Salisbury Steak Open-Face Sandwich served with a side of mashed potatoes and covered with mushroom gravy on a brown plate
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Salisbury Steak Open-Face Sandwich

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.
Course Main Course
Cuisine American
Keyword comfort food, ground beef recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 508kcal

Ingredients

  • 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.

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.

Nutrition

Calories: 508kcal | Carbohydrates: 26g | Protein: 45g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 1177mg | Potassium: 959mg | Fiber: 2g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 3.5mg | Calcium: 112mg | Iron: 6.3mg