French Onion Salisbury Steak is a comforting twist on a classic dish! Juicy, seasoned beef patties are smothered in a rich, savory onion gravy that’s packed with deep caramelized flavor. It’s an easy and satisfying dinner that brings together the best of French onion soup and Salisbury steak.
This dish is a true Midwest favorite, perfect for fall and winter nights when you crave something warm and hearty. Whether you call it Salisbury steak, hamburger steak, or chopped steak, it’s all about tender beef and flavorful gravy.
Serve it over creamy mashed potatoes, buttered noodles, or rice to soak up every last bit of that delicious sauce. A cozy, nostalgic meal that never goes out of style!
French Onion Salisbury Steak Recipe
This French Onion Salisbury Steak is so easy to make and has the most amazing savory gravy. Just need 30 minutes to enjoy a delicious classic dinner with your beloved family.
Ingredients
- 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
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the sliced onions, 1 tablespoon of Worcestershire sauce, and 1/4 cup of the beef broth, stirring to coat the onions evenly.
- Cook the onions for 6–7 minutes, stirring occasionally, until they become soft and golden.
- While the onions are cooking, add the ground beef, egg, 1 tablespoon of Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper to a large bowl. Gently mix with your hands or a large spoon until everything is just combined.
- Divide the mixture into five equal portions and shape them into balls, then flatten into patties. Set aside on a plate or cutting board.
- Once the onions are softened, push them to the side of the skillet and add the patties. Cook for about 4 minutes per side, then transfer the patties to a plate.
- Stir the onions in the skillet, sprinkle the flour over them, and cook for about 1 minute, stirring constantly.
- Slowly pour in the remaining beef broth, stirring continuously and scraping up any browned bits from the bottom of the pan.
- Lower the heat to medium-low and return the patties to the skillet. Top each patty evenly with the cheese, cover, and simmer for another 6–8 minutes, until the cheese is melted, the gravy has thickened, and the patties are cooked through.
Notes
- NOTE that I recommend using a ground beef with 15 to 20 percent fat content for best flavor, but, very lean beef will work if necessary.
- NOTE: 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.
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