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GET IT NOWMy Easy Salisbury Steak Recipe Beats The TV Dinner In So Many Ways
This easy Salisbury steak recipe was born from memories of those childhood days when my dad would pop a TV dinner in the microwave for lunch and call it good. I remember the little tray with the thin patty and that mystery gravy… and always wishing it tasted like real food.
More recently, when some of you asked me how to make homemade Salisbury steak, I kept the cozy vibes but skipped the processed shortcuts. Here’s why this version is worth making:
- Juicy, tender Salisbury steak – These are hand-shaped ground beef patties, not the mystery-meat style you’d find in a freezer tray. They have classic, nostalgic flavor, and turn out juicy with my tips.
- Rich, creamy gravy with no added thickeners – The base reminds me of my creamy mushroom sauce or smothered pork chops, but with more umami flavor. And unlike most Salisbury steak recipes, I thicken the gravy simply without any starches or thickeners. You can adjust the thickness, too.
- Easy one-pan dinner – This dish is ready in 30 minutes, all in one skillet, so it’s perfect for a busy weeknight dinner. Just add a base and you’re set.
- Real food, simple ingredients – Unlike those mystery trays or many other recipes I’ve seen, my Salisbury steak recipe uses simple, whole food staples and has a short ingredient list.
If you’ve only had the freezer tray kind, it’s time to try the real thing. Grab a skillet and make this Salisbury steak recipe with me!
What Is Salisbury Steak?
Salisbury steak is a cozy, homestyle comfort food made with seasoned ground beef patties simmered in mushroom onion gravy. It’s similar to a hamburger steak, but served with lots of sauce over a base instead of on a bun. For my version, I kept the classic flavor but made it with real food ingredients.
“This was SO GOOD. I made the recipe verbatim, and the flavor profile is perfect and delicious. The next time I make this recipe, I will not change a thing. Our family doesn’t even like mushrooms, and not one person complained. Seriously, great recipe!”
-Kim
Ingredients & Substitutions
Here I explain the best ingredients for my homemade Salisbury steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
Hamburger Patties:
- Ground Beef – I prefer 85/15 grass-fed beef for the best balance of rich flavor and juicy texture. You can use 85/15 or 90/10 lean ground beef, or even ground turkey for a lighter option.
- Binder – I use Wholesome Yum Blanched Almond Flour for a little hidden nutrition, and its superfine texture blends seamlessly into these Salisbury steak patties. Feel free to use breadcrumbs, or any binder you usually use for meatballs or meatloaf.
- Ketchup & Dijon Mustard – For flavoring the patties. You can use my homemade ketchup or otherways this is my favorite brand. For the mustard, you can use yellow mustard but I recommend a bit less because it’s sharper.
- Olive Oil – For frying the patties. Avocado oil works well, too.
- Sea Salt & Black Pepper
Gravy:
- Cremini Mushrooms – I usually slice them myself to be more fresh, but you can grab pre-sliced to save time. You can also use white button mushrooms.
- Onion – White or yellow onions are my go-to here. I dice them, but you can slice if you prefer that texture in your gravy. Feel free to add a few cloves of minced garlic, too.
- Beef Broth – The base of the gravy. I love using homemade bone broth when I have it because the flavor is deeper and richer, but this regular beef broth works great, too.
- Cream Cheese – Super important! It makes the sauce creamy and also thickens it without needing any thickeners.
- Butter – I like this grass-fed one, but any unsalted butter works.
- Ketchup (see my notes above), Sea Salt, and Black Pepper
How To Make Salisbury Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Form the patties. In a large bowl, mix together the almond flour, ketchup, Dijon mustard, salt, and pepper. Gently mix in the ground beef, until just combined. Form oval patties and press a small indent in the center of each to help them cook evenly.
- Sear in a skillet. Place the patties in a large skillet (I use this one most often) over medium-high heat. Sear until browned on both sides and cooked through. Transfer to a plate and cover to keep warm.
- Saute the mushrooms and onions. Melt the butter in the same skillet. I add the onions first to let them get a head start, then add the mushrooms a few minutes later and cook both together. They’re ready when they release their moisture and turn golden.
- Reduce the gravy base. Pour in the beef broth and a little ketchup, scraping up the browned bits from the bottom for extra flavor. Let it simmer to reduce the liquid.
- Make it creamy. Stir in the cream cheese, until smooth and velvety. See my tips below if you need to adjust the thickness.
- Bring it all together. Return the patties to the skillet and pour gravy over the top. I highly recommend serving this easy Salisbury steak recipe over a base to catch all that yummy gravy — see serving ideas below.
My Recipe Tips
- Don’t overwork the meat mixture. If you overmix, your homemade Salisbury steak can turn out tough and dense instead of tender. This is why I mix all the add-ins before adding the ground beef, to minimize how much mixing is needed with the meat.
- Make a thumbprint in the center of each patty before cooking. You might recognize this trick from my popular burger recipe. It helps the Salisbury steaks cook evenly without puffing up in the middle. Place them in the pan flat side down first.
- Use a meat thermometer like this for the patties. For the juiciest beef, remove them from heat when they hit 160 degrees F (or earlier if you want medium doneness similar to a burger). If you go over 160, they’ll be dry.
- If you love deeper flavor, give the onions longer to cook. You can let them brown before adding the mushrooms, or even caramelize the onions if you have time.
- Don’t forget to deglaze the pan. That’s just a fancy term that means use a wooden spoon to scrape the browned bits from the bottom. It helps build the flavor for the mushroom onion gravy.
- Make sure your cream cheese is super soft and creamy before adding. If it’s cold from the fridge, it won’t melt into the gravy smoothly and will leave little cream cheese pieces all over your Salisbury steak. When I forget to soften it or it still feels a little firm at room temp, I pop it in the microwave for about 15 seconds to soften.
- How to get a thicker gravy: I thicken this one naturally, so it comes out easy to drizzle. If you want it thicker, you can reduce the liquid more before adding the cream cheese (it’ll taste more intense), add extra cream cheese (it’ll taste more creamy), or add a tablespoon of arrowroot powder or cornstarch (make a slurry with a little broth first, then stir into the sauce).
- Want extra flavor? Sometimes I add a tablespoon of Worcestershire sauce to the patties, the sauce, or both.
Easy Salisbury Steak Recipe
My easy Salisbury steak recipe makes tender beef patties smothered in rich mushroom gravy in 30 minutes. Perfect for busy nights!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, mix together the almond flour, sugar-free ketchup, Dijon mustard, sea salt, and black pepper. Add the ground beef and mix just until combined. Do not overmix.
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Using your hands, form four 1/2-inch-thick oval shaped patties. Make a thumbprint in each.
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Heat the olive oil in a large cast iron skillet over medium-high heat. Add the patties, cover, and cook for 4-5 minutes. Flip and cook for 4-5 minutes more, until cooked to your liking. Remove patties to a plate and cover with foil to keep warm.
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Wipe any excess grease or burned bits from the skillet and reduce heat to medium. Add the butter and onions, and sauté for 3-4 minutes, until soft but not browned.
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Add the sliced mushrooms and sauté for about 5 minutes, until mushrooms are soft and onions have browned.
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Add the beef broth, ketchup, sea salt, and pepper. Bring to a boil. Reduce the heat to a simmer and scrape the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 5-7 minutes, until the liquid volume is reduced by half.
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Reduce heat to low. Stir in the cream cheese, until the gravy is smooth and has thickened slightly.
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Return the patties to the pan and spoon gravy over them. Cook for 1-2 minutes, until the patties are warm.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 Salisbury steak patty with gravy
- Tips: Check out my recipe tips above to help you get the most tender patties and a deeper flavor in the gravy, plus how to make it thicker if you prefer.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: I often mix and shape the patties, dice the onions, and slice the mushrooms ahead of time, and store separately in the refrigerator. You can also cook this easy Salisbury steak recipe in advance and just reheat it — it stays pretty juicy, thanks to the gravy.
- Reheat: Warm the steaks and gravy in a skillet over medium heat, or microwave in short bursts. Stir the gravy occasionally, so it stays smooth.
- Freeze: You can freeze Salisbury steak for up to 3 months. Sometimes the gravy separates after thawing, but I can usually bring it back together by reheating gently and then blending if needed.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Salisbury Steak Recipe
How To Serve It
This easy Salisbury steak recipe absolutely needs a base to catch all that flavorful gravy! I served it over mashed cauliflower above, but you can also opt for mashed or roasted potatoes, rice, or your favorite noodles (or even roasted spaghetti squash).
I also recommend a vegetable side to balance the rich main dish. Try roasted green beans (pictured above), roasted broccoli, asparagus, or sauteed zucchini. If you want something fresh, pair it with my kale salad or artichoke salad.
66 Comments
Kim
1This was SO GOOD. I made the recipe verbatim, and the flavor profile is perfect and delicious. The next time I make this recipe, I will not change a thing. Our family doesn’t even like mushrooms, and not one person complained. Seriously, great recipe!
Joan
1Very good recipe. My husband said “you can make this again”. I did cook the sauce down longer as suggested to get it thicker. I also had to whisk in the cream cheese to make it nice and smooth. Served with cauliflower. Definitely a keeper. Thanks so much.
Maya | Wholesome Yum
0Thank you, Joan! I’m glad you and your husband enjoyed this recipe.
MiMi
1This recipe was delicious! I did substitute Worcestershire sauce ( 1 T) because I had no Dijon mustard.
Wow! Served with air fried green beans and mashed cauliflower. I got a big kiss from my husband he liked it so much! It’s a keeper!
veronika
0all those seasonings make these patties the best, so juicy and delicious. I will be incorporating these into homemade burgers. Gravy with mushrooms is a must and I served this over buckwheat. Kids over course prefer mashed potatoes with theirs.
Wholesome Yum A
0I love that, Veronika! So glad you enjoyed the patties, and using them for burgers is such a great idea. The gravy with mushrooms and buckwheat sounds amazing, too. Thanks for sharing!
JOY!Julie
0I’ve made this recipe for us and for others, and it’s always a hit. I told my husband earlier, “dinner will be something made from the 1# of organic ground beef that’s in the fridge.” THIS is what it will become. Again. Happily! (Glad I read the reviews again to remind me to cook the gravy for a bit to allow it to thicken up.) LOVE IT!
Maya | Wholesome Yum
0I’m so glad you love it! Thank you. Enjoy!
Patrice Wike
0So, I made this on Monday and today, Thursday (same week), my granddaughter and husband asked me to make it again. It will definitely be on the weekly rotation. 😋
Wholesome Yum D
0That’s awesome, Patrice! I love that it was such a hit with both your husband and granddaughter. Sounds like a new family favorite!
Lynn
0About to plate this up after a taste test along with cauliflower mash. This is the BEST dinner I have had while on a staycation. Hits the spot on a beautiful fall day after cleaning windows.
Wholesome Yum D
0That makes me so happy to hear, Lynn! I’m glad it hit the spot. Sounds like the perfect cozy meal after a productive fall day.
Kristin
0Loved the beefy flavor and the gravy put it over the top! I did add garlic powder to the meat mixture.
Maya | Wholesome Yum
0Thank you, Kristin! I’m so happy you loved it. Garlic powder is a great addition.
Christy
0Sooooo good! Really enjoyed this and so did my husband. Next time we are going to add just a little more cream cheese.
Maya | Wholesome Yum
0Thank you, Christy! I’m glad you both enjoyed it. Yes, feel free to add more cream cheese if you like.
Tim
0So tasty. I love a good-for-you meal that tastes better than not-good-for-you comfort food.
Deb
0I had to use a thickener because the sauce was like soup, not sure what I did wrong since I didn’t see any reviews stating this was a problem for anyone else. However, the taste was fabulous! My husband was so happy and said it was delicious! I used arrowroot powder to thicken it, which worked out great & is supposed to be Glycemic friendly. I’m wondering if I should not have wiped the pan clean as the recipe instructed before sauteing the onions. There was a lot of stuff in the pan that I wondered at the time might be useful to thicken it. Even if I do have to thicken it, I will make this again because it is so flavorful.
Jackie
0Made this for 2 consecutive weeks now. Never tried it before. We absolutely love it. Thank you for the recipe.
Thamires
0Amazing! I made for dinner and it was amazing! So tasteful my husband loved as well!! Definitely I will make again. Thank you so much for sharing this recipe with us!!
Vicky
0Great recipe will make again.
Nadia
0This was fantastic! I substituted raw milk instead of cream cheese to avoid consuming gums (gut irritant). And then I added garlic, sage and bay leaf and YUM!!! ???So good! Thank you!!!
Kelly
0The Steak is delicious! I have a question… my husband can’t eat mushrooms. We have a very restricted diet. Can I make the gravy without mushrooms?
Wholesome Yum D
0Hi Kelly, You can omit the mushrooms from this recipe.
Katie
0Listen.. let me save you the trouble. I made this recipe for my family and it was totally disgusting. We couldn’t even eat it and I had nothing else defrosted so we had to go get to-go food for dinner. So mad, highly disappointed. And now I messed up my diet. 0 stars
Denise
2You eating take-out and messing up your diet is not on the blogger who shared a recipe. That is on you. Take responsibility for your choices.
Joe Smith
1Katie, how rude! If you didn’t like it there is no need to be insulting to someone who spends hours creating this page. No one can ruin your diet but YOU! If you went out to eat, you could have found something appropriate for your “diet”. I hope you apologize to her because you don’t have a lot of grace.
Karen
1Katie, please explain how a keto recipe messed up your diet. I really would be interested.
Maya | Wholesome Yum
0Hi Katie, Sorry to hear you didn’t like it. I’d love to help troubleshoot what went wrong. What didn’t you like about it?
Cheryl Stephen
0Great meal for dinner.
Gail A Johnson
0I made this for dinner tonight and it was wonderful! Even my husband who is not on keto loved it! We will put this on our rotation.
Marlene VanderLaan
0I made this tonight and needed to cook up beef meatballs, so I substituted them for the Salisbury steak and used the gravy recipe, which was easy and tasty. I did find it more liquidy than I like so I added 1 tsp of Xanthan Gum, making a slurry in a cup with the gravy, then added it to the pan, it thickened up nicely, just the way I like it!
Judy
0This looks really good, Maya! It’s going to be hard to choose between this and your Korean or other bowls.
Thanks for all the great recipes. I making sure to support you by watching the ads on YouTube.
Wholesome Yum D
0Hi Judy, Thank you for supporting!
Brenda
0I struggled with this recipe, no fault of the recipe itself. Everything tasted great but the Salisbury steak fell apart and I couldn’t get the gravy to thicken up. I’ll be making it again.
Linda
0Made this today for lunch, it was absolutely fabulous! Hubby even loved it and didn’t know it was low carb.
Deb
0Simply delicious! Turned into a family favorite!
Dj
0Loved it. Made it as per recipe. Waiting for cream cheese to melt was the hardest step.
Pamela
0Delicious! Added the mushrooms and onion to the meat dripping to make the gravy. I used extra beef bouillon. Tasty
Jeff
0Could I use regular mushrooms?
Wholesome Yum M
0Hi Jeff, Sure. Enjoy!
Julia Herman
0Very Good!
ChapelHillBetsy
0I’m sure this will taste wonderful if I can ever get it to thicken. I finally had to add some xanthan gum and it is still not thickening!
Wholesome Yum M
0Hi ChapelHillBetsy, Make sure you are letting the gravy continue to cook after adding the xanthan gum. Xanthan gum needs heat to activate, so be sure to let it simmer and cook down for several minutes to let it thicken.
Tamara
0Is it possible to replace almond flour with ground pork rinds? Highly allergic. Thank you for sharing your recipe!
Wholesome Yum M
0Hi Tamara, Yes! Ground pork rinds will work great in this recipe. Enjoy!
Roberta
0Could the recipe be dairy-free using a pinch of xanthan gum to thicken the gravy omitting cream cheese, other than using another oil (such as ghee even if dairy, since it’s pure fat without lactose nor casein) instead of butter?
And also, for someone who cannot have onions, could thiny-sliced cabbage properly browned mimick the same consistence in the final dish, or how could onions be substituted? I’d like to experiment soething with this inspirational recipe, but I have to keep in consideration some problems in family woth the ingredients listed… thank you if you’ll help me 🙂
Wholesome Yum M
0Hi Roberta, Yes, you can make this gravy dairy-free by using avocado oil in place of the butter and omitting the cream cheese. A pinch of xanthan gum added during the simmering process will help to thicken your gravy without the dairy. Enjoy!
Annemarie Laco
0I do not have a cast iron pan. Can it be made in a regular pan? Thanks!
Wholesome Yum M
0Hi Annemarie, Yes you can use a skillet, but the cook times may vary.
Coleen
0I followed the recipe exactly, but the gravy was very thin, not sure where I went wrong??
Wholesome Yum M
0Hi Coleen, Let your gravy simmer a little longer next time, it will thicken with heat and time.
Kimberley Benoit
0so yummy!! Thank you so much!!
Lisalia
0You ALWAYS make the best Keto recipes. This was no exception. The only difference was that I chopped up some portobello mushrooms that I had on hand instead of using cremini. I’m not sure exactly the difference, but WOW it was so good. Love me a good steak. Can’t wait to have it again!
Kristyn
0This salisbury steak is so juicy!! Adding to next week’s menu! I forgot how much our family loves it!
Natalie
0Hearty & delicious! The sauce is so flavorful!!
Amy Huntley
0The creamy sauce is perfection. The flavors work so well together. It looks like you spent all day making this recipe too! This one is a going into my Favorite Recipe Book!
Swathi
0Looks delicious love this keto version of Sailsbury steak.
Paula
0This recipe is always a hit with my boys!
Christina
0Loved this diner staple growing up as a kid. Thank you for sharing.
Beth
0Oh wow! My son and hubby loved this recipe, so delicious and so flavorful! Such a great dinner idea. Definitely making this again!
Kate
0So many gorgeous flavour in that sauce, absolutely love it. Thanks!
Michelle
0This was a delicious steak! Thanks for sharing!
Katherine
0What a great keto version of the old classic favorite! Great flavours.
Natalie
0This sounds so delicious. I’m new to keto diet but this sounds fairly easy to make. I will definitely try this. Thanks for sharing the recipe.
Scarlet
0Yes! This was so good. I will be making this salisbury steak again and again.