This BBQ Salisbury Steak features tender ground beef patties simmered in a savory mushroom and onion gravy with BBQ sauce, Worcestershire sauce, and a little heat. Originally published on my first cooking blog in 2012, this Salisbury steak recipe is getting a fresh look with updated instructions and cooking tips from everything I've learned since.
Table of Contents
Jump to:
- BBQ Salisbury Steak with Mushroom and Onion Gravy
- Why You'll Love This Recipe
- Note From Chef Maika
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment You'll Need (With Alternatives)
- Kitchen Tools I Use and Recommend
- Storage and Reheating
- Substitutions
- 5 Quick Cooking Tips
- Frequently Asked Questions
- Dinner Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- What to Serve With BBQ Salisbury Steak
- Have a Comment or Question?
BBQ Salisbury Steak with Mushroom and Onion Gravy
Salisbury steak is pure comfort food, but this version takes the classic Salisbury steak in a slightly different direction with BBQ sauce, cayenne, and red pepper flakes. Shape the seasoned beef mixture into round patties, lightly coat in flour, sear until golden brown, then simmer in a flavorful mushroom and onion gravy.
The BBQ sauce adds smoky flavor and subtle sweetness, while Worcestershire sauce adds another layer of savory depth. And because everything comes together in one large skillet, all those browned bits left behind from searing the patties become part of the gravy base.
From My Cooking Archives
This recipe comes from my original cooking blog, where I first published it on July 4, 2012, while I was working as a cook and constantly experimenting with recipes at home.
Back then, I wrote:
"For the barbeque, I rather leave it up to the cook to choose your favorite barbeque sauce. In our house we like to use spicy honey. I believe for this recipe mesquite smoke will do well."
Reading that again makes me smile because it still reflects how I cook today:
I start with a recipe, understand what it's doing, and then experiment with flavors that make sense to you. I was inspired by a traditional Salisbury steak recipe I found online. I added more seasoning, replaced some traditional gravy ingredients with BBQ sauce and beef stock, and added red pepper flakes for extra heat.
I'm keeping the heart of that old recipe while updating the instructions and adding a few things I understand differently after many more years of cooking.
Why You'll Love This Recipe
- Savory with a BBQ twist: BBQ sauce adds sweetness, acidity, smoky flavor, and another layer of flavor to the traditional mushroom-and-onion gravy.
- Made in one skillet: The patties, roux, vegetables, and savory gravy all come together in the same large skillet.
- Perfect with potatoes: The rich mushroom gravy is made for spooning over creamy mashed potatoes or smashed potatoes.
- Easy to customize: Change the flavor simply by choosing a smoky, spicy, sweet, or tangy BBQ sauce.
- A useful cooking lesson: You'll practice shaping tender beef patties, searing, making a quick roux, building a gravy base, and gently simmering meat in sauce.
Note From Chef Maika
This is one of those recipes where looking back at how I cooked in 2012 makes me realize how much my everyday cooking has changed.
I don't cook nearly as much beef today. If I were creating this recipe from scratch now, I would probably reach for ground turkey or ground chicken instead. But because this is part of My Cooking Archives, I don't want to rewrite my cooking history and pretend that's what I made back then. The original used lean ground beef, so I'm keeping that recipe and offering poultry substitutions if you want to cook it more like I would today.
The same goes for what I served with it:
My original Blogger post paired this Salisbury steak with Haitian macaroni and cheese. Today, I'd serve it with creamy mashed potatoes or, even better, my smashed baby potatoes with sour cream and fresh herbs. I love making those, and that recipe is officially on my future recipe list. That's what I enjoy about revisiting these old recipes. I'm not just looking at what I cooked: I get to see how I've changed as a cook.
Recommended Reads
Ingredients with Steps
In a large bowl, combine lean ground beef, large egg, plain breadcrumbs, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Divide the beef mixture into equal portions, shape into oval patties, and lightly coat them with all-purpose flour. Heat the oil in a large skillet over medium-high heat and sear the patties until golden brown, then remove them from the skillet.
Reduce to medium heat and cook a little more flour in the remaining fat to create a quick roux, scraping up the browned bits from the bottom of the skillet. Gradually stir in the beef stock, then add the BBQ sauce, Worcestershire sauce, red pepper flakes, sliced onion, and mushrooms. Return the patties to the skillet and simmer gently until they reach the proper internal temperature and the gravy thickens.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this post. Find More Terms: Culinary Glossary.
Ingredients
- Breadcrumbs: Dried or fresh breadcrumbs used to bind the meat mixture while retaining moisture.
- Worcestershire Sauce: A fermented seasoning sauce that adds acidity, saltiness, sweetness, and savory flavor.
- Beef Stock: A savory cooking liquid that creates the foundation for the gravy.
- BBQ Sauce: A seasoned sauce that can contribute sweet, tangy, spicy, and smoky flavor depending on the variety.
- Red Pepper Flakes: Crushed dried chile peppers used to add heat to the gravy.
Techniques
- Sear: Cook food over relatively high, direct heat to develop a flavorful golden brown exterior.
- Roux: A cooked combination of flour and fat used to thicken sauces, soups, and gravies.
- Deglaze: Add liquid to a hot pan while loosening the flavorful browned bits from the bottom.
- Simmer: Cook liquid gently below a full boil so food cooks steadily without aggressive bubbling.
- Internal Temperature: Measure the temperature at the center of the food to determine whether it has reached the appropriate doneness. Internal Meat Temperature Chart (Printable Guide).
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Next time I make this recipe again, I will take process photos. Subscribe to get notified.
Equipment You'll Need (With Alternatives)
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
- Large Skillet: Choose one with enough surface area to sear the patties without crowding them and enough depth to hold the gravy. A cast iron skillet can also work well.
- Large Bowl: For combining the meat mixture before dividing it into equal portions.
- Wooden Spoon or Silicone Spatula: Useful for stirring the roux while scraping the browned bits from the bottom of the skillet.
- Whisk: Helps gradually incorporate the beef stock into the roux for a smooth gravy.
- Chef's Knife: For slicing the onion and fresh mushrooms.
- Cutting Board: Provides a stable prep surface for the vegetables.
- Instant-Read Thermometer: The easiest way to check the patties' internal temperature without cutting them open.
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: I absolutely love this All-Clad D3 4-Quart Stainless Steel Sauté Pan. It’s a professionally trusted workhorse in my kitchen. From its sleek, classic design to its even heat control, this pan makes cooking feel effortless. It’s oven- and broiler-safe up to 600°F and still dishwasher-safe, which is a huge win for easy cleanup. None of my All-Clad pans are going anywhere; they're built to last a lifetime and then some. If you're serious about quality cookware, this sauté pan is worth every penny.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and their microwave-safe feature makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is that I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
Review: I love this Walfos Silicone Spatula Set! The spatulas are sturdy, with a strong steel core, easy to clean, and come in different sizes, making them perfect for all my cooking, baking, and mixing needs. The seamless design is high quality, and getting five spatulas in one pack is an amazing value for the price. I've always had great experiences with Walfos products, and this set is another reason I love shopping from this brand.
My Review: These Walfos silicone whisks are a must in my kitchen. They’re gentle on non-stick and ceramic surfaces, yet sturdy enough to handle sauces, eggs, and batters without bending or scratching. The flat and balloon shapes cover all my whisking needs, and the build quality has held up beautifully.
My Review: The PAUDIN 8-inch Chef's Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me; everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain. P.S. My hubby accidentally placed it in the dishwasher. And guess what? It didn't warp. A+!
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. America's Test Kitchen voted it its top thermometer. It comes with a 5-year warranty and a NIST-traceable calibration certificate, so you can trust it as a must-have tool for any cook.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator
Allow the Salisbury steak and gravy to cool before transferring them to an airtight container. Refrigerate leftovers for up to 3 to 4 days. The gravy may thicken considerably in the refrigerator. A splash of beef broth can loosen it while reheating.
Freezer
Transfer the cooled Salisbury steaks and gravy to a freezer-safe container, keeping enough gravy around the patties to help prevent them from drying out. For easier future meals, freeze the patties in individual portions with gravy. Thaw overnight in the refrigerator before reheating for the best texture.
Stovetop
Place the Salisbury steak and gravy in a covered skillet over medium-low heat. Add a splash of beef broth if necessary and heat gently until the center of the patty is thoroughly reheated.
Microwave
Place one Salisbury steak with some gravy in a microwave-safe dish. Cover loosely and reheat in short intervals, spooning the gravy over the patty as needed to keep it moist.
Substitutions
Swap in ingredients that fit your dietary needs or what you already have in your pantry.
Dairy-Free
No substitutions are needed. This BBQ Salisbury Steak is naturally dairy-free as written. Check the labels on your BBQ sauce, Worcestershire sauce, breadcrumbs, and beef stock if you need to avoid specific dairy-derived ingredients.
Gluten-Free
- Breadcrumbs: Replace the plain breadcrumbs with gluten-free breadcrumbs, and use gluten-free all-purpose flour to coat the patties and thicken the gravy.
- Store-Bought Sauces: Also check your Worcestershire sauce, BBQ sauce, and beef stock because formulations can vary.
Vegetarian
- Ground meat and beef stock: This recipe is built around ground meat and beef stock, so I would not recommend a simple one-for-one vegetarian substitution and expect the same result. A separate mushroom-based Salisbury-style recipe would work better than trying to force this particular recipe into something it wasn't designed to be.
Convinience
- Lean ground beef: Use ground turkey or ground chicken. Because poultry is generally leaner, take extra care not to overcook the patties.
- Beef stock: Beef broth works just as well. Use chicken stock or broth when making the recipe with ground turkey or chicken.
- Plain breadcrumbs: You can use panko breadcrumbs, although they may create a slightly different texture. But I now reach for panko breadcrumbs instead of regular plain or pre-seasoned store-bought breadcrumbs. Panko has a lighter, coarser texture and absorbs moisture without making the meat mixture feel too dense, which is especially helpful when I want tender, juicy patties.
- Fresh mushrooms: Canned sliced mushrooms work too, and I included them as an option in my original recipe.
- Spicy honey BBQ sauce: Use your favorite BBQ sauce. Mesquite, smoky, spicy, honey-style, or a balanced original sauce can all work.
- Neutral oil: Use canola oil, olive oil, or another cooking oil suitable for sautéing. Heart Healthy, High Smoke Point Oils for Cooking.
- Cayenne and red pepper flakes: Reduce or omit either if you prefer a milder Salisbury steak.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently. Also check out How to Chop Onions Without Crying (Quick Method)
- Don't overwork the meat: Mix the beef mixture just until combined. Overmixing can keep you from getting those tender ground beef patties you're after.
- Shape equal portions: Similar-sized oval patties cook more evenly, making it easier to have all four ready at approximately the same time.
- Give the first side time to brown: Place the patties over medium-high heat and avoid moving them constantly. Good contact with the skillet helps create a golden-brown crust and savory flavor.
- Cook out the raw flour taste: After adding flour to the fat, stir it continuously over medium heat for about 1 to 2 minutes before adding the beef stock.
- Control the gravy consistency: Add a splash of beef broth if the gravy becomes too thick. If you want extra gravy, increase the liquid and seasonings proportionally rather than simply adding water.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Salisbury steak is an American dish made from a seasoned ground beef mixture formed into patties and typically served with savory brown gravy, onion gravy, or mushroom gravy. Despite the name, it doesn't require an expensive cut of meat because the patties use ground beef.
They are similar because both are made from ground beef shaped into patties. Salisbury steak recipes commonly include binders and seasonings in the meat mixture and are frequently served with a rich beef gravy, onion gravy, or mushroom gravy.
This version takes the classic Salisbury steak idea in a slightly different direction by adding BBQ sauce, Worcestershire sauce, cayenne, and red pepper flakes to the gravy. The result is a savory gravy with a slightly sweet, spicy, and smoky flavor.
Yes. Ground turkey can replace the lean ground beef, although the flavor and texture will be different. Since turkey can be lean, avoid overworking and overcooking the patties. Chicken broth can also replace the beef stock.
Yes. Ground chicken is another option I'd consider today. Handle the meat mixture gently and cook the patties completely. You can use chicken broth instead of beef stock if you prefer.
Yes. My original 2012 recipe listed either canned or fresh white mushrooms. Drain canned mushrooms before adding them to the gravy.
Use a BBQ sauce you already enjoy, because you'll taste it throughout the finished gravy. My original version mentioned spicy honey BBQ sauce and suggested mesquite smoke as another flavor that would pair well with the beef.
The light flour coating assists with browning and contributes some thickening to the finished sauce. Then cook the additional flour with fat in the skillet to make the roux for the gravy base.
Adding the beef stock too quickly can make the flour harder to incorporate smoothly. Add the stock gradually while stirring or whisking continuously, allowing each addition to blend into the roux.
Yes. You can refrigerate the patties in their gravy and reheat them gently the next day. Since the gravy thickens as it chills, add a splash of beef broth during reheating if needed.
Dinner Recipes
Looking for other dinner recipes like this? Try these:
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Homemade Baby Food: How to Prep, Freeze & Build Easy Meals
- Summer Seasonal Produce: A Guide to Fruits and Vegetables in Season
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- How to Trim Chicken: The Best Way to Prep Chicken Before Cooking
📖 Recipe
BBQ Salisbury Steak
Ingredients
Salisbury Steak Patties
- ¾ pound lean ground beef
- 1 large egg
- 2 tablespoons breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour for coating
- 2 tablespoons olive oil for searing
BBQ Mushroom Gravy
- 2 teaspoons olive oil if needed
- 1 tablespoon all-purpose flour
- ¾ cup beef broth
- 3 tablespoons barbecue sauce preferably your favorite smoky or spicy variety
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon red pepper flakes
- 1 medium onion thinly sliced
- 4 ounces white mushrooms sliced
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the patties: In a medium bowl, combine the ground beef, egg, breadcrumbs, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix just until evenly combined.
- Shape the Salisbury steaks: Divide the beef mixture into 4 equal portions and shape each into an oval or round, slightly flattened patty.
- Coat with flour: Lightly coat both sides of each patty with the 2 tablespoons of flour, shaking off any excess.
- Sear the patties: Heat the oil in a large sauté pan or skillet over medium-high heat. Add the patties and sear until browned on both sides. Transfer them to a clean plate. They do not need to be completely cooked through at this point.
- Start the roux: Reduce the heat to medium. If the pan is dry, add up to 2 teaspoons additional oil. Sprinkle 1 tablespoon flour into the pan and stir continuously for 1to 2 minutes to cook out the raw flour taste.
- Make the gravy: Slowly pour in the beef broth while stirring or whisking continuously to prevent lumps. Stir in the barbecue sauce, Worcestershire sauce, and red pepper flakes.
- Add the vegetables: Add the sliced onion and mushrooms to the gravy and stir to combine.
- Simmer the Salisbury steaks: Return the patties and any accumulated juices to the pan. Reduce the heat to maintain a gentle simmer, cover, and cook for about 10 to 15 minutes, or until the patties are cooked through and the onions and mushrooms are tender.
- Finish and serve: Taste the gravy and adjust the seasoning if needed. Serve the Salisbury steaks hot with the BBQ mushroom and onion gravy spooned over the top.
Notes
Nutrition
What to Serve With BBQ Salisbury Steak
Haitian Macaroni and Cheese
When I originally published this recipe in 2012, I served the Salisbury steak with Haitian macaroni and cheese. That original pairing will always be part of this recipe's story.
Today, however, I would probably put potatoes on the plate. Creamy mashed potatoes would be an easy choice because they're perfect for catching the rich mushroom gravy and sliced onions.
Even better, I would serve this with my smashed baby potatoes topped with sour cream and fresh herbs. That's a recipe I already love making, and I plan to add it to Just Maika Cooking later. Once it's published, I'll add the recipe here as an easy pairing.
Vegetables
For vegetables, green beans would be an easy addition. Roasted broccoli, carrots, or sautéed greens would also help balance the richness of the Salisbury steak and gravy. Try Quick 5 Vegetable Medley.
Smashed Baby Potatoes Recipe
Want to try my smashed baby potatoes now? I already make a simple version with garlic, olive oil, broth, and fresh parsley in my Salmon Salisbury Steak recipe. It doesn't include the sour cream and herbs I plan to use in my future standalone recipe, but it makes a great side dish you can try with this BBQ Salisbury Steak in the meantime.
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic is the creator of Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips designed to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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Have a Comment or Question?
Finding this recipe again reminded me how much you can learn by looking at your own cooking history. Some things I would do differently today, while other choices, like taking a familiar recipe and experimenting with completely different flavors, are still very much part of the way I cook. Have you ever gone back to a recipe you made years ago and realized how differently you'd make it today? Tell me about it in the comments below.
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