Quick Salisbury Steak with French Onion Soup

Growing up, Salisbury steak meant those TV dinners my mom would heat up when she worked late. You know the ones – with the tiny compartments of corn and mashed potatoes? The gravy was always a bit…questionable.

But then I discovered how to make it from scratch, and wow, what a difference! Adding French onion soup to the mix was a game-changer. It’s not fancy cooking by any means, but it’s the kind of meal that makes you feel like you’ve got your life together, even on a busy weeknight. And trust me, it’s way better than those frozen dinners from my childhood.

What Kind of Ground Beef Should I Use?

For Salisbury steak, the 85/15 ground beef ratio (85% lean meat, 15% fat) is really the sweet spot. While you might be tempted to go leaner, that extra bit of fat helps keep your steaks juicy and adds flavor during cooking. Regular ground beef with a higher fat content (like 80/20) can make your steaks too greasy, while super lean ground beef (90/10 or higher) might leave you with drier, less flavorful results. When you’re at the store, look for ground beef that’s bright red in color and feels firm but not hard to the touch. If you’re buying pre-packaged ground beef, check the bottom of the package to make sure there isn’t excessive liquid pooling there, as this could mean the meat isn’t as fresh as it could be.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this classic comfort dish:

• Ground beef: While ground beef gives the best traditional flavor, you can use ground turkey or a mix of ground pork and beef. If using turkey, add 2 tablespoons of olive oil to the mix to keep it moist since it’s leaner than beef.
• French onion soup: If you’re out of canned French onion soup, you can use beef broth mixed with 1/2 cup of caramelized onions. In a real pinch, beef broth alone will work, but add extra onion powder to taste.
• Onion soup mix: No packet on hand? Mix 3 tablespoons of minced dried onion, 2 teaspoons of beef bouillon powder, 1/4 teaspoon onion powder, and a pinch of black pepper as a substitute.
• Plain flour: You can swap regular flour with gluten-free flour blend, cornstarch (use half the amount), or crushed crackers for binding.
• Cream: The recipe already mentions milk or half-and-half as alternatives. You could also use non-dairy options like unsweetened almond milk or oat milk, though the sauce won’t be quite as rich.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Salisbury steak is overmixing the meat mixture, which can lead to dense, tough patties – instead, combine the ingredients gently just until they’re evenly distributed. Getting the right sear is crucial, so avoid the temptation to move or flip the patties too frequently; give them 4-5 minutes on each side to develop a nice brown crust. Another common mistake is rushing the onion soup gravy – let it simmer and reduce properly for at least 10-15 minutes to concentrate the flavors and achieve the perfect consistency. For the best results, make sure your pan is hot enough before adding the patties, and don’t crowd them in the pan, as this will prevent proper browning and could lead to steaming instead of searing.

What to Serve With Salisbury Steak?

This classic comfort dish really shines when paired with creamy mashed potatoes – they’re perfect for soaking up all that tasty onion gravy! For a complete meal, I like to add some simple steamed green beans or roasted broccoli on the side to balance out the richness of the meat and gravy. If you want to keep things traditional diner-style, buttered egg noodles make an excellent base for the steaks and sauce. A warm dinner roll or slice of crusty bread on the side is always welcome for cleaning up any extra gravy from your plate!

Storage Instructions

Keep Fresh: This salisbury steak stays good in the fridge for up to 4 days when stored in an airtight container. The gravy might thicken up a bit in the fridge, but don’t worry – that’s totally normal! I like to make extra because the flavors actually get even better the next day.

Freeze: You can freeze these steaks for up to 3 months! Just let them cool completely, then place them in a freezer-safe container with the gravy. I recommend freezing them in individual portions – it makes reheating so much easier when you’re ready to enjoy them again.

Warm Up: To reheat, place the steaks and gravy in a covered skillet over low heat until warmed through, about 10-15 minutes. If the gravy is too thick, just add a splash of beef broth or water. For microwave reheating, use medium power and heat in 1-minute intervals, stirring the gravy occasionally.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 70-80 g
• Carbohydrates: 80-90 g

Ingredients

For the patties:

• 1.5 lb extra-lean ground beef (85/15 ratio, for leaner patties with better texture)
• 3 tbsp heavy cream (room temperature for easier mixing)
• 2 oz onion soup mix seasoning (I use Lipton French onion)

For the assembly:

• 1/4 cup all-purpose flour (for light coating)
• 10.5 oz canned French onion soup

Step 1: Prepare the Mise en Place and Preheat

• 2 oz onion soup mix seasoning
• 3 tbsp heavy cream
• 1/4 cup all-purpose flour

Preheat your oven to 350°F so it’s ready when you need it.

While the oven heats, measure out the onion soup mix, flour, and heavy cream into separate small bowls for easy access.

This prep work takes just a minute and keeps the cooking process smooth and organized.

Step 2: Mix and Form the Beef Patties

• 1.5 lb extra-lean ground beef
• onion soup mix and cream mixture from Step 1

Place the ground beef in a large mixing bowl.

Add the measured onion soup mix and pour the room-temperature heavy cream directly over it.

Using your hands, gently combine the ingredients with a light touch—overworking the meat makes the patties tough and dense.

Once mixed, divide the meat into 6 equal portions and shape each into an oval patty roughly 1/2 inch thick.

I find that shaping them slightly thinner in the middle helps them cook more evenly.

Step 3: Coat and Sear the Patties

• beef patties from Step 2
• flour coating from Step 1

Spread the flour out on a plate and lightly coat each beef patty on both sides, shaking off any excess.

Heat a large skillet over medium-high heat until it’s hot (about 1-2 minutes).

Once hot, carefully place the patties in the skillet and sear for 3 minutes on each side until they develop a deep golden-brown crust.

This browning creates flavor and helps lock in the juices.

Transfer the seared patties to a plate and set aside.

Step 4: Deglaze and Assemble for Baking

• seared patties from Step 3
• 10.5 oz canned French onion soup

Pour a splash of water into the hot skillet and use a wooden spoon to scrape up any browned bits stuck to the bottom—these flavorful bits will add depth to the dish.

Return the seared patties to the skillet in a single layer, then pour the canned French onion soup evenly over the top.

I like to arrange the patties so they’re slightly submerged, which helps them stay moist during baking.

Step 5: Bake and Finish

• patties and soup mixture from Step 4

Transfer the skillet to the preheated 350°F oven and bake uncovered for 20 minutes until the patties are cooked through (the internal temperature should reach 160°F if you have a thermometer).

The soup will bubble gently around the patties and help keep them tender.

Remove from the oven and serve immediately while hot, making sure each plate gets a patty with plenty of the rich French onion soup sauce.