This juicy Bobby Flay Salisbury steak is an American comfort food staple that’s easy to make from scratch. Juicy beef patties are smothered in a flavorful mushroom gravy. Perfect inexpensive dinner that the whole family will enjoy!
Serve it with garlic butter Mashed Potatoes or Popeyes Buttermilk Biscuits. Yum!!
Bobby Flay Salisbury Steak
American celebrity chef, Bobby Flay is known for his Southwestern dishes like fried chicken, burgers, chicken wings and his Salisbury steak.
This Bobby Flay’s steak with a twist will satisfy even the pickiest eaters. Easy to make, flavorful and so delicious!
Why is it called Salisbury steak
Dr. James Salisbury, an American physician who promoted meat-centered diet, invented Salisbury steak to tackle illness among war troops in 1888.
He strongly believed that a diet rich in lean beefsteak and coffee was the right cure. And he recommended to eat Salisbury steak three times a day to see a positive effect on health.
The dish is made with ground beef shaped into oval patties and a flavorful gravy.
Salisbury Steak vs Hamburger Steak
- Hamburger steak usually contains only ground meat, salt and pepper. It is commonly served with a bun or bread.
- Salisbury steak has more fillers like breadcrumbs, onion and eggs (as a binder). You can serve it with mashed potatoes or a side of veggies to make a meal.
What are the Ingredients in Bobby Flay Salisbury Steak
- Ground Beef: This is the key ingredient in Salisbury steak. We recommend to use 80-90% lean beef, it is full of flavor and not too greasy.
- Onion and garlic: We like to sauté onion and garlic before adding to meat for a milder texture. You can skip this step.
- Panko breadcrumbs: We highly recommend to use panko breadcrumbs as they don’t make steaks dry. If you can’t get them or don’t have on hand, use regular bread crumbs.
- Egg: It helps to bind the ground beef and other ingredients together. It also adds moisture and can help keep the Salisbury steaks tender.
- Tomato sauce: We prefer to use marinara sauce instead of milk. It adds not only flavor but also moisture.
- Mustard: Yellow mustard works best.
- Worcestershire sauce: It helps to tenderize the meat, because it contains vinegar and adds amazing savory flavors.
- Dried oregano: It has a slightly bitter and pungent taste, which complements the savory flavor of the beef.
- Salt and pepper
How to make Bobby Flay Salisbury steak
- Sauté onion and garlic; allow to cool down for 2-3 minutes. This is an optional step, but sautéing gives a subtle texture. If your kids are picky eaters, we recommend to do it.
- Combine all the ingredients in a large bowl. Make sure not to over mix the mixture because the steaks will be tough. Form 4-5 patties.
- Sear the steaks in batches over medium heat, about 1 minute per side. Transfer to a plate. Keep aside.
- Make the gravy. Sauté onion in the same skillet for 5 minutes or until nicely browned. Add the sliced mushrooms and cook until golden brown.
- Return the steaks back to the skillet. Pour the beef stock and seasonings. Bring to a boil. Reduce the heat to low medium and cook for 15 minutes.
- Mix corn-starch with water or beef stock. Add into the skillet and cook further for 5 minutes or until the gravy thickens. Adjust the salt and pepper to your liking. The steaks are done when the internal temperature is 160°F (71°C).
How to Thicken the Gravy
The easiest way to thicken the gravy is to add corn-starch. The recipe calls for 3 tablespoons of corn starch + ¼ cup water. We like to use extra beef stock instead of water as it doesn’t change the flavor of the gravy.
Another great option is to use roux (butter+flour). Sauté mushrooms and onion. Then, add 2 tablespoons of butter in a skillet add 2 tablespoons of all-purpose flour and whisk continuously until combined. Add the beef stock and Worcestershire sauce. Season with salt and pepper to taste. Return the beef patties back to the skillet, cover and cook for 15 minutes.
How to make it ahead
You can shape the beef mixture into the patties and refrigerate overnight. Alternatively you can freeze them in a freezer bag for 3-4 months. Thaw them in the fridge overnight before cooking.
How to Store
If you are lucky to have leftovers, put in an airtight container and refrigerate for 3-4 days or freeze for 3-4 months.
Salisbury Steak Sides
- Mashed Potatoes: Garlic butter mashed potatoes are our go-to side for Salisbury steak with mushroom gravy.
- Roasted veggies: Another great option is to serve it with Roasted Asparagus or Roasted Cauliflower for a lighter meal.
- Jasmine Rice: While you are making Salisbury steak, throw some rice in a rice cooker or instant pot. You will get a fluffy bowl of rice in less than 5 minutes.
- Salad: Try it with Quinoa Salad with Feta Cheese or Fattoush Salad with crunchy pita bread chips. Yummy!
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Bobby Flay Salisbury Steak
Equipment
Ingredients
Salisbury Steak
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef, (500 grams), 80% lean)
- ⅓ cup panko breadcrumbs
- 1 large egg
- ⅓ cup tomato sauce, marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- salt, to taste
Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz white button mushrooms, (250 grams), sliced
- 2 ½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch + ¼ cup water or beef stock
- salt and pepper, as needed
Instructions
Salisbury steaks
- Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced 1 onion and saute until translucent, about 4 minutes. Then, add the minced 2 garlic cloves and cook further until fragrant, about 40 -60 seconds. Allow to cool down for 1-2 minutes.
- In a large bowl mix together the cooked onion, 1 pound ground beef, ⅓ cup panko breadcrumbs, 1 large egg, ⅓ cup tomato sauce, 1 teaspoon yellow mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon dried oregano, ¼ teaspoon ground black pepper, salt. Mix with your hands JUST until combined. Don't overmix otherwise the steaks will be tough.
- Form 4-5 oval steaks.
- Heat the remaining 2 tablespoons of oil in the same skillet. Brown the steaks in batches, about for 2 minutes ( 1 minute per side). Transfer to a plate. The steaks won’t be cooked yet.
Mushroom Gravy
- In the same skillet heat 1 tablespoon vegetable oil over medium heat. Saute 1 onion until browned, about 5 minutes. Add 9 oz white button mushrooms (sliced) and cook further until golden.
- Return the steaks back to the skillet, pour 2 ½ cups low-sodium beef broth; season with 1 teaspoon onion powder, ½ teaspoon garlic powder, 1 ½ teaspoons Worcestershire sauce, salt and pepper. Bring to a boil, cover and cook for 15 minutes.
- Combine 3 tablespoons cornstarch + ¼ cup water or beef stock. Gradually add the mixture into the skillet. Cook for 5 minutes or until the sauce thickens slightly. The steaks are done, when the internal temperature reaches 160 F (71 C).
- Serve with Mashed Potatoes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a fabulous recipe. A great meal stretcher and budget friendly. This time I’m trying ground venison burgers(we have on hand) to see how this will turn out. After mixing, it smelled wonderful so I don’t think I’ll be disappointed.
Thank you, Maggie! I’m so glad you find the recipe fabulous and budget-friendly. I hope it turns out just as wonderful as you expect. Let me know how it goes! 😊
I made this recipe tonight because I remembered watching my mother in-law make Salsbury Steak years ago and it seemed pretty straightforward. What I found out later was that my husband’s memory of Salsbury Steak growing up was that it was always over-cooked hamburger that only tasted like onion. Bless him, he tried it despite past experience and ended up loving it! The recipe instructs on how to make the steaks tender and, while it does have quite a bit of onion involved, the other seasonings compliment and come through in a delicious, bold flavor – not at all too onion-y! I did think it was strange, adding the cornstarch mixture into the pan WHILE the steaks were in there. I was concerned the cornstarch would clump since there wasn’t any room to whisk it, but it turned out great! Even my picky kiddo really enjoyed this recipe so it’s going on rotation!
Thanks so much for sharing, Chelsea! I’m so glad the recipe was a hit, especially after your husband’s past experiences with Salisbury Steak. It’s great to hear the flavors balanced out and weren’t too onion-heavy! I totally get your concern about adding the cornstarch mixture while the steaks are still in the pan, but I’m happy it worked out well. And it’s always a win when the picky eater enjoys it too! Sounds like it definitely earned a spot in your recipe rotation!
Hi! I so want to make this recipe!! In the instructions, it says this: Return the steaks back to the skillet, pour the beef broth; season with onion powder, garlic powder, Worcestershire sauce, pepper and salt.
Bring to a boil, cover and cook for 15 minutes.
You boil for the entire 15 minutes?
Thanks for your help, Ally in New Jersey
Hi Ally! Great question! When the recipe instructs to bring the mixture to a boil and then cook covered for 15 minutes, you actually want to reduce the heat after it reaches a boil. This way, it will simmer gently rather than boil vigorously for the entire 15 minutes. This simmering helps the flavors meld beautifully and keeps the steaks juicy and tender.
Hello!
I can’t have gluten and would love to adjust the recipe. Will this work if you only use the egg as the binder and no panko or bread crumbs?
Thank you!
Hi Heidi! Absolutely, you can skip the panko or breadcrumbs and just use the egg as a binder. It should still hold together pretty well, although it might be a bit more delicate. You could also try adding a gluten-free binder like gluten-free oats if you want a bit more structure.
I am also gluten free and use Alecia’s gluten free bread crumbs.
Second time making this recipe. My husband absolutely loved it, served per your suggestion with green beans and mashed potatoes. I found it easier to add the cornstarch slurry to the broth after taking the cooked steaks out and plating them; otherwise I had difficulty mixing the gravy with the meat crowding the pan. I used my egg slicer for prepping the mushrooms, which saved time and ensured consistency in the size of the slices. Fabulous recipe which is a huge hit in our house!
Thank you, Karen! I’m so happy to hear your husband loved the recipe, and I love your idea of adding the cornstarch slurry after taking the steaks out—such a smart way to make things easier. Thanks for sharing your tips and for making the recipe again. 😊
This recipe is ridiculously good 😋. Thank you so much for sharing!!!!
Thank you so much, Theresa! 😊 I’m so happy you loved it! 😋
I made this recipe for company tonight and everyone raved about it. This will definitely be added to the dinner rotation. Thank you!
Thanks so much, Debbie! I’m glad to hear it was such a hit with your company! 😊 Adding it to the regular dinner rotation is the ultimate compliment. You just made my day—thank you for sharing!
This was fantastic , easy to follow, simple to make and delicious recipe!!! From a hectic weekend and wanting a slow down comfort meal, this hit the spot!
I’m so happy to hear you loved it! A comforting meal is always a great way to unwind after a busy weekend. Thanks for trying the recipe!
Great dish but I would add a little less onion in the patty and in gravy.
Hi Mary Ann! Thank you for your feedback! Cooking is all about personalization, so feel free to modify the ingredients to suit your preferences.