April is National Grilled Cheese Sandwich Month, and thus, one of my favourite months! Today I am celebrating by turning the classic salisbury steak with mushroom gravy into a grilled cheese, a salisbury steak grilled cheese with mushroom gravy! So this grilled cheese is basically a salisbury steak, aka a ground beef patty, that is placed between two slices of buttered bread along with plenty of cheese and its grilled in a pan until the bread is nice and golden brown, crispy and the cheese has melted before being served topped with the tasty mushroom gravy! Yum! This salisbury steak grilled cheese with mushroom gravy can be a little messy but it is well worth it and a great way to enjoy #NationalGrilledCheeseMonth!
Salisbury Steak Grilled Cheese with Mushroom Gravy
Salisbury steaks, aka hamburger steaks, in grilled cheese sandwiches with plenty of melted cheese all smothered in a tasty mushroom and onion gravy!
ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 4 cloves garlic, grated
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs (gluten-free for gluten-free)
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)
- 2 tablespoons flour (rice flour for gluten-free)
- 1 cup beef broth – link this
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dijon mustard
- salt and pepper to taste
- 2 tablespoons butter, room temperature
- 8 slices bread
- 2 cups provolone (or mozzarella, or gouda, etc.) cheese, shredded
For the salisbury steaks:
For the mushroom gravy:
For the grilled cheese:
directions
- Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper and form into 4 patties before frying in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side.
- Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushroom have released their moisture, it has cooked off and the mushrooms start to turn a light golden brown, about 13-15 minutes.
- Add the garlic, thyme and flour and and cook for 2 minutes, stirring.
- Add the broth, Worcestershire sauce, dijon mustard, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens, about 3-5 minutes.
- Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of half of the slices of bread followed by the patties, 1 tablespoon of the gravy each, the remaining cheese and finally top with the remaining slices of bread with the buttered side up.
- Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side, before serving topped with the remaining gravy or with the gravy on the side for dipping.
For the salisbury steaks:
For the mushroom gravy:
For the grilled cheese:
Salisbury Steak with Mushroom Gravy
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Damn, that looks good pardner.
How can you actually take those pics?
That little guy is just waiting to be
devoured. Whammo!
Grilled cheese month is the best!
Grilled Cheese? Kevin I follow and love you but I question what some chefs including you are calling grilled cheese these days. I would expect cheese to be the main ingredient.
This is more like a Patty Melt on steroids. It looks great and I'll bet delicious but I doubt that it is a grilled cheese.