Mississippi Salisbury Steak
Mississippi Salisbury Steak takes classic comfort food and gives it a Southern twist with ranch seasoning and pepperoncini for the most flavorful gravy. It’s hearty, easy to make on a weeknight, and perfect for freezing, so you can enjoy this beefy, family-friendly dinner anytime.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Southern-Inspired
Keyword: easy skillet steak recipe, Mississippi Salisbury steak, Salisbury steak with gravy,, Southern Beef recipe
Servings: 4 servings
Calories: 529kcal
- 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
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.
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.
Serving: 1patty with gravy | Calories: 529kcal | Carbohydrates: 18g | Protein: 37g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 1362mg | Potassium: 951mg | Fiber: 2g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 5mg