I’m sharing my take on Bobby Flay’s classic Salisbury steak—a cozy, savory dish featuring juicy ground beef patties smothered in a flavorful mushroom-onion gravy.

Why I’ll Love This Recipe

I always find myself drawn to this recipe because the patties are tender and packed with flavor, thanks to the combination of tomato sauce, mustard, and Worcestershire. Then, the mushroom gravy elevates everything with its earthy richness and warmth. It’s comfort food in its best form, yet still feels a bit elevated thanks to Bobby Flay’s touch.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salisbury Steaks:

4 tablespoons vegetable oil, divided
1 onion, finely diced
2 garlic cloves, minced
1 pound ground beef (80% lean)
⅓ cup panko breadcrumbs
1 large egg
⅓ cup tomato sauce or marinara
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
¼ teaspoon ground black pepper
Salt, to taste

Mushroom Gravy:

1 tablespoon vegetable oil
1 onion, sliced
9 oz white button mushrooms, sliced
2½ cups low-sodium beef broth
1 teaspoon onion powder
½ teaspoon garlic powder
1½ teaspoons Worcestershire sauce
3 tablespoons cornstarch mixed with ¼ cup water or beef stock
Salt and pepper, as needed

Directions

I heat 2 tablespoons oil in a skillet over medium heat and sauté the diced onion until translucent, about 4 minutes. I add the garlic and cook for another 40–60 seconds, then let it cool slightly.
In a large bowl, I combine the cooked onion and garlic with the ground beef, panko, egg, tomato sauce, mustard, Worcestershire, oregano, pepper, and salt. I mix just until combined and form 4–5 oval patties.
I heat the remaining oil in the skillet and brown the patties for about 1 minute per side, then transfer them to a plate.
In the same skillet, I sauté the sliced onion until browned, about 5 minutes. Then I add the mushrooms and cook until golden.
I return the patties to the skillet, pour in the broth, and add onion powder, garlic powder, Worcestershire, salt, and pepper. I bring everything to a boil, cover, and simmer for 15 minutes.
I stir in the cornstarch slurry and let it simmer for 5 more minutes until the gravy thickens and the patties are fully cooked.
I serve the Salisbury steaks hot, smothered in the rich mushroom gravy—perfect over mashed potatoes or rice.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

I sometimes make it gluten-free by using gluten-free breadcrumbs and Worcestershire sauce.
For a lighter version, I swap in ground turkey or chicken, adding a touch more seasoning to boost flavor.
To make it vegetarian, I’ve used plant-based ground meat and veggie broth, with great results.
I occasionally spice it up with crushed red pepper or smoked paprika for a little kick.
I’ve also made mini patties for sliders or party appetizers—it works beautifully.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a sealed container or freezer bag for up to 3 months.
To reheat, I warm the patties gently in a skillet over medium heat with a splash of beef broth to loosen the gravy. The microwave also works, though I prefer the skillet for even heating.

FAQs

How do I keep the patties from falling apart?

I make sure to mix the ingredients just enough and let the patties rest in the fridge for about 20 minutes before cooking. That helps them hold together better when browning and simmering.

Can I use regular breadcrumbs instead of panko?

Yes, I’ve done it many times. Panko makes them a bit lighter, but regular breadcrumbs work just fine.

Can I make the gravy without cornstarch?

Absolutely. I sometimes use a roux instead—just cook equal parts flour and butter together, then slowly whisk in the broth to thicken the gravy.

What should I serve with Salisbury steak?

I usually go with creamy mashed potatoes, roasted vegetables, buttered noodles, or even steamed rice. A fresh salad on the side rounds it out nicely.

Can I make it ahead of time?

Yes. I often prep the patties and gravy the day before, then cook everything fresh when I’m ready. I’ve also frozen uncooked patties for a quick dinner later.

Conclusion

This Salisbury steak recipe brings together bold, comforting flavors in a dish that feels both nostalgic and refined. I love making it when I want something hearty that still comes together with simple ingredients. The rich mushroom gravy alone is enough to keep me coming back to it again and again.

Bobby Flay Salisbury Steak

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Author: Sue
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Lactose

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Description

A cozy and savory Salisbury steak recipe inspired by Bobby Flay, featuring tender ground beef patties smothered in a rich mushroom-onion gravy. Perfect for a comforting dinner served with mashed potatoes or vegetables.

Instructions

Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the diced onion until translucent, about 4 minutes. Add minced garlic and cook for another 40–60 seconds. Let cool slightly.
In a bowl, combine the cooked onion-garlic mixture with ground beef, panko breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix until just combined. Form into 4–5 oval patties.
Heat the remaining 2 tablespoons oil in the skillet. Brown the patties for about 1 minute per side. Remove and set aside.
In the same skillet, sauté the sliced onion until browned, about 5 minutes. Add mushrooms and cook until golden.
Return the patties to the skillet. Pour in beef broth and add onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then cover and simmer for 15 minutes.
Whisk cornstarch with water or beef stock. Stir into the skillet and cook for another 5 minutes, until the gravy thickens and patties are fully cooked (160 °F/71 °C).
Serve hot with mushroom gravy over the steaks. Ideal with mashed potatoes.