This easy Salisbury steak is classic comfort food made with simple pantry ingredients. Tender seasoned ground beef patties are seared and then simmered in a rich brown gravy made from gravy mix, beef broth, and the browned pan drippings. Everything cooks in one skillet for a fast, satisfying weeknight dinner.
The gravy uses two brown gravy packets for convenience, then is enhanced with beef broth and the flavorful browned bits left in the pan after searing the patties. The packets keep this recipe quick, while the pan drippings deepen the flavor.
Why you’ll love this recipe
- About 30 minutes total — roughly 10 minutes prep and 20 minutes cooking.
- One-skillet meal — patties and gravy cook in the same pan for easy cleanup and maximum flavor transfer from the drippings.
- Shortcut gravy — brown gravy packets speed things up while broth and pan juices add depth.
- Plenty of gravy — yields about 2 cups, ideal for serving over mashed potatoes or noodles.
Ingredients
Notes and substitutions: the printable recipe card below lists exact measurements. Regular breadcrumbs are recommended rather than panko because they absorb moisture and help bind the patties.
- For the patties: 1 large egg, 1/4 cup regular breadcrumbs (not panko), 3 tbsp finely diced onion, 1 tbsp ketchup, 2 tsp Worcestershire sauce, 3/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1 lb ground beef (80/20 or 85/15), 1 tbsp olive oil, 1/4 onion sliced for the skillet.
- For the gravy: 2 (0.87 oz) packets low-sodium brown gravy mix, 2 cups low-sodium beef broth, 1/4 cup water, 2 tbsp ketchup, salt to taste (optional).
How to make Salisbury steak
Step-by-step method—see the printable card at the end for exact measurements.
Step 1: In a medium bowl, combine the egg, breadcrumbs, finely diced onion, ketchup, Worcestershire sauce, salt, pepper, and garlic powder.
Step 2: Add the ground beef and mix gently with your hands until just combined. Divide into four even portions, shape into balls, and let stand 5 to 10 minutes so the breadcrumbs absorb moisture.
Step 3: Heat the olive oil in a large skillet over medium-high heat and add the sliced onion.
Step 4: Shape each ball into an oblong patty about 1 inch thick. Place the patties in the hot skillet, arranging the onion slices around (not under) the patties so they brown properly.
Step 5: Sear the patties about 4 minutes per side until a deep brown crust forms. They will not be fully cooked through; transfer them to a plate while you make the gravy.
Step 6: Reduce heat to low. Add the brown gravy mix, beef broth, water, and ketchup to the skillet, stirring until the mix dissolves and scraping up the browned bits from the pan.
Step 7: Increase heat to medium-high and bring the gravy to a simmer.
Step 8: Lower heat to medium-low, return the patties to the skillet, cover, and simmer 10 to 12 minutes, flipping once, until the patties reach 160°F in the center. Stir the gravy as needed and watch closely near the end so nothing sticks.
Step 9: Taste the gravy and add salt if necessary. Serve the patties warm over mashed potatoes or noodles with plenty of gravy spooned over top.
Serving suggestions
Classic mashed potatoes are the top choice to soak up the gravy. Egg noodles, rice, or buttered pasta also work well. Steamed or sautéed green beans, roasted carrots, or a simple side salad make a balanced plate.
Storage and freezing
Refrigerator
Store leftovers in an airtight container for up to 4 days. Keep the gravy with the patties for best texture when reheating.
Freezer
Cool completely, then freeze patties and gravy together in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a covered skillet over medium-low heat or in the microwave. If the gravy has thickened, stir in a teaspoon or two of water while reheating to loosen it.
Tips for the best Salisbury steak
- Let the meat rest: A short 5–10 minute rest after forming allows the breadcrumbs to absorb moisture, making more cohesive patties.
- Even thickness: Keep patties about 1 inch thick for even cooking so edges don’t dry out before the center finishes in the gravy.
- Brown the meat well: Arrange onions around, not under, the patties so the meat develops that flavorful brown crust that enriches the gravy.
- Finish in the gravy: Don’t cook patties all the way through during the sear; they’ll finish cooking while simmering and stay juicier.
Additions and variations
- Extra-tender patties: Stir 2 tablespoons of half-and-half into the meat mixture for a more tender texture; handle gently when cooking.
- Onion or mushroom gravy: Sauté extra sliced onion or mushrooms alongside the patties (or separately if the pan is crowded) and add them to the gravy for added texture and flavor.
Salisbury steak FAQ
What is Salisbury steak?
Salisbury steak is a seasoned ground beef patty—usually mixed with egg, breadcrumbs, and onion—served in a brown gravy. It’s a long-loved American comfort food.
Is hamburger steak the same as Salisbury steak?
They are similar: both are ground beef patties with gravy. The main distinction is the patty mix—Salisbury steak typically includes binders like egg and breadcrumbs plus seasonings such as ketchup and Worcestershire, while hamburger steak is often simply seasoned with salt and pepper.
Recipe summary
This Easy Salisbury Steak recipe makes four servings. Prep about 10 minutes, cook about 20 minutes, total time roughly 30 minutes. The finished dish features tender, seasoned beef patties simmered in a savory brown gravy—perfect over mashed potatoes, noodles, or rice.
Servings: 4 | Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Ingredients
For the patties:
- 1 large egg
- 1/4 cup breadcrumbs (not panko)
- 3 tbsp finely diced onion
- 1 tbsp ketchup
- 2 tsp Worcestershire sauce
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 lb ground beef (80/20 or 85/15)
- 1 tbsp olive oil
- 1/4 onion, sliced
For the gravy:
- 2 (0.87 oz) packets low-sodium brown gravy mix
- 2 cups low-sodium beef broth
- 1/4 cup water
- 2 tbsp ketchup
- Salt, optional, to taste
Instructions
Make the patties:
- Combine egg, breadcrumbs, diced onion, ketchup, Worcestershire, salt, pepper, and garlic powder in a bowl.
- Add ground beef and mix gently until combined. Divide into four even portions and let rest 5–10 minutes.
- Heat olive oil and sliced onion in a large skillet over medium-high heat.
- Form each portion into an oval patty about 1 inch thick and place in the skillet with onion slices around the patties.
- Sear about 4 minutes per side until a brown crust forms. Transfer to a plate; they will finish cooking in the gravy.
Make the gravy:
- Reduce heat to low. Add gravy mix, beef broth, water, and ketchup, stirring until the gravy mix dissolves and scraping up browned bits from the pan.
- Raise heat to medium-high and bring gravy to a simmer.
- Lower heat to medium-low, return patties to the skillet, cover, and cook 10–12 minutes, flipping once, until patties reach 160°F. Stir gravy as needed.
- Taste and add salt if necessary. Serve warm over mashed potatoes or noodles with plenty of gravy.
Notes
Ground beef: Choose 80/20 or 85/15 for juicier patties. Leaner beef can make the patties dry.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze patties and gravy together for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: The gravy will thicken in the refrigerator—stir in a teaspoon or two of water while reheating to loosen it.
Nutrition
Calories: 390 kcal | Carbohydrates: 16 g | Protein: 26 g | Fat: 23 g | Saturated Fat: 8 g | Sodium: 1398 mg | Fiber: 1 g
Enjoy this reliable, straightforward Salisbury steak recipe for a comforting family meal. It’s fast to prepare, uses familiar ingredients, and produces a generous amount of gravy to coat mashed potatoes or noodles.