This Salisbury steak is the comfort food you know and love with the addition of French onion soup flavors to make it that little bit special.
Salisbury steak is classic American dish that was created by James H. Salisbury in 1897. His reason for creating this dish was to form part of his meat-based diet that he thought would cure digestion issues.
Whether or not his hypothesis was true, this dish was a hit and soon became an American staple.
In our recipe, we have taken the delicious umami flavors of the classic dish and enhanced them by merging them with a French onion soup.
The rich, caramelized onions are incorporated into the patties and the gravy to add a sweet element to work with the savory meat.
It’s all finished off with a layer of melty gruyere to make it ultra indulgent.
Why you will love this Salisbury Steak recipe…
French Onion Salisbury Steak with Gruyère Gravy
Ingredients
For the Steak Patties:
- 1 lb ground beef (80/20 blend for best flavor)
- 1 large onion finely diced
- 2 tbsp unsalted butter
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ⅓ cup breadcrumbs
- 1 egg
- ½ tsp salt
- ½ tsp black pepper
For the Gravy:
- 1 tbsp unsalted butter
- 1 large onion, thinly sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- ½ cup dry white wine (or more beef broth)
- 1 tsp Worcestershire sauce
- ½ tsp fresh thyme (or ¼ tsp dried)
- ½ cup shredded Gruyère or Swiss cheese
Instructions
Ingredients
- In a large skillet over medium-low heat, melt 2 tbsp butter.
- Add diced onions with a pinch of salt and cook slowly for 20-25 minutes, stirring occasionally, until deep golden brown.
- Remove half of the onions for the patties and set aside. Keep the rest in the pan for the gravy.
- In a bowl, combine ground beef, caramelized onions, Worcestershire sauce, Dijon mustard, breadcrumbs, egg, salt, and pepper.
- Mix gently—don’t overwork the meat! Shape into 4 oval patties.
- Heat a skillet over medium heat, add a bit of oil, and cook patties for 4-5 minutes per side, until browned and mostly cooked through. Remove and set aside.
- To the same skillet with the remaining onions, add 1 tbsp butter and sprinkle in flour. Stir and cook for 1-2 minutes.
- Slowly whisk in beef broth and white wine, stirring to prevent lumps.
- Add Worcestershire sauce and thyme, then bring to a gentle simmer.
- Return the steak patties to the pan and simmer for 5 minutes, allowing them to soak up the flavors.
- Sprinkle Gruyère cheese over each patty. Cover the skillet and let it melt for 2-3 minutes.
- Serve hot, spooning extra gravy over the top.
Nutrition
Serving Suggestions
This classic Salisbury steak (with its caramelized onion twist) is delicious served with creamy mashed potatoes and roasted green beans and broccoli. If you want to go down the French onion soup route, you can toast some sourdough to dip in the gravy.
Expert Tips 🧑🍳
Storage Suggestions
Salisbury Steak FAQs
What’s the difference between burger steak and Salisbury steak?
Ultimately, this comes down to the way that it is served. Burger steak will be placed in a bun with all the fixings while Salisbury is served with gravy and veggie sides.
Why are they called Salisbury steak?
This steak got its name from the man who created the dish, James H. Salisbury.
Why does my Salisbury steak fall apart?
This is a sign that your steak mixture is not well-combined or that there is not enough binder. The egg to breadcrumb ratio is key to patties that hold their shape without being too dry.
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