Smothered Hamburger Steak Sandwiches (Printable)
Hearty hamburger steaks in soft rolls smothered in rich, savory onion gravy for classic comfort food.
# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 blend
→ Vegetables
02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
→ Pantry
04 - 4 sandwich rolls, hoagie or soft buns
05 - 2 tbsp all-purpose flour
06 - 2 cups beef broth
07 - 2 tbsp Worcestershire sauce
08 - 2 tbsp ketchup
09 - 1 tbsp Dijon mustard
→ Dairy
10 - 2 tbsp unsalted butter
→ Spices & Seasonings
11 - 1 tsp salt
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp garlic powder
14 - 1/2 tsp dried thyme
15 - 2 tbsp vegetable oil
# Steps:
01 - In a large mixing bowl, combine ground beef with salt, pepper, garlic powder, and Dijon mustard. Shape the mixture into 4 oval patties, approximately 1/2 inch thick.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the patties for 3 to 4 minutes per side until a deep brown crust forms. Remove from the skillet and set aside; they do not need to be fully cooked at this stage.
03 - Reduce heat to medium. Add the butter and remaining tablespoon of vegetable oil to the skillet. Add the thinly sliced onions and cook, stirring frequently, for 10 to 12 minutes until softened and golden caramelization develops. Stir in the minced garlic and dried thyme, cooking for an additional minute.
04 - Sprinkle the flour over the caramelized onions, stirring to coat evenly. Cook for 1 to 2 minutes to toast the flour and remove any raw taste.
05 - Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. Add the Worcestershire sauce and ketchup. Bring the mixture to a simmer and cook for 4 to 5 minutes until the gravy begins to thicken slightly.
06 - Return the seared patties and any accumulated juices back to the skillet, nestling them down into the onion gravy. Cover with a lid and simmer gently for 10 to 12 minutes until the patties are cooked through and the gravy has reached a rich, thickened consistency.
07 - Split the sandwich rolls and lightly toast them. Place one hamburger steak in each roll and ladle the onion gravy generously over the top.
08 - Serve immediately while hot. Offer additional gravy on the side if desired.
# Expert Advice:
01 -
- The onion gravy is the kind of thing you will want to eat with a spoon straight from the pan long before the sandwiches are assembled.
- It tastes like something from a roadside diner with checkered curtains but comes together with groceries you probably already have.
02 -
- The patties will not be fully cooked after the initial sear and that is intentional because they finish cooking in the gravy and stay much more tender that way.
- Adding the broth too quickly or all at once is the fastest route to lumpy gravy so pour it in a slow stream while stirring constantly.
03 -
- Do not skip the step where you scrape up the browned bits from the bottom of the pan after searing because that fond is where half the flavor lives.
- Letting the formed patties rest in the fridge for fifteen minutes before searing helps them hold their shape and develop a better crust.