Prep Time: 10 mins | Cook Time: 20 mins | Servings: 5
This classic comfort food is super easy to make and ready on your dinner table in under twenty minutes! This Salisbury Steak is packed with flavour and smothered in the most astonishingly savoury gravy. This delicious French Onion Salisbury Steak has been my number one favourite for as long as I can remember!
Ingredients
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1 ½ lbs Lean Ground Beef
5 tbsp Butter
2 Medium Yellow Onions, Thinly Sliced
1 Large Egg
2 tbsp Worcestershire Sauce Divided
2 ¼ c. Beef Broth, Divided
⅓ c. Flour
⅓ c. Panko Breadcrumbs
2 tsp garlic powder
2 tsp Italian Seasoning
½ c. Shredded Parmesan Cheese
8 Slices Provolone Cheese
Salt & Pepper, To Taste
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 with a tbsp Worcestershire sauce, and ¼ cup of the beef broth to the skillet. Cook the onions for about 6 to 7 minutes, stirring often until soft and golden.
Step 2: While the onions are cooking, gently mix the ground beef, egg, 1 Tablespoon of Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a large bowl until just combined. Shape the beef mixture into 5 even balls. Flatten each into patties, then set them aside on a cutting board or plate.
Step 3: Scoot the softened onions to the side of the skillet. Now, add the patties to the pan and fry them for about 4 minutes on each side. Transfer the patties to a plate when done.
Step 4: Stir the onions, sprinkle them with flour, and cook for about a minute, stirring perpetually. Gradually pour in the rest of the broth, stirring and scraping the bottom of the pan to release any browned bits.
Step 5: Adjust the heat to medium-low, then return the patties to the pan. Evenly top each patty with cheese. Put the lid on and simmer for about 6 to 8 minutes until the cheese has melted, the gravy has thickened, and the meat is completely cooked.
Notes:
For the best flavour, I suggest using ground beef with 15 to 20 per cent fat content.
For any leftovers, place them in an airtight container and store them in the fridge for up to 3 days.
To have control over the sodium, I suggest using a low sodium stock/broth. Also, you can substitute panko breadcrumbs with regular or Italian breadcrumbs. If desired, use mozzarella, white cheddar, or sliced gouda instead of provolone.
Nutrition Info:
Serving: 1Steak | Calories: 300kcal
Ingredients
- 1 ½ lbs Lean Ground Beef
- 5 tbsp Butter
- 2 Medium Yellow Onions, Thinly Sliced
- 1 Large Egg
- 2 tbsp Worcestershire Sauce Divided
- 2 ¼ c. Beef Broth, Divided
- ⅓ c. Flour
- ⅓ c. Panko Breadcrumbs
- 2 tsp garlic powder
- 2 tsp Italian Seasoning
- ½ c. Shredded Parmesan Cheese
- 8 Slices Provolone Cheese
- Salt & Pepper, To Taste
Instructions
Step 1: In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the sliced onions with a tbsp Worcestershire sauce, and ¼ cup of the beef broth to the skillet. Cook the onions for about 6 to 7 minutes, stirring often until soft and golden.
Step 2: While the onions are cooking, gently mix the ground beef, egg, 1 Tablespoon of Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a large bowl until just combined. Shape the beef mixture into 5 even balls. Flatten each into patties, then set them aside on a cutting board or plate.
Step 3: Scoot the softened onions to the side of the skillet. Now, add the patties to the pan and fry them for about 4 minutes on each side. Transfer the patties to a plate when done.
Step 4: Stir the onions, sprinkle them with flour, and cook for about a minute, stirring perpetually. Gradually pour in the rest of the broth, stirring and scraping the bottom of the pan to release any browned bits.
Step 5: Adjust the heat to medium-low, then return the patties to the pan. Evenly top each patty with cheese. Put the lid on and simmer for about 6 to 8 minutes until the cheese has melted, the gravy has thickened, and the meat is completely cooked.
Notes
For the best flavour, I suggest using ground beef with 15 to 20 per cent fat content. For any leftovers, place them in an airtight container and store them in the fridge for up to 3 days. To have control over the sodium, I suggest using a low sodium stock/broth. Also, you can substitute panko breadcrumbs with regular or Italian breadcrumbs. If desired, use mozzarella, white cheddar, or sliced gouda instead of provolone.
