Comfort food doesn’t get much better than this Salisbury Steak and Potato Skillet—a hearty one-pan dinner that delivers flavor in every forkful.
Tender beef patties, golden potatoes, and a rich, savory gravy make this skillet meal a weeknight favorite with weekend-worthy appeal.
What You’ll Need for This Hearty Salisbury Steak and Potato Skillet
- Ground beef – The star of the skillet, shaped into juicy, tender patties packed with classic Salisbury steak seasoning.
- Yukon Gold potatoes – Creamy, buttery, and quick to cook, they balance the richness of the beef with their golden texture.
- White onion – Adds aromatic sweetness and depth, turning tender and flavorful as it cooks down in the skillet.
- Beef broth – Used in layers to create a rich and savory gravy that coats everything in comforting goodness.
- Worcestershire sauce – Brings umami magic and a subtle tang to both the patties and the gravy.
- Ketchup – Offers a touch of sweetness and acidity that rounds out the sauce beautifully.
- Garlic powder & thyme – Simple yet essential, these seasonings elevate the dish with subtle warmth and earthy notes.
- Cornstarch – Thickens the gravy just enough to cling to each bite, creating that perfect saucy finish.
Quick & Cozy: Making Your Salisbury Steak and Potato Skillet
Start by seasoning and shaping the ground beef into thick, satisfying patties. Sear them until browned on both sides, then set them aside to lock in the juices.
Meanwhile, microwave the potatoes briefly to speed up the cooking time, then chop them and sauté with onions in the same skillet for layers of flavor.
Deglaze with beef broth and simmer until the potatoes are fork-tender. Stir in the gravy mixture, then return the patties to the pan and let everything meld together.
As the sauce thickens and the meat finishes cooking, your kitchen fills with that irresistible smell of classic home-cooked comfort.
Tips & Flavor Swaps for Skillet Success
For extra flavor, brown the patties deeply—those crispy edges pack serious taste. Microwaving the potatoes keeps the meal moving fast, but you can parboil or roast them instead for added texture.
Swap Yukon Golds with red potatoes or even sweet potatoes for a twist. Want it creamier? Stir in a splash of heavy cream or sour cream at the end for a richer gravy.
Adding mushrooms with the onions creates a more traditional Salisbury steak vibe, while a sprinkle of fresh parsley just before serving brightens up the whole dish.
Leftovers That Reheat Like a Dream
This skillet meal stores well and makes a satisfying leftover lunch. Refrigerate in an airtight container for up to 3 days. The gravy will thicken, so add a splash of broth when reheating to loosen it up.
To freeze, store patties and potatoes separately if possible for better texture. Thaw overnight in the fridge, then reheat in a skillet or microwave until hot and bubbly—just like day one.
Salisbury Steak and Potato Skillet
Ingredients
- 1 teaspoon garlic powder divided
- 1 white onion halved and thinly sliced
- 2 tablespoons olive oil
- 3 cups beef broth divided
- 4-6 medium Yukon Gold potatoes
- 3 tablespoons cornstarch
- 1 lb ground beef
- 1/4 teaspoon dried thyme
- 4 teaspoons Worcestershire sauce divided
- 2 tablespoons ketchup
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium mixing bowl, combine the ground beef with 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, salt, and black pepper. Mix thoroughly and form the mixture into four uniform patties, each approximately 1/2-inch thick.
- In a large skillet over medium-high heat, warm the olive oil. Sear the patties until browned on both sides, then remove them from the pan and set aside.
- Pierce the potatoes with a fork several times and microwave for 5 minutes to expedite their cooking. Once they are cool enough to handle, chop them into 1 1/2-inch chunks.
- Add the sliced onions to the same skillet, season with salt and pepper, and sauté for around 5 minutes until they turn soft and translucent.
- Introduce the chopped potatoes and 2 cups of the beef broth into the skillet. Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the potatoes are fork-tender.
- In a separate bowl, blend the remaining 1 cup of beef broth with ketchup, remaining Worcestershire sauce, remaining garlic powder, thyme, and cornstarch. Stir this mixture into the skillet and cook, stirring continuously, until the gravy reaches a thickened consistency.
- Reduce the heat to low, return the beef patties to the skillet, and allow them to simmer gently until fully heated through. Adjust the seasoning of the gravy with additional salt and pepper as needed.
