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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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Really liked this recipe and have made it three times I followed it exactly but the beef patties always split. Any ideas you can suggest?
Hi Lorraine! So happy to hear you’ve made it three times—that means a lot! 😊
Here are a few tips that might help: Chill the patties for 20–30 minutes before cooking—it helps them firm up and hold their shape better.
Be gentle when mixing—just enough to bring everything together. Overmixing can make them tough and prone to cracking.
Try not to press the patties too tightly when shaping them. A looser shape actually holds better when cooked.
Make a little dent in the center of each patty with your thumb—this helps them cook evenly and reduces splitting.
Make sure your pan is hot and well-oiled before adding the patties. A good sear helps them stay intact.
And try to flip just once during cooking—less movement means they’re less likely to break apart. Hope these tips help, and let me know if you try them!
Great recipe:) My sister made this wonderful meal and served with mashed potatoes and green beans. Turned out great and great comfort food for late summer and fall is approaching. My sister and brother are great chefs but I’m not a very good cook. The microwave is my best friend:) thank you for introducing this wonderful recipe to my sister
That’s so kind of you to share, Jeffrey! I’m glad the recipe found its way to your table—even if you’re more of a microwave cook, it’s wonderful that you got to enjoy it.
Excellent dish!!
Thank you, Oki!