Bobby Flay Salisbury Steak

Category: Dinner Ideas That Actually Work

This dish combines seasoned beef patties—mixed gently with onion, breadcrumbs, egg, and spices—for tender results, then shapes them into classic oval portions. After browning, the patties finish cooking in a pan with golden onions and mushrooms, enriched by a savory beef broth base. Cornstarch added at the end ensures a rich, velvety gravy that clings beautifully. Serve this comforting entrée hot and generously ladled with mushroom gravy, pairing it with mashed potatoes or buttered noodles for a homestyle dinner. Avoid overmixing the beef to keep the steaks succulent and tender in every bite.

Clare Recipes
Created By Lily Chen
Updated on Sun, 27 Jul 2025 14:29:58 GMT
A plate of meat covered in mushrooms. Save
A plate of meat covered in mushrooms. | lilicooks.com

Juicy beef patties coated in a savory mushroom gravy make this Salisbury steak a nostalgic favorite and a guaranteed crowd-pleaser at the dinner table. The combination of caramelized onions, tender mushrooms, and flavorful beef delivers the kind of comfort food that always feels like coming home.

This dish quickly became a staple in my kitchen after the first try. My family asks for seconds every time I make it and I find myself craving that mushroom gravy long after dinner is done.

Ingredients

  • Vegetable oil: gives a neutral base for frying and allows the steak and veggies to brown evenly
  • Onion: both diced and sliced to give sweetness and texture in the patties and sauce
  • Garlic: fresh garlic mingled into the patties for depth and aroma
  • Ground beef: look for eighty percent lean to ensure juicy, hearty patties
  • Panko breadcrumbs: provide airy lightness and create a tender finish
  • Egg: binds the patties so they hold together during cooking
  • Tomato sauce: marinara adds subtle tang and extra moisture inside the beef mixture
  • Yellow mustard: brings brightness and balance to the overall flavor
  • Worcestershire sauce: infuses savory complexity and enhances the beefy notes
  • Dried oregano: gives a gentle herbaceous warmth
  • Ground black pepper and salt: for essential seasoning throughout
  • White button mushrooms: select firm and dry mushrooms for best texture in the gravy
  • Low sodium beef broth: allows you to control the saltiness while building a rich sauce
  • Onion powder and garlic powder: intensify the savoriness of the gravy without overpowering
  • Cornstarch: thickens the sauce for that classic silken finish
  • Water or beef stock: for creating a smooth cornstarch slurry to thicken the sauce just right

Step by Step Instructions

Sauté the Aromatics:
Heat two tablespoons of oil in a skillet on medium heat. Cook finely diced onion for four minutes until they look translucent and sweet. Add minced garlic and continue to stir for one minute until the aroma becomes pronounced but not browned. Take the pan off the heat and let this mixture cool slightly so it does not cook the next ingredients.
Make the Patty Mixture:
In a large bowl mix together the cooled onion and garlic with ground beef panko egg tomato sauce yellow mustard Worcestershire oregano black pepper and salt. Gently combine these with your hands. Stop mixing as soon as everything looks combined to keep the patties tender.
Shape the Steaks:
Form the beef mixture into four to five oval-shaped patties of even size. This helps them cook at the same rate and gives them a classic Salisbury steak appearance.
Brown the Patties:
Pour the remaining oil into your skillet and heat again over medium. Place the patties in the skillet without crowding. Cook for about one minute per side until both sides develop a crust. Set the browned patties aside on a plate. They will finish cooking with the sauce.
Cook the Vegetables for Gravy:
Without cleaning the pan add one more spoon of oil. Sauté sliced onion for five minutes until they caramelize. Scatter in the mushrooms and let them cook until golden and tender. This will release all their flavor into the pan.
Simmer with Broth and Patties:
Return the browned patties back to your skillet. Pour in beef broth and season with onion powder garlic powder Worcestershire salt and pepper. Bring the mixture to a boil then cover the skillet and let simmer for fifteen minutes. The patties finish cooking while absorbing all the mushroom and onion flavors.
Thicken the Gravy:
In a small bowl stir cornstarch into cool water or beef stock until smooth. Drizzle this slurry slowly into your simmering skillet while stirring steadily. Keep cooking for around five minutes until the gravy thickens to your liking and the patties reach one hundred sixty degrees Fahrenheit internally.
Serve Hot:
Ladle the mushroom gravy generously over the sizzling Salisbury steaks right before serving. I love these with creamy mashed potatoes for a cozy and classic meal.
A plate of meat with mushrooms on top. Save
A plate of meat with mushrooms on top. | lilicooks.com

I am crazy about the mushroom gravy and often make extra just to enjoy over mashed potatoes the next day. My kids always ask for this on their birthday week and watching them wipe their plates clean always makes me smile.

A plate of meat with mushrooms on top. Save
A plate of meat with mushrooms on top. | lilicooks.com

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. If you want to freeze Salisbury steak let it cool completely then pack in single layers with plenty of gravy to keep the meat moist on reheating. For best results reheat gently on the stove or in the microwave with a splash of beef broth to revive the sauce.

Ingredient Substitutions

You can use ground turkey or a mix of beef and pork if you like a lighter or more complex flavor. Swap out panko for regular breadcrumbs or even crushed crackers in a pinch. If mushrooms are not your thing bell peppers provide a tasty alternative in the gravy.

Serving Suggestions

Classic mashed potatoes are always a hit for soaking up that savory mushroom sauce. Cooked egg noodles or steamed rice make excellent options too. Add a green vegetable like peas or roasted broccoli for color and crunch.

Cultural or Historical Context

Salisbury steak traces its roots to nineteenth-century America and was created as a flavorful way to use more affordable ground beef. This dish quickly gained popularity as a hearty and wholesome meal for families. Over the years it became a comfort food icon, especially with its signature rich mushroom gravy.

Recipe FAQs

→ How can I keep the beef patties extra tender?

Mix the beef gently with the other ingredients and avoid overworking the mixture. This keeps the texture soft and juicy.

→ What side dishes go well with this dish?

Mashed potatoes, buttered noodles, or steamed vegetables are classic accompaniments that absorb the mushroom gravy perfectly.

→ Can I use a different type of mushroom?

Yes, cremini or baby bella mushrooms offer a deeper flavor and work well as a substitute for white button mushrooms.

→ Is it possible to make the gravy ahead of time?

You can prepare the mushroom gravy in advance and reheat it gently before serving. Add a splash of broth if it thickens too much.

→ What’s the best way to ensure the patties cook evenly?

Shape the patties to a uniform size and thickness. Brown them on both sides before simmering in the gravy to finish cooking thoroughly.

→ Can I make this meal gluten-free?

Use gluten-free breadcrumbs and verify that all sauces used are gluten-free to transform this meal accordingly.

Bobby Flay Salisbury Steak

Salisbury-style beef patties with mushroom gravy, finished for a hearty and comforting main course.

Preparation Time
15 min
Cooking Time
30 min
Overall Time
45 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves (4 to 5 steaks)

Dietary Options: Dairy-Free

Ingredients

→ Salisbury Steak

01 4 tablespoons vegetable oil, divided
02 1 onion, finely diced
03 2 garlic cloves, minced
04 1 pound (500 grams) ground beef, 80% lean
05 ⅓ cup panko breadcrumbs
06 1 large egg
07 ⅓ cup tomato sauce (marinara)
08 1 teaspoon yellow mustard
09 1 teaspoon Worcestershire sauce
10 1 teaspoon dried oregano
11 ¼ teaspoon ground black pepper
12 salt, to taste

→ Mushroom Gravy

13 1 tablespoon vegetable oil
14 1 onion, sliced
15 9 ounces (250 grams) white button mushrooms, sliced
16 2½ cups low-sodium beef broth
17 1 teaspoon onion powder
18 ½ teaspoon garlic powder
19 1½ teaspoons Worcestershire sauce
20 3 tablespoons cornstarch
21 ¼ cup water or beef stock
22 salt and pepper, as needed

Steps

Step 01

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Sauté the finely diced onion until translucent, about 4 minutes. Add minced garlic and cook until fragrant, about 40 to 60 seconds. Remove from heat and cool for 1 to 2 minutes.

Step 02

In a large bowl, combine the cooked onion and garlic, ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently with hands until just combined to avoid toughness.

Step 03

Shape the mixture into 4 to 5 oval-shaped steaks, ensuring uniform size for even cooking.

Step 04

Heat remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the patties in batches for approximately 2 minutes total, turning once after 1 minute per side. Transfer browned patties to a plate; they will finish cooking later.

Step 05

In the same skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté sliced onion until browned, about 5 minutes. Add sliced mushrooms and cook until golden and tender.

Step 06

Return the browned patties to the skillet with mushrooms and onions. Pour in low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, cover, and simmer for 15 minutes.

Step 07

In a small bowl, combine cornstarch with water or beef stock to create a slurry. Gradually stir the slurry into the skillet, cooking for an additional 5 minutes until the gravy thickens slightly and the patties reach an internal temperature of 160°F (71°C).

Step 08

Serve the smothered steaks hot, ideally accompanied by mashed potatoes for a classic presentation.

Tips

  1. Do not overmix the patty ingredients to ensure the steaks remain tender.

Required Tools

  • Skillet
  • Mixing bowl
  • Spatula

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains eggs.
  • Contains gluten (panko breadcrumbs).

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 450
  • Fats: 30 g
  • Carbohydrates: 15 g
  • Proteins: 30 g