Bobby Flay Salisbury Steak Recipe With Mushroom Gravy Recipe
If you’re on the hunt for a cozy, hearty meal that brings all the nostalgia of classic diner fare but with a refined, flavorful twist, you’ve come to the right place. This Salisbury steak with mushroom gravy, inspired by the iconic Bobby Flay, is everything you’d want in comfort food: juicy, flavorful beef patties drenched in a rich, savory gravy with tender mushrooms and onions. It’s like a hug on a plate, and it’s surprisingly easy to make!
I have a soft spot for dishes like this because they remind me of the family dinners I grew up with. Salisbury steak was one of those meals that my mom could whip up quickly, and it felt like such a treat every time. Of course, back then, it was usually a frozen dinner variety, but the essence of that flavor – beefy, gravy-soaked deliciousness – stuck with me. Now, I love making it from scratch and savoring every step, from browning the patties to simmering the gravy. So, let’s get into this updated, chef-inspired version that’ll make you feel right at home.
A Little Backstory on Salisbury Steak
Salisbury steak has roots that go back to the 19th century when Dr. James H. Salisbury, an American physician, promoted a diet focused on beef patties to improve health. Although his original intention was purely medicinal, the dish quickly took on a life of its own. It became a staple of American cuisine, often served in school cafeterias, diners, and home kitchens. Today, Salisbury steak is far removed from its medicinal origins and has become a beloved comfort food classic. Bobby Flay’s version brings in some thoughtful ingredients – like Worcestershire sauce, garlic, and tomato sauce – that add a beautiful depth of flavor, elevating it from a humble weekday meal to something truly special.
Let’s Talk Ingredients: Getting the Best Flavor Out of Each One
Ground Beef (80% Lean)
For Salisbury steak, I find that 80% lean ground beef strikes the perfect balance between juiciness and flavor. The bit of extra fat helps keep the patties tender and prevents them from drying out. If you’re aiming to go a bit leaner, 85% lean will work too, though you might need to be extra careful not to overcook.
Panko Breadcrumbs
Panko breadcrumbs help bind the patties together without making them dense. If you’re out of Panko, regular breadcrumbs work in a pinch, though they may make the patties slightly heavier. Panko gives it that airy texture, which is perfect for a softer bite.
Tomato Sauce
A small amount of tomato sauce (marinara works well here) adds a subtle acidity and sweetness to the patties. If you don’t have tomato sauce on hand, a tablespoon of ketchup or even tomato paste can work as a substitute.
Yellow Mustard and Worcestershire Sauce
These two ingredients add a punch of umami and tanginess. Mustard brings a slight sharpness, while Worcestershire sauce offers depth and richness. If you don’t have Worcestershire, a dash of soy sauce can be a decent stand-in.
Mushrooms
White button mushrooms soak up the flavors of the gravy beautifully. If you want a more robust mushroom flavor, you can substitute with cremini or even baby portobello mushrooms.

Essential Kitchen Tools
Large Skillet
You’ll want a large skillet with a good amount of surface area for browning the patties and making the gravy. A cast-iron skillet is ideal because it holds heat well and helps achieve that perfect sear, but a stainless-steel skillet will also work.
Mixing Bowl
A large mixing bowl for combining the steak ingredients is key. This makes it easier to mix everything evenly without overworking the meat.
Spatula or Tongs
Since you’ll be flipping the patties, having a sturdy spatula or a set of tongs makes the process easier and keeps your patties intact.
Step-by-Step: My Foolproof Method for Salisbury Steak with Mushroom Gravy
1. Sauté the Onions and Garlic
Start by heating 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until it’s translucent, which takes about 4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Set the onion and garlic aside to cool slightly before adding to the meat mixture. This step brings out the sweetness in the onions and makes the garlic more mellow – trust me, it’s worth the extra minute.
2. Mix the Steak Ingredients
In a large bowl, combine the cooled onion and garlic mixture, ground beef, Panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. Mix everything with your hands, but be careful not to overmix! Overworking the meat can make the patties tough. Once everything is just combined, form the mixture into 4-5 oval patties.
3. Brown the Patties
In the same skillet, add the remaining 2 tablespoons of oil and heat it up. Brown the patties for about 1 minute per side – you’re just looking to get a nice color on them, not cook them through. Transfer the browned patties to a plate and set aside. Don’t worry; they’ll finish cooking in the gravy.
4. Make the Mushroom Gravy
Add a bit more oil to the skillet if needed, then sauté the sliced onions until they’re browned, about 5 minutes. Add the sliced mushrooms and cook until they’re golden. These mushrooms will absorb the flavors of the steak drippings, creating a rich, hearty base for the gravy.
5. Add the Broth and Seasonings
Return the patties to the skillet and pour in the beef broth. Season with onion powder, garlic powder, Worcestershire sauce, and a bit of salt and pepper. Bring everything to a gentle boil, then cover and simmer for about 15 minutes. The patties will cook through, and the flavors will meld together beautifully.
6. Thicken the Gravy
To thicken the gravy, combine the cornstarch with water (or beef stock) to make a slurry. Gradually add this mixture to the skillet, stirring as you go. Let it cook for another 5 minutes until the gravy thickens to your liking. The gravy should be silky, coating the back of a spoon but not too thick.

Variations and Adaptations: Customize to Your Taste
Make it Gluten-Free
To make this dish gluten-free, use gluten-free Panko breadcrumbs and ensure your Worcestershire sauce is gluten-free as well. Most cornstarch is gluten-free, but double-check if you’re sensitive.
Lighten It Up
For a lighter version, you can swap out ground beef with ground turkey or chicken. Just keep in mind that the flavor will be milder, so you might want to add a bit more Worcestershire sauce for depth.
Vegan Version
Believe it or not, you can make a vegan version by using plant-based ground “meat” and swapping the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Use vegetable broth for the gravy, and skip the Worcestershire or use a vegan alternative.
Serving Suggestions and Presentation
Serve your Salisbury steaks with creamy mashed potatoes – they’re perfect for soaking up all that rich mushroom gravy. For a splash of color, sprinkle fresh parsley over the top. This dish also pairs well with steamed green beans, buttered peas, or even a crisp green salad to balance out the richness.
Perfect Pairings: Drinks to Serve Alongside
For a classic pairing, a glass of robust red wine like Cabernet Sauvignon or Merlot goes beautifully with the rich, beefy flavors. If you prefer something lighter, a chilled glass of iced tea or sparkling water with a slice of lemon also complements the meal. And if you’re feeling cozy, a cold beer with malty notes, like an amber ale, would be delicious.
Storage and Reheating Tips
If you have leftovers, store the steaks and gravy in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stovetop over low heat, adding a splash of water or beef broth to loosen the gravy. You can also microwave individual portions, but be sure to cover them to retain moisture.
Scaling the Recipe for Different Serving Sizes
This recipe can easily be doubled or halved depending on your needs. If you’re making it for a crowd, just keep in mind you may need to cook the patties in batches. When halving, reduce each ingredient proportionally, but don’t skimp on the gravy – everyone loves a bit of extra sauce!

FAQs
1. Can I use other types of meat?
Absolutely! Ground turkey or chicken works well, though the flavor will be milder. Just keep an eye on the cooking time, as lean meats cook faster.
2. How can I make the gravy thicker?
If you prefer a thicker gravy, add an extra tablespoon of cornstarch to the slurry. Remember to add it gradually to avoid clumping.
3. What other mushrooms can I use?
Cremini or baby bellas have a richer flavor than white button mushrooms and are great substitutes.
4. Can I freeze Salisbury steak?
Yes! Freeze the patties and gravy separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
5. What side dishes go well with this?
Mashed potatoes are classic, but rice, egg noodles, or crusty bread are also great options to soak up the gravy.

Bobby Flay Salisbury Steak Recipe With Mushroom Gravy Recipe
This Salisbury steak with mushroom gravy is a comforting classic with a modern twist. Perfect for cozy dinners and easy to make!
- Total Time: 50 minutes
- Yield: 4
Ingredients
Salisbury Steak
- Vegetable oil- 4 tablespoons, divided
- Onion ( finely diced)-1
- Garlic cloves (minced)-2
- Ground beef (80 % lean)- 1 lb (500 g)
- Panko breadcrumbs-⅓ cup
- Large egg- 1
- Tomato sauce (marinara)-⅓ cup
- Yellow mustard-1 teaspoon
- Worcestershire sauce-1 teaspoon
- Dried oregano-1 teaspoon
- Ground black pepper-¼ teaspoon
- Salt – to taste
Gravy
- Vegetable oil-1 tablespoon
- Onion (sliced)-1
- White button mushrooms (sliced)-9 oz (250 g)
- Low sodium beef broth-2 ½ cup
- Onion powder-1 teaspoon
- Garlic powder -½ teaspoon
- Worcestershire sauce-1 ½ teaspoon
- Cornstarch- 3 tablespoons +¼ cup water (or beef stock)
- Salt and pepper- as needed
Instructions
1. Sauté the Onions and Garlic
Start by heating 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until it’s translucent, which takes about 4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Set the onion and garlic aside to cool slightly before adding to the meat mixture. This step brings out the sweetness in the onions and makes the garlic more mellow – trust me, it’s worth the extra minute.
2. Mix the Steak Ingredients
In a large bowl, combine the cooled onion and garlic mixture, ground beef, Panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. Mix everything with your hands, but be careful not to overmix! Overworking the meat can make the patties tough. Once everything is just combined, form the mixture into 4-5 oval patties.
3. Brown the Patties
In the same skillet, add the remaining 2 tablespoons of oil and heat it up. Brown the patties for about 1 minute per side – you’re just looking to get a nice color on them, not cook them through. Transfer the browned patties to a plate and set aside. Don’t worry; they’ll finish cooking in the gravy.
4. Make the Mushroom Gravy
Add a bit more oil to the skillet if needed, then sauté the sliced onions until they’re browned, about 5 minutes. Add the sliced mushrooms and cook until they’re golden. These mushrooms will absorb the flavors of the steak drippings, creating a rich, hearty base for the gravy.
5. Add the Broth and Seasonings
Return the patties to the skillet and pour in the beef broth. Season with onion powder, garlic powder, Worcestershire sauce, and a bit of salt and pepper. Bring everything to a gentle boil, then cover and simmer for about 15 minutes. The patties will cook through, and the flavors will meld together beautifully.
6. Thicken the Gravy
To thicken the gravy, combine the cornstarch with water (or beef stock) to make a slurry. Gradually add this mixture to the skillet, stirring as you go. Let it cook for another 5 minutes until the gravy thickens to your liking. The gravy should be silky, coating the back of a spoon but not too thick.
Notes
Serving Suggestions and Presentation
Serve your Salisbury steaks with creamy mashed potatoes – they’re perfect for soaking up all that rich mushroom gravy. For a splash of color, sprinkle fresh parsley over the top. This dish also pairs well with steamed green beans, buttered peas, or even a crisp green salad to balance out the richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner