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French Onion Salisbury Steak Easy Recipe

French Onion Salisbury Steak is a tasty delicious on a classic dinner recipe! This comfort food is really easy to make and has the most amazing savoury gravy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American, dairy free, low carb
Keyword: french onion salisbury steak, salisbury steak
Servings: 5
Calories: 300kcal
Author: Feodora Nastashia

Ingredients

  • 5 tbsp Butter
  • 2 Medium Yellow-Onions Thinly-Sliced
  • 1 Large Egg
  • 2 tbsp Worcestershire-Sauce-Divided
  • 2 1/4 Cups Beef-Broth Divided
  • 1 1/2 Pounds Lean-Ground-Beef
  • 1/3 Cup Panko-Breadcrumbs
  • 2 tsp Italian-Seasoning
  • 2 tsp garlic-powder
  • Salt & Pepper To Taste
  • 1/3 Cup Flour
  • 8 Slices Provolone Cheese
  • 1/2 Cup Shredded-Parmesan-Cheese

Instructions

  • Melt the butter in a large skillet over medium-high heat. Add the sliced onions, 1 tsp of Worcestershire sauce, and also 1/4 cup of the beef broth into the skillet and stir to coat the onions.
  • Continue cooking the onions, stirring occasionally for 6-7minutes until golden and soft.
  • Meanwhile, in a large bowl add the ground beef, egg, 1 tbsp of Worcestershire sauce, garlic powder, Italian seasoning, breadcrumbs, pepper and salt.
  • Use your hands or a large spoon to gently combine the beef mixture until everything is well blended.
  • Form the beef mixture into 5balls, then flatten into patties, set aside on a plate or cutting board.
  • When the onions have softened, scoot them into the side and add the patties to your pan.
  • Fry the patties for 4minutes per side, after that, remove to a plate.
  • Stir the onions round from the pan, then sprinkle the flour over the onions and cook, stirring constantly for a minute.
  • Gently pour the rest of the beef broth to the skillet, stirring constantly and scraping any browned bits from the bottom of the pan.
  • Reduce the heat to medium-low, and insert the patties back into the pan.
  • Top each patty evenly with the cheese. Cover the skillet and simmer for 6-8 more minutes till gravy is thickened, cheese is melted, and the meat is cooked.

Notes

NOTE that I recommend using a ground steak with 15 to 20 percent fat content for best taste, but, really lean beef will operate if needed.
NOTE: Leftovers can be refrigerated and stored in an airtight container for up to 3times or 3days. Substitutions: If you are allergic to salt, you might want to use low sodium stock/broth with this recipe. It is possible to use Italian or regular breadcrumbs instead of the panko breadcrumbs. This recipe is great made with mozzarella, white cheddar, or chopped gouda in place of the provolone if desired.
Serving: 1Steak | Calories: 300kcal