Easy to make tender, juicy French Onion Soup Salisbury Steak is a family favorite. Tender beef topped with a rich, savory gravy. This meal is on the table in just 30 minutes!
You're going to love this easy recipe!
✔️ it's simple
✔️ it's a 30 minute meal!
✔️ and the last reason you'll love this Salisbury steak recipe is because it only has 5 ingredients! This is a pantry meal that will blow your socks off!
For the exact measurements, please refer to the recipe card at the bottom of this post.
- Ground beef - for this meal to reduce shrinkage and grease, I use a 90/10 mix or 85/15.
- French onion soup - this is the stuff in a can, it's like a flavor bomb. Can't find the soup? Substitute with brown gravy or mushroom gravy, yum!
- French onion soup mix - this is the powdered stuff - we're driving that flavor home!
- Flour - all-purpose, self rising - whatever you have on hand will work. Bread crumbs are a great option as well.
- Cream - you can substitute with half and half or milk, whichever you have on hand.
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven to 350 degrees.
- Place the ground beef in a large bowl. Sprinkle the onion soup mixture on top and pour over the cream. Combine the mixture using a large fork or your hands, making sure it's completely mixed together.
- Form the meat mixture into six equal sized patties.
- Dredge both side of the patties in flour.
- Heat a large frying pan over medium heat. When hot add the ground beef patties to the hot skillet and sear for about 3 minutes, flip - sear again on side two.
- Remove the burgers from the pan and discard any excess grease.
- Now place all of the steaks in the skillet. Pour the French Onion Soup over each patty. Place in the oven and bake uncovered for 20 minutes. Serve and enjoy!
The patties are simple fried ground beef with salt and pepper. Salisbury steak is seasoning and is accompanied by a rich brown sauce.
The mixture makes a difference Use lean ground beef. If you use and fat content 80/20 mix of ground beef, it will be fatty and greasy.
If the steaks are tough it's because you compressed the meat too much. Mix the French onion soup into the meat with a fork, it will help keep the meat light and fluffy.
Pro Tip: Using a fork to lightly mix in the seasoning will help keep the patties tender and juicy.
- Use a large spatula, big enough to pick up the entire patty when you're flipping it. That way the meat doesn't fall apart
- Sear each side well.
- Don't crowd the pan, sear the meat in batches.
- Drain excess grease after searing.
- Using a cast iron skillet to sear the meat eliminates the need to oil the skillet before frying.
- Brown gravy or mushroom gravy would be a great substitution. You can even add canned mushrooms or fresh sliced mushrooms to the gravy. If you use fresh mushrooms, after you sear the beef, sauté them in the pan for a few minutes before combining the ingredients to bake
- Cream of mushroom soup would be tasty if you'd prefer to have a white gravy. You may need to thin it with a tablespoon or two of milk prior to pouring over the dish.
- This is great with ground turkey, chicken or even cube steak. All are great variations for this meal.
I love serving this diner-style with egg noodles or mashed potatoes, spooning a little gravy over the top of the taters! A simple mixture of frozen green peas and carrots with a slice of Texas toast turns this meal into the blue plate special!
I've also served this with a side of roasted broccoli (always yummy!) and this creamy pasta salad. Talk about delicious!
🍽️ Storage
Allow the meat to completely cool and refrigerate in an air tight container. This meal will keep in the refrigerator up to five days.
This French Onion Soup Salisbury Steak Recipe freezes great! Again, allow it to completely cool and place in a freezer-safe food storage container. Freeze up to three months.
Reheat in a preheated 350 degree oven for 15-20 minutes until the gravy hot & bubbly.
I really think you're going to love this recipe! And if you do, here are a few more ground beef recipes that will be right up your alley!
- Unstuffed Bell Pepper Casserole - none of the fussy work of the stuffing the pepper with ALL the flavor! So popular, this meal is always a hit!
- You'll love these Skillet Turkey Meatballs - tender and juicy, these are just delicious and ground turkey never tasted better!
- Cheeseburger Soup - this recipe is my favorite. It's everything you love in a bacon-mushroom-cheeseburger, wrapped up in a soup! Don't forget the pickles!
This is a quick and easy no-fail recipe! Keep these ingredients in your pantry/freezer to make. When you're wondering what the heck to make for dinner? This is your go-to meal!
Using a cast iron skillet to sear the meat means you aren't getting several dishes dirty. It goes from the stove-top right into the oven for baking.
When you make this please comment below and let me know what you think! I'd love it if you tag me on Instagram @bowl_me_over or #bowlmeover - so I can see your photos!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
French Onion Soup Salisbury Steak Recipe
Ingredients
- 1.5 pounds ground beef 85/15 mixture
- 10.5 ounce french onion soup do not dilute
- 2 ounce onion soup mix envelope
- ¼ cup flour
- 3 tbsp cream can substitute milk or half and half
Instructions
- Preheat the oven to 350 degrees.
- Place the ground beef in a large bowl. Sprinkle the onion soup mixture on top and pour over the cream. Combine the mixture using a large fork or your hands, making sure it's completely mixed together.
- Form the meat mixture into six equal sized patties.Dredge both side of the patties in flour.
- Heat a large frying pan over medium heat. Working in batches to ensure there is enough room in the pan, add the ground beef patties to the hot skillet. Sear for about 3 minutes, flip - sear again on side two.
- Remove the burgers from the pan and discard any excess fat.
- Now place all of the browned patties in the skillet. Pour the French Onion Soup over each patty. Place in the oven and bake uncovered for 20 minutes. Serve and enjoy!
Notes
- Use a large spatula, big enough to pick up the entire patty when you're flipping it. That way the meat doesn't fall apart
- Sear each side well.
- Don't crowd the pan, sear the meat in batches.
- Drain excess grease after searing.
- Using a cast iron skillet to sear the meat eliminates the need to oil the skillet before frying. If not just add a little butter to the pan before frying.
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