Smothered Hamburger Steak Sandwiches (Printer-friendly)

Juicy hamburger steaks on toasted rolls smothered in rich caramelized onion gravy. Hearty Southern comfort food.

# What You'll Need:

→ Meats

01 - 1 ½ lbs ground beef, 80/20 blend preferred

→ Vegetables

02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced

→ Breads

04 - 4 sandwich rolls or hoagie buns, split

→ Dairy

05 - 2 tbsp unsalted butter
06 - 4 slices provolone or Swiss cheese (optional)

→ Pantry

07 - 2 tbsp olive oil
08 - 2 tbsp all-purpose flour
09 - 2 cups beef broth
10 - 2 tsp Worcestershire sauce
11 - 1 tsp Dijon mustard
12 - 1 tsp kosher salt
13 - ½ tsp black pepper
14 - ½ tsp smoked paprika

# Directions:

01 - In a large bowl, combine the ground beef with kosher salt, black pepper, and smoked paprika. Gently mix until seasonings are evenly distributed, then shape into 4 oval-shaped patties about ¾ inch thick.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the patties and sear for 3 to 4 minutes per side until a deep golden-brown crust forms. Remove the patties and set aside; they will finish cooking in the gravy.
03 - Reduce the heat to medium. Add the remaining 1 tbsp olive oil and butter to the skillet. Add the thinly sliced onions and cook, stirring frequently, for 8 to 10 minutes until deeply golden brown and caramelized.
04 - Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir continuously for 1 to 2 minutes to form a light roux and cook off the raw flour taste.
05 - Gradually pour in the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard, then bring the mixture to a simmer.
06 - Return the hamburger steaks to the skillet, nestling them down into the gravy. Cover, reduce heat to medium-low, and simmer for 10 to 12 minutes until the patties are cooked through and the gravy has thickened.
07 - While the steaks finish, toast the sandwich rolls or hoagie buns cut-side down under a broiler or in a skillet. Optionally place a slice of provolone or Swiss cheese on each bottom half during the last minute of toasting to melt.
08 - Place each hamburger steak on a toasted bun and generously spoon the onion gravy over the top. Serve immediately while warm.

# Expert Advice:

01 -
  • The onion gravy is so rich you will want to eat it with a spoon straight from the pan.
  • It turns humble ground beef into something that feels like a restaurant meal without the restaurant bill.
02 -
  • Do not skip the fond on the bottom of the pan after searing the patties because that browned residue is concentrated flavor that makes the gravy extraordinary.
  • The patties will look slightly underdone when you remove them after searing, and that is exactly right since they finish cooking gently in the gravy and stay juicy.
03 -
  • Let the patties rest for two minutes after the initial sear so the juices redistribute before they go into the gravy.
  • Use a wooden spoon to scrape up every bit of browned fond from the pan when you start the onions because that is where the deepest flavor lives.

Go back