Baked Salisbury Steak with Gravy (3 Ways)

We’ll show you how to make Salisbury Steak in the oven, crockpot, and on the stovetop. Three different methods for the best Salisbury Steak smothered in delicious brown gravy, mushrooms optional!

Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.

Why You’ll Love This Homemade Salisbury Steak

This homemade Salisbury steak is everything you want from a cozy weeknight dinner. Tender ground beef patties, a rich brown gravy, and your choice of three easy methods. You grill or brown the patties first, smother them in gravy, then let the oven, stovetop, or slow cooker do the rest. No fancy ingredients and no fuss, just good old-fashioned comfort food the whole family will ask for again.

Homemade Salisbury steak are reminiscent of the On-Cor frozen dinners I ate when I was a child. These are easy to make at home with ingredients you probably already have on hand. Some like to use mushroom gravy, but I have always loved them with beef gravy and onions. Either way, they are amazing and turn out great every single time.

Making homemade Salisbury steak from scratch takes just a few more minutes than the frozen kind, and the difference is night and day. You control the beef, the seasoning, and how tender the patties turn out. Shape them, brown them, and let them simmer in gravy until they are fork-tender. That is the whole trick, and it is why this one beats anything from a box.

So, how to cook Salisbury steak? I’ve included three different ways to do so. Simmered on the stovetop, Salisbury steak in the oven, and an easy dump-and-go crockpot version. The best method is the one most convenient for you.

Now, these aren’t to be confused with oven Swiss steaks. Though similar, Salisbury steaks are built upon a ground beef patty base, whereas Swiss steaks are made from tougher cuts of steak such as round steak or cube steak.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – I use an equal combination of lean ground beef (90%) and regular ground beef (80-85%) to make my Salisbury steak. This recipe includes a binder (egg white and saltines), which you will definitely want to include if using lean ground beef, as well as a bit of milk for moisture. Using a combo of the two is ideal, as the fat from the 80-85% ground beef lends tons of flavor and keeps the patties tender.

GRAVY – A jarred or canned gravy works perfectly well here, preferably a brown beef gravy. You can, of course, use a homemade beef gravy made from drippings if preferred, but to keep things quick and easy, we’ve opted for a premade jar.

MUSHROOMS – The mushrooms are optional, but add a nice touch of flavor.

Three Ways to Make Salisbury Steak

For my Salisbury steak, I always grill the meat first to seal in the juices and achieve those lovely grill marks. Alternatively, you can brown them in a skillet. I don’t cook them completely on the grill, just enough to get the marks on both sides, then I cook them one of three ways:

• Simmer them covered on the stovetop
• Bake them in a foil covered baking pan in the oven
• Cook them on low all day in the slow cooker

In all scenarios, I cover the Salisbury steak in gravy first, then cook. I’ll give you instructions below for all three methods, but the Crockpot definitely makes the most tender Salisbury steak.

How to Make Salisbury Steak

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

No matter what method you choose, the first part of the recipe remains the same.

1. Mix all the ingredients together in a bowl until combined. Do not overmix. Form the meat mixture into 8-10 oval patties.
2. Grill the beef patties on both sides (you can brown them in a large skillet over medium-high heat if you prefer).
3. Follow the instructions below depending on which method you have chosen.

Baked Salisbury Steak In the Oven

1. Place grilled patties into a 13×9 baking pan and cover with gravy.
2. Cover the pan tightly with aluminum foil.
3. Bake in a preheated 375 F oven for 25 minutes.
4. After removing from the oven, allow to rest for ten minutes before removing the foil cover and serving.

Simmered on the Stovetop

1. Place grilled patties in a large skillet and cover with gravy.
2. Bring to a boil then reduce heat, cover and simmer for 25 minutes.
3. Turn off heat and allow to rest for ten minutes before removing the cover and serving.

Made in the Slow Cooker

1. Place grilled patties in the slow cooker crock and cover with gravy.
2. Cook on low for 6-8 hours.
3. Remove patties from the gravy, tent with foil, and set aside.
4. Spoon off any excess fat from the gravy.
5. Turn the slow cooker on high to thicken the gravy if needed.

When to Add Mushrooms

You can add your mushrooms to any of the pans and allow them to cook in the gravy. I prefer that my mushrooms not be completely soft, so I saute them in a skillet and add them to the gravy just before serving.

Frequently Asked Questions & Expert Tips

It isn’t a Salisbury steak without the ground beef patty, and we’re not talking about a burger patty here. I would say it has the texture of a slender meatloaf, tender and moisture-rich. Typically made with ground beef and a binder such as saltines or breadcrumbs, as well as egg. Another must for Salisbury steak is the gravy. Whether that’s brown gravy, mushroom gravy, or even a creamy gravy, so long as it has a beef base to complement the steaks, then you are good to go.

This is typically due to overhandling the meat mixture, or you skipped out on the binders (egg/saltines), but it’s more than likely overhandling. Overmixing the meat can cause it to be tough rather than tender. You really only want to mix everything to combine it, nothing more.

Yes, you can freeze them before or after cooking. If freezing before cooking, shape the patties and place them on a parchment-lined baking sheet. Flash freeze until solid then transfer to a large ziptop bag or airtight container. For freezing cooked patties, allow them to fully cool then transfer to a ziptop bag or airtight container. Freeze for up to 3 months. For uncooked frozen patties, it’s best to let them fully thaw in the refrigerator overnight, then cook as normal.

Store any cooled leftovers in an airtight container kept in the refrigerator for 4-5 days. Reheat gently on the stovetop with additional gravy (or a splash of broth/water to help loosen). Cover the pan and allow it to simmer until heated through. You can also reheat them in a foil-covered baking dish in a 325F oven.

The patties. Instead of pulling a frozen box out of the freezer, you shape them yourself from ground beef, an egg white, a few crushed saltines, and a splash of milk, then grill or brown them and simmer them in gravy. That from-scratch patty is what separates a real homemade Salisbury steak from the On-Cor version I grew up on. I keep the gravy easy with a good jarred brown gravy, so a homemade dinner still comes together on a busy weeknight.

Serving Suggestions

Serve these easy Salisbury steaks with gravy, mashed potatoes, green beans, roasted broccoli, or slow cooker balsamic carrots.

More Ground Beef Recipes

• John Wayne Casserole
• Salisbury Steak Meatballs
• Ground Beef Casserole
• Million Dollar Spaghetti
• The Best Meatloaf Recipe Ever

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This post originally appeared here on May 12, 2012 and has since been updated with new photos and expert tips.