Name: Bobby Flay Salisbury Steak Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 yellow onion, minced; 2 garlic cloves, minced; ½ cup panko breadcrumbs; 1 egg; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; Salt and black pepper, to taste; 1 tbsp olive oil; 2 tbsp butter; 8 oz cremini mushrooms, sliced; 2 tbsp all-purpose flour; 2 cups beef broth; 2–3 sprigs fresh thyme

Salisbury steak is the kind of hearty, comforting dish I turn to when I want something rich, satisfying, and full of flavor. Inspired by Bobby Flay’s signature flair, this version brings a gourmet twist to a classic American favorite. Juicy beef patties smothered in a savory mushroom and onion gravy—it's perfect for a weeknight dinner or a cozy weekend meal.

Why You’ll Love This Recipe

I love how this recipe combines everyday ingredients with elevated technique. The steaks are tender and full of umami, thanks to Worcestershire sauce and Dijon mustard. The mushroom gravy is silky and packed with earthy flavors, balancing the meat perfectly. It’s a meal that feels both nostalgic and refined, and it comes together in under an hour. Ideal for impressing dinner guests or satisfying family cravings.

Ingredients

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

Ground beef
Yellow onion
Garlic
Panko breadcrumbs
Egg
Dijon mustard
Worcestershire sauce
Salt and pepper
Olive oil
Butter
Cremini mushrooms
All-purpose flour
Beef broth
Fresh thyme

Directions

I start by combining ground beef with minced onion, garlic, breadcrumbs, egg, mustard, Worcestershire, salt, and pepper in a bowl. I mix it gently until everything is just combined, then shape it into oval patties.
I heat olive oil in a skillet and sear the patties on both sides until browned. Once cooked through, I transfer them to a plate.
In the same pan, I melt butter and sauté sliced mushrooms and onions until they’re golden and soft.
I sprinkle flour over the vegetables, stir it in, and cook for a minute before slowly whisking in beef broth. I let it simmer until thickened and smooth.
I return the patties to the skillet, nestling them into the gravy. A few sprigs of fresh thyme go in, and I let everything simmer for about 10 minutes so the flavors can meld.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, so dinner is ready in just 45 minutes.

Variations

Sometimes I swap ground beef for a beef-pork blend for extra richness. I’ve also used portobello mushrooms instead of cremini when I want a meatier texture in the gravy. For a gluten-free version, I go with gluten-free breadcrumbs and thicken the gravy with cornstarch instead of flour.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the patties and gravy on the stovetop over medium heat, adding a splash of beef broth if needed to loosen the sauce. It also reheats well in the microwave, covered, in 1-minute intervals.

FAQs

What makes this different from regular hamburger steak?

The Dijon mustard and Worcestershire sauce give it a deeper, more complex flavor than a basic hamburger steak, and the rich mushroom-onion gravy elevates it to something special.

Can I freeze Salisbury steak?

Yes, I freeze the cooked patties and gravy separately. They’ll keep for up to 3 months. I thaw them overnight in the fridge before reheating.

What’s the best side dish for Salisbury steak?

I love it with mashed potatoes to soak up the gravy, but rice or buttered egg noodles also pair beautifully.

Can I use a different type of mushroom?

Absolutely. I’ve used button mushrooms, shiitakes, and even a mix of wild mushrooms when I want to switch up the flavor profile.

How do I keep the patties from falling apart?

I make sure not to overmix the meat, and I chill the patties for 10–15 minutes before cooking to help them hold their shape better.

Conclusion

This Bobby Flay-inspired Salisbury steak recipe is a game-changer. It’s cozy, flavorful, and surprisingly easy to make. Whether I’m cooking for a weeknight or hosting a dinner, it’s one of those meals that never fails to impress.