This Salisbury Steak Open-Face Sandwich is comfort food at its best! Perfectly seasoned lean ground beef is smothered in a flavorful deep-brown onion and mushroom gravy, and served on a slice of white bread.
Make this meal complete with a side of creamy, homemade mashed potatoes. And, for a fun take on this classic try these Salisbury steak meatballs.
Salisbury steak open-face sandwich ingredients
- 1½ pounds Lean Ground Beef
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 tablespoon Ketchup
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon Steak Sauce
- 1 Egg
- ¼ cup Breadcrumbs
- 2-3 tablespoons Canola Oil
- 2 tablespoons Butter
- 1 Medium Onion, sliced thin
- 8 ounces White Button Mushrooms, sliced
- 2 tablespoons Flour
- 2 cups Beef Broth
- 4 Slices White Bread
Prepare the Salisbury steaks
Add the ground beef, salt, pepper, garlic powder, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix together until all ingredients are incorporated.
Separate the ground beef mixture into 4 sections. Shape each patty into an oval shape. Like an elongated burger. Place the patties on a baking sheet or plate.
Heat the oil in a large, deep skillet over medium-high heat. When the oil is very hot – but not quite smoking, add the beef patties. Cook the for about 3 minutes, per side until they’re browned.
Remove the skillet from the heat. Remove the patties and place them on a plate or pan. Keep them warm by covering loosely with a piece of aluminum foil, and/or place the plate in the microwave or oven. They will stay nice and warm in an enclosed space away from drafts. Don’t worry if they are not cooked through, they will finish cooking in the gravy.
Drain the excess grease, but do not wash the skillet.
Cook the mushrooms
Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy add the onions, cook gently, for 4-5 minutes, stirring frequently.
Add the mushrooms. Cook the mushrooms gently for 3-4 minutes, stirring frequently. Add the flour to the onions and mushrooms, stir to combine well and cook for 1-2 minutes, stirring frequently.
Finish the Salisbury steaks
Raise the heat to medium and add the beef broth, scrapping the bottom of the skillet gently as you stir. Stir making small circles over the entire skillet.
When the sauce is simmering, add the Salisbury steaks back to the pan. Bring the liquid back up to a simmer, lower the heat to medium low, cover and continue cooking, at a gentle simmer for 20 minutes, stirring occasionally, and flipping the steaks at least 2-3 times during the cooking time.
Uncover the skillet for the last 5-8 minutes of cooking to thicken the gravy further. Note: Keep the gravy at a simmer, raise or lower the heat a bit, as needed.
Taste the gravy and add salt and pepper, if needed.
Make the Salisbury steak sandwich
Place one piece of white bread on each plate, add a steak on each bread slice and top with a generous amount of the onion and mushroom gravy.
Serve the open-face Salisbury steaks with a side of creamy, delicious mashed potatoes, if desired.
Cook’s Notes:
- To avoid dry patties, do not over work the meat mixture, mix just enough to combine the ingredients.
- Don’t slice the mushrooms too thin so that they hold up during cooking.
Salisbury Steak Open-Face Sandwich
Ingredients
- 1½ pounds Lean Ground Beef
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 tablespoon Ketchup
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon Steak Sauce
- 1 Egg
- ¼ cup Breadcrumbs
- 2-3 tablespoons Canola Oil
- 2 tablespoons Butter
- 1 Medium Onion sliced thin
- 8 oz. White Button Mushrooms sliced
- 2 tablespoons Flour
- 2 cups Beef Broth
- 4 Slices White Bread
Instructions
- Add the ground beef, salt, pepper, garlic powder, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix well.
- Separate the ground beef mixture into 4 patties. Shape patty into an oval shape.
- Heat the oil in a large deep skillet over medium-high heat. When the oil is very hot – but not quite smoking, add the beef patties. Cook for 3 minutes, per side until they’re browned.
- Remove the skillet from the heat. Remove the patties and place them on a plate or pan, keep warm.
- Drain the excess grease, but do not wash the skillet.
- Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy add the onions, cook the onions gently, for 4-5 minutes, stirring frequently.
- Add the mushrooms. Cook gently for 3-4 minutes, stirring frequently.
- Add the flour to the onions and mushrooms, stir to combine well and cook for 1-2 minutes, stirring frequently.
- Raise the heat to medium and add the beef broth, scrapping the bottom of the skillet gently as you stir. When the sauce is simmering, add the Salisbury steaks back to the pan. Bring the liquid back up to a simmer, lower the heat to medium low, cover and continue cooking, at a gentle simmer for 20 minutes, stirring occasionally, and flipping the steaks at least 2-3 times during the cooking time.
- Uncover the skillet for the last 5-8 minutes of cooking to thicken the gravy further. Note: Keep the gravy at a simmer, raise or lower the heat a bit, as needed.
- Taste the gravy and add salt and pepper, only if needed.
Plate the Salisbury steak sandwich
- Place one piece of white bread on each plate, add a steak and top with a generous amount of the onion and mushroom gravy.
Meka
Very good. Delicious and smooth.
Misty
Ooooh I’m going to make this but use garlic Texas toast instead! Sounds delicious
erodrig71
Thanks, I hope it’s great!