Simple Salisbury Steak
I grew up on skillet dinners, and this Simple Salisbury Steak is the kind of comfort food that makes a rushed weeknight feel like home. It’s a no-fuss take: seasoned beef patties browned in a skillet, finished in a glossy brown gravy. If you want a hands-off variation for busy days, try a similar flavor profile with slow-cooker Salisbury steak meatballs for an even easier cleanup.
Why you’ll love this dish
This recipe hits the sweet spot between quick and comforting. You get juicy beef patties with a savory, slightly tangy gravy in under 30 minutes. It’s budget-friendly, kid-approved, and forgiving — even novice cooks can pull off restaurant-style results.
“A perfect weeknight classic — simple ingredients, big flavor, and the gravy is irresistible.” — a family favorite
It’s ideal for busy weeknights, pairing perfectly with mashed potatoes or buttered noodles. If you’re in the mood for something with a similar homey profile, consider recipes like an Amish hamburger steak bake which emphasizes the same comfort flavors with a casserole twist.
How this recipe comes together
Start by mixing the seasoned ground beef and breadcrumbs to make tender patties. Brown the patties in one skillet to build flavor. Lower the heat, whisk a brown gravy mix with hot water and a touch of ketchup and Worcestershire, then simmer until the sauce thickens and coats the patties. The entire process is stovetop-only and keeps cleanup minimal.
High-level steps:
- Combine and shape: mix meat and seasonings, form patties.
- Brown: sear both sides to create flavor and texture.
- Simmer: finish in gravy on low heat so patties stay tender.
What you’ll need
- 1 lb lean ground beef (90/10 or 85/15 — leaner cooks faster and sheds less fat)
- 1/3 cup bread crumbs (plain or seasoned)
- 2 tsp ketchup (in the patties)
- 1 tsp mustard (yellow or Dijon)
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 2 packets brown gravy mix
- 2 cups hot water
- 1 tsp ketchup (for gravy)
- 1/2 tsp Worcestershire (for gravy)
Ingredient notes and substitutions:
- Bread crumbs: use panko for a lighter texture or crushed crackers for extra flavor.
- Beef: swap half the beef for ground pork for a slightly sweeter patty.
- Want a pasta side? Serve with a creamy option like this garlic steak tortellini in creamhouse sauce.
Step-by-step instructions
- In a large bowl, combine ground beef, 1/3 cup bread crumbs, 2 tsp ketchup, 1 tsp mustard, 1 tsp Worcestershire, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and pepper to taste. Mix gently with your hands until just incorporated — avoid overmixing.
- Divide the mixture into 4 equal portions and shape into oval patties about 1/2-inch thick.
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Add the patties and cook until browned and no longer pink in the center, about 4–5 minutes per side depending on thickness. Reduce heat if browning too quickly.
- Lower the burner to low. In a bowl, whisk together 2 packets brown gravy mix and 2 cups hot water until smooth.
- Whisk in 1 tsp ketchup and 1/2 tsp Worcestershire to the gravy. Pour the gravy over the patties in the skillet, cover, and let simmer until the gravy warms and thickens, about 3–5 minutes.
- Taste and adjust seasoning. Serve hot, spooning extra gravy over the patties.
Best ways to enjoy it
Serve Salisbury steak over creamy mashed potatoes, egg noodles, or steamed rice to soak up the gravy. For a lighter plate, pair with roasted green beans or a simple garden salad. If you’re looking for low-carb sides, consider cauliflower mash or sautéed spinach, and if you want an inspired sandwich, try piling a patty on a toasted roll with the gravy on the side — similar comfort can be found in recipes like keto Philly cheesesteak rolls when you want that handheld vibe.
Storage and reheating tips
- Refrigerate: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Reheat: Gently warm on the stovetop over low heat so the gravy loosens; add a splash of water or broth if too thick. Microwaving works—cover and heat in 30–45 second intervals, stirring between.
- Freeze: Place patties and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Helpful cooking tips
- Don’t overwork the meat: mix just until combined for tender patties.
- Even patties: press a slight dimple in the center to prevent doming while cooking.
- Browning builds flavor: don’t overcrowd the pan; brown in batches if needed.
- Gravy consistency: if your gravy is too thin, simmer uncovered until reduced; if too thick, whisk in a little hot water.
- Taste and season at the end — gravy mixes can be salty, so adjust seasoning after combining.
Creative twists
- Mushroom gravy: sauté sliced mushrooms in the pan after browning patties, then add the gravy for an earthy boost.
- Onion variation: caramelize onions and spoon over patties for sweetness.
- Swap proteins: use ground turkey for a lighter version — add an extra egg or more breadcrumbs to help bind.
- Make it low-carb by skipping breadcrumbs and using almond flour; serve with roasted vegetables and try pairing with a low-carb Philly cheesesteak casserole for a full low-carb meal plan.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10 minutes to mix and shape, 8–10 minutes to brown, and 3–5 minutes to simmer in the gravy.
Q: Can I use homemade gravy instead of packet mix?
A: Yes. Use a roux (butter + flour) and beef broth to make a homemade brown gravy. Simmer until thick, then whisk in ketchup and Worcestershire to mimic the flavor balance.
Q: Will the patties fall apart in the gravy?
A: If the meat is mixed gently and the patties are compacted but not overworked, they should hold together. Let the gravy simmer on low and avoid stirring the patties aggressively.
Q: Can I make these ahead for a crowd?
A: Yes — brown the patties, cool, and store in the fridge for up to a day. Reheat in gravy before serving. For larger batches, finish in a wide casserole and keep warm in a low oven.
Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze cooked patties with gravy in a sealed container for up to 3 months. Thaw overnight before reheating.
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Simple Salisbury Steak
Ingredients
Method
- In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, and salt and pepper. Mix gently with your hands until just incorporated.
- Divide mixture into 4 equal portions and shape into oval patties about 1/2-inch thick.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the patties and cook until browned and no longer pink in the center, about 4–5 minutes per side.
- Lower the burner to low. Whisk together gravy mix and hot water until smooth, then whisk in ketchup and Worcestershire for the gravy.
- Pour the gravy over the patties in the skillet, cover, and let simmer until gravy thickens, about 3–5 minutes.
- Taste and adjust seasoning. Serve hot, spooning extra gravy over the patties.
