Rich, beefy, and full of down-home comfort, this Easy Mississippi Salisbury Steak brings a Southern twist to a classic favorite. I sear juicy beef patties until golden, then simmer them in a savory gravy made with ranch seasoning and tangy pepperoncini peppers. It’s hearty, flavorful, and simple enough to make any night of the week.
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Mississippi pot roast burst onto the scene a few years ago with an unlikely combination of ingredients: butter, ranch dressing powder, gravy mix, and pepperoncini peppers. The herby, tangy, lightly spicy combination is irresistible, and I thought, why not make Mississippi-style Salisbury steak! It’s so easy to make, and when you serve it over mashed potatoes, it’s hearty, delish, and worthy of seconds.
This dish is also a freezer-friendly lifesaver. Make a double batch, enjoy half tonight, and save the rest for a busy weeknight when you need dinner fast.
Ingredients
- Lean ground beef – You can use 80/20 beef, too, but you’ll need to remove some of the fat from the pan when done.
- Bread crumbs – You can use Panko, but I like good old fashioned bread crumbs in this recipe
- Large egg – Extra large is also fine. This recipe isn’t fussy.
- Salt
- Cooking oil
- Onion – I like using plain cooking onions for this recipe but any onions or even shallots will work.
- Pepperoncini peppers – I like to nip off the stems and take the seeds out, but you can totally eat those.
- No salt-added beef stock – Trust me, this recipe has plenty of salt
- Ranch dressing mix – That’s about 3 tablespoons if you’re using bulk ranch powder.
- Au jus gravy mix
- Cornstarch – This’ll help thicken the gravy, but you can skip it if you like your gravy more jus-like.
- Chopped fresh flat-leaf parsley – For garnish
How To Make Easy Mississippi Salisbury Steak
Scroll down for the full recipe card with exact measurements and printable instructions.
Soak the breadcrumbs with the egg and onion in a large glass or stainless steel mixing bowl. I always grab my sturdy stainless steel bowl for this; lots of space means I can mix without spilling all over the counter.
Add the ground beef and salt. I like using my hands, but sometimes I reach for my Danish dough whisk. It folds everything together gently and keeps the beef from getting tough.
Form 4 patties, about 6 ounces each. I use a burger press; it’s handy for making them uniform, but you can do it by hand, too. I press a little indentation in the center of each one—that way they cook evenly and don’t puff up.
Heat the oil in a cast-iron skillet over medium heat. Cast iron sears evenly and creates those flavorful browned bits you’ll use later. Cast iron is my go-to because it builds up those deep, savory browned bits that make the gravy so good.
I cook the patties for 2–3 minutes per side until golden brown, flipping with my fish spatula so they don’t fall apart. Once they’ve got some good color, transfer them to a plate, but leave all those tasty browned bits in the skillet..
Add the sliced onions and sauté for about 6 minutes, stirring with a wooden spoon until softened and lightly golden. Stir in the pepperoncini slices and cook for 2 more minutes for a tangy pop.
Whisk together the beef stock, ranch mix, and au jus in a glass measuring cup until smooth. Pour into the skillet, scraping the bottom with your spoon to release all the flavor. Simmer it for about 3 minutes.
Return the patties and their juices to the skillet. Spoon the gravy over the simmer gently until they’re cooked through, about 5 minutes, flipping once. I always check the temp with my digital meat thermometer to make sure they’re at 165°F.
If you want the gravy thicker, stir in the cornstarch slurry and let it bubble for another minute until it’s glossy and rich. Sprinkle parsley over the steaks and serve with mashed potatoes, noodles, or rice, anything that soaks up that delicious gravy.
Chef Jenn’s Tips
- A cast-iron skillet gives the best crust on the patties and deepens the flavor of the gravy.
- Don’t rush the onions; letting them caramelize a bit brings more sweetness to balance the tangy peppers.
- Use a thermometer to check doneness so your beef stays juicy, not overcooked.
- Double the batch and freeze half; you’ll thank yourself later.
Make It A Meal
This dish pairs perfectly with mashed potatoes, buttered egg noodles, or steamed white rice. Add a crisp green salad or roasted vegetables, and you’ve got a complete meal. Don’t forget dessert! I love a bite of something sweet at the end of the meal, and these Chocolate Covered Peanut Butter Balls are easy and delish!
Storage
- Keep leftovers in an airtight container for up to 3 days.
- Cool completely, then pack into freezer-safe containers with gravy. Freeze up to 3 months.
- Warm gently on the stove with a splash of beef stock to loosen the sauce.
Easy Mississippi Salisbury Steak
Equipment
Ingredients
- 1 ½ pounds 85/15 lean ground beef
- ⅓ cup bread crumbs
- 1 large egg
- ½ teaspoon salt
- 2 tablespoons cooking oil
- 1 cup sliced onion about ½ an onion
- ½ cup sliced pepperoncini peppers
- 3 cups no salt-added beef stock
- 1 ounce ranch dressing mix
- 1 packet au jus gravy mix
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- chopped fresh flat-leaf parsley for garnish
Instructions
- Mix the ground beef, bread crumbs, egg, and salt. Shape the mixture into four patties, each weighing about 6 ounces, and flatten them to a thickness of ¾ inch with a shallow indentation in the center.
- Heat oil in a skillet over medium heat and brown patties on both sides for 2-3 minutes. Set aside.
- Sauté the onion in the skillet until softened, about 6 minutes. Stir in the pepperoncini and cook for 2 minutes more.
- Whisk beef stock, ranch mix, and au jus together. Pour into skillet, bring to a boil, then simmer for 3 minutes.
- Return the patties and juices to the skillet. Spoon the sauce over them and simmer, turning once, until they reach 165°F, about 5 minutes.
- Add cornstarch slurry if a thicker gravy is desired. Simmer it for 1 minute more.
- Garnish with the fresh parsley and serve hot.
Notes
Chef Jenn’s Tips
- A cast-iron skillet gives the best crust on the patties and deepens the flavor of the gravy.
- Don’t rush the onions; letting them caramelize a bit brings more sweetness to balance the tangy peppers.
- Use a thermometer to check doneness so your beef stays juicy, not overcooked.