When I need a dinner that’s hearty, beefy, and guaranteed to please my crew, Salisbury steak is always a winner. It’s easy enough for a weeknight, loaded with rich flavor, and that silky gravy makes it the kind of meal that begs for mashed potatoes on the side.
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It also happens to freeze beautifully, which means I can double the batch and stash some away for busy nights when cooking from scratch just isn’t happening. Knowing a homemade comfort meal is waiting in the freezer is my idea of mealtime insurance.
And if you’ve spotted the viral Mississippi pot roast making waves online, you’ll love this spin. By adding ranch seasoning mix and zesty pepperoncini peppers, the classic Salisbury steak gets a Mississippi makeover and the result is the most delicious, crave-worthy gravy you’ll ever pour over dinner.
Ingredients
- Lean ground beef – You can use 80/20 beef, too, but you’ll need to remove some of the fat from the pan when done.
- Bread crumbs – You can use Panko, but I like good old fashioned bread crumbs in this recipe
- Large egg – Extra large is also fine. This recipe isn’t fussy.
- Salt
- Cooking oil
- Onion – I like using plain cooking onions for this recipe but any onions or even shallots will work.
- Pepperoncini peppers – I like to nip off the stems and take the seeds out, but you can totally eat those.
- No salt-added beef stock – Trust me, this recipe has plenty of salt
- Ranch dressing mix – That’s about 3 tablespoons if you’re using bulk ranch powder.
- Au jus gravy mix
- Cornstarch – This’ll help thicken the gravy, but you can skip it if you like your gravy more jus-like.
- Chopped fresh flat-leaf parsley – For garnish
How to Make Mississippi Salisbury Steak
Scroll down for the full recipe card with exact measurements and printable instructions.
Soak the bread crumbs with the egg and dehydrated onion in a large mixing bowl. I like using a sturdy glass or stainless steel bowl because it gives you plenty of room to work the meat mixture without spilling.
Mix in the ground beef and salt using your hands or a Danish dough whisk. The whisk is great for gently folding the ingredients together without overworking the beef, which keeps the patties tender.
Shape the mixture into 4 even patties, about 6 oz each. I use a burger press to get them perfectly uniform, but your hands work just fine. Press a shallow indentation in the center of each patty so they cook evenly without puffing up.
Heat the oil in a cast-iron skillet over medium heat. Cast iron gives you that gorgeous, even browning that makes Salisbury steak so flavorful.
Sear the patties for 2–3 minutes per side until they develop a deep golden crust. Use a fish spatula to flip them gently so they stay intact. Transfer the patties to a plate and set aside. Don’t wipe out the skillet—you’ll want those tasty browned bits for the gravy.
Sauté the sliced onion in the same skillet, stirring with a silicone turner or wooden spoon, until softened and lightly golden, about 6 minutes. Add the sliced pepperoncini and cook for 2 minutes more to release their tangy kick.
Whisk the beef stock, ranch dressing mix, and au jus mix together in a large glass measuring cup until smooth. Pour this mixture into the skillet, scraping up any browned bits from the bottom with your spoon. Bring it to a boil, then reduce the heat and let it simmer for 3 minutes.
Return the patties and any juices to the skillet. Spoon the sauce over the top, then simmer until the patties are cooked through and reach 165°F on a digital meat thermometer, about 5 minutes, flipping once.
Stir in the cornstarch slurry if you’d like the gravy thicker. Simmer for 1 more minute until it’s glossy and coats the patties beautifully. Garnish with the fresh parsley and serve hot with mashed potatoes, rice, or buttered noodles.
Chef Jenn’s Tips
- A cast-iron skillet gives the best sear and flavor. It’s worth keeping one handy in the kitchen.
- A fish spatula is my secret weapon for flipping delicate patties without breaking them apart.
- For extra depth, let the onions caramelize longer before adding the pepperoncini.
- Double the batch and freeze half—you’ll thank yourself on a busy night.
- Always check doneness with a digital meat thermometer for perfect results.
Make It A Meal
This beefy, gravy-smothered dish was made for mashed potatoes, but it’s also fantastic with buttered egg noodles, white rice, or even creamy polenta. Add a crisp green salad or roasted veggies, and dinner is done.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the patties and gravy cool, then pack them in freezer-safe containers for up to 3 months. Reheat gently on the stove with a splash of beef stock to loosen the sauce.
Mississippi Salisbury Steak
Equipment
Ingredients
- 1 ½ pounds 85/15 lean ground beef
- ⅓ cup bread crumbs
- 1 large egg
- ½ teaspoon salt
- 2 tablespoons cooking oil
- 1 cup sliced onion about ½ an onion
- ½ cup sliced pepperoncini peppers
- 3 cups no salt-added beef stock
- 1 ounce ranch dressing mix
- 1 packet au jus gravy mix
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- chopped fresh flat-leaf parsley for garnish
Instructions
- Combine the ground beef, bread crumbs, egg, dehydrated onion, and salt in a large mixing bowl.
- Shape the mixture into 4 patties, about 6 oz each, and flatten them to ¾ inch thick with a shallow indentation in the center.
- Heat the oil in a large skillet over medium heat. Add the patties and cook for 2–3 minutes per side until browned, then transfer them to a plate without wiping out the skillet.
- Sauté the onion in the skillet until softened, about 6 minutes.
- Add the pepperoncini and cook for 2 minutes more.
- Whisk the beef stock, ranch mix, and au jus mix together, then pour it into the skillet. Bring to a boil, then reduce to a simmer and cook for 3 minutes.
- Return the patties and any juices to the skillet. Spoon the sauce over the patties and simmer until they reach 165°F, about 5 minutes, flipping once.
- Stir in the cornstarch slurry (the cornstarch and water) if you want a thicker gravy and cook for 1 more minute until simmering and glossy.
- Garnish with the fresh parsley and serve hot.
Notes
Chef Jenn’s Tips
- A cast-iron skillet gives the best sear and flavor. It’s worth keeping one handy in the kitchen.
- A fish spatula is my secret weapon for flipping delicate patties without breaking them apart.
- For extra depth, let the onions caramelize longer before adding the pepperoncini.
- Double the batch and freeze half—you’ll thank yourself on a busy night.
- Always check doneness with a digital meat thermometer for perfect results.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.