There are nights when you don’t want “a sandwich.” You want the kind of sandwich that eats like a full dinner. Thick, buttery Texas toast. A juicy Salisbury steak patty with real seasoning in it. Mushroom-onion gravy that clings and glosses the top instead of running off onto the plate.
That’s what this is.
I like serving Salisbury steak on a plate with mashed potatoes, but Texas toast brings a totally different vibe. The toast gives you crunch around the edges, then it softens just enough underneath the patty to turn into the best kind of bite—rich, savory, and comforting in a way that feels old-school without being bland.
One more thing: this isn’t just a hamburger patty with gravy. A hamburger steak is usually just ground beef seasoned simply. Salisbury steak has binders and extra flavor worked in, which helps it stay tender and hold together while it cooks. That difference is why these patties feel softer and “steakhouse-style” once they simmer in the gravy.
Why You’ll Love This Recipe
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Big comfort with simple steps. One skillet, no fussy techniques.
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Juicy patties that stay together. Egg + breadcrumbs do the job, so flipping isn’t stressful.
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Mushroom gravy with real flavor. Onions, mushrooms, butter, broth, a little Dijon… it tastes like you cooked all day.
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Texas toast makes it feel special. Thick slices hold up and give you that buttery crunch. Texas toast works beautifully for hot sandwiches like this.
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Great leftovers. Reheat the patties in gravy, toast fresh bread, and you’re back in business.
Frequently Asked Questions (FAQs)
Can I make the patties ahead of time?
Yes. Shape the patties, lay them in a single layer, cover, and refrigerate. They hold well for up to 2 days before cooking. That makes dinner faster when you’re short on time.
How do I keep the patties tender and not tough?
Mix gently and stop the moment everything looks combined. Over-mixing makes the texture tight and chewy. Use your hands or a spatula, and don’t keep stirring “just because.”
What’s the best way to keep Texas toast from getting soggy?
Toast it well and assemble right before serving. I also like to spoon gravy over the patty, not drown the toast. Serve extra gravy on the side so everyone can add more as they eat.
Can I skip mushrooms?
Absolutely. Make an onion gravy instead—same method, just leave out the mushrooms and add an extra ¼ cup onion. You’ll still get a deep, savory gravy with plenty of flavor.
Ingredients
Here I explain the best ingredients for this Salisbury steak Texas toast recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
For the Salisbury steak patties
Ground beef
Go for 80/20 if you can. That bit of fat keeps the patties juicy when they simmer in gravy.
Onion
Finely diced is great. Grated onion is even better if you want a softer texture, because it almost disappears into the meat.
Garlic
Fresh minced gives the best flavor, especially because these patties don’t cook very long before they finish in gravy.
Egg + breadcrumbs
These are your binders. Don’t skip them. They help the patties stay intact and keep the inside tender.
Worcestershire sauce
Adds that salty-sweet tang that makes Salisbury steak taste like Salisbury steak. If you’re out, soy sauce works in a pinch.
Ketchup
Just a little. It adds sweetness and acidity so the meat doesn’t taste flat.
Seasoning
A steak seasoning blend is perfect here, but you can keep it simple with salt, pepper, garlic powder, and paprika if that’s what you have.
For the mushroom-onion gravy
Mushrooms
Baby bella mushrooms are my favorite for gravy because they’re earthy and “meaty,” but white button mushrooms work too.
Onion
This is where a lot of the gravy flavor starts. Let it soften properly before you rush to the next step.
Butter + flour
This makes the roux that thickens the gravy. Cook the flour a couple minutes so it doesn’t taste raw.
Beef broth
Use low-sodium if you can, since Worcestershire and seasoning already bring salt.
Dijon mustard
Small amount, big difference. It brightens the gravy and balances the richness.
For the Texas toast
Texas toast
Thick slices matter here. They hold the patty and gravy without falling apart right away. Texas toast is also a solid choice for hot skillet sandwiches.
Butter
Softened butter makes spreading easy and gives you that golden, pan-toasted finish.
Optional cheese
American cheese melts like a dream on Texas toast. It’s also a classic combo with this style of bread.
How to Make Salisbury Steak Texas Toast
This is easiest in a large skillet. You build flavor in layers, and the gravy gets better because it picks up all the browned bits from the patties.
Step 1: Mix and shape the patties
Add the ground beef, finely diced onion, garlic, egg, breadcrumbs, Worcestershire, ketchup, and seasoning to a bowl.
Mix just until combined. Stop early rather than late. Overworking the meat makes the patties tough.
Shape into 4 to 6 oval patties, about ¾-inch thick. Ovals feel more “Salisbury steak” than round burger patties, and they sit nicely on toast.
Step 2: Sear the patties
Heat a skillet over high heat. Once it’s hot, add the patties and sear for 1–2 minutes per side until nicely browned. You’re not cooking them all the way through yet. You’re building color and flavor.
Move the patties to a plate.
Step 3: Cook the onions and mushrooms
In the same skillet, add a little oil if needed.
Cook diced onions for a couple minutes, then add the mushrooms and Worcestershire. Stir to coat, then let the mushrooms cook without stirring for a few minutes so they brown instead of turning watery.
Add garlic and cook just until fragrant.
Step 4: Build the gravy
Add butter to the skillet. Once it melts, sprinkle flour evenly over the mushrooms and onions. Stir and cook for 2–3 minutes until the flour smells toasted and looks slightly darker.
Pour in the beef broth, then stir in Dijon and black pepper. Bring it to a simmer.
Step 5: Finish the patties in the gravy
Add the patties back into the simmering gravy.
Cook about 10 minutes, flipping halfway, until cooked through and tender.
Turn the heat down if the gravy is bubbling too hard. You want a gentle simmer, not a rolling boil.
Step 6: Toast the Texas toast
While the patties finish, butter both sides of the Texas toast.
Toast in a clean skillet over medium heat until golden on both sides. You want it crisp and sturdy, because it’s about to carry a lot of gravy.
Optional: add cheese to the toast during the last minute so it melts.
Step 7: Assemble and serve
Place Texas toast on plates. Add a patty. Spoon gravy over the top.
Serve right away while the toast still has crunch at the edges.
How to Get Deeper Flavor in the Gravy
If you’ve ever made gravy that tasted “fine” but not memorable, this is usually why: not enough browning.
A few easy habits change that fast:
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Don’t rush the sear. You want real color on the patties before you pull them out. That browned surface matters.
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Let mushrooms sit. Stirring constantly makes them steam. Giving them a few minutes untouched helps them brown.
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Toast the flour. Cooking flour in butter for a couple minutes builds a richer gravy taste.
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Use Dijon like a finishing touch. Not enough to scream “mustard,” just enough to sharpen the gravy.
Best Bread and Cheese Options
Texas toast is the move if you want an open-faced dinner sandwich that feels hearty. Thick slices hold up and give you that buttery crunch. It’s also used as a bread option in hot sandwich recipes for a reason.
If you want cheese, pick one based on the vibe:
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American: melts fast, classic diner style, extra comforting.
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Swiss: a little nutty, great with mushrooms.
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Provolone: mild, stretchy, and easy.
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Sharp cheddar: bolder, but keep it light so it doesn’t overpower the gravy.
One slice per piece of toast is usually enough. This recipe already has a lot going on.
Make-Ahead Tips
This meal is best fresh, but you can prep parts and still keep the final result strong.
Prep the patties early:
Shape them and refrigerate up to 2 days.
Make the gravy early:
Cook the patties and gravy, cool, store in the fridge. Reheat gently and toast bread fresh right before serving. That’s how you keep the toast from turning soft.
Cooking option:
If you prefer, you can finish the patties in an oven-safe skillet at 400°F for about 10–12 minutes once they’re in the gravy. Handy when you’re juggling side dishes.
Serving Ideas
Texas toast makes this feel like a full meal already, so I like sides that add freshness or crunch.
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Simple green salad with a light dressing
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Roasted broccoli or green beans
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Crisp pickles (the acidity cuts the rich gravy)
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Mashed potatoes if you want the full comfort-food spread
If you’re feeding a crowd, make a tray of toast in the oven and keep it warm, then assemble each serving as you go.
Storage and Reheating
Store leftover patties and gravy in an airtight container in the fridge. They keep well for several days, and reheating is simple.
Stovetop: Warm patties in gravy over medium heat until heated through.
Oven: Reheat in an oven-safe skillet at 350°F until hot.
Microwave: Works fine, but the gravy can heat unevenly—stir and pause as needed.
Toast fresh bread when you reheat. It makes leftovers taste like you just cooked dinner.
Freezing
You can freeze the patties with gravy. Let everything cool completely, then freeze in a sealed container.
Thaw overnight in the fridge and reheat gently on the stove. Make fresh toast when you serve.
Salisbury Steak Texas Toast
Ingredients
For the Salisbury steak patties
- 1 ½ pounds ground beef 80/20
- ½ cup yellow onion finely diced (or grated)
- 2 cloves garlic minced
- 1 large egg
- ⅓ cup panko breadcrumbs or regular breadcrumbs
- 1 teaspoon Worcestershire sauce
- 2 teaspoons ketchup
- 1 tablespoon steak seasoning or 1 teaspoon salt + 1 teaspoon black pepper + ½ teaspoon paprika
- 1 teaspoon olive oil for searing, as needed
For the mushroom-onion gravy
- 1 tablespoon olive oil if needed
- ½ cup yellow onion diced
- 8 ounces mushrooms sliced
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth low sodium
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper plus more to taste
- Salt to taste
For serving
- 8 slices Texas toast
- 3 –4 tablespoons softened butter for toasting
- Optional: 4–8 slices American Swiss, or provolone cheese
- Optional: chopped parsley or green onions for garnish
Instructions
- Mix the patties. In a large bowl, combine the ground beef, onion, garlic, egg, breadcrumbs, Worcestershire, ketchup, and seasoning. Mix just until combined (don’t overwork it). Shape into 4–6 oval patties.
- Sear. Heat a large skillet over high heat. Add a little oil if needed. Sear patties 1–2 minutes per side until browned. Transfer to a plate.
- Cook onions and mushrooms. Reduce heat to medium-high. Add oil if the pan looks dry. Add onions, cook 2 minutes. Add mushrooms and Worcestershire, stir once, then cook 4–5 minutes mostly undisturbed to brown. Add garlic and cook 1 minute.
- Make the roux. Add butter. Once melted, sprinkle flour over mushrooms/onions and stir. Cook 2–3 minutes.
- Finish the gravy. Slowly stir in beef broth. Add Dijon and black pepper. Bring to a simmer.
- Simmer patties. Add patties back to the skillet. Simmer 10 minutes, flipping halfway, until cooked through. Taste and adjust salt.
- Toast the bread. Butter both sides of the Texas toast. Toast in a skillet over medium heat until golden. Add cheese during the last minute if using.
- Assemble. Place toast on plates, top with a patty, spoon gravy over the top, garnish if you’d like, and serve hot.
Notes
