Loaded Salisbury Steak Recipe

Mix and portion

In a large bowl combine ground beef, egg, breadcrumbs, milk, Worcestershire sauce, onion powder, garlic powder, kosher salt, and black pepper. Gently mix with your hands or a spatula until just combined — avoid overworking. Divide mixture into four equal portions (about 6 oz each) and gently form into oval patties about 3/4" thick, creating a slight indentation in the center of each patty to promote even cooking.

Preheat and sear

Preheat a cast-iron skillet or grill over medium-high heat and brush with 1 tablespoon vegetable oil. When hot, add patties (do not overcrowd; work in two batches if necessary). Cook 4-5 minutes per side for medium (internal temperature 150–155°F / 66–68°C). If using a grill, char until well-marked and flip once. Remove patties to a clean plate and tent loosely with foil to rest while you make the mushrooms and gravy.

Sauté mushrooms and grill onions

While patties cook, heat 1 tablespoon butter and 1 teaspoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 2 minutes to let them brown, then stir and cook another 2-3 minutes until golden. Push mushrooms to one side of the pan. Add red onion rings to the cleared space and sear 2 minutes per side until slightly charred and softened. Add thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, then stir mushrooms and onions together to combine and remove from pan to a bowl; reserve any fond (browned bits) in the pan for the gravy.

Make a brown gravy

Using the same skillet with reserved fond over medium heat, add 2 tablespoons unsalted butter and melt. Sprinkle in 2 tablespoons flour and whisk continuously to form a roux, cooking 1–2 minutes until golden-brown and aromatic (this cooks out the raw flour taste). Gradually whisk in 2 cups beef broth until smooth and no lumps remain. Add 1 teaspoon Worcestershire, 1 teaspoon soy sauce, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a gentle simmer and cook 3–5 minutes until thickened to a gravy consistency. Taste and adjust seasoning.

Finish gravy with patties

Return the rested patties to the skillet, nestling them into the gravy. Spoon gravy over patties and sprinkle the sautéed mushrooms and charred onion rings on top. If using cheese, divide 3/4 cup shredded cheese among the patties and cover pan with a lid for 1–2 minutes until cheese melts and patties are heated through. Remove from heat.

Transfer each patty to plates over a bed of mashed potatoes or your preferred side. Spoon extra gravy, mushrooms, and onions over the steaks. Garnish with chopped parsley and serve immediately.