Welcome to everyone’s favorite dinner that their mom used to make, but scaled down to serve two. Comfort food for two is our favorite weeknight meal. If I can spin the comfort food into something that has minimal prep, bakes all in one pan, and uses very few dishes, then I am a very happy person! I love the combo of protein plus vegetable, like my Cowboy Steaks and Brussels Sprouts, and this Salisbury Steak with Roasted Potatoes is another form of it. If you’re a potato lover like me, Chicken Baked Potatoes is another way to enjoy a vegetable and a protein in the same package. If you’ve never had salisbury steak, it’s basically ground beef formed into a steak-like shape before being cooked. Sometimes it’s seared in a skillet and an onion gravy is made, but I like to make it this way–baked in the oven with caramelized onions and potatoes all at once. You would probably also like my Shepherds Pie for two. Sheet pan dinners mean less mess and less clean up in my house. If you line the sheet pan with foil before cooking, you won’t even have to wash the pan. Unless you’re my Mom, who washes a spoon just for being too close to a dirty one. I frequently put cookie sheets back in the cabinet after I peel of the parchment paper–different cooks, we are. (Sorry, Mom).
Salisbury steak easy recipe ingredients:
onion: We’re using a whole small onion sliced into half-moon shapes, because when it bakes at a high heat in the oven, it becomes caramelized and gives me French Onion soup vibes. red potatoes: We just need 6 or 7 of the baby red potatoes, about one pound. canola oil: Any flavorless oil will work here, such as vegetable oil, canola or avocado oil. ground beef: I prefer ground beef that has a bit of fat, usually labeled 80-20, which means 20% fat. The extra moisture from the fat makes for a more moist final product. You can use 90% or 97% lean, but under-bake the meat to ensure it doesn’t dry out. Worcestershire sauce: There’s no substitute for this funky umami sauce. It has a rich, savory flavor that tastes like the 1980s to me. If you truly can’t find it, use soy sauce. dry mustard powder: This brings a punch of flavor to our meat, but if all you have is regular yellow mustard from a squeeze bottle, it will work. Dry mustard powder has more heat to it, so add a pinch of cayenne. If you love mustard, make my honey mustard chicken thighs next, promise? onion powder: Onion powder is a workhouse in savory recipes. It just makes everything taste richer. We need the powder, not onion flakes or granules. garlic powder: Garlic powder is what we’re looking for, not garlic salt. Garlic salt will make the final dish too salty. salt and pepper: Of course you know we need salt and pepper.
Step by step for Sheet Pan Salisbury Steak:
I think you will love this updated classic recipe for Salisbury Steak that just takes minutes to make, and bakes all on one sheet pan! If you like comfort food like this, my chicken fried steak for two is another can’t miss recipe for two. If you have extra potatoes, try my pesto roasted potatoes!
- Next, dice the potatoes into 6 pieces each, and add to the sheet pan. Toss the onions and potatoes with the canola oil and a good pinch of salt and pepper.
- Next, in a small bowl, combine the ground beef, Worcestershire, mustard powder, onion powder, garlic powder, ½ teaspoon salt, and ¼ teaspoon ground pepper. Mix well with your hands, but don’t over mix. Form two oblong shaped patties with the meat. See photos for size comparison.
- Bake for 30 minutes, and serve immediately. onion: We’re using a whole small onion sliced into half-moon shapes, because when it bakes at a high heat in the oven, it becomes caramelized and gives me French Onion soup vibes.red potatoes: We just need 6 or 7 of the baby red potatoes, about one pound.canola oil: Any flavorless oil will work here, such as vegetable oil, canola or avocado oil.ground beef: I prefer ground beef that has a bit of fat, usually labeled 80/20, which means 20% fat. The extra moisture from the fat makes for a more moist final product. You can use 90% or 97% lean, but under-bake the meat to ensure it doesn’t dry out.Worcestershire sauce: There’s no substitute for this funky umami sauce. It has a rich, savory flavor that tastes like the 1980s to me. If you truly can’t find it, use soy sauce.dry mustard powder: This brings a punch of flavor to our meat, but if all you have is regular yellow mustard from a squeeze bottle, it will work. Dry mustard powder has more heat to it, so add a pinch of cayenne.onion powder: Onion powder is a workhouse in savory recipes. It just makes everything taste richer. We need the powder, not onion flakes or granules.garlic powder: Garlic powder is what we’re looking for, not garlic salt. Garlic salt will make the final dish too salty.
