Bobby Flay Salisbury Steak is a comfort food that’s so easy to make. Juicy, well-seasoned beef patties are cooked to perfection in creamy, savory mushroom gravy. It couldn’t be easier to prepare a Salisbury steak recipe for a hearty weeknight dinner the whole family will enjoy.
Hands down, Bobby Flay has one of the best Salisbury Steak recipes. The celebrity chef and restaurant owner is known for his delicious, home-style Southwestern meals and this is no exception.
This homemade 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.
Table of Contents
What is Salisbury Steak?
Salisbury steak is a classic American dish that you can think of as the Hamburger’s less popular brother. Think of it as a cross between a hamburger and a ribeye. This meaty dish consists of seasoned ground beef shaped into an oval patty and simmered down in a creamy gravy or sauce. It’s juicy and flavorful without breaking the bank.
Ingredients & Substitutes
- Ground Beef: This is the foundation of your Salisbury steak. We recommend using leaner 90/10 beef because it’s full of flavor and not too fatty.
- Parmesan Cheese: Use freshly grated for the best result.
- Breadcrumbs: We recommend using Panko breadcrumbs for this recipe for the juiciest steak. Otherwise, regular breadcrumbs are just fine. You can make your own by grating stale bread and putting the crumbs in the oven for 5-10 minutes.
- Garlic: Use fresh cloves of garlic for best results.
- Oil: Regular vegetable oil works great.
- Gravy ingredients: onion, mushroom, beef broth, Worcestershire, heavy cream (half and half), and tomato paste. You’ll be creating a rich, creamy mushroom gravy from scratch with these ingredients. Feel free to substitute beef broth for chicken broth.
How to Make Bobby Flay Salisbury Steak
Step 1: Cook 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.
- Heat oil in a large cast-iron skillet over high heat until it begins to simmer. Add the steak and cook for about 3 minutes per side.
Step 2: 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.
- Add tomato paste, Worcestershire sauce, and beef broth. Reduce heat and simmer for about 3 minutes.
- Pour in heavy cream.
- Cook for a few minutes or until the sauce is slightly thickened.
Step 3: Mix everything together
- Add the patties back to the skillet. Spoon the juices over the patties.
- Remove steaks onto a serving plate. Garnish with chopped parsley.
Tips & Tricks for the Best Salisbury Steak
- Bobby Flay’s original recipe calls for 2 tablespoons of breadcrumbs, but in our experience, using more breadcrumbs leads to juicier steaks. We recommend using ¼ cup of breadcrumbs.
- Before shaping your patties, ensure the ground beef mixture has a thick, pasty texture. This will ensure that the patties will stick together and keep their shape.
- Remember that your patties will shrink during cooking, so make them slightly bigger than your intended size before putting them into the skillet.
How to Make Brown Mushroom Gravy
The secret to a flavorful sauce is to cook the sauce in the same skillet as your steaks. This way, your gravy gets all the meaty flavor. After your steaks are done, add sliced onions and mushrooms and cook over low heat until the onions are translucent. Next, stir in tomato paste, Worcestershire sauce, and beef broth. Reduce heat and simmer for about 3 minutes. Lastly, add in the heavy cream and stir slowly for three minutes or until the gravy has thickened.
What’s the Difference Between Salisbury Steak and Hamburger Steak?
Though Salisbury Steak and Hamburger Steak are similar in terms of ingredients and appearance, they’re served in very different ways. A Salisbury steak is usually made with more breadcrumbs, making it denser and juicier. Hamburger steak is served between buns for a burger while Salisbury steak is usually served in a rich sauce or gravy, along with side dishes.
Why is My Bobby Flay Salisbury Steak Tough?
If your steak is tough, chances are you overworked the ground beef mixture. Mix with your hands and stop when you achieve a pasty, sticky consistency. If you mix too much, the beef will become more compacted, leading to a tough steak.
Side Dishes to Pair 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.
If You Like This Recipe Try These Out
I hope you like this recipe. If you try it, please comment below and let me know how your Bobby Flay Salisbury Steaks turn out!
Bobby Flay Salisbury Steak Recipe
Ingredients
Beef Patties
- 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 crushed to a paste
- 1 egg
- salt and pepper to taste
- 2 tablespoons vegetable oil
Gravy
- 1/2 onion (white or yellow)
- 5 oz cremini mushrooms about a dozen
- 1 cup beef broth
- 1 teaspoon Worcestershire
- 2 tablespoons heavy cream
- 1 tablespoon tomato paste
- salt and pepper to taste
- chopped parsley for garnish
Instructions
Make beef patties
- In a large mixing bowl, add ground beef, grated parmesan, breadcrumbs, minced garlic, salt, and pepper. Mix with fingers until the mixture becomes a bit “pasty”. This will ensure your patties hold together nicely.
- Divide into 4 portions and pat firmly into oval patties (about 3/4-inch thick).
- Heat oil in a large cast-iron skillet over high heat until it begins to simmer. Add the steak and cook for about 3 minutes per side (6-8 minutes total). Remove onto a plate.
Gravy
- In the same skillet, add sliced onions and mushrooms. Reduce the heat to medium. Cook for about 4 minutes or until onions are a bit translucent.
- Add tomato paste, Worcestershire sauce, and beef broth. Reduce heat and simmer for about 3 minutes.
- Pour in heavy cream, cook for a few more minutes until the sauce is slightly thickened. Season with salt and pepper to taste.
- Add the patties back to the skillet. Spoon the juices over the patties.
- Remove steaks onto a serving plate. Garnish with chopped parsley. Serve and enjoy!
Equipment
Notes
- Use lean ground chuck for the best results.
- Make sure the skillet is very hot before adding patties. This helps to caramelize the meat nicely.
- To freeze cooked steaks: allow them to cool completely, then add into freezer-safe bags with the gravy. They’ll last for up to 2 months.
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