Chop steak at Texas Roadhouse is a thick chopped-steak patty made from ground USDA Choice sirloin, grilled to your requested temperature and topped with sauteed onions and brown gravy. It sits on the steak side of the menu and includes two sides plus rolls.
What chop steak actually is
Chop steak is a hand-formed patty of ground steak, not a whole muscle cut, grilled over the same open flame as the sirloins and finished with sauteed onions and a ladle of brown gravy. Mushrooms are the standard add-on.
The confusion is understandable. It lives under steaks on the menu, gets a doneness question from the server, and arrives on a hot plate looking the part. But it is chopped meat, closer in structure to a very thick unbunned patty made from steak trim. That is not a knock: ground sirloin carries real beef flavor, the grill marks are genuine, and the onion-and-gravy finish does work a plain sirloin cannot.
Some menus and servers call it chopped steak rather than chop steak. Same item, so do not go hunting for a second dish.
| What it is | Chopped/ground USDA Choice steak patty, flame-grilled |
|---|---|
| Menu category | Steaks (usually printed at the bottom of the steak block) |
| Typical portion | Roughly 10-11 oz pre-cook at most locations; confirm on your store’s menu |
| Standard toppings | Sauteed onions and brown gravy |
| Common add-on | Sauteed mushrooms, usually a small upcharge |
| Cooked to order | Yes, the server will ask for a temperature |
| What’s included | Two sides plus the free bread rolls with cinnamon butter |
| Price band | Lower end of the steak menu, typically the cheapest or second-cheapest steak-section entree |
Chop steak price and portion
Chop steak is priced at the bottom of the steak section, generally in the mid-teens to low twenties depending on your state and store. We do not publish a single national figure because Texas Roadhouse prices are set locally and move more than most chains.
Two things drive the spread. Region: a suburban Midwest store and a high-rent coastal metro store can differ by several dollars on the same plate. Timing: lunch and Early Dine pricing on some entrees runs below the dinner price.
| Item | Where it sits | Notes |
|---|---|---|
| Chop steak | Cheapest or near-cheapest steak-section entree | Ground sirloin, onions, gravy, two sides |
| 6 oz sirloin | Usually a few dollars above chop steak | Whole cut, smaller portion by weight |
| 8 oz / 11 oz sirloin | Clearly above | Step up in both price and cut quality |
| Ribeye, filet, Porterhouse | Top of the section | Roughly double chop steak or more |
To confirm the real number before you go, pull up your specific location on the Texas Roadhouse site or app and check that store’s menu, or call and ask for the current chop steak price. Third-party delivery apps inflate prices and are not a reliable reference.
Calories and nutrition
Texas Roadhouse does not publish a full nutrition panel the way some chains do, so treat any specific calorie number for chop steak that you see online with suspicion. Ask in-store, and budget by the components instead.
What you can reason about honestly: a 10-11 oz ground sirloin patty is a large protein serving, the brown gravy adds sodium and a modest amount of fat, and the two sides usually cost you more calories than the meat if you pick loaded potato and mac and cheese. The rolls with cinnamon butter are not free calorically, and most tables eat two or three of them.
If you are managing intake, the best moves are swapping one side to steamed vegetables or a salad with dressing on the side, asking for gravy on the side, and stopping at one roll. Locations can provide allergen and nutrition information on request, and that in-store copy is the only version worth trusting.
How to order it well
Order chop steak a notch below where you would order a sirloin. Ground meat holds less moisture than a whole cut and keeps cooking on the hot plate, so medium is the sweet spot for most people and medium-well comes out dry.
Useful requests, all of them normal:
- Extra onions. The sauteed onions are the best part of the plate and kitchens are generous when asked.
- Gravy on the side. Keeps the crust from going soft and lets you control salt.
- Add mushrooms. Small upcharge, meaningfully better plate.
- No gravy at all. Turns it into a straightforward grilled steak patty if you dislike brown sauces.
- Extra seasoning or light seasoning. The house steak seasoning is salt-forward; say so if you are sensitive.
One note on temperature: because chopped beef is handled differently from a whole cut, some kitchens steer you away from rare. If you want pink in the middle, medium-rare to medium is the realistic ask.
Sides, rolls and what it comes with
Chop steak is an entree, so it comes with two sides of your choice plus the complimentary rolls and cinnamon butter that arrive at every table. No separate charge for the rolls.
Mashed potatoes are the obvious partner because the gravy does double duty, but two starches make the plate heavy. Better balance is one starch and one green: mashed potatoes plus green beans, or a baked potato plus steamed vegetables. Premium sides may carry an upcharge that varies by location.
Is it worth it vs sirloin and country fried steak
Chop steak is worth it if you want the most cooked beef per dollar on the steak menu and you are not attached to a whole cut. If texture and knife-feel matter to you, spend the extra few dollars on a sirloin instead.
Against the 6 oz sirloin: chop steak gives you a bigger portion of beef for less money, but the sirloin gives you real steak texture and cleaner flavor without gravy over it. Diners who try chop steak once and feel let down usually wanted a sirloin.
Against the Country Fried Sirloin: both are budget-end plates under a sauce, but country fried is breaded and covered in cream gravy, so it eats richer and less beefy. Chop steak wins if you want grill flavor; country fried wins if you came for comfort food.
The value math is where chop steak holds up. Two sides and unlimited rolls at the low end of a steakhouse menu is hard to beat on that board.
What we can and cannot confirm
We are an independent guide, not Texas Roadhouse. We do not have access to internal pricing systems, and nothing here is an official statement from the company.
Specifically: we are not publishing an exact chop steak price, because it is set per location and changes without notice. We are not publishing a calorie figure, because the chain does not release a complete public nutrition panel for this item. Portion weight reports consistently around 10-11 oz across store menus, but your location may print something different, and items can be renamed or dropped regionally.
To confirm anything here, check your store’s menu on the official site or app, or call the location. If your local menu contradicts us, your local menu is right.
Chop steak FAQ
What is chop steak at Texas Roadhouse?
It is a thick patty of chopped USDA Choice sirloin, grilled to your requested doneness and served with sauteed onions and brown gravy. It is listed in the steak section and comes with two sides and the free rolls.
Is chop steak just a hamburger patty?
Structurally it is ground beef, so it is closer to a burger patty than to a whole cut. The differences are that it uses ground sirloin, it is much larger than a burger patty, it is served without a bun, and it is finished with onions and gravy as a knife-and-fork entree.
How much does chop steak cost at Texas Roadhouse?
It is typically the cheapest or second-cheapest entree in the steak section, generally landing in the mid-teens to low twenties depending on your region. Prices are set locally, so check your store’s menu on the official app or call to confirm.
Does chop steak come with sides?
Yes. Like other steak-section entrees it includes two sides of your choice, plus the complimentary bread rolls with cinnamon butter that come to every table. Some premium sides carry an upcharge that varies by location.
What temperature should I order chop steak?
Medium is the safest choice. Ground beef holds less moisture than a whole cut and continues cooking on the hot plate, so medium-well and well tend to come out dry. If you want pink in the middle, ask for medium-rare to medium.
Can I get chop steak without gravy?
Yes. Ask for gravy on the side or no gravy at all and you will get a plain grilled steak patty with the sauteed onions. Both are routine requests and neither should carry a charge.
How many calories are in Texas Roadhouse chop steak?
The chain does not publish a complete public nutrition panel for this item, so any exact figure circulating online is unverified. Ask your location for allergen and nutrition information, and remember your two sides and the rolls often add more than the patty does.
Is chop steak better value than a sirloin?
On pure beef-per-dollar, yes. You get a larger portion for less than a 6 oz sirloin. If you care about steak texture and eating a whole cut rather than ground meat, the sirloin is worth the few extra dollars.
Related guides
- Texas Roadhouse menu with full sections and current pricing context
- Early Dine deals and the hours they run
- Cheaper lunch portions and midday pricing
- Weekly specials worth planning around