If you’ve been searching for a comforting, hearty meal that feels like a warm hug on a plate, you’re in for a treat with the Bobby Flay Salisbury Steak Recipe. This classic dish combines juicy, flavorful ground beef patties with a rich, savory mushroom gravy that will elevate your weeknight dinners to something truly special. Crafted with simple ingredients yet bursting with bold flavors, this recipe is a perfect balance of melting meatiness and luscious sauce—and I guarantee it’s going to become one of your favorite homemade classics.
Ingredients You’ll Need
The beauty of the Bobby Flay Salisbury Steak Recipe lies in its straightforward ingredients, each chosen to build the perfect harmony of flavor, texture, and heartiness. From tender ground beef blended with bright seasonings to the earthy mushrooms that form the gravy base, every item plays a vital role.
- Vegetable oil (4 tablespoons, divided): Essential for sautéing onions and browning steaks without overpowering the dish.
- Onion (1 finely diced + 1 sliced): Adds sweetness and depth, balancing the savory beef and mushrooms beautifully.
- Garlic cloves (2, minced): Infuses the mixture and gravy with a fragrant kick.
- Ground beef (1 pound, 80% lean): The star protein that’s juicy and tender when cooked just right.
- Panko breadcrumbs (⅓ cup): Helps bind the patties while keeping them light and tender.
- Large egg (1): Acts as the glue, holding everything perfectly together.
- Tomato sauce marinara (⅓ cup): Adds a subtle tang and moisture to enrich the patties.
- Yellow mustard (1 teaspoon): Offers a mild acidity that brightens the meat mixture.
- Worcestershire sauce (2 teaspoons total): Deepens the umami flavor, both in the meat and gravy.
- Dried oregano (1 teaspoon): Sprinkles in a slightly herbal twist to complement the mushrooms.
- Ground black pepper (¼ teaspoon) + Salt to taste: Seasons each component perfectly.
- White button mushrooms (9 oz, sliced): Provide that rich, meaty texture to the gravy.
- Low-sodium beef broth (2 ½ cups): Forms the luscious, flavorful base of the mushroom gravy.
- Onion powder (1 teaspoon) and garlic powder (½ teaspoon): Enhance the savory notes seamlessly.
- Cornstarch (3 tablespoons) + water or beef stock (¼ cup): Thickens the gravy to the perfect consistency for coating the steaks.
How to Make Bobby Flay Salisbury Steak Recipe
Step 1: Sauté Aromatics
Start by heating 2 tablespoons of vegetable oil in a skillet over medium heat. Toss in the finely diced onion and cook until it turns translucent, about 4 minutes. Then add the minced garlic and stir for 40 to 60 seconds until you can smell that unmistakable fragrance. Once done, let this mixture cool for a couple of minutes—this step infuses the patties with deep onion and garlic flavor without cooking the egg prematurely in the next step.
Step 2: Prepare the Patties
In a large bowl, combine the cooked onion and garlic with the ground beef, panko breadcrumbs, egg, marinara sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently until just combined—you want tender, juicy patties, not dense meatballs. Shape this mixture into oval steaks, about the size and thickness of classic Salisbury steaks.
Step 3: Brown the Steaks
Heat the remaining 2 tablespoons of vegetable oil in the skillet. Brown the patties in batches, cooking each side for around 2 minutes just until beautiful deep brown crusts form. This step locks in flavor and sets the perfect base to finish cooking in the gravy. Remove the steaks and set them aside on a plate.
Step 4: Make the Mushroom Gravy
Using the same skillet, heat 1 tablespoon vegetable oil over medium heat. Add the sliced onion and cook until browned and caramelized, about 5 minutes. Next, add the sliced mushrooms and let them cook until golden and their moisture evaporates, intensifying their flavor.
Step 5: Simmer the Steaks in Gravy
Return the browned patties to the skillet. Pour in the beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper to taste. Bring everything to a boil, then cover the skillet, reduce heat, and let it simmer for 15 minutes so the steaks cook through and soak up all that rich flavor.
Step 6: Thicken the Sauce
Mix the cornstarch with water or beef stock to create a smooth slurry. Gradually add this to the skillet, stirring gently until the gravy thickens to a luscious consistency. Make sure the patties reach an internal temperature of 160°F (71°C) for safe and perfect doneness.
How to Serve Bobby Flay Salisbury Steak Recipe
Garnishes
Finishing touches make this dish shine even brighter. Fresh chopped parsley sprinkled on top adds a vibrant pop of color and a hint of herbaceousness that contrasts so nicely with the deep brown gravy. For a richer experience, a small drizzle of extra Worcestershire sauce can awaken the flavors just before serving.
Side Dishes
Mashed potatoes are the quintessential partner for this Bobby Flay Salisbury Steak Recipe, soaking up every drop of that decadent mushroom gravy. Creamy mashed potatoes with a little butter and cream help balance the meaty richness. You can also serve steamed green beans or roasted carrots alongside to introduce a fresh, crisp texture and vibrant color to your plate.
Creative Ways to Present
For a fun twist, try serving these steaks over buttery egg noodles or creamy polenta. Both choices cradle the savory gravy like a dream. Alternatively, turn this into a cozy open-faced sandwich topped with melted cheese on toasted bread for a handheld, satisfying meal that still captures everything you love about the dish.
Make Ahead and Storage
Storing Leftovers
The Bobby Flay Salisbury Steak Recipe keeps wonderfully in the refrigerator for up to 3 days. Store the steak patties and mushroom gravy together in an airtight container to maintain moisture and flavor. When ready to eat, you’ll find the leftovers just as comforting as when fresh.
Freezing
If you want to prep in advance, freeze the cooked & cooled steaks with their gravy in a heavy-duty freezer-safe container. They’ll stay at their best quality for up to 2 months. Just thaw overnight in the fridge before reheating gently.
Reheating
Reheat on the stovetop over low heat, stirring occasionally to prevent the gravy from sticking or drying out. You can add a splash of broth or water to loosen the sauce if needed. Alternatively, microwave in short bursts, covering the container to keep the moisture locked in for tender, juicy results.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken to make a lighter version of the recipe. Keep in mind the cooking time might vary slightly, and you may want to add a bit more seasoning to boost flavor since poultry can be milder.
What can I use instead of panko breadcrumbs?
If panko isn’t on hand, regular breadcrumbs work fine too. You can also use crushed crackers or oats for a different texture. The key is to use something that binds without making the patties dense.
How can I make this recipe gluten-free?
Simply swap the panko breadcrumbs for gluten-free breadcrumbs and ensure any Worcestershire sauce used is gluten-free as well. The rest of the ingredients are naturally gluten-free.
Is the gravy recipe suitable for vegetarians?
The gravy relies on beef broth for its rich flavor, so to make a vegetarian version, use a hearty vegetable broth and a splash of soy sauce or tamari to bring in that savory depth.
Can I prepare the patties a day ahead?
Absolutely! Prepare and shape the patties up to a day in advance, then refrigerate them covered. When ready, follow the browning and cooking steps as usual. This makes dinnertime even quicker and easier.
Final Thoughts
This Bobby Flay Salisbury Steak Recipe is a game-changer if you want a classic, cozy dinner that comes together with approachable ingredients and delivers big on flavor. It’s perfect for family meals, weekend comfort food, or impressing friends with minimal fuss. I can’t wait for you to try it and add this timeless dish to your recipe rotation—you’re going to love every bite!
Print
Bobby Flay Salisbury Steak Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Bobby Flay’s Salisbury Steak recipe features juicy oval-shaped ground beef patties infused with flavorful sautéed onions, garlic, and herbs, cooked to perfection and smothered in a rich, savory mushroom gravy made with white button mushrooms and beef broth. This classic American comfort food is easy to prepare on the stovetop and pairs wonderfully with mashed potatoes.
Ingredients
For the Salisbury Steaks
- 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
For the Mushroom 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
- Prepare the Onion and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 40-60 seconds. Remove from heat and let cool for 1-2 minutes.
- Mix the Meat Mixture: In a large bowl, combine the cooked onion and garlic with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently until just combined. Shape the mixture into oval-shaped steaks.
- Brown the Steaks: Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the steaks in batches for about 2 minutes total, turning to get a nice crust. Transfer the browned steaks to a plate and set aside.
- Make the Mushroom Gravy Base: In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté until browned and caramelized, about 5 minutes. Add the sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Simmer the Steaks in Gravy: Return the browned steaks to the skillet. Pour in the beef broth and add onion powder, garlic powder, Worcestershire sauce, salt, and pepper to taste. Bring to a boil, then cover the skillet and simmer for 15 minutes, allowing the steaks to cook through and flavors to meld.
- Thicken the Gravy: In a small bowl, combine cornstarch with water or beef stock to make a slurry. Gradually whisk the slurry into the simmering skillet. Continue cooking until the sauce thickens slightly. Verify that the steaks have reached an internal temperature of 160°F (71°C) for safety.
- Serve: Spoon the mushroom gravy over the Salisbury steaks and serve immediately with a side of mashed potatoes. Enjoy your hearty and comforting meal!
Notes
- Ensure not to overmix the ground beef mixture to keep the steaks tender.
- Use low-sodium beef broth to better control the salt level in the gravy.
- For thicker gravy, add a little more cornstarch slurry gradually, but do not over-thicken.
- Steaks can be made ahead of time and reheated gently in the gravy.
- Serve with classic sides like mashed potatoes or steamed vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
