Can I make Salisbury steak without mushrooms?

Absolutely! While mushrooms add wonderful flavor and texture to the gravy, you can omit them if you're not a fan. Simply increase the onions slightly and consider adding a teaspoon of beef bouillon for extra depth of flavor in your gravy.

What's the difference between Salisbury steak and hamburger steak?

The main difference lies in the fillers and seasonings. Salisbury steak includes breadcrumbs, eggs, and more elaborate seasonings in the meat mixture, while hamburger steak is typically just seasoned ground beef. Salisbury steak is also always served with gravy, making it more of a complete meal.

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute! Since turkey is leaner than beef, add 1-2 tablespoons of olive oil to the meat mixture to maintain juiciness. You might also want to increase the Worcestershire sauce slightly for more depth of flavor.

Why did my Salisbury steaks turn out tough?

Tough Salisbury steaks usually result from overmixing the meat mixture or overcooking. Remember to mix the ingredients just until combined and cook to an internal temperature of 160°F. Also, make sure you're using ground beef with enough fat content (80/20 is ideal) to keep the steaks juicy.

Bobby Flay Salisbury Steak Recipe

Name: Bobby Flay Salisbury Steak Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 tablespoons vegetable oil, divided; 1 onion, finely diced; 2 garlic cloves, minced; 1 pound (500 grams) 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; 1 tablespoon vegetable oil; 1 onion, sliced; 9 oz (250 grams) white button mushrooms, 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

This incredibly tender and flavor-packed Bobby Flay Salisbury Steak is the ultimate comfort food that transforms humble ground beef into a restaurant-worthy meal. Juicy beef patties smothered in rich mushroom gravy, this classic American dish comes together in under an hour and tastes even better than what you’d find at your favorite diner. Perfect for those nights when you want something hearty and satisfying without spending hours in the kitchen!

Why You’ll Love This Recipe

Restaurant Quality at Home: These Salisbury steaks rival anything you’d order out, with perfectly seasoned meat and a silky mushroom gravy that’s absolutely drool-worthy.
Family Favorite: Kids and adults alike devour this meal – it’s one of those recipes that pleases everyone at the table, no matter how picky they might be.
Comfort Food Champion: There’s something deeply satisfying about cutting into a juicy steak smothered in savory gravy alongside a pile of mashed potatoes – it’s the definition of comfort on a plate.
Make-Ahead Marvel: These steaks reheat beautifully, making them perfect for meal prep or those busy weeknights when you need dinner ready fast.

Ingredients You’ll Need

Ground Beef: The star of the show! Use 80% lean for the perfect balance of flavor and juiciness – too lean will make dry steaks, while too fatty can make them greasy.
Panko Breadcrumbs: These Japanese-style breadcrumbs keep the patties light and tender, absorbing moisture while maintaining structure.
Egg: Works as the binding agent that holds everything together, ensuring your steaks don’t fall apart during cooking.
Tomato Sauce: Adds moisture and a subtle tanginess that balances the richness of the beef.
Yellow Mustard: Brings a zingy bite that cuts through the richness and enhances all the other flavors.
Worcestershire Sauce: This umami powerhouse is non-negotiable! It adds incredible depth to both the meat mixture and the gravy.
Onions: Used in both the steaks and gravy, they provide sweetness and depth of flavor as they caramelize.
Mushrooms: The foundation of an irresistible gravy, they absorb all the savory flavors while adding their own earthy notes.
Beef Broth: Forms the liquid base of your gravy – use low-sodium so you can control the salt levels.
Cornstarch: The secret to a perfectly thickened gravy that clings to your steaks and mashed potatoes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cheese-Stuffed Salisbury Steak

Split the meat mixture in half, place a slice of cheese in the center (cheddar or Swiss work beautifully), then seal the edges before cooking. The melted cheese surprise inside takes this dish to new heights!

Italian-Style Twist

Replace the dried oregano with Italian seasoning, swap the tomato sauce for marinara, and add 1/4 cup of grated Parmesan to the meat mixture. Serve over pasta instead of mashed potatoes for a fusion dish that’s simply magnificent.

Bacon Lover’s Version

Add 4 slices of cooked, crumbled bacon to the meat mixture and sprinkle more on top of the finished dish. The smokiness pairs wonderfully with the rich gravy.

Leaner Option

Substitute ground turkey for beef, use whole wheat panko, and serve with cauliflower mash for a lighter take that still delivers on flavor.

How to Make Bobby Flay Salisbury Steak

Step 1: Prepare the Aromatics

Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 40-60 seconds. Allow to cool slightly for 1-2 minutes.

Step 2: Form the Steaks

In a large bowl, combine the cooled onion-garlic mixture, ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix with your hands just until combined – overmixing will result in tough steaks! Form the mixture into 4-5 oval-shaped patties.

Step 3: Brown the Steaks

Heat the remaining 2 tablespoons of oil in the same skillet. Brown the steaks in batches, about 1 minute per side. They’ll still be raw in the center – that’s perfect! Transfer to a plate.

Step 4: Start the Mushroom Gravy

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

Step 5: Finish Cooking

Return the steaks to the skillet and pour in the beef broth. Season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, cover, and cook for 15 minutes.

Step 6: Thicken the Gravy

Mix cornstarch with water or beef stock until smooth. Gradually stir this mixture into the skillet and cook for 5 minutes or until the sauce thickens to a luscious consistency. The steaks are done when they reach an internal temperature of 160°F (71°C).

Pro Tips for Making the Recipe

Don’t Skip the Browning: This crucial step creates a flavorful crust on the steaks and develops deep flavor compounds that make the dish extraordinary.
Rest Your Meat: Let the cooked Salisbury steaks rest for about 5 minutes before serving – this allows the juices to redistribute throughout the meat for maximum juiciness.
Cast Iron Magic: If available, use a cast iron skillet for the best browning and heat retention – it creates an amazing flavor foundation for the gravy.
Gravy Consistency: For the perfect gravy, add the cornstarch mixture gradually while stirring constantly. If it gets too thick, thin with a splash of beef broth; too thin, mix a little more cornstarch with cold water and add gradually.

How to Serve

Nothing beats serving these Salisbury steaks atop a cloud of creamy mashed potatoes that soak up all that magnificent gravy. The combination is absolutely divine!

Classic Sides

Pair with buttery mashed potatoes and steamed green beans or peas for a traditional meal that feels like a warm hug.

Colorful Plate

Serve alongside roasted rainbow carrots and a bright green vegetable like broccoli or Brussels sprouts for a visually stunning dinner.

Dinner Party Worthy

For entertaining, elevate this dish by serving with garlic-herb mashed potatoes, glazed carrots, and a simple arugula salad with lemon vinaigrette.

Make Ahead and Storage

Storing Leftovers

Store completely cooled Salisbury steaks and gravy in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the seasonings meld together.

Freezing

These freeze beautifully! Wrap individual portions (steak + gravy) in plastic wrap, then aluminum foil, and freeze for up to 3 months. Label with the date and contents.

Reheating

For the best texture, thaw frozen Salisbury steaks overnight in the refrigerator. Reheat in a covered skillet over medium-low heat until warmed through, adding a splash of beef broth if the gravy needs thinning. Alternatively, microwave on 70% power, covered with a damp paper towel to maintain moisture.

FAQs

Can I make Salisbury steak without mushrooms?

Absolutely! While mushrooms add wonderful flavor and texture to the gravy, you can omit them if you’re not a fan. Simply increase the onions slightly and consider adding a teaspoon of beef bouillon for extra depth of flavor in your gravy.
What’s the difference between Salisbury steak and hamburger steak?

The main difference lies in the fillers and seasonings. Salisbury steak includes breadcrumbs, eggs, and more elaborate seasonings in the meat mixture, while hamburger steak is typically just seasoned ground beef. Salisbury steak is also always served with gravy, making it more of a complete meal.
Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute! Since turkey is leaner than beef, add 1-2 tablespoons of olive oil to the meat mixture to maintain juiciness. You might also want to increase the Worcestershire sauce slightly for more depth of flavor.
Why did my Salisbury steaks turn out tough?

Tough Salisbury steaks usually result from overmixing the meat mixture or overcooking. Remember to mix the ingredients just until combined and cook to an internal temperature of 160°F. Also, make sure you’re using ground beef with enough fat content (80/20 is ideal) to keep the steaks juicy.

Final Thoughts

This Bobby Flay Salisbury Steak recipe transforms humble ingredients into a meal that feels special enough for Sunday dinner but easy enough for weeknights. There’s something magical about cutting into these tender beef patties smothered in rich mushroom gravy – it’s comfort food at its finest. So next time you’re craving something hearty and satisfying, skip the frozen dinners and whip up this homemade version instead. Your taste buds (and anyone lucky enough to join you) will thank you!