Fake Steak

Fake Steak

This is one of my favorite meals from my childhood – Fake Steak. I have no idea where the recipe originated; it was simply in my mom’s recipe box. When I wanted to make it as an adult, the internet didn’t show me the recipe I remembered, and I had to ask Mom to send it to me.

No, it’s not the same as a real steak, but they’re very delicious. They’re patties of hamburger and rice, with onion and Worchestershire sauce mixed in, and wrapped in bacon if I feel like being fancy (which I usually don’t, but then you could call it mock filet mignon). I cook these on a broiler sheet to let the grease drain beneath, although it’s not strictly necessary if you skip the bacon and use semi-lean hamburger. This recipe should serve 4 people. Alex and I know we should limit ourselves to eating two of these per meal, but we find we want to polish off the entire recipe – not that we do.  We hypothesize that it’s the Worchestershire sauce that makes this taste so much better than we think it should.

People have called these individual meatloafs, which irritates me because I don’t like meatloaf. If I’m being honest, though, I see a vague resemblance. Honestly, I know these aren’t much to look at, but I love this recipe just the same. This is my comfort food; that’s why I was eating these 20 years ago and will still be making this recipe 20 years from now.

fake steak (or mock filet mignon)


Fake Steak
Author: Leona Konkel
  • 1 1/2 pounds ground beef (88% lean worked great here)
  • 2 cups cooked rice cooled but not cold (I've used whatever I've had on hand, but white rice is best here)
  • 1 cup minced onion
  • 1 clove garlic minced or crushed
  • 2 tablespoons Worchestershire sauce
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground pepper
  • 8 slices bacon (optional)
  1. Combine all ingredients except bacon. Shape into eight 3/4-inch patties. If using, wrap bacon around each patty, fastening with a wooden toothpick. Place in shallow baking pan or on broiler sheet. Bake at 450F for 20-25 minutes.


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