Name: Bobby Flay Salisbury Steak Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 tablespoons vegetable oil divided; 1 onion finely diced; 2 garlic cloves minced; 1 pound ground beef (500 grams), 80% lean); ⅓ cup panko breadcrumbs; 1 large egg; ⅓ cup tomato sauce marinara; 1 teaspoon yellow mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon dried oregano; ¼ teaspoon ground black pepper; Salt to taste; 1 tablespoon vegetable oil; 1 onion sliced; 9 oz white button mushrooms (250 grams), sliced; 2 ½ cups low-sodium beef broth; 1 teaspoon onion powder; ½ teaspoon garlic powder; 1 ½ teaspoons Worcestershire sauce; 3 tablespoons cornstarch + ¼ cup water or beef stock; Salt and pepper as needed

Jump to Recipe·5.1 from 18 reviews

Bobby Flay Salisbury Steak is the best kind of classic comfort food: juicy, flavorful beef patties nestled in a savory mushroom gravy that feels like a warm hug on a chilly evening. Each bite is rich and deeply satisfying, with the beef soaking up all those delicious pan juices and the thick gravy tying everything together. Whether you grew up with Salisbury steak on your family dinner table, or you’re looking to try this nostalgic favorite for the first time, you’ll be delighted at how easy it is to make this hearty meal from scratch.

Bobby Flay Salisbury Steak Recipe - Recipe Image

Ingredients You’ll Need

These simple but essential ingredients are what give Bobby Flay Salisbury Steak its bold flavor and tender bite. Each component adds depth, whether it’s savory beef, aromatic onions, or the rich mushroom gravy. Don’t skip the details — the little touches make all the difference!

Vegetable Oil: The go-to fat for sautéing, it gives your patties a crisp, golden exterior and helps build flavor in the gravy.
Onion (finely diced and sliced): Half goes into the steaks for sweetness and moisture, the rest forms the savory base of your gravy.
Garlic Cloves (minced): Just a touch wakes up the beef with a subtle aromatic punch.
Ground Beef (80% lean): Opting for this blend keeps the patties juicy and full of rich, beefy flavor.
Panko Breadcrumbs: Japanese-style crumbs help hold everything together while creating a delicate, light texture.
Large Egg: Essential for binding the beef mixture without making it dense.
Tomato Sauce (marinara): Adds a gentle acidity and a hint of complexity to the patties.
Yellow Mustard: Brings a mellow tang that balances the beef and enhances umami.
Worcestershire Sauce: Deepens the meaty flavor for that irresistible steakhouse richness.
Dried Oregano: Lends a subtle herbal note that lifts the whole dish.
Ground Black Pepper: A little bite to accentuate all the savory elements.
Salt: Absolutely necessary to bring all the flavors to their peak.
White Button Mushrooms (sliced): The star of the gravy — their earthiness soaks up all the pan goodness.
Low-Sodium Beef Broth: The backbone of your silky, savory sauce.
Onion Powder: Layers more flavor into the gravy, echoing the sweetness of the sautéed onions.
Garlic Powder: Intensifies the savory, allium notes without overpowering the dish.
Cornstarch + Water (or Beef Stock): Whisked together to thicken the gravy until it’s velvety and lush.
Salt and Pepper (for gravy): Adjust to suit your personal taste.

How to Make Bobby Flay Salisbury Steak

Step 1: Sauté Onions and Garlic

Start this Bobby Flay Salisbury Steak magic by gently heating two tablespoons of oil in a skillet over medium heat. Toss in your finely diced onion and let it become soft and translucent, about four minutes. Add your minced garlic and give it another minute; the aroma should be irresistible. Let everything cool for a minute or so, because you’ll mix these aromatics straight into your steak patties.

Step 2: Prepare and Shape Patties

In a big bowl, combine the cooled onion-garlic mixture with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and a good pinch of salt. The real trick? Mix it with your hands just until everything comes together. If you overwork the meat, your Bobby Flay Salisbury Steak patties could end up tough. Shape the mixture into four or five oval steaks, aiming for about equal size for even cooking.

Step 3: Brown the Steaks

Heat the remaining two tablespoons of oil in the same skillet. Add your patties in batches (don’t crowd the pan!) and brown them, about one minute per side. The goal here isn’t to cook them through, but to get a rich, flavorful crust and leave all those tasty browned bits in the pan.

Step 4: Sauté Mushrooms and Onion for Gravy

In the same beloved skillet, pour in another tablespoon of oil if needed. Add sliced onion and sauté until golden and starting to caramelize, about five minutes. Next up are the mushrooms! Let them brown, giving the gravy a deep, earthy flavor that makes Bobby Flay Salisbury Steak stand out.

Step 5: Simmer Steaks in the Gravy

Nestle your browned patties back into the skillet. Pour over the beef broth, then add onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring the whole thing to a gentle boil, cover, and simmer for about 15 minutes, letting the flavors meld and the steaks cook through.

Step 6: Thicken the Gravy

Stir together cornstarch with a splash of beef stock or water until smooth, then gradually add this slurry to your simmering pan. Let it cook for about five minutes. You want the gravy to gently thicken and coat the steaks beautifully — they’re ready once an internal thermometer hits 160 F.

How to Serve Bobby Flay Salisbury Steak

Garnishes

Finish your Bobby Flay Salisbury Steak with a sprinkle of chopped fresh parsley for color and freshness. If you’re feeling indulgent, a little extra cracked black pepper on top is a classic finishing touch.

Side Dishes

Nothing pairs better than fluffy mashed potatoes to soak up all that mushroom gravy. You could also serve with buttered egg noodles or a slice of crusty bread to clean your plate. For a pop of color, try steamed green beans or roasted carrots on the side.

Creative Ways to Present

Serve your Bobby Flay Salisbury Steak in a deep bowl for extra-cozy vibes, letting the gravy pool around the steaks. Or make “mini” patties for sliders at a casual get-together — just spoon a bit of the mushroom sauce over each bun. Want to wow a crowd? Layer the steaks over mashed sweet potatoes and drizzle with gravy for a colorful twist.

Make Ahead and Storage

Storing Leftovers

Any leftover Bobby Flay Salisbury Steak will keep in an airtight container in the fridge for up to three days. Let the dish cool to room temperature before sealing it up, and pour any remaining gravy over the patties to prevent them from drying out.

Freezing

To freeze, arrange the cooked steaks (with gravy) in a freezer-safe dish or individual containers. Everything will keep great for up to two months. Just make sure to label with the date — and freeze in portions that make reheating easy for future cozy meals.

Reheating

Reheat Bobby Flay Salisbury Steak gently in a skillet over medium-low heat, adding a splash of beef broth or water if needed to loosen the gravy. You can also microwave individual servings, covered, until piping hot in the center. Stir the gravy occasionally for the most even results.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! While it won’t be the same classic Bobby Flay Salisbury Steak flavor, both ground turkey and chicken make great lighter alternatives. Just add a teaspoon of extra Worcestershire and a bit more salt to amp up the savory notes.

What’s the best way to keep the patties tender?

Mix the ingredients just until combined and avoid packing the patties too tightly. Overmixing or compressing them can create a dense, tough texture instead of the juicy tenderness that makes Bobby Flay Salisbury Steak so addictive.

Can I make this recipe gluten-free?

Definitely. Swap the panko breadcrumbs for your favorite gluten-free alternative, and make sure your Worcestershire sauce and beef broth are certified gluten-free. The cornstarch for thickening is already naturally gluten-free.

How do I know the steaks are fully cooked?

Check with an instant-read thermometer; the center of each steak should reach 160 F (71 C). If you don’t have a thermometer, slice into the thickest part — it should no longer be pink and the juices should run clear.

Can I double the recipe for a crowd?

Yes! Bobby Flay Salisbury Steak scales up beautifully. Brown the patties in batches and use a Dutch oven or large skillet for simmering so everything cooks evenly. You might need to add a little more beef broth or mushrooms for extra gravy.

Final Thoughts

If you’re craving classic comfort with a chef’s touch, you have to try Bobby Flay Salisbury Steak. It’s everything cozy food should be — rich, satisfying, and surprisingly simple to pull off at home. Gather your ingredients and treat yourself to a meal that’s sure to become a family favorite!

Bobby Flay Salisbury Steak Recipe

Ingredients You’ll Need