Cheesy Salisbury Steak over Whipped Potatoes

I am a strong believer that everything is better with cheese and bacon. And I used that belief to liven up an older classic dish – Salisbury Steak. Typically made with ground beef covered in a mushroom pan gravy, I decided to give it more of a French Onion flavor and swap the mushrooms for onions, added some provolone and Parmesan and then – of course – sprinkled on some bacon bits! Read on for the full recipe for Cheesy Salisbury Steak over Whipped Potatoes.

Cheesy Salisbury Steak over Whipped Potatoes

For a lot of people when they think of Salisbury Steak it brings up images of frozen TV dinners. But for me it makes me think of old school diners serving up made from scratch comfort food – and that was what I made the effort to recreate here. Cheesy Salisbury Steak over Whipped Potatoes is my attempt to bring a classic into the now so my kids get to try new things. This meal would make a perfect Sunday Supper meal. Its one of those dishes that feels like home – warm and inviting and leaves you with a full belly for sure!

Cheesy Salisbury Steak with Whipped Potatoes

I chose to serve this over whipped potatoes because they are a favorite in my house. You can do your own version of mashed or smashed potatoes. Or you could serve it over wide egg noodles, rice, or even on toast. If you love potatoes – you are going to love the simplicity of the recipe I have for you here. Again – I love to use my immersion blender to get a super creamy texture – but you can always use a hand mixer or actually mix and mash them by hand!

Now let’s get cookin’!


Cheesy Salisbury Steak over Whipped Potatoes

A twist on the classic, this recipe adds more flavor and fun with cheese and bacon
Course Main Course
Cuisine American
Keyword bacon, cheese, ground beef, ground beef recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6


  • ½ cup Parmesan Cheese shredded
  • 6 slices Provolone Cheese
  • ½ lb Bacon cut in ½ inch pieces
  • 2 tsp Parsley

For the "Steaks"

  • 2 lb Ground Beef
  • 2 Eggs Beaten
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dill
  • 1 tsp Thyme

For the Pan Gravy

  • 4 tbsp Butter
  • 1 Yellow Onion thinly sliced
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Thyme
  • 4 cups Beef Broth
  • 2 tbsp Flour

For Whipped Potatoes

  • 6 Russet Potatoes peeled and quartered
  • 4 tbsp Butter melted
  • 1 cup Heavy Cream
  • 1 tsp Salt
  • 1 tsp White Pepper


  • Prepare all of the ingredients. Start water boiling for potatoes.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve 1 tbsp of bacon grease for use in pan gravy.
  • Add potatoes to boiling water and cook for 15-20 minutes, until fork tender. Drain in colander and transfer to large bowl.
  • In a bowl, combine ingredients for the "steaks". Form into 6 patties, roughly 3½ inches wide by ¾ inch thick.
  • In a large saute pan over medium high heat, add butter and let melt. Then add onions and garlic. Cook for 2 minutes then add ½ cup of beef broth and reduce heat to medium. Let simmer for 3 minutes then push onions to outer edges of pan.
  • Add "steaks" to pan and cook for 7-8 minutes on each side. Remove from pan and keep warm.
  • Add reserved bacon grease and flour to pan. Whisk together to make a roux. Let cook for 2 minutes then add salt, pepper, and thyme. Continue to whisk while pouring in remaining beef broth.
  • Return "steaks" to pan and place a piece of provolone cheese on top of each. Then sprinkle provolone with Parmesan and parsley. Cover pan and let cook for 8-10 minutes.
  • Add melted butter, heavy cream, salt and white pepper to boiled potatoes and mix together with an immersion blender or hand mixer.
  • To plate – place a portion of potatoes on one half of shallow bowl or plate. Ladle a portion of pan gravy down center of plate then add one Salisbury Steak to the opposite side of bowl/plate. Add a little more gravy when sprinkle bacon on top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


3 thoughts on “Cheesy Salisbury Steak over Whipped Potatoes

  1. Zeba@Food For The Soul – Washington DC – My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.
    Zeba@Food For The Soul says:

    Looks very comforting and delicious. Thanks for sharing on Fiesta Friday!

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