Salisbury Steak

5 from 1 vote

Forget the frozen box — this homemade Salisbury steak recipe brings diner-style comfort straight to your kitchen. Juicy beef patties simmered in a savory onion gravy, perfect over mashed potatoes or buttery noodles. It’s rich, nostalgic, and ready in under an hour.

Prep Time10

Cook Time35

Total Time45

Course: Beef Recipes, Comfort Food, Dinner Recipes

Cuisine: American

Servings: steaks

Author: Matt Price

Equipment

Large Skillet Cast Iron or Heavy-Bottom
Mixing Bowls
Whisk
Measuring Cups/Spoons

Ingredients

For the Steaks:

1 ½ lbs ground beef 80/20
1 egg
⅓ cup breadcrumbs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt & pepper to taste
1 tablespoon oil for searing

For the Gravy:

1 medium yellow onion thinly sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 tablespoon all-purpose flour
2 tablespoon butter
Salt & pepper to taste
Optional: splash of heavy cream for richness

US Customary - Metric

Instructions

Step 1 – Make the Beef Patties

In a large mixing bowl, combine ground beef, egg, breadcrumbs, Worcestershire, ketchup, Dijon mustard, garlic powder, onion powder, salt, and pepper.
Mix gently — don’t overwork the meat — then form into 4–5 oval-shaped patties. I like to make mine thick and wide, just like the diner-style version.

Step 2 – Sear the Steaks

Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Sear each patty for about 3–4 minutes per side until browned with a crust. We’re not cooking them through yet — just building that golden sear.
Once browned, set them aside on a plate.

Step 3 – Build the Onion Gravy

In the same skillet, melt 2 tablespoon of butter and toss in the thinly sliced onions.
Let them cook for 8–10 minutes until softened and starting to caramelize.
Sprinkle the flour over the onions and stir constantly for 1–2 minutes to form a roux.
Then slowly whisk in the beef broth, Worcestershire, and ketchup until smooth.
Bring to a gentle simmer and season to taste with salt and pepper.

Step 4 – Simmer the Steaks

Gently place the seared patties into the onion gravy, spooning some gravy on top.
Cover the skillet, reduce heat to low, and let it all simmer for 15–20 minutes until the patties are fully cooked and the flavors marry together.
Optional: Stir in a splash of heavy cream to finish the gravy with a little extra richness. I don’t always do this, but when I want a more luxurious finish, it makes a difference.

Notes

Pro Tips for Perfect Salisbury Steak

Don’t skip the sear — it locks in flavor and adds texture.
Use beef stock instead of broth for even deeper flavor.
Add a dash of Cajun seasoning to the beef for a little extra kick.
Want to elevate it? Melt some Gruyère or Swiss over the patties right before serving.

What to Serve with Salisbury Steak

Mashed Potatoes (a must!)
Buttered Egg Noodles
Steamed Green Beans
Sautéed Spinach
White Rice for soaking up all that gravy

Nutrition