Fake Steak, or Mock Filet Mignon, is my favorite childhood meal. Fake steak is patties of ground beef mixed with rice (instead of oats, breadcrumbs, or crackers) and onion. Worcestershire sauce gives fake steak its savory flavor and makes it taste so much better than I'd expect from such a short ingredient list.
Fake Steak at a Glance
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 25 minutes
- ⏳ Total Time: 45 minutes
- 👪 Yield: 8 patties
- 🍽️ Calories: 364
- 🌾 Main Ingredients: Ground beef, cooked rice, onion, Worcestershire sauce, bacon
- 👌 Why You'll Love It: Fake steak is a hearty ground beef and rice patty wrapped in bacon - a satisfying, meaty main dish with no gravy.
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Although it's not steak, it satisfies that craving for something savory and hearty. A roommate once told me they seemed like miniature meatloaf - and while I see the resemblance, this is so much better. The rice in the patties gives you something to sink your teeth into, unlike meatloaf's soft texture.
I have no idea where the recipe originated; it was simply in my mom’s recipe box. The internet didn't show me the recipe I remembered as an adult, so my mom sent it to me. My daughter exclaimed, "fake steak, my favorite!" when she saw me make it last, and I'm thrilled that my childhood favorite is also hers.
I love Fake Steak because it's satisfying comfort food just like my Roast Beef Hash or Homemade Chili Mac, both of which also come together quickly for a weeknight dinner.
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Why You'll Love This Recipe
You'll love Fake Steak because:
- 🍚 Rice mixed into the ground beef gives the patties a satisfying texture that meatloaf simply doesn't have.
- 🧂 Worcestershire sauce and seasonings transform a few simple ingredients into something that tastes far better than it has any right to.
- 🧊 They're easy to make ahead and freeze, so dinner is easy on busy nights.
- 😋 Leftovers are fantastic if you have any - my husband and I fight over them.
What Is Fake Steak (or Mock Filet Mignon)?
If you do an internet search for "fake steak," you get lots of plant-based meat substitutes. Even when those recipes use ground beef, they often take crackers or something other than rice - one of those thrifty budget tricks to stretch out your grocery money. Many of those recipes use condensed soup as a gravy - and I hate gravy.
Although I've always called this Fake Steak, it's titled "Mock Filet Mignon" on my mom's recipe card. While it's not the same as those simple, elegant steaks, these patties are tender. Wrapping them in bacon is hardly inexpensive but does make the meal feel special.
Key Ingredients
Ground beef: Don't go too lean; you need the fat for texture and flavor. I successfully use 80%, 85%, 88%, and even 90% lean ground beef.
Cooked white rice: Although brown rice works, it's too chewy. The rice should be cooled before mixing - hot rice softens the fat in the ground beef and makes forming patties difficult. Cold rice clumps together, making it difficult to work in as well. Although you can use crackers, breadcrumbs, or oats, those will give the patties a softer, almost mushy texture that mimics meatloaf.
Onion: Choose a mild onion, and chop it very small so the pieces meld with the hamburger and rice.
Worcestershire sauce: Gives the ground beef filet mignon a savory, umami taste that makes them so much better than hamburgers. Made from fermenting anchovies, it's not suitable for fish or seafood allergies. You can substitute soy sauce in a pinch, although it's not quite the same flavor.
Bacon: We wrap bacon around the patties as a nod to filet mignon and to make them even more flavorful. I sometimes skip it, and you don't need it for texture if using fattier ground beef. I recommend lower sodium bacon, and thinner cut bacon unlike what I've used in pictures. You'll only use half a package of bacon - you can freeze the rest or use it to make my hearty Baked Potato and Bacon Soup.
How to Make Fake Steak
Choose your baking dish. I prefer a broiler pan with an elevated rack; fat drains away so they aren't cooking in their own grease. This is especially important with fattier ground beef. Patties can be delicate, so use caution if using a wire rack. You can also bake the fake steaks in a baking dish with 2-inch sides, large enough to leave space between the patties; a 9x13 inch pan will be cramped.
One: Sprinkle the Worcestershire sauce and dry seasonings over the other ingredients - you don't want them in clumps. Gently mix all the ingredients together; break up the rice, but don't treat the meat too roughly or it will become tough.
Two: Shape the mixture into eight ¾ inch patties that fit nicely in the palm of your hand. Pack them together like you're shaping a snowball.
Three: Wrap bacon around patties and use a wooden (not plastic) toothpick to secure it if necessary. If not using bacon, flatten patties out slightly and make an indent in the center to prevent them from puffing up too much. Then, arrange the fake steak patties on broiler pan without the sides touching.
Four: Bake for 20-25 minutes.
As a bonus, you can place vegetables underneath the rack so they are seasoned by the meat as they cook; I sometimes make broccoli, but usually green beans. Fresh vegetables do cook better since frozen ones let off a lot of steam, and can become soggy when cooked under fattier ground beef.
Serving and Storage
Once you shape the fake steak patties, you can refrigerate them for a day before cooking them. Cold patties should be cooked for the longer baking time.
Fake steak is a heavy entree, so I always serve it with a green vegetable, like broccoli, Brussels sprouts, or green beans. Since the patties have rice worked into them, you don't need a starchy side.
Leftover cooked fake steak is good in the fridge for three or four days; my husband and I usually fight over the leftovers. Reheat it in a covered container for 30 seconds at a time until it's as warm as you'd like.
Make Ahead
I often buy ground beef in larger or smaller packages than I need, so I make a double batch of Fake Steak and freeze half of the uncooked patties to have for another meal. It's not much more prep work, and saves you a lot of time in the future.
Place uncooked patties on a sheet of waxed paper or plastic wrap on a freezer-safe plate or pan, without them touching. Freeze until firm.
Let the plate rest at room temperature for 15 minutes so the patties release more cleanly from the plate. Remove them, place another layer of paper or plastic on top of the frozen patties, and store in an airtight freezer bag. Patties stay good in the freezer for at least 1 month.
Thaw overnight in the fridge. It's ok if they're still a little frozen in the middle.
Remove them from the freezer bag and waxed paper, place on the broiler sheet, and bake as usual.
Fake Steak FAQs
Fake Steak is gluten-free if you find a gluten-free Worcestershire sauce - ground beef, rice, and onion are naturally gluten-free. Check the ingredients on the label to be sure it's safe for you if you need to avoid gluten.
You can substitute bread crumbs or oats for the cooked rice, but it will change the texture to be softer and more tender, like for meatballs or meatloaf. Substituting a small amount if you run short on rice doesn't affect texture much.
Worcestershire sauce and other seasonings add an umami flavor and depth that makes homemade fake steak patties taste more complex than hamburgers do. Wrapping bacon around the patties adds a smoky flavor that brings oven-cooked patties closer to flame-grilled steak.
Hearty Weeknight Dinners
I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.
📖 Recipe
Fake Steak (or Mock Filet Mignon)
Equipment
Ingredients
- 1 ½ pounds raw ground beef (80%, 85%, 88%, 90% lean)
- 2 cups cooked white rice (290 grams/10 oz; cooled but not cold)
- 1 cup onion (~113 grams/4 ounces; about 1 medium or ½ large) (finely minced)
- ½ teaspoon garlic (minced; 1 clove)
- 2 tablespoons Worcestershire sauce (30 grams)
- 1 ¼ teaspoons table salt
- ¼ teaspoon ground pepper
- 8 slices bacon (optional but recommended)
Instructions
- Sprinkle Worcestershire sauce and seasonings over the beef and rice so they don't clump. Use your hands to gently combine all ingredients. Don't overwork the meat or it can become tough, but be sure all the rice is mixed throughout and not clumpy.
- Shape into eight ¾-inch patties.
- If using, wrap bacon around each patty; you can use a wooden (not plastic) toothpick to fasten it if necessary. If not using bacon, indent patties slightly in center to reduce puffing.
- Place on broiler rack over a drip tray (preferred) or in a shallow baking pan. If desired, place vegetables on drip tray to roast (see notes). Bake at 450F for 20-25 minutes.
Make-Ahead Instructions
- Place shaped patties separated on a sheet of waxed paper or plastic wrap on a plate; I get 4 per plate. Top with another sheet of waxed paper, then layer on the other 4 patties. Top with waxed paper and place in the freezer.
- Once frozen, transfer the 2 layers of patties, and waxed paper sandwiching them, in a freezer bag. Label with cooking instructions.
- Thaw overnight in the refrigerator the night before you want to cook them. At dinnertime, remove them from the bag and paper, place on the broiler pan (affiliate link), and cook as usual.
Leona Konkel says
This is my favorite meal from my childhood, ever. I'm thrilled that I have it and that my daughter likes it. It's hearty, great comfort food. I hope you love it too. If you try it, let me know how it turns out!