I’ve spent years perfecting the technique to recreate that signature Longhorn chopped steak at home. The secret lies in using a hot cast-iron skillet and working with bite-sized pieces for maximum caramelization.
This method transforms affordable cuts into tender, flavorful morsels with a buttery finish. The key is not overcrowding the pan, allowing each piece to develop a perfect sear without steaming.
What you get is a restaurant-quality dish with juicy, flavorful steak bites that melt in your mouth. The buttery sauce ties everything together, creating a dish that rivals your favorite steakhouse.
Serve immediately with mashed potatoes or crusty bread to soak up every drop. Here’s how to make it.
Ingredients for Longhorn Chopped Steak
Restaurant-quality steakhouse bites start with these carefully selected, flavor-packed ingredients for maximum impact.
| Ingredient | Amount | Notes |
|---|---|---|
| Sirloin Steak 🥩 | 1 ½ lb | Cut into bite-sized pieces |
| Unsalted Butter 🧈 | 4 tbsp | Divided for cooking and sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for buttery sauce |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Worcestershire Sauce 💧 | 1 tbsp | Lea & Perrins recommended |
| Beef Bouillon Cube 🍲 | 1 whole | Crushed for depth of flavor |
| Fresh Thyme Sprigs 🌿 | 3 pieces | Leaves stripped from stems |
| Shallot 🧅 | 1 whole | Finely diced for sauce |
| Olive Oil 🫒 | 2 tbsp | For initial searing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Heavy Cream 🥛 | ¼ cup | For rich, velvety sauce |
The steak is everything here—sirloin offers the perfect balance of tenderness and beefy flavor without breaking the bank. Costco has great pre-cut sirloin for this, or ask your butcher for a 1.5 lb chunk to cube yourself. Look for bright red color with good marbling. The butter? Use unsalted so you control the salt level—Plugrá or Kerrygold are my go-tos.
No sirloin? Ribeye or flat iron work beautifully (and honestly might be even better). Worried about the bouillon? Better Than Bouillon paste is a great substitute—use 1 tsp. Skip the Worcestershire? Soy sauce plus a pinch of sugar gets you close. Fresh thyme can be swapped for rosemary or sage at the same amount. The heavy cream is optional but adds that steakhouse richness.
Cook this immediately—steak doesn’t like to wait. Leftovers keep 3-4 days in the fridge and reheat surprisingly well. The sauce thickens as it cools, so thin it with a splash of beef broth when warming. Freeze the raw steak cubes for up to 6 months if prepping ahead.
Why You’ll Love This Recipe
- One Pan Meal: I sear the sirloin, melt the butter with garlic, and it’s done. Cleanup is just one skillet.
- Buttery Garlic Bite: That sizzle of butter and minced garlic with the steak? Ridiculously good. The salt and pepper just seal the deal.
- Weeknight Hero: I throw it together after work, and it feels like a restaurant meal at home. (Yes, even on a Tuesday night)
- Budget Steak Fix: Sirloin’s affordable, and this stretches one steak into multiple servings without sacrificing flavor. Leftovers taste just as good.
Step-by-Step Instructions for Chopped Steak
Here’s the method I rely on for tender, flavorful steakhouse-style bites every time.
Step 1: Season and Sear the Steak
Pat the 1.5 lb Sirloin Steak dry with paper towels and cut it into bite-sized pieces. Season generously with the 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper, ensuring every piece is evenly coated. This step builds the foundation of flavor, so don’t skimp.
Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until deeply browned and cooked to medium-rare. Remove the steak from the skillet and set aside.
Step 2: Build the Aromatic Base
In the same skillet, reduce the heat to medium and add 2 tbsp Unsalted Butter. Once melted, add the finely diced Shallot and cook for 2-3 minutes until softened and translucent. Stir frequently to prevent burning.
Add the minced 4 cloves Garlic Cloves, stripped leaves from the 3 pieces Fresh Thyme Sprigs, and the crushed 1 whole Beef Bouillon Cube. Cook for 1 minute until fragrant. This aromatic base infuses the sauce with deep, savory notes that complement the steak perfectly.
Step 3: Create the Velvety Sauce
Pour in the 1 tbsp Worcestershire Sauce and the remaining 2 tbsp Unsalted Butter. Stir to combine, scraping up any browned bits from the bottom of the skillet—these add a ton of flavor. Let the mixture simmer for 2 minutes to meld the flavors.
Reduce the heat to low and stir in the 0.25 cup Heavy Cream. Simmer gently for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning if needed, though the bouillon and Worcestershire should provide plenty of depth.
Step 4: Finish and Garnish
Return the seared steak to the skillet and toss to coat evenly in the sauce. Cook for an additional 1-2 minutes to heat through and allow the flavors to meld. The steak should be tender and glistening with the rich, velvety sauce.
Transfer to a serving platter and garnish with the 0.25 cup Fresh Parsley. The parsley adds a pop of color and a fresh contrast to the rich, savory dish. Serve immediately while hot, with extra sauce spooned over the top if desired.
Pro Tips For Making Longhorn Chopped Steak
- Sear on High Heat: Crank the pan to smoking hot before adding the sirloin—this is the only way to get that deep brown crust that makes this dish. I learned this the hard way after too many gray, sad steaks.
- Mince Garlic Fine: Chop the garlic cloves as small as you can stand—this way it melts into the butter and coats every bite of steak without overpowering.
- Rest Before Chopping: Let the steak rest 5 minutes under foil after cooking, or all the juices will end up on your cutting board instead of in the meat.
- Butter at the End: Add the unsalted butter and garlic only in the last minute of cooking—any sooner and the butter burns, leaving a bitter taste that ruins the richness.
Wine and Beer Pairings for These Flavors
Bold Red Wines
A rich Cabernet Sauvignon from Napa Valley cuts through the buttery sauce beautifully. The bold tannins and dark fruit notes complement the steak’s savory depth. I love Caymus Vineyards for this pairing. 🍷
Smooth Malbec
An Argentine Malbec with its plummy richness and velvety texture is perfect. The Catena Zapata label is my go-to—its smoky undertones mirror the seared steak’s caramelization.
Craft Beer Options
A robust porter or stout enhances the dish’s deep flavors. Guinness works surprisingly well, while Founders KBS adds coffee notes that pair beautifully with the sauce.
Lighter Alternatives
For something different, a dry rosé from Provence offers crisp acidity to balance the richness. Whispering Angel is widely available and reliable. Or try an amber ale like Fat Tire for caramel notes.
Non-Alcoholic Pairings
A sparkling black cherry soda mimics wine’s effervescence. Or serve with iced hibiscus tea—its tartness cuts through the butter. Both options keep the meal special for non-drinkers.
Nutrition Facts
Frequently Asked Questions
What cut of meat works best for this dish?
Sirloin is the classic choice for its balance of tenderness and flavor. Ribeye or flat iron also work beautifully and may be even more tender. Avoid lean cuts like filet mignon as they lack the fat needed for flavor.
Can I use frozen steak?
Yes, but thaw it completely in the fridge overnight first. Never cook from frozen—it leads to uneven cooking. Pat it very dry before seasoning to ensure a good sear.
How do I prevent the sauce from breaking?
Keep the heat on low when adding the cream and stir constantly. If it starts to separate, remove from heat immediately and whisk vigorously. A splash of cold water can help bring it back together.
What’s the best way to reheat leftovers?
Gently warm in a skillet over low heat with a splash of beef broth. Microwaving can make the steak tough. The sauce will thicken as it cools, so thin it as needed.
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