Food and Recipes Dinner The Saucy, Savory Perfection Of Mississippi Salisbury Steak 5.0 (2) 1 Review Ever wonder if you can take a classic recipe and make it better? We just did—with Mississippi Salisbury Steaks. These beef steaks are perfectly tender and well seasoned from handy ranch packets. The au jus is intense with umami flavors, which fully complement the hearty steaks. But it's the pepperoncini that does the magic, adding a tang and mild heat to this dish that the classic never had. Pepperoncinis are the star of Mississippi roast, so we embraced them for livening up this dinner, too, in the Mississippi way. They add a pop of acidity that the rich meat and gravy need. This is also easy and fast enough for a weeknight dinner. Just serve with mashed potatoes, egg noodles, or rice. By Jasmine Smith Published on July 13, 2024 Recipe tested by Julia Levy Recipe tested by Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Active Time: 25 mins Total Time: 25 mins Servings: 4 Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Ingredients 1 lb. 85/15 lean ground beef 1/2 cup panko (Japanese-style breadcrumbs) 1 (1-oz.) envelope ranch dressing mix 1 large egg 1 cup finely chopped yellow onion (from 1 small [6 oz.] onion), divided 2 Tbsp. canola oil 2 Tbsp. all-purpose flour 2 cups unsalted beef stock 1 (0.6-oz.) envelope au jus gravy mix (such as Knorr) 1/3 cup sliced pepperoncini salad peppers (from 1 [12-oz.] jar) Chopped fresh flat-leaf parsley, for garnish Cooked egg noodles or mashed potatoes, for serving Directions Make beef mixture: Combine ground beef, panko, ranch dressing mix, egg, and 1/2 cup of the onion in a large bowl. Using clean hands, mix well until all ingredients are just combined. Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Shape steaks: Shape beef mixture into 4 (5 1/2-oz. each) oblong patties (about 3/4-inch thick). Place on a parchment paper-lined rimmed baking sheet. Press with your thumb to make a shallow (1 1/2-inch) indentation in the center of the top side of each patty. Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Cook steaks: Heat oil in a large cast-iron skillet over medium until shimmering. Add patties, dimpled sides up; cook until patties are well browned on both sides and a meat thermometer inserted into center of patties registers 145°F, 4 to 5 minutes per side. Transfer to a platter. Do not wipe skillet clean. Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Cook onion: Add flour and remaining 1/2 cup onion to drippings in skillet. Cook over medium, stirring constantly, until onion softens and flour is lightly toasted, about 2 minutes. Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Make gravy: Gradually whisk in beef stock, and bring mixture to a boil over medium-high. Stir in au jus gravy mix. Cook, stirring occasionally, until sauce is reduced and thick enough to coat the back of a spoon, about 3 minutes. Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Cook patties in gravy with peppers: Return patties to skillet along with any accumulated juices; stir in pepperoncini peppers. Spoon sauce all over patties, and simmer gently until warmed through, about 2 minutes. Remove from heat. Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Garnish and serve: Garnish with parsley. Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Serve with egg noodles. Jen Causey; Food Stylist: Costen King; Prop Stylist: Priscilla Montiel Rate It Print