Salisbury Steak Skillet (with Onion Mushroom Gravy)

This Salisbury steak skillet is comfort food done right in just about 35 minutes. Juicy, pan-seared chopped steak patties are simmered in a rich mushroom and onion gravy. It’s one of those nostalgic “boxed dinner” ideas made entirely from scratch and better than you remember.

It’s fast. It’s filling. It’s built from pantry staples. And best of all, it’s the kind of weeknight dinner that doesn’t feel like a compromise.

Whether you’re feeding a crew or just need something hearty and affordable, this is the kind of dish that slides easily into your regular rotation. I make this for my family of five on nights when I can’t think but still want to cook something real.

Looking for more skillet-style comfort meals? Try this cheesy skillet lasagna next it’s just as easy and even more indulgent.

Why This Salisbury Steak Skillet Works

• One pan, one dinner – no baking dishes or oven required
• Total time: about 35 minutes – faster than delivery
• Built from real, budget ingredients – everything from the pantry or fridge
• Familiar flavor, made fresher – that boxed-dinner nostalgia, but with real ingredients
• Freezer-friendly, meal prep-friendly, and flexible

This is exactly the kind of skillet meal I’d crave growing up—and now it’s the one I rely on when I need a sure thing. Serve it with mashed potatoes and green beans, and you’ve got a full meal that makes everyone at the table happy.

Ingredients You’ll Need

For the Patties:

• 1 lb ground beef (85–90% lean)
• 1 large egg
• ½ cup breadcrumbs or crushed saltines
• ¼ cup very finely minced onion
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper

For the Gravy:

• 2 tbsp butter, divided
• 1 tbsp neutral oil (vegetable or avocado)
• 8 oz mushrooms, thinly sliced (optional)
• ½ cup thinly sliced onion
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth (warm)
• 1 tbsp ketchup or 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• ½ tsp soy sauce (adds umami)

To Finish:

• Fresh chopped parsley
• Mashed potatoes, egg noodles, or rice

How to Make It

1. Mix and Shape the Patties

In a large bowl, gently mix together the beef, egg, breadcrumbs, onion, spices, Worcestershire, and Dijon. Don’t overwork it—just enough to bring everything together. Form into 5–6 oval-shaped patties, about ½ to ¾ inch thick.

These cook evenly and give you that classic Salisbury steak look—perfect for tucking into a skillet of gravy later.

2. Sear the Patties

Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high. Once hot, sear the patties 3 to 4 minutes per side until deeply browned. They don’t need to cook through here—just get a good crust. Transfer to a plate.

3. Make the Gravy Base

Reduce the heat slightly and add the remaining tablespoon of butter to the pan. Add sliced mushrooms and onions with a pinch of salt. Cook 4 to 5 minutes until softened and lightly browned.

Sprinkle in the flour and stir constantly for 1 minute—it should absorb the fat and cling to the mushrooms and onions. This is your roux.

4. Build the Gravy

Gradually whisk in the warm beef broth, ketchup or tomato paste, Worcestershire sauce, and soy sauce. Simmer for 2 to 3 minutes, stirring, until thickened slightly. Taste and adjust seasoning.

5. Simmer to Finish

Return the seared patties to the skillet, nestling them into the gravy. Spoon some of the sauce over the tops. Cover and cook on medium-low heat for 6 to 8 minutes, until the patties reach 160°F internally.

Remove from heat. Finish with chopped parsley.

Serve the steaks and spoon generous amounts of gravy over mashed potatoes, rice, or egg noodles.

Tips for Success

• Keep the mix light: Don’t overwork the ground beef. The more you mix, the tougher the patties will be.
• Shape matters: Oval patties cook more evenly and soak in the gravy better.
• Use warm broth: This helps prevent clumps when whisking into the roux.
• Adjust gravy texture: If it thickens too much, add a splash of broth. If it’s too thin, simmer uncovered for a few minutes.

Make your own breadcrumbs from day-old bread or even better, repurpose some homemade garlic bread leftovers if you’re in a pinch.

Variations and Swaps

This Salisbury steak recipe is flexible and ready for substitutions.

• Gluten-free: Use gluten-free breadcrumbs and replace flour with 2 tsp cornstarch mixed into cold water.
• No mushrooms? Double up on onions or stir in finely chopped carrots and celery for depth.
• Dairy-free: Use all oil instead of butter.
• Lean beef option: If using 93% lean, stir 1 tablespoon of mayo into the mix for extra moisture.
• No Dijon? A little yellow mustard will still do the trick.

For a totally mushroom-free version, check out this meatloaf with crackers—the same vibe, just oven baked.

What to Serve With Salisbury Steak

This dish begs for mashed potatoes. But it’s also great with:

• Buttered egg noodles
• White rice or brown rice
• Roasted carrots or green beans
• Crisp garden salad with vinaigrette

I sometimes add apple fruit donuts for dessert, especially when we’re feeling like we deserve a diner-style treat.

Make Ahead, Store, and Freeze

• Make-ahead: Patties can be shaped and stored, covered, in the fridge up to 24 hours before cooking.
• Fridge storage: Keep leftovers in an airtight container up to 4 days.
• Freezer: Freeze patties in the gravy up to 2 months. Thaw overnight and reheat gently.
• Reheating: Warm on the stove over medium-low with a splash of broth to loosen the gravy.

This reheats beautifully and keeps its texture, which makes it ideal for lunches or freezing a double batch.

Frequently Asked Questions

What kind of ground beef should I use?
Use 85–90% lean ground beef. Too much fat will make the gravy greasy, too little and the patties dry out.

Can I skip the mushrooms?
Yes. Use extra onion or substitute finely chopped celery or carrot for texture and depth.

How do I keep the patties from falling apart?
Make sure to use egg and breadcrumbs. Chill the patties if they feel soft or sticky before cooking.

Can I bake the patties instead of pan-searing?
Yes. Bake at 400°F for 12–14 minutes, then finish simmering in the gravy for 3–5 minutes until fully cooked.

Can I stretch this for more servings?
Easily. Add another half-pound of beef and increase the binder ingredients slightly. Or serve over bread for open-face Salisbury steak sandwiches.

Nutrition Information (Estimated Per Serving – Serves 6)

• Calories: ~410
• Carbohydrates: 14g
• Protein: 27g
• Fat: 26g
• Sodium: 780mg

Final Thoughts

This Salisbury steak skillet hits every comfort note. It’s rich, flavorful, and deeply satisfying but still fast and affordable. It’s a recipe that doesn’t ask for fancy ingredients or special techniques, just a bit of stovetop time and some pantry basics.

When the weather cools off or the day’s been too long, this is what I reach for. It’s one of those meals that brings people to the table and leaves them full, warm, and happy.

If you loved this recipe, check out our crockpot white chicken chili and also my facebook page.