Smothered Hamburger Steak Sandwiches (Printable)
Juicy hamburger steaks smothered in rich caramelized onion gravy on toasted sandwich rolls. A hearty Southern comfort meal.
# What You'll Need:
→ Meats
01 - 1 ½ pounds 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 tablespoons unsalted butter
06 - 4 slices provolone or Swiss cheese (optional)
→ Pantry
07 - 2 tablespoons olive oil
08 - 2 tablespoons all-purpose flour
09 - 2 cups beef broth
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon kosher salt
13 - ½ teaspoon black pepper
14 - ½ teaspoon smoked paprika
# Directions:
01 - In a large mixing bowl, combine the ground beef with kosher salt, black pepper, and smoked paprika until evenly seasoned. Shape the mixture into 4 uniform oval-shaped patties, about ¾ inch thick.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the patties in the skillet and sear for 3 to 4 minutes per side until a deep golden-brown crust forms. Remove the patties and set aside on a plate; they will finish cooking in the gravy.
03 - Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Add the thinly sliced onions and cook, stirring frequently, for 8 to 10 minutes until they are deeply golden brown and fully caramelized.
04 - Add the minced garlic to the caramelized onions and stir for 1 minute until fragrant. Sprinkle the flour over the onion mixture and stir continuously for 1 to 2 minutes to cook out the raw flour taste and form a smooth roux.
05 - Gradually pour in the beef broth while whisking constantly to prevent lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
06 - Nestle the seared hamburger steaks back into the skillet, spooning some gravy over the top. Cover the skillet with a lid and simmer for 10 to 12 minutes until the patties are cooked through to an internal temperature of 160°F and the gravy has thickened to a rich consistency.
07 - While the steaks finish braising, toast the sandwich rolls or hoagie buns cut-side down in a separate skillet or under the broiler until lightly golden. If using cheese, place a slice 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 Tips:
01 -
- The gravy doubles as a dipping sauce, so every bite stays juicy from start to finish.
- It uses one skillet for everything, which means less cleanup and more flavor built into every layer.
02 -
- Do not skip the fond on the bottom of the pan after searing the patties because that brown crust is where half the gravy flavor lives.
- Add the broth slowly and whisk constantly when deglazing or you will end up with flour lumps that never dissolve.
03 -
- Press a thumb print into the center of each patty before searing to keep them from turning into domes in the pan.
- Toast the buns with a smear of mayonnaise instead of butter for a crisper, more golden crust that holds up under the gravy.