Mississippi Salisbury Steak
August 8, 2025
Mississippi Salisbury Steaks aren't your grandma's Salisbury steaks; they're an exciting upgrade.
These beef steaks are incredibly tender and flavorful, thanks to the addition of a ranch seasoning packet. This simple ingredient infuses the meat with a savory depth. The accompanying au jus is rich with umami, perfectly complementing the hearty steaks.
But the real game-changer here is the pepperoncini. Borrowing a page from the beloved Mississippi pot roast, the tangy peppers are incorporated to add a bright acidity and a mild kick that the traditional dish lacks. They cut through the richness of the meat and gravy, creating a beautifully balanced and incredibly addictive flavor profile.
This dish is also quick and easy, making it an ideal choice for a weeknight dinner. Serve it with classic sides like mashed potatoes, egg noodles, or rice to complete your meal.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Ingredients
½ cup panko (Japanese-style breadcrumbs)
1 (1-ounce) envelope ranch dressing mix
1 cup yellow onion, finely chopped, divided
2 tablespoons all-purpose flour
2 cups unsalted beef stock (make sure to use unsalted, otherwise it will be way to salty!)
1 (0.6-ounce) envelope au jus gravy mix (such as Knorr)
⅓ cup sliced pepperoncini salad peppers
Directions
1Combine ground beef, panko, ranch dressing mix, egg, and ½ cup of the onion in a large bowl. Using clean hands, mix well until all ingredients are just combined.
2Shape beef mixture into 4 (5½ -ounce each) oblong patties (about ¾-inch thick). Place on a parchment paper-lined rimmed baking sheet. Press with your thumb to make a shallow (1½-inch) indentation in the center of the top side of each patty.
3Heat oil in a large cast-iron skillet over medium until shimmering. Add patties, dimpled sides up; cook until patties are well browned on both sides and a meat thermometer inserted into center of patties registers 145°F, 4 to 5 minutes per side. Transfer to a platter. Do not wipe skillet clean.
4Add flour and remaining ½ cup onion to drippings in skillet. Cook over medium, stirring constantly, until onion softens and flour is lightly toasted, about 2 minutes.
5Gradually whisk in beef stock, and bring mixture to a boil over medium-high. Stir in au jus gravy mix. Cook, stirring occasionally, until sauce is reduced and thick enough to coat the back of a spoon, about 3 minutes.
6Return patties to skillet along with any accumulated juices; stir in pepperoncini peppers. Spoon sauce all over patties, and simmer gently until warmed through, about 2 minutes. Remove from heat.
7Garnish with parsley. Serve with egg noodles.
Recipe from Southern Living.
MaggieToo
August 11, 2025
Interesting. This method makes me wonder whether pounded chicken breasts could be treated in the same fashion. It looks the only alteration necessary might be switching the beef stock for chicken stock.