We’ll show you how to make Salisbury steaks in the oven, crockpot, and on the stovetop. Three different methods for the best Salisbury steaks, ever!
Why this recipe works
Homemade Salisbury steaks are pure comfort food, 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.
So, how to cook Salisbury steaks? I’ve included three different ways to do so. Simmered on the stovetop, Salisbury steaks 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 steaks. 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 Different Ways to Make Salisbury Steaks
For my Salisbury steaks, 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 steaks 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 Steaks
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.
- Mix all the ingredients together in a bowl until combined. Do not overmix. Form the meat mixture into 8-10 oval patties.
- Grill the beef patties on both sides (you can brown them in a large skillet over medium-high heat if you prefer).
- Follow the instructions below depending on which method you have chosen.
Baked Salisbury Steaks In the Oven
- Place grilled patties into a 13×9 baking pan and cover with gravy.
- Cover the pan tightly with aluminum foil.
- Bake in a preheated 375 F oven for 25 minutes.
- After removing from the oven, allow to rest for ten minutes before removing the foil cover and serving.
Simmered on the Stovetop
- Place grilled patties in a large skillet and cover with gravy.
- Bring to a boil then reduce heat, cover and simmer for 25 minutes.
- Turn off heat and allow to rest for ten minutes before removing the cover and serving.
Made in the Slow Cooker
- Place grilled patties in the slow cooker crock and cover with gravy.
- Cook on low for 6-8 hours.
- Remove patties from the gravy, tent with foil, and set aside.
- Spoon off any excess fat from the gravy.
- 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.
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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Salisbury Steaks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound ground beef or chuck 80-85%
- 1 pound lean ground beef 90%
- 1 large egg white
- ⅓ cup minced onion
- ¼ cup crushed Saltine crackers about 6 crackers
- 2 Tablespoons milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 24 ounces brown gravy jarred or canned. two 12-14 ounce cans/jars
- 1 cup sliced mushrooms optional
Things You’ll Need
- Grill or skillet
Before You Begin
- NOTE: Nutritional information does not include gravy. Please refer to your individual jar or can of gravy for additional nutrition info.
Instructions
- Preheat the grill. Skip this if browning patties in a skillet.
- In a large bowl, mix together ground beef, egg white, onion, cracker crumbs, milk, salt and pepper. Use your hands to be sure everything is mixed evenly.1 pound ground beef or chuck, 1 pound lean ground beef, 1 large egg white, 1/3 cup minced onion, 1/4 cup crushed Saltine crackers, 2 Tablespoons milk, 1/4 teaspoon salt, 1/8 teaspoon pepper
- Form 10 oval shaped patties from the meat mixture.
- Brown both sides of patties on the grill, just enough to get those fabulous grill marks on both sides. You can also brown them in a skillet if you prefer.
In the Oven
- Place grilled patties into a 13×9 baking pan and cover with gravy. Cover the pan tightly with aluminum foil. Bake in a preheated 375 F oven for 25 minutes. After removing from the oven, allow to rest for ten minutes before removing the foil cover and serving.
On the Stovetop
- Place grilled patties in a large skillet and over with gravy. Bring to a boil then reduce heat, cover and simmer for 25 minutes. Turn off heat and allow to rest for ten minutes before removing the cover and serving.
In the Slow Cooker
- Place grilled patties in the slow cooker crock and cover with gravy. Cook on low for 6-8 hours. Remove patties from gravy, tent with foil and set aside. Spoon off any excess fat from gravy. Turn slow cooker on high to thicken 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.1 cup sliced mushrooms
Expert Tips & FAQs
- 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.
- To Freeze – 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on May 12, 2012 and has since been updated with new photos and expert tips.
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Linda says
These look yummy! Would they fit in a 4 quart slow cooker? I have a six quart instant pot but I’ve found the slow cooker function on it doesn’t always do a good job….
Amanda Davis says
I haven’t tested this in a 4 quart, but I think it should be ok!
Sue Charlton McEndree says
I have never used eggs or crackers in mine. .I use mushroom soup for the gravy. don’t like muahrooms, , so don’t make it very often. I have used left overs with cooked egg noodles & call it quick stroganoff.
Sandy Gotter says
Hi amanda , just wondering why we can’t use the whole egg ? Thank you Sandy – looks delicious
Ursula allen says
Do you have to grill them on the grill or on the stove before putting them in the crockpot ?
Amanda Formaro says
It’s best to brown them at least in the skillet first, but no it is not necessary.
Dean LaBella says
Subscribed today. This is my favorite meal and can’t wait to try it.
Looking forward to any dutch oven recipes I can find on your site.
Dean L.
Kristen Formaro says
Welcome Dean! So glad to have you.
Dolorez Jones says
Tjis3 iz delicious csn i have the recipe for green beans too thank you
Connie says
I would like to freeze these as make ahead meals. I could freeze some that are completely cooked, then just heat them up, but I’d also like to cook some partially, take out of freezer and finish cooking later. Do you think it would be better to grill, assemble then freeze, or cook halfway then freeze?
Also, what would work as a substitute for the crackers?
I have tried a recipe for meatloaf made with crackers, didn’t care for the flavor. (I have used crushed crackers in salmon patties that were very good.) Thanks for any suggestions.
Amanda Formaro says
Hi Connie. If you are going to finish these off in the crockpot I would say grill them and freeze. Then you should be able to put the frozen patties into the crockpot and continue with the recipe. As for the saltines, they really are best in this recipe. But you could substitute finely ground dry bread crumbs.
pamela says
why does this say to use a pound of ground beef two different times?
1 lb ground beef or chuck 80-85%
1 lb lean ground beef 90%
Amanda Formaro says
Hi Pamela! You need a total of 2 pounds of meat. I have found that 1 pound of each of the above to be the best combination :)
Martha says
I’ve made these twice over the last couple of months. Once in the slow cooker and once in the oven. Both were delicious, bu I agree that they are more tender in the crockpot. My husband raves about them, thank you!
Amanda Formaro says
So glad you loved them, thanks for letting me know!
KalynsKitchen says
Yum, that looks delicious. I haven’t had Salisbury Steak for ages but always liked it. Thanks for the shout-out for my Ground Beef Gyro Meatballs too.
Amanda says
I LOVE that story, how wonderful is that??!! I am so glad you liked the recipe and that your fabulous husband treated you with such a sweet and thoughtful dinner. Love it! :)
MrsDocChuck says
Amanda:
Thought you might enjoy this story.
I had a really bad week at work (I am a nurse in a correctional facility) and the last thing I wanted to do on a Friday night was cook.
Lo and behold, when I finally made it home and opened the door I was greeted by a beautifully set table, a glass of my favorite merlot and the wonderful savory aroma of salisbury steaks bubbling away in a pan of deep brown gravy.
Yes, it was my ever-so-thoughtful husband at work!! He’s a retired “educator” with the time and the inclination to treat me like a queen. Lucky me!
Anyway, the salisbury steaks were AWESOME and just the kind of comfort food I was craving. My husband made extra, which we froze in the gravy.
THANK YOU for helping me get over a stressful week.
~~ Liz, RN
Jayne Mcleod says
LOvE this story … what a lovely thing for your extremely thoughtful husband to do … and a very big THaNKYOU for the amazingly difficult work that YOU do !! Jayne (Canada)
DocChuck says
When I was a kid (let’s see, that was about 60 years ago … LOL), I also liked salisbury steaks, which was one of the things that our maid could do really well.
Haven’t had any in a long time, but your post prompted me to ask my lovely wife, Doctor E, to give it a try.
She will probably use ground bison, instead of beef, but I can hardly wait to re-awaken what’s left of my childhood taste buds.
Thanks for the neat post.
Aggie says
Oh…this looks delicious. I know my husband would be thrilled if I made him a Salsbury Steak! He’s such a meat guy! lol
Tami says
My son would’ve come right over to eat dinner with you if we lived nearby! ;) This has always been one of his favorite meals.
I had to laugh because my sister and I ate our share of Swanson’s salisbury steak growing up, too! lol!
Amanda says
Admittedly, I’ve tried several recipes before I found and settled on this one. My husband didn’t like the first two or three I tried but this one was a keeper!
Sortin'ItAllOut says
Hi Amanda,
These salisbury steaks look great. Much better than the ones I have made (my husband actually told me he didn’t like them and was relieved when I stopped making them :)
I have to confess–I used to love the salisbury steak at the school cafeteria. :)
I’ll have to try it your way, just one more try for the old salisbury steak. Maybe this ones a winner ;)