French Onion Salisbury Steak Recipe
French Onion Salisbury Steak is a delicious take on a classic dinner recipe! This comfort food is so easy to make and has the most amazing savory gravy!
This one is a true classic, a childhood fave, at least for those of us that grew up in the mid-west and love our comfort foods all fall/winter long! I’ve seen it called Salisbury steak, hamburger steak, and chopped steak. But, it’s basically the same thing! Ground beef gets combined with eggs, breadcrumbs, seasonings and then seared in a skillet and smothered in brown gravy! Either way, I already have a tasty Chopped Steak recipe on my blog and I knew I wanted to do another version but, mix things up a bit.
Since everyone loves our French Onion Beef and Noodles so very much, I thought it would be great to do a sort of french onion burger patty. I was right, the french onion gravy is just so mouthwatering, and then of course topping them off with cheese never hurts anything either.
MAKING FRENCH ONION SALISBURY STEAK:
- This recipe comes together in about 30 minutes. First things first, melt the butter in a large skillet and add in your onions along with some Worcestershire and a little of your beef broth. The onions will cook, you can stir occasionally, for about 6-8 minutes until they’re nice and golden.
- I like to make my patties while the onions are cooking. Mix up your ground beef, egg, seasonings, and breadcrumbs in a large bowl. Roll the meat into 5 balls, then shape them into patties and set them aside on a plate.
- When the onions golden, leave them in the pan and just kind of scoot them around to make room for the patties. Get the beef in there and sear for 4 minutes on each side until starting to brown, then remove them onto a clean plate.
- Now give the onions a stir and sprinkle over the flour. Keep stirring for just about one minute to cook the flour. Then you can slowly pour in your beef broth while using a wooden spoon to scrape up any bits on the bottom of the pan. You’ll only need to take 1-2 minutes to do this part, the gravy will continue to thicken while simmering with the meat.
- Reduce the heat on your stove to medium-low, scoot the onions around and add the patties back to the pan. Now, you’ll top each with a slice of cheese and the parmesan. The parmesan is optional, and you can use mozzarella, gouda, or white cheddar in place of the provolone if preferred. Cover your pan and simmer for 6-8 minutes until your patties are cooked through.
WHAT GOES GOOD WITH SALISBURY STEAK?
Let’s talk side dishes! Sometimes my favorite part of the meal, but, these steaks really shine the most! Some of our favorite things to serve with these mashed potatoes! We have a great recipe for Cream Cheese Mashed Potatoes, and Instant Pot Mashed Potatoes too.
If you’re wanting to get in veggies, then this is great with a green side salad, fill it with your favorite chopped up vegetables and dressing. Another option are these Easy Roasted Carrots, and the most amazing Roasted Green Beans! If you’re looking for something a little different then this meal would be great served over hot cooked rice, cooked and buttered egg noodles, and awesome with a side of Drop Biscuits!
- 5 Tablespoons Butter
- 2 Medium Yellow Onions, Thinly Sliced
- 1 Large Egg
- 2 Tablespoons Worcestershire Sauce Divided
- 2 1/4 Cups Beef Broth, Divided
- 1 1/2 Pounds Lean Ground Beef
- 1/3 Cup Panko Breadcrumbs
- 2 teaspoons Italian Seasoning
- 2 teaspoons garlic powder
- Salt & Pepper, To Taste
- 1/3 Cup Flour
- 8 Slices Provolone Cheese
- 1/2 Cup Shredded Parmesan Cheese
- Melt the butter in a large skillet over medium-high heat. Add the sliced onions, one Tablespoon of Worcestershire sauce, and 1/4 cup of the beef broth to the skillet and stir to coat the onions.
- Continue cooking the onions, stirring occasionally for 6-7 minutes until soft and golden.
- Meanwhile, in a large bowl add the ground beef, egg, 1 Tablespoon of Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt and pepper.
- Use your hands or a large spoon to gently mix the beef mixture until everything is well combined.
- Form the beef mixture into 5 even balls, then flatten into patties, set aside on a plate or cutting board.
- Once the onions have softened, scoot them to the side and add the patties to the pan.
- Fry the patties for 4 minutes per side, then, remove to a plate.
- Stir the onions around in the pan, then sprinkle the flour over the onions and cook, stirring constantly for one minute.
- Slowly pour the remaining beef broth into the skillet, stirring constantly and scraping any browned bits from the bottom of the pan.
- Reduce the heat to medium-low, and add the patties back to the pan.
- Top each patty evenly with the cheese. Cover the skillet and simmer for 6-8 more minutes until cheese is melted, gravy is thickened, and the meat is cooked through.
- I recommend using a ground beef with 15 to 20 percent fat content for best flavor, but, very lean beef will work if necessary.
- Leftovers can be refrigerated and stored in an airtight container for up to 3 days.
- Substitutions: If you are sensitive to salt, you may want to use low sodium stock/broth for this recipe. You can use regular or Italian breadcrumbs in place of the panko breadcrumbs. This recipe is great made with mozzarella, white cheddar, or sliced gouda in place of the provolone if desired.