French Onion Salisbury Steak With Cheese Toasts

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 402.6
  • Total Fat: 18.9 g
  • Cholesterol: 85.2 mg
  • Sodium: 719.1 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 31.0 g

View full nutritional breakdown of French Onion Salisbury Steak With Cheese Toasts calories by ingredient
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Number of Servings: 4


    1 pound lean ground beef
    1 tablespoons dried parsley
    2 tablespoons green onions, minced
    2 tablespoons whole wheat flour

    1 tablespoon olive oil
    1 large onion, sliced
    1 teaspoon sugar
    3 cloves of garlic, minced
    1 tablespoon tomato paste
    1/4 cup red wine, dry
    1/2 teaspoon crushed thyme

    Cheese Toast:
    4 slices baguette, 1/2 inch thick, cut diagonally
    2 tablespoons unsalted butter
    1 clove minced garlic
    1/4 cup shredd mozzarella cheese
    1 tablespoon shredded parmesan cheese


For the toast:
Preheat oven to 400.
Combine the butter and garlic, spread on one side of the toast. Mix cheeses together and sprinkle over butter. Bake for 10-15 minutes, or until cheese is melted and bread is crispy.

For the steaks and sauce:
Mix the beef, parsley, and green onions in a bowl. Shape mixture into four portions and form each into thick (about one inch) patties. Lightly coat each patty with flour, save the remaining flour (you'll need 1 teaspoon). Brown patties in a pan with the olive oil, about three minutes on each side. Remove from the pan and set aside.
Add the onion, sugar and garlic to the pan, saute for about five minutes, or until the onions start carmelizing. Sitr in the tomato paste and cook for an additonal minute or until the paste begins to brown. Add flour and cook for another minute to thicken, then add broth, wine, and thyme.
Place the patties back in the pan and bring the sauce to a boil. Reduce heat, cover and simmer for ten minutes.
Serve on the toast.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user MGWIFE.

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