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–+ servings

Salisbury Steak Texas Toast

Salisbury Steak Texas Toast is the ultimate one-pan ground beef dinner for busy weeknights. Ready in 45 minutes, this hearty meal combines juicy patties and rich gravy without piling up dishes. Thick slices of buttery garlic bread soak up the savory mushroom and onion sauce for a crunchy, comforting bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Sandwich
Cuisine American
Servings 6 SERVINGS

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

For tender patties, mix lightly and stop early. Over-mixing tightens the texture.
For a thicker gravy, simmer a few extra minutes. For a thinner gravy, splash in a little more broth.
Toast the bread well and assemble right before serving to keep the edges crisp.
Tried this recipe?Let us know how it was!