If you’re craving a hearty, comforting classic done with a fresh, flavorful twist, you’ve got to try this Bobby Flay Salisbury Steak Recipe. This dish elevates the traditional Salisbury steak by layering in rich mushroom gravy and an expertly balanced blend of herbs and spices, all coming together to create a plate that feels like a warm, delicious hug. Every bite is bursting with juicy, savory goodness, making it perfect for a cozy dinner any night of the week.
Ingredients You’ll Need
The ingredients for this Bobby Flay Salisbury Steak Recipe are refreshingly simple yet each plays a crucial role in building incredible flavor, texture, and depth. From the tender ground beef to the earthy mushrooms and vibrant seasonings, every element comes together perfectly.
- Vegetable oil: Essential for browning the steaks and sautéing aromatics to bring out their natural flavors.
- Onion (finely diced and sliced): Adds sweetness and a subtle crunch in the steaks, plus caramelized depth in the gravy.
- Garlic cloves (minced): Brings fragrant warmth that complements the beef beautifully.
- Ground beef (80% lean): The star protein, juicy yet balanced to keep the steaks tender.
- Panko breadcrumbs: Help bind the steaks without making them dense, giving a lighter meal texture.
- Egg: A binder to hold everything together just right.
- Tomato sauce marinara: Adds a slight tangy tomato undertone that brightens the dish.
- Yellow mustard: Offers a subtle zip that cuts through the richness.
- Worcestershire sauce: Deepens flavor with its umami-packed punch.
- Dried oregano: Gives a fragrant herbaceous note that feels like a hug from the garden.
- Ground black pepper & salt: To season perfectly and enhance all the natural flavors.
- White button mushrooms: Their meaty texture and earthiness transform the gravy into something special.
- Low-sodium beef broth: The base of a rich, savory gravy that blankets the steaks.
- Onion powder & garlic powder: Boost the depth of flavor in the gravy with a subtle punch.
- Cornstarch + water or beef stock: Used to thicken the gravy to luscious perfection.
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 onions and cook until they turn translucent, about 4 minutes. Then add the minced garlic and sauté just until fragrant, about 40 to 60 seconds. This step infuses a base layer of sweet and savory flavors, so take your time and let those aromatics work their magic. Once done, let this mixture cool down briefly before mixing it with the beef for the steaks.
Step 2: Form the Steaks
In a large bowl, combine the cooled onions and garlic with the ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix everything just until combined—overmixing can make the steaks tough, so be gentle. Shape this mixture into oval-shaped patties that will cook evenly and hold their shape beautifully.
Step 3: Brown the Steaks
Next, heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the Salisbury steaks in batches, about 2 minutes total on each side, until they have a lovely crust but are not fully cooked through. This browning step locks in those mouthwatering flavors and textures before they simmer in the gravy.
Step 4: Prepare the Mushroom Gravy
In the same skillet, add another tablespoon of oil over medium heat. Sauté the sliced onions until they turn a beautiful golden brown, roughly 5 minutes. Then add the sliced mushrooms and cook until they’re tender and golden, adding a rich, earthy depth that makes this gravy utterly crave-worthy.
Step 5: Simmer the Steaks in Gravy
Return the browned steaks to the skillet, nestling them among the mushrooms and onions. Pour in the beef broth, then season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper to taste. Bring everything to a boil, then cover and simmer gently for 15 minutes. This slow simmer lets the steaks soak up those delicious gravy flavors while cooking to a safe internal temperature of 160°F (71°C).
Step 6: Thicken the Gravy
Mix the cornstarch with cold water or beef stock to create a slurry. Gradually stir this into the skillet, cooking until the gravy thickens just enough to coat the back of a spoon. The silky, glossy sauce clings to the steaks perfectly, making every bite flavor-packed and luscious.
How to Serve Bobby Flay Salisbury Steak Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a bright, fresh pop of color and flavor that contrasts wonderfully with the rich mushroom gravy. For some extra indulgence, a dollop of creamy horseradish sauce or a few drops of hot sauce can elevate the experience even further.
Side Dishes
This recipe pairs brilliantly with classic mashed potatoes, which soak up every spoonful of the savory gravy. Roasted vegetables like carrots, green beans, or Brussels sprouts add vibrant color and balance the meal with a crisp texture. For a lighter twist, creamy polenta or buttered egg noodles work equally well to keep things cozy and satisfying.
Creative Ways to Present
Want to get a little fancy? Serve the Salisbury steaks on a rustic wooden board with small bowls of gravy and accompaniments on the side for guests to customize their plates. Or transform this homey dish into sliders for a casual party appetizer. No matter how you present it, the Bobby Flay Salisbury Steak Recipe is bound to impress and comfort at the same time.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury steaks with mushroom gravy store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for even tastier meals the next day. Just keep everything chilled properly to ensure the best quality and safety.
Freezing
To freeze, place the cooled steaks and gravy in a freezer-safe container or heavy-duty freezer bag. Label it and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture, then gently reheat until warmed through.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to warm evenly. Adding a splash of beef broth or water can help loosen the gravy if it thickened too much during storage. Avoid microwaving aggressively to preserve the texture and flavor of the steaks.
FAQs
Can I use ground turkey instead of beef in the Bobby Flay Salisbury Steak Recipe?
Absolutely! While this recipe is designed for ground beef to maximize juiciness and flavor, using ground turkey is a lighter alternative. Just be mindful that turkey tends to be leaner, so adding a bit more moisture, like an extra egg or some grated onion, can help keep your steaks tender.
What’s the best way to tell when my Salisbury steaks are cooked?
The safest bet is to use a meat thermometer and ensure the internal temperature reaches 160°F (71°C). The steaks should be firm but still moist, with juices running clear. This guarantees they’re perfectly cooked and safe to enjoy.
Can I make the mushroom gravy vegetarian?
Definitely! Substitute the beef broth with vegetable broth to create a flavorful vegetarian-friendly mushroom gravy. While it won’t have the same meaty depth, the sautéed mushrooms and seasonings provide plenty of richness and umami.
Is panko necessary, or can I use regular breadcrumbs?
Panko breadcrumbs help create a lighter, airier texture in the steaks, preventing them from becoming dense or heavy. You can use regular breadcrumbs in a pinch, but you might notice a slightly different texture that’s a bit more compact.
How long does this Bobby Flay Salisbury Steak Recipe take from start to finish?
From prep to serving, you’re looking at about 55 minutes. The majority of time is hands-off while the steaks simmer in the flavorful mushroom gravy, allowing you to get other parts of your meal ready or simply relax before digging in.
Final Thoughts
This Bobby Flay Salisbury Steak Recipe is the kind of dish that sticks with you—comforting, flavorful, and surprisingly easy to make. Whether you’re revisiting a nostalgic classic or discovering it for the first time, these juicy steaks bathed in rich mushroom gravy are guaranteed to become a new favorite. So grab your skillet, get cooking, and enjoy every rich, savory bite!
Print
Bobby Flay Salisbury Steak Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Bobby Flay’s Salisbury Steak is a classic American comfort dish featuring seasoned ground beef patties pan-seared and simmered in a rich, savory mushroom gravy. This recipe brings together flavors of sautéed onions, garlic, mushrooms, and Worcestershire sauce, producing a hearty meal perfect for dinner served alongside creamy mashed potatoes.
Ingredients
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
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
- Sauté Onions and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic and sauté until fragrant, about 40 to 60 seconds. Remove from heat and let cool for 1-2 minutes.
- Prepare the Meat Mixture: In a large bowl, combine the cooked onions and garlic with the ground beef, panko breadcrumbs, egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently just until all ingredients are combined to avoid overworking the meat. Shape the mixture into oval-shaped steaks.
- Brown the Steaks: Heat the remaining 2 tablespoons of vegetable oil in the same skillet over medium heat. Brown the formed steaks in batches, cooking approximately 2 minutes per side, until nicely seared but not cooked through. Transfer the browned steaks to a plate.
- Cook the Mushroom Gravy Base: Using the same skillet, add 1 tablespoon of vegetable oil and heat over medium heat. Sauté the sliced onion until browned and softened, about 5 minutes. Add the sliced mushrooms and cook until golden brown, stirring occasionally.
- Simmer Steaks in Broth: Return the browned salisbury steaks to the skillet, nestling them among the mushrooms and onions. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to cook the steaks through.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and water (or beef stock) until smooth. Gradually add this slurry to the skillet, stirring constantly. Cook until the sauce thickens slightly and coats the steaks. Ensure the internal temperature of the steaks reaches 160°F (71°C) for safe consumption.
- Serve: Serve the Salisbury steaks hot, topped with the mushroom gravy, ideally alongside creamy mashed potatoes or your favorite side dish. Enjoy your flavorful and classic comfort meal!
Notes
- Do not overmix the ground beef mixture to keep the steaks tender and juicy.
- Ensure the internal temperature of the steaks reaches 160°F (71°C) for food safety.
- Use low-sodium beef broth to control salt levels in the gravy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
