Juicy, seasoned beef patties simmered in rich onion gravy and piled onto thick slices of buttery garlic Texas toast makes Salisbury steak Texas toast an easy dinner that feels extra satisfying.
There are nights when you want comfort food, but you don’t want a sink full of dishes or a recipe that takes all evening. This is that kind of meal. You get tender, pan-seared patties, a glossy gravy that tastes like it cooked all day, and crisp-edged toast that stands up to every spoonful.
And the best part? It’s all made in one skillet. The toast bakes while the gravy simmers, and dinner hits the table fast.
If you’ve ever loved classic Salisbury steak, think of this as the fun, weeknight-friendly version. Same cozy flavors. Easier serving. Zero need for a knife if you don’t feel like it.
YOU WILL LOVE THIS SALISBURY STEAK TEXAS TOAST
COMFORT FOOD, BUT QUICK: You get that hearty “meat and gravy” feeling without hours of cooking.
ONE-PAN GRAVY: Everything builds in the same skillet, so the gravy picks up all those browned bits.
TEXAS TOAST MAKES IT FEEL SPECIAL: Thick, garlicky bread turns a simple dinner into a full-on plate you’ll look forward to.
EASY TO SCALE: Feeding two? Cut it down. Feeding a crowd? Double the patties and keep the gravy warm.
WHAT IS SALISBURY STEAK TEXAS TOAST?
Classic Salisbury steak is seasoned ground beef shaped into oval patties, browned, then simmered in a savory gravy—usually onion, sometimes mushrooms, always cozy.
Salisbury steak Texas toast keeps all of that, but serves it open-faced on thick slices of Texas toast. The toast soaks up just enough gravy to be flavorful, while staying sturdy if you toast it well.
It’s part sandwich, part fork-and-knife dinner. And it’s a great way to stretch the gravy a little farther without feeling like you’re stretching the meal.
SALISBURY STEAK TEXAS TOAST INGREDIENTS
This recipe is built with everyday grocery items, but each one earns its place. The patties stay tender, the gravy turns silky, and the toast brings that buttery crunch.
You’ll need:
Patties
-
1½ pounds lean ground beef (80/20 or 85/15 both work)
-
½ cup plain breadcrumbs
-
1 large egg
-
¼ cup finely diced yellow onion (or grated onion for extra tenderness)
-
2 teaspoons Worcestershire sauce
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
½ teaspoon salt
-
½ teaspoon black pepper
Gravy
-
3 tablespoons butter
-
1 medium yellow onion, thinly sliced
-
8 ounces mushrooms, sliced (optional, but really good)
-
2 cloves garlic, minced
-
3 tablespoons all-purpose flour
-
2½ cups beef broth
-
1 tablespoon Worcestershire sauce
-
1 teaspoon Dijon mustard (optional, adds depth)
-
½ teaspoon black pepper
-
Salt to taste
For serving
-
8 slices frozen garlic Texas toast (or thick-cut Texas toast plus garlic butter)
-
Chopped parsley (optional)
OUR BEST TIP: Don’t overmix the beef. Stir just until it comes together, then stop. Overmixing can make the patties dense.
HOW TO MAKE SALISBURY STEAK TEXAS TOAST
This cooks in three simple stages: sear the patties, build the gravy, toast and assemble. That’s it.
STEP ONE: Mix the patty mixture
In a large bowl, add the ground beef, breadcrumbs, egg, diced onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined.
PRO TIP: If you have time, let the mixture rest for 5 to 10 minutes. The breadcrumbs hydrate, and the patties hold together better.
STEP TWO: Shape the patties
Divide the mixture into 4 to 6 portions, depending on how big you want them. Shape into oval patties, about ¾-inch thick.
OUR RECIPE DEVELOPER SAYS
Press a shallow dimple into the center of each patty. It helps them cook evenly and keeps them from puffing up.
STEP THREE: Sear the patties
Heat a large skillet over medium-high heat. Add a small drizzle of oil if your pan is dry. Sear the patties for about 3 to 4 minutes per side until browned. They don’t need to be fully cooked yet.
Transfer patties to a plate.
PRO TIP: Don’t crowd the skillet. If needed, brown in batches so you get a real sear instead of steaming.
STEP FOUR: Start the gravy base
Reduce heat to medium. Add butter to the skillet. Once melted, add sliced onions (and mushrooms if using). Cook for 6 to 8 minutes, stirring often, until softened and lightly golden.
Add minced garlic and cook 30 seconds, just until fragrant.
STEP FIVE: Make a quick roux
Sprinkle flour over the onion mixture. Stir for 1 minute. It should look a little paste-like—this cooks out the raw flour taste and sets you up for a smooth gravy.
Slowly pour in beef broth while stirring constantly. Scrape the bottom of the pan as you go. Those browned bits are flavor.
STEP SIX: Season and simmer
Stir in Worcestershire sauce, Dijon mustard (if using), and black pepper. Bring the gravy to a gentle simmer.
Return the patties to the skillet and spoon gravy over the top. Reduce heat to low, cover, and simmer for 10 to 15 minutes, until the patties are cooked through.
OUR RECIPE DEVELOPER SAYS
If you want to be sure they’re done, use an instant-read thermometer. Ground beef is ready at 160°F (74°C).
STEP SEVEN: Toast the Texas toast
While the patties simmer, bake the Texas toast according to package directions until golden and crisp around the edges.
PRO TIP: Go a touch darker than you normally would. The toast needs strength for the gravy.
STEP EIGHT: Assemble
Place a slice of Texas toast on each plate. Add a patty on top, then spoon a generous amount of gravy and onions over everything.
Garnish with chopped parsley if you’d like. Serve right away while the toast is still crisp.
TROUBLESHOOTING SALISBURY STEAK TEXAS TOAST
Gravy is lumpy:
Whisk more aggressively as you add broth. If it’s already lumpy, simmer and whisk, or strain it through a fine mesh sieve.
Gravy is too thick:
Stir in a splash of broth, a little at a time, until it loosens up.
Gravy is too thin:
Let it simmer uncovered for a few minutes. It thickens as it reduces.
Patties fall apart:
Make sure you used the egg and breadcrumbs. Also, avoid flipping too early—let the first side brown and release naturally.
Toast gets soggy:
Toast it well and assemble right before serving. You can also spoon gravy on the patty first, then let a little run onto the toast.
SALISBURY STEAK TEXAS TOAST SUBSTITUTIONS AND ADDITIONS
MEAT: Ground turkey can work, but the flavor is lighter. Add an extra teaspoon of Worcestershire and don’t skip the onion.
BREADCRUMBS: Crushed crackers can stand in for breadcrumbs. Use the same amount.
ONION: If you’ve got picky eaters, grate onion into the patties and slice onion thin for the gravy so it melts down soft.
MUSHROOMS: White button mushrooms are classic, but cremini add a deeper flavor. If mushrooms aren’t your thing, leave them out and add an extra half onion.
BROTH: Beef broth is best for that traditional taste, but a mix of broth and a splash of water is fine if you’re short.
CHEESE TOPPER (OPTIONAL): If you want a “diner-style” twist, add a slice of provolone or Swiss over each patty for the last minute of simmering, then serve on toast.
HOW TO SERVE
This dish is hearty on its own, but sides make it feel like a full plate.
Serve it piping hot, with extra gravy on the side if your family likes to really pour it on. Add something green and something crisp, and you’re set.
WHAT TO SERVE WITH SALISBURY STEAK TEXAS TOAST
-
Mashed potatoes: Yes, it’s a lot of comfort food in one meal. And yes, it’s worth it.
-
Green beans: Simple, quick, and they balance the richness.
-
Roasted carrots: A little sweetness plays nicely with savory gravy.
-
Side salad: Crisp lettuce and a tangy dressing cut through the buttery toast.
-
Corn: Steamed or roasted, it’s an easy crowd-pleaser.
HOW TO STORE SALISBURY STEAK TEXAS TOAST
This meal stores best when you keep the toast separate. The patties and gravy reheat beautifully.
MAKE AHEAD:
You can shape the patties up to a day ahead. Store them covered in the fridge. Make the gravy fresh when you cook, or make it ahead too and reheat gently.
IN THE FRIDGE:
Store patties and gravy in an airtight container for up to 3 to 4 days.
IN THE FREEZER:
Freeze patties and gravy together in a freezer-safe container for up to 2 months. Thaw in the fridge overnight for best texture.
REHEATING:
-
Stovetop: Warm patties and gravy in a skillet over low heat, stirring occasionally. Add a splash of broth if needed.
-
Microwave: Heat in short intervals, stirring the gravy between rounds so it warms evenly.
Toast the Texas toast fresh when you’re ready to serve.
SALISBURY STEAK TEXAS TOAST FAQS
Can I bake the patties instead of pan-searing?
You can, but searing gives the best flavor and helps the gravy taste richer. If you bake, you’ll miss some of those browned bits.
Do I have to use Texas toast?
Texas toast is the whole point here—thick, buttery, sturdy. If you don’t have it, use thick-cut bread and toast it well.
What makes Salisbury steak taste like “real” Salisbury steak?
Worcestershire sauce, onion, and a good beefy gravy. That combo nails the classic flavor.
Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs in the patties and a gluten-free flour blend (or cornstarch slurry) to thicken the gravy. Use gluten-free toast or a sturdy gluten-free bread.
Can I add more vegetables?
Absolutely. Sliced mushrooms, extra onions, or even thin-sliced bell pepper can be sautéed right into the gravy base.
How do I keep the patties tender?
Don’t overmix, don’t press them too thin, and don’t overcook. Simmering in gravy helps a lot, too.
Salisbury Steak Texas Toast
Ingredients
For the patties
- 1½ pounds lean ground beef 80/20 or 85/15
- ½ cup plain breadcrumbs
- 1 large egg
- ¼ cup finely diced yellow onion or grated onion
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the gravy
- 3 tablespoons butter
- 1 medium yellow onion thinly sliced
- 8 ounces mushrooms sliced (optional)
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional
- ½ teaspoon black pepper
- Salt to taste
For serving
- 8 slices frozen garlic Texas toast
- Chopped parsley optional
Instructions
- In a large bowl, gently mix ground beef, breadcrumbs, egg, diced onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just combined.
- Divide mixture into 4 to 6 portions and shape into oval patties about ¾-inch thick. Press a shallow dimple into the center of each patty.
- Heat a large skillet over medium-high heat. Sear patties 3 to 4 minutes per side until browned. Transfer to a plate.
- Reduce heat to medium. Add butter to the skillet, then add sliced onions (and mushrooms if using). Cook 6 to 8 minutes until softened and lightly golden. Add garlic and cook 30 seconds.
- Sprinkle flour over the onion mixture and stir for 1 minute. Slowly whisk in beef broth, scraping the bottom of the skillet as you go.
- Stir in Worcestershire sauce, Dijon (if using), and black pepper. Bring to a gentle simmer.
- Return patties to the skillet. Spoon gravy over the top, cover, and simmer 10 to 15 minutes, until patties are cooked through (160°F / 74°C).
- While patties simmer, bake Texas toast according to package directions until crisp and golden.
- To serve, place toast on plates, top with a patty, and spoon gravy and onions over everything. Garnish with parsley if desired.
Notes
