction wins.
Ingredients
– 1.5 lbs ground beef (80/20 blend gives the best flavor and juiciness, trust me)
– 1 cup fresh parsley leaves (I always grab the flat-leaf kind—it has more flavor than curly parsley)
– 1/4 cup fresh oregano leaves (if you can find Mexican oregano, it’s game-changing)
– 4 garlic cloves (fresh is non-negotiable here, the pre-minced stuff just doesn’t compare)
– 1/3 cup extra virgin olive oil (my go-to for dressings and sauces)
– 3 tbsp red wine vinegar (this adds the perfect tangy punch)
– 1 tsp red pepper flakes (adjust based on your heat preference, but don’t skip entirely)
– 1 tsp kosher salt (I prefer it over table salt for better control)
– 1/2 tsp black pepper (freshly cracked makes all the difference)
Instructions
1. Combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor.
2. Pulse the mixture for 15-20 seconds until finely chopped but not pureed—you want some texture.
3. Transfer 1/4 cup of the chimichurri sauce to a small bowl and set aside for serving.
4. Place ground beef in a large mixing bowl and add the remaining chimichurri sauce.
5. Use your hands to gently mix the beef and chimichurri until just combined—overmixing makes tough steak.
6. Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
7. Preheat a cast-iron skillet over medium-high heat for 3 minutes until hot.
8. Place patties in the hot skillet and cook for 4-5 minutes without moving them to develop a good crust.
9. Flip the patties using a spatula and cook for another 4-5 minutes until internal temperature reaches 145°F for medium.
10. Remove patties from skillet and let rest on a plate for 3 minutes—this keeps them juicy.
11. Drizzle reserved chimichurri sauce over the steaks before serving. Perfectly juicy with a vibrant herb crust, these steaks deliver that restaurant-quality sear right at home. I love serving them over creamy polenta or stuffing them into crusty rolls for an incredible steak sandwich—the bright chimichurri cuts through the richness beautifully.
Caramelized Onion and Swiss Chopped Steak
A cozy kitchen filled with the sweet, savory aroma of slowly caramelizing onions always reminds me of my grandmother’s Sunday suppers. This caramelized onion and Swiss chopped steak recipe has become my go-to comfort meal during crisp autumn evenings, delivering that perfect balance of rich flavors and satisfying texture that makes everyone ask for seconds. I love how the melty Swiss cheese blankets the savory steak patties, creating a dish that feels both elegant and completely approachable.
Ingredients
– 1 ½ pounds ground beef (I prefer 85/15 for the perfect balance of flavor and juiciness)
– 2 large yellow onions, thinly sliced (sweet onions work beautifully here)
– 1 cup shredded Swiss cheese (I always buy a block and shred it fresh for better melting)
– ¼ cup beef broth (low-sodium gives me better control over seasoning)
– 2 tablespoons Worcestershire sauce (this adds such depth to the meat)
– 1 tablespoon olive oil (extra virgin is my kitchen staple)
– 1 teaspoon garlic powder
– ½ teaspoon black pepper, freshly ground
– ½ teaspoon salt (I use kosher salt for more even distribution)
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
2. Add 2 thinly sliced onions and cook for 25 minutes, stirring every 5 minutes, until they turn deep golden brown and sweetly fragrant.
3. Transfer caramelized onions to a plate, leaving any remaining oil in the skillet.
4. In a medium bowl, combine 1 ½ pounds ground beef, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
5. Gently mix the beef mixture with your hands just until combined, being careful not to overwork the meat.
6. Divide the beef mixture into 4 equal portions and shape into ¾-inch thick patties.
7. Increase skillet heat to medium-high and cook patties for 5 minutes until deeply browned on the bottom.
8. Flip patties and cook for another 4 minutes until the second side develops a rich crust.
9. Pour ¼ cup beef broth and 2 tablespoons Worcestershire sauce around the patties, scraping up any browned bits from the skillet bottom.
10. Reduce heat to low, top each patty with caramelized onions, and cover the skillet with a lid.
11. Simmer for 3 minutes until the liquid reduces slightly and the patties reach 160°F internally.
12. Sprinkle 1 cup shredded Swiss cheese evenly over the onion-topped patties.
13. Cover the skillet again and cook for 2 minutes until the cheese is completely melted and bubbly.
14. Carefully transfer the chopped steaks to serving plates using a spatula. Creating that perfect crust on the patties before adding the liquid ensures they stay juicy inside while developing wonderful flavor. Keeping the heat low when melting the cheese prevents it from becoming rubbery. Always let the meat rest for a minute after cooking to allow the juices to redistribute evenly. Creamy melted Swiss cheese draped over savory beef patties creates the most comforting texture contrast against the sweet, soft onions. I love serving these over creamy mashed potatoes or crusty bread to soak up every bit of the rich pan sauce, making for a truly satisfying meal that always brings people back to the table.
Mexican-Inspired Chopped Steak with Salsa
Haven’t you had those nights where you’re craving something hearty but don’t want to spend hours in the kitchen? I had one of those evenings last week after a particularly long workday, and this Mexican-inspired chopped steak became my saving grace—it’s become a regular in our weeknight rotation ever since.
Ingredients
– 1.5 lbs ground beef (I like 85/15 for the perfect balance of flavor and leanness)
– 1 large yellow onion, finely chopped (my eyes always water, but it’s worth it!)
– 2 cloves garlic, minced (fresh is best—I keep a garlic press right by my cutting board)
– 1 tsp ground cumin (toasting whole seeds and grinding them makes all the difference)
– 1 tsp chili powder (I prefer the mild kind so my kids will eat it too)
– 1/2 tsp smoked paprika (this adds that wonderful smoky depth)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 cup fresh salsa (I grab the refrigerated kind from the deli section when I’m short on time)
– 1/4 cup chopped fresh cilantro (my husband always says “more is better”)
– 4 hamburger buns (toasted—they hold up so much better)
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the finely chopped yellow onion and cook until translucent and just starting to brown at the edges, approximately 5-7 minutes.
3. Stir in the minced garlic and cook for exactly 1 minute until fragrant—be careful not to burn it.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon into small pieces.
5. Cook the beef until no pink remains, about 6-8 minutes, stirring occasionally to ensure even cooking.
6. Drain any excess grease from the skillet, leaving about 1 tablespoon for flavor.
7. Sprinkle the ground cumin, chili powder, and smoked paprika evenly over the beef mixture.
8. Stir continuously for 2 minutes to toast the spices and coat everything evenly.
9. Pour in 1 cup of fresh salsa and stir to combine completely.
10. Reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld.
11. While the mixture simmers, toast the hamburger buns until golden brown, about 3-4 minutes in a toaster or under the broiler.
12. Remove the skillet from heat and stir in the chopped fresh cilantro.
13. Spoon the chopped steak mixture onto the bottom halves of the toasted buns.
14. Place the top bun halves over the filling to complete the sandwiches.
Finally, that first bite delivers the most satisfying crunch from the toasted bun giving way to the savory, slightly spicy beef mixture. The fresh salsa keeps everything moist while adding bright acidity that cuts through the richness. I love serving these with a simple side of tortilla chips and extra salsa for dipping—it makes for such a fun, interactive meal that always disappears quickly!
Parmesan-Crusted Chopped Steak
Now, I have to confess something—I used to think chopped steak was just a boring weeknight dinner until I discovered this Parmesan-crusted version that completely changed my perspective. It all started when I was trying to use up some leftover Parmesan from pasta night, and the result was so delicious it became an instant family favorite that even my picky eater requests regularly.
Ingredients
– 1 ½ pounds ground beef (I like 85/15 for the perfect balance of flavor and juiciness)
– ½ cup grated Parmesan cheese (the good stuff from the refrigerated section, not the shelf-stable kind)
– ¼ cup breadcrumbs (I always keep panko on hand for that extra crunch)
– 1 large egg (room temperature helps it bind everything together better)
– 2 tablespoons Worcestershire sauce (this is my secret weapon for adding depth)
– 1 teaspoon garlic powder (fresh garlic burns too easily in this application)
– ½ teaspoon black pepper (freshly ground makes all the difference)
– 1 teaspoon salt (I prefer kosher salt for even distribution)
– 2 tablespoons olive oil (extra virgin is my go-to for cooking)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, Parmesan cheese, breadcrumbs, egg, Worcestershire sauce, garlic powder, black pepper, and salt.
3. Use your hands to gently mix everything together until just combined—overmixing will make the steaks tough.
4. Divide the mixture into 4 equal portions and shape each into a 1-inch thick oval patty.
5. Press your thumb gently into the center of each patty to create a slight indentation—this prevents them from puffing up during cooking.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
7. Carefully place the patties in the hot skillet and cook for 3 minutes without moving them to develop a good crust.
8. Flip the patties using a spatula and immediately transfer the skillet to the preheated oven.
9. Bake for 10-12 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
10. Remove from the oven and let the steaks rest on a cutting board for 5 minutes before serving—this allows the juices to redistribute.
You’ll love how the Parmesan creates this incredible golden crust that gives way to the juicy, flavorful interior. Yesterday I served these over creamy mashed potatoes with a simple green salad, but they’d also be fantastic sliced thin for steak sandwiches or crumbled over a big garden salad for lunch the next day.
Sweet and Spicy Chopped Steak
Perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen, this sweet and spicy chopped steak has become my go-to comfort food. I first stumbled upon this flavor combination when trying to use up some pantry staples, and now it’s a regular in our dinner rotation—my husband actually requests it!
Ingredients
- 1.5 lbs ground beef (I like 80/20 for the best flavor and juiciness)
- 2 tablespoons olive oil (extra virgin is my kitchen workhorse)
- 1 large yellow onion, finely chopped (the sweet variety works beautifully here)
- 3 garlic cloves, minced (fresh only—I’m picky about my garlic!)
- 1/4 cup soy sauce (I prefer reduced-sodium to control the salt level)
- 3 tablespoons brown sugar (pack it firmly for that caramelized sweetness)
- 2 tablespoons sriracha (adjust this based on your heat tolerance)
- 1 tablespoon rice vinegar (it adds that perfect tangy balance)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (my secret for a glossy sauce)
- 2 green onions, sliced (for that fresh finish at the end)
Instructions
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add chopped onion and cook until translucent and slightly golden, 4-5 minutes, stirring occasionally.
- Add minced garlic and cook for exactly 1 minute until fragrant—be careful not to burn it.
- Push onions and garlic to the side of the skillet and add ground beef, breaking it up with a wooden spoon.
- Cook beef until no pink remains, about 6-8 minutes, breaking it into small pieces as it cooks.
- While beef cooks, whisk together soy sauce, brown sugar, sriracha, and rice vinegar in a small bowl.
- Pour sauce mixture over the cooked beef and stir to combine thoroughly.
- Bring mixture to a simmer and cook for 2 minutes, allowing flavors to meld.
- Stir in cornstarch slurry and cook for 1 more minute until sauce thickens noticeably.
- Remove from heat and stir in sliced green onions just before serving.
Amazingly tender with just the right balance of sweet heat, this chopped steak develops a beautiful caramelized crust that pairs wonderfully with the glossy sauce. I love serving it over fluffy white rice to soak up every bit of that delicious sauce, or stuffing it into warm tortillas for a quick taco night twist—the possibilities are endless!
Bourbon-Glazed Chopped Steak
Every time I make this bourbon-glazed chopped steak, it reminds me of those cozy Sunday dinners at my grandma’s house—simple, hearty, and packed with flavor that makes everyone ask for seconds. I love how the sweet, smoky bourbon glaze caramelizes into this gorgeous crust that just melts in your mouth. It’s become my go-to comfort meal when I want something special without spending hours in the kitchen.
Ingredients
– 1 ½ pounds ground beef (80/20 blend for the perfect juiciness)
– 1 large egg, at room temperature (it binds everything together better)
– ½ cup breadcrumbs (I always use panko for that extra crunch)
– ¼ cup finely chopped yellow onion (my secret for adding subtle sweetness)
– 2 cloves garlic, minced (fresh is non-negotiable here)
– 1 teaspoon Worcestershire sauce (a dash of umami magic)
– ½ cup bourbon (I use a mid-shelf brand—no need to break the bank)
– ¼ cup brown sugar (packed tight for that rich caramel base)
– 2 tablespoons soy sauce (low-sodium is my preference to control saltiness)
– 1 tablespoon apple cider vinegar (balances the sweetness beautifully)
– 1 tablespoon olive oil (extra virgin is my kitchen staple)
Instructions
1. In a large mixing bowl, combine 1 ½ pounds ground beef, 1 large room temperature egg, ½ cup breadcrumbs, ¼ cup finely chopped yellow onion, 2 cloves minced garlic, and 1 teaspoon Worcestershire sauce.
2. Use your hands to gently mix the ingredients until just combined—overmixing makes the steaks tough.
3. Divide the mixture into 4 equal portions and shape each into a 1-inch thick oval patty.
4. Press your thumb into the center of each patty to create a slight indentation—this prevents bulging during cooking.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Place the patties in the skillet and cook for 5-6 minutes until a deep brown crust forms on the bottom.
7. Flip the patties and cook for another 5-6 minutes until the internal temperature reaches 160°F.
8. Transfer the cooked patties to a plate and tent with foil to keep warm.
9. Reduce the skillet heat to medium and carefully pour in ½ cup bourbon—it will sizzle and steam.
10. Add ¼ cup packed brown sugar, 2 tablespoons soy sauce, and 1 tablespoon apple cider vinegar to the skillet.
11. Whisk continuously for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
12. Return the patties to the skillet and spoon the glaze over them for 1 minute until fully coated.
13. Remove from heat and let rest for 3 minutes before serving—this allows the juices to redistribute.
The glaze forms this sticky, crackly shell that gives way to incredibly juicy beef with just the right amount of onion and garlic running through every bite. I love serving these over creamy mashed potatoes with extra glaze drizzled on top, or slicing them thin for the most epic steak sandwich you’ll ever make.
Mediterranean Chopped Steak with Feta
Every time I’m craving something hearty yet fresh, this Mediterranean chopped steak with feta comes to mind—it’s my go-to for busy weeknights when I want a meal that feels special without hours in the kitchen. I first whipped this up after a friend brought over a block of feta from her trip to Greece, and now it’s a regular in our dinner rotation. Trust me, the combo of savory beef and tangy cheese is pure comfort.
Ingredients
- 1 lb ground beef (I like 85/15 for juiciness)
- 1/2 cup crumbled feta cheese (the block kind holds up better than pre-crumbled)
- 1/4 cup finely chopped red onion (it adds a nice bite without overpowering)
- 2 tbsp extra virgin olive oil (my go-to for sautéing)
- 1 tsp dried oregano (rubbed between my palms to wake up the flavor)
- 1/2 tsp garlic powder (I skip fresh here to avoid burning)
- Salt and black pepper (I’m generous with the pepper for a little kick)
Instructions
- In a medium bowl, combine 1 lb ground beef, 1/2 cup crumbled feta, 1/4 cup chopped red onion, 1 tsp dried oregano, 1/2 tsp garlic powder, and a pinch of salt and black pepper.
- Gently mix the ingredients with your hands until just combined; overmixing can make the steak tough.
- Divide the mixture into 4 equal portions and shape each into a 1-inch thick oval patty.
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the patties in the skillet without crowding them; you might need to cook in batches if your skillet is small.
- Cook for 5-6 minutes on the first side until a deep brown crust forms and edges look cooked.
- Flip the patties carefully using a spatula to keep the feta from crumbling out.
- Cook for another 4-5 minutes on the second side until the internal temperature reaches 160°F on an instant-read thermometer.
- Remove the patties from the skillet and let them rest on a plate for 3 minutes to redistribute juices.
Oh, the way the feta gets melty in the center while the beef stays juicy is just divine. Serve these over a bed of couscous with a squeeze of lemon, or tuck them into pita pockets with tzatziki for a handheld feast—either way, they disappear fast at my table.
Summary
Excitingly, these 20 chopped steak recipes prove that delicious, satisfying meals don’t have to be complicated! From quick weeknight dinners to impressive weekend feasts, there’s something here for every home cook. We’d love to hear which recipes become your new favorites—drop us a comment below and share your cooking adventures by pinning this article on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
