These skillet salisbury steak patties combine seasoned ground beef, onion, and Worcestershire sauce, then simmer in a mushroom gravy until cooked through. The whole dinner cooks in one pan on the stove.
Browning the patties first leaves flavorful bits in the pan, and those bits turn into the base of a rich gravy with beef broth and mushrooms. Spoon it over mashed potatoes or rice.
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Why This Skillet Salisbury Steak Patties Recipe Works
A little egg and a handful of bread crumbs keep the patties tender, so they stay moist while they simmer in the gravy.
Worcestershire sauce and a finely chopped onion season the beef from the inside, giving each bite a savory, slightly tangy depth.
Cooking everything in one skillet builds the gravy from the browned bits, which means more flavor with no extra pot to wash.
Ingredients for Skillet Salisbury Steak Patties
- For the patties: 1 pound ground beef, 1/2 cup dry bread crumbs, 1 finely chopped medium onion, 1 large egg, 2 tablespoons Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- For the gravy: 1 cup sliced mushrooms, 1 cup low sodium beef broth, and 1 cup prepared brown gravy.
- For the pan: 1 tablespoon vegetable oil.
Ground beef. Eighty twenty ground beef gives the patties enough fat to stay juicy through browning and simmering.
Bread crumbs and egg. Together they bind the meat and hold in moisture, so the patties do not turn dense or dry.
Worcestershire sauce. It adds savory, tangy depth, and a small amount goes a long way in a pound of beef.
Mushrooms. Slice them evenly so they brown at the same pace and release their juices into the sauce.
Broth and gravy. Low sodium broth thins the pan sauce, while the prepared gravy thickens it and gives it body.
How to Make Skillet Salisbury Steak Patties
1. Mix the patties. Combine the beef, bread crumbs, onion, egg, Worcestershire sauce, salt, and pepper gently, just until evenly blended, then shape into four oval patties.
2. Brown the patties. Heat the oil in a large skillet over medium heat and brown the patties for about three minutes per side until a crust forms.
3. Set them aside. Move the patties to a plate. They will finish cooking in the sauce, so they do not need to be done yet.
4. Cook the mushrooms. Add the sliced mushrooms to the same skillet and cook, scraping up the browned bits, until they are tender and lightly golden.
5. Build the sauce. Pour in the beef broth and bring it to a gentle simmer, then stir in the prepared gravy until smooth.
6. Simmer the patties. Return the patties to the skillet, cover, and cook until they reach 160 degrees F and the sauce thickens.
7. Rest and serve. Let the skillet stand for a couple of minutes off the heat, then spoon the sauce generously over each patty.
How to Serve Skillet Salisbury Steak Patties
Ladle the gravy over the patties and serve them with creamy yukon gold mashed potatoes to catch every drop. Parmesan garlic roasted brussels sprouts add a savory green side, while soft and buttery homemade rolls and homemade baked beans turn it into a bigger spread for hungry guests. Cooked rice or buttered noodles work as well.
How to Store and Reheat Skillet Salisbury Steak Patties
Cool the patties in their gravy within two hours, then store them in a covered container in the refrigerator for three to four days. Freeze for up to two months, thawing overnight in the refrigerator. Reheat gently on the stove with a splash of broth until the patties reach 165 degrees F.
Tips and Variations for Skillet Salisbury Steak Patties
Do not overmix. Mix the beef only until blended, because working it too long makes the patties tough.
Shape evenly. Form patties of the same thickness and press a shallow dimple in the center so they stay flat while cooking.
Check the temperature. Ground beef is safe at 160 degrees F, so use an instant read thermometer in the center of a patty.
Brown well. Let each patty sit untouched in the hot pan so a deep crust forms, which flavors the whole sauce.
Adjust the gravy. Add a splash of broth if the sauce gets too thick, or simmer it a bit longer if it is too thin.
Wash up carefully. Wash hands, the plate, and utensils after handling raw beef, and do not taste the mixture before cooking since it contains raw egg.
Flag the allergens. This dish contains egg, wheat from the bread crumbs, and fish from Worcestershire sauce, and some gravies contain milk or soy.
Check trusted guidance. The Texas AgriLife Extension food safety guide explains safe cooking temperatures for ground meat.
Frequently Asked Questions About Skillet Salisbury Steak Patties
What makes skillet salisbury steak patties different from regular burgers?
The patties are seasoned with onion and Worcestershire sauce, held together with egg and bread crumbs, and finished in gravy instead of served on a bun.
Can I make skillet salisbury steak patties ahead of time?
Yes. Cook them fully, cool them in the gravy, and refrigerate. Reheat gently on the stove until they reach 165 degrees F.
How do I thicken the gravy for skillet salisbury steak patties?
Simmer it uncovered for a few more minutes, or stir in a bit more prepared gravy until it coats the back of a spoon.
Can I use turkey instead of beef?
Yes, but cook ground turkey to 165 degrees F and add a little extra oil, since it is leaner and can dry out.
What sides go well with this dinner?
Mashed potatoes, buttered noodles, or rice catch the gravy, and a green vegetable adds balance to the plate.
Skillet Salisbury Steak Patties with Gravy
Equipment
- large skillet with lid
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz ground beef 80/20
- ½ cup dry bread crumbs
- 1 medium onion finely chopped
- 1 large egg
- 2 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp ground black pepper
- 1 cup sliced mushrooms
- 1 cup low sodium beef broth
- 1 cup prepared brown gravy
- 1 tbsp vegetable oil for browning
Instructions
Cooking
- Mix. Combine the beef, bread crumbs, onion, egg, Worcestershire sauce, salt, and pepper. Shape into 4 oval patties.
- Brown. Heat the oil in a skillet over medium heat. Brown the patties for 3 minutes per side, then move to a plate.
- Sauce. Cook the mushrooms in the skillet until tender. Add the broth, bring to a simmer, and stir in the gravy.
- Simmer. Return the patties, cover, and cook 10 to 12 minutes until the patties reach 160 degrees F and the gravy thickens.
- Serve. Rest 2 minutes and spoon the gravy over the top.
