Longhorn Steakhouse Chopped Steak
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Longhorn Steakhouse Chopped Steak features a juicy blend of ground beef seasoned with a mix of savory spices, then cooked to perfection. Topped with caramelized onions and sautéed mushrooms swimming in a rich garlic butter brown gravy, this hearty dish is comfort food on a plate.
What You Will ❤️ About Chopped Steak & Gravy
- Rich Gravy – oddly enough I don’t love gravy on my mashed potatoes – but on meat – I LOVE IT! This gravy cooks with the drippings from the chopped steak and the onion & mushroom juices – so delicious!
- Comfort Food – Chopped steak and sauteed mushrooms swimming in creamy rich brown gravy – that is comfort! (especially when you make mashed potatoes to go with it)
- Copycat Favorite – Chopped steak is always a favorite and Longhorn’s is one of the best! (I have Cracker Barrel’s Hamburger Steak too!)
Ingredients for Longhorn Steakhouse Chopped Steak
This recipe has you making the chopped steak as well as that thick brown gravy! I’ve got the tips and tricks so you get ALL THE FLAVOR in that gravy. Here’s what you’ll need:
- Ground beef – I recommend 80/20 or 85/15
- Seasonings: Worcestershire sauce, garlic powder, onion powder, salt, black pepper, minced garlic
- Butter – of course we need butter for sauteeing the mushrooms & onions
- Large onion – to get it just like Longhorn – you have to thickly slice the onion
- Button mushrooms – they had small button mushrooms in their gravy – but my store only had larger ones so I quartered them
- Fresh thyme & fresh rosemary – this is really essential to adding the layers of flavor to the mushrooms, onion and gravy
- Beef stock – again more layers of flavor!
- Beef bouillon – I like to use Better than Bouillon – it packs so much flavor!
- Cornstarch – we’ll use a bit of this at the end to thicken our gravy
Recipe Variations
Longhorn Steakhouse menu is known for their great steaks, seafood & salads – but this is a delicious alternative to the traditional steak and just as delicious. You can even make some tweaks to make it your own. Here are a few ideas:
- Ground Pork – Ground Pork is lean and is very tasty – you can swap it for ground beef in any recipe! (It’s also affordable!!!)
- Bell Peppers – nothing goes better with onions than bell peppers and you could add these vegetables to the pan when you’re sauteeing the onions.
- Mashed Potatoes – you might as well make some at the same time for all that gravy!
- Steak Tips – you could also use steak tips and make them the same way – sear and bake to bring up to temp!
- Lobster Tail – go all out surf & turf and pair it with an Air Fryer Lobster Tail like you can at the steakhouse!
How to make Chopped Steak with Mushroom Gravy
OK – Don’t be intimidated by the # of steps here – it’s easy – I promise! Get your chopped steak going and make your gravy while it bakes! The homemade gravy is WORTH IT!!
- Preheat oven to 400º. Add a wire baking rack to a baking sheet and set aside.
- In a large bowl, add ground beef, Worcestershire sauce, garlic powder and onion powder.
- With hands, mix all contents together. Form four large patties about 1.5” thick. Sprinkle both sides of burgers with salt and pepper and set aside.
- In a cast-iron pan or heavy-bottom skillet, over medium high heat, add 1 tbsp butter and 1 clove minced garlic. Once butter melts and skillet is hot, add hamburger steak patties.
- Turn heat down to medium low and sear for 2 minutes on each side and then set on wire rack on baking sheet. If using a cast iron skillet, you will likely need to cook these in batches – which is fine since they’ll finish in the oven. This gives the meat that crispy sear and golden brown coloring.
- Place cookie sheet into the preheated oven and bake for 12 minutes until hamburger steaks are cooked through.
- While steak patties are baking, in same cast iron skillet with any drippings, add 2 tbsp butter.
- When melted, add in garlic, sliced onions, mushrooms and fresh herbs. Sauté until softened, about 3-4 minutes.
- Open oven and test internal temperature of patties with an instant read meat thermometer. Steak patties should read 150º for medium doneness. When steak patties are 150º, remove from oven and keep warm. For me – this was the point in the gravy recipe when they were ready.
- Remove herbs from cast iron skillet. Add beef stock, bouillon, onion powder, garlic powder and Worcestershire sauce. Stir to combine and bring to a simmer.
- In a small bowl, whisk together cold water and cornstarch.
- Add cornstarch mixture to skillet and stir. Allow gravy to thicken, then decrease to medium-low.
- Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.
- Spoon mushrooms, onions and gravy over the chopped steak and serve!
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Tips, Tricks & FAQs
How do you store and reheat leftover chopped steak?
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. Reheat in the microwave for 1.5-2 minutes.
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More Longhorn Steakhouse Recipes
- Longhorn Stuffed Mushrooms with White Cheddar
- Longhorn Salmon
- Longhorn Steakhouse Parmesan Crusted Chicken
- Longhorn Spicy Chicken Bites
- Longhorn Grilled Shrimp
- Longhorn Strawberry Salad
Longhorn Steakhouse Side Dishes
More Ground Beef Recipes
Longhorn Steakhouse Chopped Steak
Longhorn Steakhouse Chopped Steak features a juicy blend of ground beef seasoned with a mix of savory spices, then cooked to perfection. Topped with caramelized onions and sautéed mushrooms swimming in a rich garlic butter brown gravy, this hearty dish is comfort food on a plate.
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Ingredients
- 2 lb ground chuck
- 2 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 3 cloves minced garlic
Garlic Butter Brown Gravy
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 large onion thickly sliced
- 16 oz button mushrooms
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 1 1/4 cup beef stock
- 1 cube beef bouillon or 1 tsp better than bouillon
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tbsp Worcestershire sauce
- 1/4 cup cold water
- 1.5 tablespoons cornstarch
Instructions
- Preheat oven to 400º. Add a wire baking rack to a baking sheet and set aside.
- In a large bowl, add ground beef, Worcestershire sauce, garlic powder and onion powder.2 lb ground chuck, 2 tbsp Worcestershire sauce, 2 tsp garlic powder, 2 tsp onion powder
- With hands, mix all contents together. Form four large patties about 1.5” thick. Sprinkle both sides of burgers with salt and pepper and set aside.1 tsp salt, 1/2 tsp black pepper
- In a cast-iron pan or heavy-bottom skillet, over medium high heat, add 1 tbsp butter and 1 clove minced garlic. Once butter melts and skillet is hot, add hamburger steak patties.2 tbsp butter, 3 cloves minced garlic
- Turn heat down to medium low and sear for 2 minutes on each side and then set on wire rack on baking sheet. If using a cast iron skillet, you will likely need to cook these in batches – which is fine since they’ll finish in the oven. This gives the meat that crispy sear and golden brown coloring.
- Place cookie sheet into the preheated oven and bake for 12 minutes until hamburger steaks are cooked through.
- While steak patties are baking, in same cast iron skillet with any drippings, add 2 tbsp butter.2 tbsp butter
- When melted, add in garlic, sliced onions, mushrooms and fresh herbs. Sauté until softened, about 3-4 minutes.1 tbsp minced garlic, 1 large onion, 16 oz button mushrooms, 2-3 sprigs fresh thyme, 2-3 sprigs fresh rosemary
- Open oven and test internal temperature of patties with an instant read meat thermometer. Steak patties should read 150º for medium doneness. When steak patties are 150º, remove from oven and keep warm. For me – this was the point in the gravy recipe when they were ready.
- Remove herbs from cast iron skillet. Add beef stock, bouillon, onion powder, garlic powder and Worcestershire sauce. Stir to combine and bring to a simmer.1 1/4 cup beef stock, 1 cube beef bouillon, 1 tsp onion powder, ½ tsp garlic powder, 1 tbsp Worcestershire sauce
- In a small bowl, whisk together cold water and cornstarch.1/4 cup cold water, 1.5 tablespoons cornstarch
- Add cornstarch mixture to skillet and stir. Allow gravy to thicken, then decrease to medium-low.
- Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.
- Spoon mushrooms, onions and gravy over the chopped steak and serve!
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1patty with gravyCalories: 763kcalCarbohydrates: 17gProtein: 45gFat: 57gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 23gTrans Fat: 3gCholesterol: 191mgSodium: 1388mgPotassium: 1319mgFiber: 2gSugar: 5gVitamin A: 362IUVitamin C: 8mgCalcium: 91mgIron: 6mg
Tried this recipe?Let us know how it was!
Turned out excellent