Prep Time: 10 mins | Cook Time: 20 mins | Servings: 5
My favourite classic dinner meal, French Onion Salisbury Steak. A mouthwatering and the best comfort food with the most incredible savoury gravy!
Ingredients
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5 tbsp Butter
2 Medium Yellow Onions, Thinly Sliced
1 Large Egg
2 tbsp Worcestershire Sauce Divided
2 ¼ c. Beef Broth, Divided
1 ½ lbs Lean Ground Beef
⅓ c. Panko Breadcrumbs
2 tsp Italian Seasoning
2 tsp garlic powder
Salt & Pepper, To Taste
⅓ c. Flour
8 Slices Provolone Cheese
½ c. Shredded Parmesan Cheese
How to make French Onion Salisbury Steak
Step 1: In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the sliced onions, a tbsp Worcestershire sauce, and ¼ cup of the beef broth. Stir well to coat the onions.
Step 2: Cook the onions for about 6 to 7 minutes, stirring occasionally until soft and golden.
Step 3: In the meantime, add the ground beef, egg, a tbsp Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a lathe bowl. Using your hands or a large spoon, mix the beef mixture gently to combine.
Step 4: Into 5 even balls, form the beef mixture, flatten them into patties, and place them on a plate or cutting board.
Step 5: Scoot the softened onions to the side of the pan and add the patties to the other side. Fry the patties for about 4 minutes on each side, then remove to a plate.
Step 6: Around in the pan, stir the onions, sprinkle with flour, and continue to cook for a minute, stirring constantly.
Step 7: Into the skillet, gradually pour in the rest of the beef broth while constantly stirring and scraping the browned bits from the bottom of the pan.
Step 8: Adjust the heat to medium-low and add back the patties to the pan.
Step 9: Evenly top each patty with cheese. Now, cover the skillet and simmer for about 6 to 8 minutes until the cheese has melted, gravy has thickened, and the meat is cooked through.
Notes:
For the best flavour, I suggest using ground beef with 15 to 20 per cent fat content. Alternately, you can use very lean beef as well.
For any leftovers, place them in an airtight container and the fridge for up to 3 days.
For this recipe, you can use low sodium stock/broth if you are sensitive to salt. In place of panko breadcrumbs, you can use regular or Italian breadcrumbs. And instead of provolone, you can also use mozzarella, white cheddar, or sliced gouda.
Nutrition Fact:
Serving: 1 Steak | Calories: 300kcal
Ingredients
- 5 tbsp Butter
- 2 Medium Yellow Onions, Thinly Sliced
- 1 Large Egg
- 2 tbsp Worcestershire Sauce Divided
- 2 ¼ c. Beef Broth, Divided
- 1 ½ lbs Lean Ground Beef
- ⅓ c. Panko Breadcrumbs
- 2 tsp Italian Seasoning
- 2 tsp garlic powder
- Salt & Pepper, To Taste
- ⅓ c. Flour
- 8 Slices Provolone Cheese
- ½ c. Shredded Parmesan Cheese
Instructions
Step 1: In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the sliced onions, a tbsp Worcestershire sauce, and ¼ cup of the beef broth. Stir well to coat the onions.
Step 2: Cook the onions for about 6 to 7 minutes, stirring occasionally until soft and golden.
Step 3: In the meantime, add the ground beef, egg, a tbsp Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a lathe bowl. Using your hands or a large spoon, mix the beef mixture gently to combine.
Step 4: Into 5 even balls, form the beef mixture, flatten them into patties, and place them on a plate or cutting board.
Step 5: Scoot the softened onions to the side of the pan and add the patties to the other side. Fry the patties for about 4 minutes on each side, then remove to a plate.
Step 6: Around in the pan, stir the onions, sprinkle with flour, and continue to cook for a minute, stirring constantly.
Step 7: Into the skillet, gradually pour in the rest of the beef broth while constantly stirring and scraping the browned bits from the bottom of the pan.
Step 8: Adjust the heat to medium-low and add back the patties to the pan.
Step 9: Evenly top each patty with cheese. Now, cover the skillet and simmer for about 6 to 8 minutes until the cheese has melted, gravy has thickened, and the meat is cooked through.
Notes
For the best flavour, I suggest using ground beef with 15 to 20 per cent fat content. Alternately, you can use very lean beef as well. For any leftovers, place them in an airtight container and the fridge for up to 3 days. For this recipe, you can use low sodium stock/broth if you are sensitive to salt. In place of panko breadcrumbs, you can use regular or Italian breadcrumbs. And instead of provolone, you can also use mozzarella, white cheddar, or sliced gouda.
