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Texas Roadhouse Roadkill is a classic American comfort dish featuring a juicy hamburger steak smothered with sautéed onions, tender mushrooms, and melted Monterey Jack cheese. It’s perfect for a satisfying dinner that feels indulgent but comes together in just about 30 minutes. This recipe brings a restaurant favorite right into your kitchen without any fuss.
I first tried this recipe on a busy weeknight when I craved something filling but quick. Now it’s a go-to for family dinners because everyone loves those cheesy mushrooms on top.
Ingredients
- Two pounds ground chuck: provides the perfect balance of fat and flavor for juicy patties choose fresh ground chuck from your butcher if possible
- Two teaspoons Worcestershire sauce: adds depth and umami, enhancing the meat’s savory taste
- One teaspoon seasoned salt like Lawry’s: gives a subtle boost with its blend of herbs and spices
- Half teaspoon ground black pepper: adds just enough heat and complexity
- One tablespoon butter: is essential for sautéing onions and mushrooms to a rich golden brown
- One medium onion sliced into 1/4-inch pieces: caramelizes beautifully, bringing sweetness and texture
- Salt to season the onions: helps draw out moisture and enhances flavor
- Half pound sliced button mushrooms: adds earthiness and a meaty texture that pairs perfectly with beef
- Quarter pound shredded Monterey Jack cheese: melts smoothly and adds creamy richness
Step-by-Step Instructions
- Sauté the Aromatics:
- Place butter in a medium skillet over medium-low heat. Add the sliced onions along with a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally until the onions soften and begin to turn translucent for that gentle sweetness.
- Add Mushrooms:
- To the same skillet, add the sliced mushrooms. Continue cooking for another 3 to 4 minutes until mushrooms release their juices and start to brown slightly. Turn off the heat and set aside.
- Prepare the Patties:
- In a medium bowl, combine ground chuck, Worcestershire sauce, seasoned salt, and ground black pepper. Mix with your hands until evenly blended but don’t overwork to keep the texture tender. Shaping the mixture into four oblong patties about half an inch thick ensures even cooking.
- Cook the Patties:
- Heat a large cast iron or stainless-steel skillet over medium heat. Place patties in the skillet and cook for 4 to 5 minutes per side. The goal is to get a nice crust on the outside while keeping the inside juicy.
- Top and Melt Cheese:
- Once patties are cooked through, top each with sautéed onions, mushrooms, and shredded Monterey Jack cheese. Turn off heat and cover the skillet to let the cheese melt gently into a gooey topping. Serve hot.
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My favorite part of this recipe has always been the mushroom and onion topping. Growing up, my dad would make a similar version on weekend nights, and it always felt like a special treat for the family gathered around the table.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to avoid drying out the meat. If freezing, wrap patties separately and reheat thoroughly before topping with reheated mushroom and onion mixture.
Ingredient Substitutions
Ground chuck can be swapped with ground sirloin for a leaner option but expect less juiciness. Try Swiss cheese or cheddar instead of Monterey Jack if you want a sharper flavor. Cremini or portobello mushrooms make a great substitute for button mushrooms for a deeper earthiness.
Serving Suggestions
Serve this hearty steak with creamy mashed potatoes or buttery dinner rolls to soak up all the juices. A simple green salad or steamed vegetables balance the richness nicely. It also pairs well with a cold beer or robust red wine for a restaurant-style experience at home.
Cultural Context
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Texas Roadhouse popularized the Roadkill steak as a signature item combining homestyle beef flavors with classic American diner sides. It embodies the Southern flair for bold, satisfying comfort food that honors beef’s starring role in American cuisine.
Recipe FAQs
- → What cut of meat works best for this dish?
Ground chuck is preferred for its balance of lean meat and fat, which helps keep the patties juicy and flavorful.
- → How do I properly sauté the onions and mushrooms?
Use medium-low heat and cook onions with a pinch of salt until translucent, then add mushrooms and cook until lightly browned for deep flavor.
- → Can I substitute Monterey Jack cheese?
Yes, cheeses like cheddar or mozzarella can be used, but Monterey Jack offers a mild, creamy melt ideal for this dish.
- → What is the best way to shape the patties?
Form the beef mixture into oblong patties about half an inch thick, which helps them cook evenly and hold their shape.
- → How long should the patties be cooked?
Cook each side over medium heat for 4 to 5 minutes, flipping once, until fully browned and cooked through.