Bobby Flay Salisbury Steak (With Mushroom Gravy)
on Jan 24, 2024, Updated Apr 24, 2024
This post may contain affiliate links. Please read myĀ disclosure policy.
Bobby Flay salisbury steak is a fun twist on this classic comfort food. Juicy, well-seasoned beef patties are cooked to perfection in creamy, savory mushroom gravy. It’s so easy to prepare a Salisbury steak recipe for a hearty weeknight dinner the whole family will enjoy.
Bobby Flay is a celebrity chef and restaurant owner known for his delicious, home-style Southwestern meals and this recipe is no exception.
This homemade Bobby Flay Salisbury steak is so much better than what you’d find in the freezer aisle. Serve with mashed potatoes and steamed veggies for the ultimate comfort food.
Watch Bobby Flay Salisbury Steak Recipe Video
Recipe Tips
- Avoid overcooking your beef patties by partially cooking them first. Sear the patties in a hot skillet, just to brown the exterior and remove them from the pan while it’s still raw in the middle. Return them to the pan later and cook in the gravy so that they can soak up all the delicious flavors.
- Use a measuring cup to ensure uniform size of your patties. This helps to cook your steak evenly.
- Adjust the ingredients to achieve the ideal gravy thickness. Add more liquid if your gravy is too thick, and slimmer longer if it’s too thin.
How to Make Bobby Flay Salisbury Steak
This Bobby Flay Salisbury steak is a quick and easy meal for a weeknight dinner. Here’s how it goes:
First, sear the beef patties. Mix together ground beef, grated parmesan, breadcrumbs, egg, garlic, salt, and pepper in a large bowl. Then divide into 4 portions and pat firmly into oval patties. Partially cook them in a large cast-iron skillet over high heat until the surface of each side is nicely browned.
Next, make the gravy. Add sliced onions and mushrooms into the skillet. Reduce the heat to medium. Cook for about 4 minutes or until onions are a bit translucent. Then add tomato paste, Worcestershire sauce, beef broth, and heavy cream.
Finally, return the partially-cooked beef patties . Reduce heat and add the patties back to the skillet. Cook for a few minutes or until the sauce is thickened. Remove steaks onto a serving plate. Garnish with chopped parsley.
That’s it! So easy to make!
What to Serve with Bobby Flay Salisbury Steak
- Mashed Potatoes: Creamy mashed potatoes are the perfect side for your Salisbury Steak. Be sure to pour a generous helping of mushroom gravy on the mashed potatoes too!
- Steamed Broccoli: For a healthy addition to your meal, add some steamed broccoli, lightly seasoned with salt and ground black pepper.
- Sous Vide Carrots: Sous vide carrots are tender and slightly sweet for a vibrant addition to your plate.
- Air Fryer Asparagus: Asparagus is a healthy and delicious side dish for Salisbury steak.
More Favorite Ground Beef Recipes
If you love this Bobby Flay Salisbury Steak, try one of these ground beef recipes next:
Bobby Flay Salisbury Steak Recipe
Equipment
Ingredients
Salisbury Steak
- 1 lb ground beef
- 2 tablespoons grated Parmesan cheese
- 1/4 cup panko breadcrumbs, (Bobby Flay’s original recipe uses 2 tablespoons, but I find more breadcrumbs result juicer steaks)
- 1 teaspoon garlic, minced
- 1 egg
- salt and pepper, to taste
- 2 tablespoons vegetable oil
Gravy
- 1/2 onion, (white or yellow, finely chopped)
- 5 oz cremini mushrooms, about a dozen, sliced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire
- 1 cup beef broth
- 2 tablespoons heavy cream
- salt and pepper, to taste
- chopped parsley for garnish
Instructions
Salisbury Steak
- In a large mixing bowl, add ground beef, grated parmesan, breadcrumbs, egg, minced garlic, salt, and pepper. Mix with your hands until the mixture is well combined.
- Divide into 4 portions and pat firmly into oval patties (about 3/4-inch thick). (Note that the patties will shrink slightly once cooked.)
- Heat oil in a large cast iron skillet over high heat. Add the beef patties and cook the first side for about 1 minute or until browned. Flip the steak and brown the other side. Remove the patties onto a plate (Note that the patties will be raw on the inside, but it’s ok as we’ll cook them more later).
Gravy
- In the same skillet, add sliced onions and mushrooms. Reduce the heat to medium. Cook for about 4 minutes or until onions start to become translucent.
- Add tomato paste, Worcestershire sauce, beef broth, and heavy cream. Reduce heat and cook for a few minutes.
- Add the patties back to the skillet. Cook for about 5 minutes or until the sauce is thickened. Spoon the juices over the patties from time to time.
- Remove steaks onto a serving plate. Garnish with chopped parsley. Serve and enjoy!
Notes
- Make sure the skillet is very hot before adding patties. This helps to caramelize the meat nicely.
- To freeze cooked salisbury steaks: allow them to cool completely, then add into freezer-safe bags with the gravy. They’ll last for up to 2 months in the freezer.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Bobby has never done me wrong and this salisbury steak recipe is further proof – delicious! The mushroom gravy is outrageous!
We love Salisbury steak. The mushroom and onion gravy was so good!
I’m 90 years old and this is the most delicious Salsbury Steak I have ever eaten. My husband passed away this year and he would have loved it. Thank you Bobby for sharing this Receipe. Sooooo Good.
I call this ” Every day Every day”…
Cause I’d eat this EVERY DAY EVERY DAY!!! Ohhh my word!!!!
I make it with leftover gravy from a beef roast the night before….
Holy poopers!!! Ahhhhmazing!!!
Flavourful, juicy, perfect autumn dinner. The only mistake I made was adding the oil to the meat mixture instead of the pan (I assume that was what was meant in the recipe). Maybe it was for the best because it was so good and formed perfect patties.
Hi Karen. glad that you like the recipe. Thanks for letting me know.