Bobby Flay Salisbury Steak

Bobby Flay’s Salisbury Steak is a flavorful, comforting dish that’s elevated with bold, savory ingredients and a rich mushroom-onion gravy. I love how it transforms a classic comfort food into something restaurant-worthy with just a few steps. This dish always makes me feel cozy and satisfied.

Why You’ll Love This Recipe

I love Bobby Flay’s version because it’s packed with flavor—from seasonings like Worcestershire and Dijon to the depth of mushrooms and onions in the gravy. The patties stay juicy, and the sauce is silky and rich. It feels upscale, yet it’s still simple enough for an easy weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (80/20 blend for best flavor)

• Breadcrumbs

• Egg

• Worcestershire sauce

• Dijon mustard

• Garlic powder

• Onion powder

• Salt and pepper

For the gravy:

• Unsalted butter

• Yellow onion, thinly sliced

• Cremini or white mushrooms, sliced

• Garlic, minced

• Beef broth

• Red wine (optional, but adds depth)

• Worcestershire sauce

• Dijon mustard

• Cornstarch slurry (optional, for thickening)

Directions

1. I whisk together ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon, garlic powder, onion powder, salt, and pepper.

2. I shape the mixture into oval patties, about ½‑inch thick, and set them aside.

3. In a skillet over medium-high heat, I sear the patties in a little oil until browned and cooked through, about 4–5 minutes per side. I transfer them to a plate.

4. In the same skillet, I melt butter and add sliced onions and mushrooms. I cook until they’re tender and beginning to caramelize.

5. I stir in garlic, then add beef broth, red wine (if using), Worcestershire, and Dijon mustard. I scrape up the browned bits from the bottom of the pan.

6. I taste and season the sauce, then let it simmer until it slightly reduces. If I want it thicker, I whisk in a cornstarch slurry.

7. I return the patties to the skillet, spooning the gravy over them, and simmer them together for a couple of minutes until heated through.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 40 minutes—15 minutes for prep and shaping, 10–12 minutes for cooking the patties, plus 10–15 minutes for the gravy.

Variations

I sometimes add fresh thyme or rosemary to the patties for an herby twist. If I want more depth in the sauce, I include a splash of heavy cream or an extra dash of Dijon. For a southwestern spin, I swap cremini mushrooms for roasted poblanos and add a pinch of smoked paprika.

Storage/Reheating

I store leftover patties with gravy in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a skillet over low heat or microwave with a splash of broth to keep them moist. The sauce reheats beautifully and thickens as it cools.

FAQs

What cut of beef is best for Salisbury Steak?

I always use an 80/20 ground beef blend—it provides a good balance of flavor and juiciness.

Can I skip the red wine in the gravy?

Yes, I can. The wine adds depth, but extra broth works fine in a pinch.

How do I thicken the gravy?

I whisk together equal parts cornstarch and cold water, then stir it into the simmering sauce until it thickens.

Can I make this ahead of time?

Absolutely. I cook the patties and sauce, then reheat them gently together on the stove.

What should I serve with it?

I like it over mashed potatoes, egg noodles, or creamy polenta, with steamed green beans or roasted carrots on the side.

Conclusion

Bobby Flay’s Salisbury Steak is a delicious, elevated take on a beloved classic. With juicy beef patties and a deeply flavorful mushroom-onion gravy, it’s comfort food that feels special. It’s perfect for a cozy dinner or a weekend meal that still feels effortless and satisfying.