Smothered Hamburger Steak Sandwiches (Printable View)
Juicy hamburger steaks on toasted rolls smothered in rich caramelized onion gravy. A comforting Southern-style favorite.
# 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
# How-To Steps:
01 - In a large bowl, combine ground beef with kosher salt, black pepper, and smoked paprika. Mix gently and form into 4 oval-shaped patties.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add patties and cook for 3 to 4 minutes per side until well browned. Remove and set aside; they will finish cooking in the gravy.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Add sliced onions and cook, stirring frequently, for 8 to 10 minutes until deeply golden brown and caramelized.
04 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over the onions and stir continuously for 1 to 2 minutes to form a golden roux.
05 - Gradually pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a simmer.
06 - Return the hamburger steaks to the skillet, nestling them into the gravy. Cover and simmer for 10 to 12 minutes until patties are cooked through and the gravy has thickened.
07 - While the steaks finish, toast the sandwich rolls or buns. 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 onion gravy over the top. Serve warm.
# Expert Advice:
01 -
- The onion gravy alone is worth making this, and it tastes even better the next day on mashed potatoes.
- It takes one skillet and about fifty minutes, which means barely any cleanup for a meal that tastes like you spent all afternoon.
02 -
- Do not skip the searing step because that brown crust on the patties is where half the gravy flavor comes from.
- Adding the broth too quickly creates lumps in your gravy, so pour it in a slow stream while stirring constantly.
03 -
- Always use a large skillet because crowding the patties or onions prevents proper browning and you end up steaming instead of searing.
- Let the gravy simmer uncovered for the final two minutes if it seems too thin, and it will tighten up perfectly.