Delicious Onion Salisbury Steak Sandwich

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If you ask me, Salisbury steak sandwiches are a comfort food game-changer.

This hearty sandwich takes the classic American dinner staple and turns it into an easy-to-eat handheld meal. Juicy beef patties smothered in rich brown gravy nestle perfectly between toasted bread slices.

It’s topped with caramelized onions that slow-cook until they’re sweet and tender, while mushrooms add an extra layer of savory goodness. A touch of melted provolone cheese brings everything together.

It’s a filling dish that brings back memories of family dinners, but with a practical twist that makes it perfect for busy weeknights.

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What Kind of Ground Beef Should I Use?

For Salisbury steak sandwiches, lean ground beef with about 85% to 90% lean meat content hits the sweet spot. While you could use extra lean ground beef (93% or higher), it might make your patties a bit too dry, and if you go with meat that’s too fatty (80% or less), you’ll end up with shrinkage and potentially greasy sandwiches. Ground chuck is a great choice here since it offers good flavor and the right fat content to keep your patties juicy. If you’re buying pre-packaged ground beef, just check the label for that 85/90% lean mark, and make sure it looks fresh with a nice red color – avoid any meat that’s starting to turn brown or gray.

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Options for Substitutions

This sandwich recipe has plenty of room for easy swaps if you need them:

• Ground beef: While ground beef gives the classic Salisbury taste, you can use ground turkey or chicken for a lighter version. Just add an extra tablespoon of Worcestershire sauce to boost the flavor.
• Swiss cheese: Not a fan of Swiss? Provolone, mozzarella, or even white cheddar work great here. Each brings its own taste but still melts nicely.
• Breadcrumbs: Regular, panko, or gluten-free breadcrumbs all work well. You can also crush crackers or use quick oats as a binding agent.
• Mushrooms: Any mushroom variety works – button, cremini, or portobello. If you’re not into mushrooms, you can skip them or add extra caramelized onions instead.
• Sub rolls: Hoagie rolls, French bread, or even thick-cut Texas toast make good alternatives. Just make sure whatever bread you choose is sturdy enough to hold up to the gravy.
• Cornstarch: For thickening the gravy, you can use flour (double the amount) or arrowroot powder (same amount as cornstarch) mixed with cold water.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Salisbury steak sandwiches is overcrowding your pan when cooking the patties – work in batches and leave enough space between them to develop a nice brown crust. A common mistake is overworking the meat mixture, which can lead to tough, dense patties – mix the ingredients just until combined and shape them gently. When making the mushroom gravy, avoid rushing the process of cooking down the onions and mushrooms – giving them time to properly caramelize (about 15-20 minutes) will create a deeper, richer flavor. For the best texture, don’t flip the patties too frequently while cooking; give them 4-5 minutes on each side to develop a good sear, and remember to let them rest for a few minutes before assembling the sandwiches to keep all those flavorful juices inside.

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What to Serve With Salisbury Steak Sandwiches?

These hearty sandwiches pair perfectly with classic diner-style sides that can hold their own next to the rich, savory meat and gravy. French fries are my go-to choice – they’re great for soaking up any extra gravy that drips from the sandwich. For a lighter option, try a simple coleslaw with a tangy dressing to cut through the richness of the meat, or a crisp dill pickle spear on the side. If you’re feeding a crowd, a big bowl of potato salad or some crispy onion rings would round out the meal nicely.

Storage Instructions

Keep Fresh: If you’ve got leftover Salisbury steak sandwiches, separate the meat and gravy from the buns. Store the meat and gravy mixture in an airtight container in the fridge for up to 3 days. Keep the buns in a separate bag at room temperature – this prevents them from getting soggy!

Freeze: The Salisbury steak mixture freezes really well! Place it in a freezer-safe container without the buns and it’ll keep for up to 3 months. I like to portion it out before freezing so I can thaw just what I need for quick weekday meals.

Reheat: To bring these sandwiches back to life, warm the meat and gravy in a pan over medium heat, stirring occasionally until hot throughout. If the gravy seems too thick, add a splash of beef broth. Toast fresh buns, add the heated meat mixture, and top with cheese – it’ll be just as good as day one!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3200
• Protein: 180-200 g
• Fat: 150-170 g
• Carbohydrates: 200-220 g

Ingredients

• 6 soft sub rolls
• 6 slices of swiss cheese
• 2 pounds lean ground beef
• 1/2 cup diced onions
• 1/2 cup breadcrumbs
• 1 egg
• 2 tablespoons worcestershire sauce
• 1 teaspoon parsley flakes
• 1 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon crushed red pepper
• 1 tablespoon butter
• 4 cups beef stock
• 1/4 cup all-purpose flour
• 2 cups chopped onions
• 3 cloves minced garlic
• 16 ounces sliced mushrooms
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch, blended with 3 tablespoons water (optional for thickening)

Step 1: Prepare and Form the Patties

In a large bowl, combine ground beef, onions, bread crumbs, egg, Worcestershire sauce, parsley, pepper, garlic salt, and red pepper flakes.

Use clean hands to mix everything together until well combined.

Divide the mixture into 6 equal portions and shape each portion into an oblong patty.

Step 2: Cook the Patties

Heat a large cast iron skillet over medium heat or set an electric skillet to 350°F.

Melt some butter in the skillet.

Once the butter is melted, place the prepared patties into the skillet.

Cook the patties for 5 minutes on each side until they are nicely browned.

Remove the patties and place them on a plate.

Step 3: Prepare the Gravy Base

Reduce the heat to medium or 325°F.

Add onions and garlic to the skillet with the drippings from the patties.

Cook while stirring and scraping the browned bits for 3-4 minutes to develop flavor.

Add mushrooms to the skillet and continue cooking for a couple more minutes.

Sprinkle flour over the mushroom, onions, and garlic mixture, then stir and cook for an additional 2 minutes to eliminate the raw flour taste.

Step 4: Complete the Gravy and Cook Patties

Add beef broth, Worcestershire sauce, salt, and pepper to the skillet.

Stir until the ingredients are well combined and the gravy begins to form.

Return the patties to the skillet, ensuring they are covered with the gravy mixture.

Cook covered for 25-35 minutes, stirring occasionally.

The gravy will thicken as it cools.

If needed, mix corn starch with a bit of water, add to the pan, and stir for a few minutes to thicken the gravy further.

Step 5: Assemble the Salisbury Steak Sandwiches

Slice each roll in half.

On the bottom slice, add two tablespoons or more of mushroom gravy.

Place a Salisbury steak patty on top of the gravy.

Add a slice of Swiss cheese over the patty, then drizzle a few more tablespoons of mushroom gravy over the top.

Cap with the top slice of the roll.

Serve warm and enjoy your Salisbury steak sandwiches.