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My 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
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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
By
My easy Salisbury steak recipe makes tender beef patties smothered in rich mushroom gravy in 30 minutes. Perfect for busy nights!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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
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.