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Nothing says full belly and satisfaction quite like Salisbury steak and gravy. It’s a classic dish that’s been enjoyed for years. Today, we’re taking this classically pan-fried steak and introducing it to some charcoal flavor on the grill. On top of that, we’re stuffing these beauties with some cheddar cheese that helps make this next-level Salisbury steak. Served alongside some horseradish and garlic mashed potatoes and some sweet baby peas, this meal will feed an army, not bust the budget, and have everyone asking for more.
First, let’s start with the ground beef. I get mine from Omaha Steaks because I’ve actually seen how it’s made when I toured their HQ last year. Quality trimmed beef is all that’s hitting their grinder, none of the gristle chunks you may be accustomed to finding in a typical grocery store blend.
Next, I’m pretty basic with the seasoning of the beef for these Salisbury steaks. I’ve tried many recipes for this dish over the years and I find that too many of them just get carried away with seasoning the beef. We’re keeping it simple to let that beef flavor take center stage.
Finally, and I can’t stress this one enough, don’t over mix or compress the beef while you’re making the patties. Trust me on this one, if you over-compress the patties you’ll end up with a tough Salisbury steak. Hard to imagine ground beef being tough, but over-pressing them will certainly do it.
Grilled Cheese Stuffed Salisbury Steak Recipe
Serves: 5 | Prep Time: 10 min | Cooking Time: 20 min
Ingredients
Steaks:
2 lbs Omaha Steaks premium ground beef
3 tbsp freshly chopped Italian parsley
1 tsp salt
1 tsp fresh cracked pepper
1 tsp garlic powder
5 slices cheddar cheese, about 1 inch wide, 2 inches long and 1/4 inch thick
Gravy:
2 tbsp vegetable oil
2 tbsp butter
1 medium-sized Vidalia onion—cut in half and sliced thin
2 tsp sea salt
2 cups beef stock
1 tsp tomato paste
1/2 tsp savory seasoning
1 tsp browning sauce
2 tsp Worcestershire sauce
1 tbsp cornstarch with equal part water to make a slurry
Salt and pepper to taste if desired
Step-by-Step
Step 1: Light grill and set up for high direct heat.
Step 2: While the grill is preheating, place ground beef in a large mixing bowl.
Step 3: Add all dry steak ingredients (reserving 1 tablespoon chopped parsley) to ground beef and gently blend in by hand.
TIP: Be careful not to over mix to avoid a tough patty.
Step 4: Divide meat into 10 equal portions and loosely form 10 thin oval-shaped patties. Place a slice of cheddar cheese on half of them.
Step 5: Cover each cheese-topped patty with another patty and pinch edges together to form a tight seal. Ensure no air gets trapped between the two patties.
Step 6: In a medium sauté pan over medium-high heat, add oil and butter. Allow to heat up till butter melts and add sliced onions. Stir and cook until golden brown, about 5 minutes.
Step 7: Add the beef stock, tomato paste, savory seasoning, browning sauce, and Worcestershire sauce. Allow to come to a boil and whisk in cornstarch slurry to thicken, reduce heat to low, and allow to simmer.
NOTE: A cornstarch slurry is simply equal parts corn starch and water mixed together. Whisking that mixture into the low boiling gravy will thicken it up and not change the flavor.
Step 8: While gravy simmers, place Salisbury steaks directly over high heat on the grill. We’re not trying to cook these through, just get a nice char on the outside while taking in some charcoal flavor.
Step 9: Grill each side of the patties for about 2 minutes to form that tasty crust via the Maillard reaction. Remove from grill and gently place them in your simmering gravy and top with fresh chopped parsley.
Step 10: Allow to cook in the gravy for about 10 minutes, or until the internal temperature of the patty reaches 140°F as indicated with a reliable quick read thermometer. Time will differ depending on the thickness of the patty.
Step 11: Serve with mashed potatoes and brown butter, or your favorite side.
Cook a Grilled Cheese Stuffed Salisbury Steak:
Ingredients
Steaks
- 2 lbs Omaha Steaks premium ground beef
- 3 tbsp fresh Italian parsley chopped
- 1 tsp salt
- 1 tsp fresh cracked pepper
- 1 tsp garlic powder
- 5 slices cheddar cheese
Gravy
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 Vidalia onion cut in half and sliced thin
- 2 tsp sea salt
- 2 cups beef stock
- 1 tsp tomato paste
- 1/2 tsp savory seasoning
- 1 tsp browning sauce
- 2 tsp Worcestershire sauce
- 1 tbsp cornstarch with equal part water to make a slurry
- Salt and pepper to taste
Instructions
- Light grill and set up for high direct heat.
- While grill is preheating, place ground beef in large mixing bowl.
- Add all dry steak ingredients (reserving 1 tablespoon chopped parsley) to ground beef and gently blend in by hand.
- Divide meat into 10 equal portions and loosely form 10 thin oval shaped patties. Place a slice of cheddar cheese on half of them.
- Cover each cheese topped patty with another patty and pinch edges together to form a tight seal.
- In medium sauté pan over medium high heat, add oil and butter. Allow to heat up until butter melts and add sliced onions. Stir and cook until golden brown, about 5 minutes.
- Add the beef stock, tomato paste, savory seasoning, browning sauce, and Worcestershire sauce. Allow to come to a boil, whisk in cornstarch slurry to thicken and allow to simmer.
- While gravy simmers, place Salisbury steaks directly over high heat on grill.
- Grill each side of the patties for about 2 minutes. Remove from grill and gently place them in your simmering gravy and top with fresh chopped parsley.
- Allow steaks to cook in the gravy for about 10 minutes, or until internal temperature of the patty reaches 140°F.
- Serve with mashed potatoes and brown butter, or your favorite side.