January 8, 2024
Review RecipePoor Man’s Steak
This poor man's steak recipe creates a hearty family dinner that is easy to whip up and tastes delicious.
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An easy dinner recipe, this poor man’s steak recipe is packed with lots of flavor! Ground beef is perfectly seasoned and cooked, then covered in a simple, delicious gravy before being baked in the oven.
Poor Man’s Steak Ingredients
You’ll need:
For the Steaks
- 2 pounds ground beef
- 1½ cups saltine crackers, crushed
- 1 cup whole milk
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and black pepper
- 1 cup flour for dredging (or more if needed)
- 2 tablespoon butter
- 1 tablespoon olive oil
For the Mushroom Gravy
- 2 cans condensed cream of mushroom soup
- 1½ cups whole milk
- 1½ tablespoons fresh parsley, chopped
PRO TIP:
Try to use lean ground beef so you don’t end up having your steaks turn out really greasy.
SUBSTITUTIONS AND ADDITIONS
VEGGIES: You could add fresh or canned mushrooms to this recipe. You could also add chopped onions to your hamburger meat.
CREAM SOUP: You can use a different cream soup if you don’t like mushrooms. Cream of celery is a popular alternative choice.
How To Cook This Poor Man’s Steak Recipe
Poor man’s steak, also known as hamburger steak, is an old-fashioned recipe that uses ground beef in place of a more expensive cut of meat.
The meat is combined with flavorful seasonings and formed into patties before being baked and topped with a delicious gravy.
Here’s how you make our recipe:
STEP ONE: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
STEP TWO: In a medium bowl, whisk together the cream of mushroom soups and milk and then stir in the chopped parsley. Set aside.
STEP THREE: In a large bowl, mix ground beef, saltine cracker crumbs, milk, Italian seasoning, garlic powder, onion powder, paprika, and cayenne pepper. Season the meat mixture with salt and pepper to taste.
STEP FOUR: Using a spoon or your hands, combine the ingredients until mixed. Shape mixture into even-sized patties.
PRO TIP:
I like to make the patties on the big side as they will shrink down while cooking.
STEP FIVE: Place 1 cup of flour in a shallow dish. Season the flour with salt and pepper. Dredge all the meat patties in the flour.
STEP SIX: Heat a large skillet over medium-high heat, melt the butter, and add the olive oil. In the hot skillet, sear patties on both sides until golden brown. Work in batches if your pan is not large enough for your patties to cook in a single layer. It will continue cooking in the oven.
STEP SEVEN: Transfer the browned patties to the greased baking dish. Pour the gravy evenly over the top of the patties. Cover the dish with aluminum foil.
STEP EIGHT: Cover the dish with aluminum foil to help prevent a mess. You could also set your casserole dish on a lined baking sheet for easy cleanup. Place the baking dish in the preheated oven and bake steaks for 30 to 40 minutes or until cooked through.
How To Serve
Usually any hamburger steak recipes are topped with a delicious, savory mushroom gravy and served with tasty side dishes.
You can serve these hamburger steaks with glazed carrots, scalloped potatoes and sauteed vegetables. Add some garlic bread or a salad too!
Great options also include creamy mashed potatoes, a Caesar side salad, and fluffy dinner rolls to mop up the gravy.
Plus, try our decadent Instant Pot cheesecake for dessert!
MORE BEEF RECIPES
For more easy dinner recipes, our skillet lasagna, chicken and rice casserole and buffalo chicken mac and cheese are all tasty options.
Storage
IN THE FRIDGE: Store leftover hamburger steaks in the fridge in an airtight container for up to three days.
IN THE FREEZER: You can freeze either the cooked leftovers or the raw patties for a meal later. Store in an airtight container for up to two months.
MAKING AHEAD: If you’d like to make the patties ahead of time and freeze them for future meals, this would be fine. Thaw them in the fridge overnight and pan-fry as directed in the recipe.
PRO TIP:
You can put this recipe together up to eight hours in advance and keep it in the fridge, so it’s a great option when you know you’ll have a busy evening.
Old-fashioned comfort food, these poor man’s steaks have plenty of great flavor and make for a hearty dinner you’re sure to enjoy! Topped with tasty mushroom gravy, you’ll love how quick this recipe comes together.
Frequently Asked Questions
Can I freeze the leftovers?
This simple recipe can be frozen either as leftovers or you can prepare the raw patties and freeze them to enjoy later.
Can I use different ground meat for this recipe?
These poor man’s hamburger steaks would be delicious using ground pork, ground turkey, or ground chicken as well.
Can I add cheese to the hamburger mixture?
Adding cheese to the ground meat would be a delicious way to dress up this dish even further.
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Poor Man’s Steak
This poor man's steak recipe creates a hearty family dinner that is easy to whip up and tastes delicious.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Ingredients
Steaks
- 2 pounds ground beef
- 1½ cups saltine crackers, crushed
- 1 cup whole milk
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- salt and pepper, to taste for the flour dredge and patties
- 1 cup flour for dredging, or more if needed
- 2 tablespoon butter
- 1 tablespoon olive oil
Mushroom Gravy
- 2 (10.75-ounce) cans condensed cream of mushroom soup
- 1½ cups whole milk
- 1½ tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a medium bowl, whisk together the cream of mushroom soups and milk and then stir in the chopped parsley. Set aside.
- In a large bowl, combine the ground beef, crushed saltines, milk, Italian seasoning, garlic powder, onion powder, paprika, and cayenne pepper. Season with salt and pepper to taste.
- Using a spoon or your hands, combine the ingredients until mixed. Gently form into even-sized patties.
- Place 1 cup of flour in a shallow dish. Season the flour with salt and pepper. Dredge all the patties in the flour.
- Heat a large skillet over medium-high heat and melt the butter and add the olive oil. Once hot, sear patties on both sides until golden brown. Work in batches. It will continue cooking in the oven.
- Transfer the browned patties to the greased baking dish. Pour the gravy evenly over the top of the patties. Cover the dish with aluminum foil.
- Place baking dish in the oven and bake for 30 to 40 minutes or until cooked through.
Video
Notes
- Try to use lean ground beef so you don’t end up having your steaks turn out really greasy.
- You can put this recipe together up to eight hours in advance and keep it in the fridge, so it’s a great option when you know you’ll have a busy evening.
- I like to make the patties on the big side as they will shrink down while cooking.
Nutrition
Calories: 490kcal | Carbohydrates: 26g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 271mg | Potassium: 459mg | Fiber: 1g | Sugar: 4g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Toni Thomason says
What a great family dinner idea.
Susan says
I bet this would be good with green beans and covered with French’s onions! It’s sounds really good! I make sos this way!
Linda Abernathy says
Yup!
Shannon says
Made this for a quick dinner last night with kids running from school to sports. It was great! We did take the same spices and added them also to the mushroom mixture to give it a little more flavor. My husband is big on spices. It just added to the meal for sure! We served it with mashed potatoes and the sauce was perfect for that too. Thank you! Boys said they would eat it again in the future. That is a win when you are dealing with picky eaters!
Bill McMichael says
Can leftovers be frozen?
Layne Kangas says
Yes, you could!
Ilene Gradin says
AWESOME recipe
Jessica says
My family doesn’t like cream of mushroom soup what could I substitute for this.
Layne Kangas says
You could substitute another “cream of” soup, I think! Enjoy 🙂
Elaine says
I only had one Cream of mushroom. I used that and a Cream of celery. Worked fine!
Beverly says
You could always make a brown gravy instead of the cream gravy. Remove the browned patties, and set aside. Using the drippings from frying the hamburgers, add flour, stir to combine, and let cook for a minute or two. Add beef broth and any seasonings, (Low sodium if you’re watching your salt intake), let it simmer to thicken. Then add the patties back in and continue to follow the recipe. The gravy will thicken more as it bakes.
Just another version.
Either way sounds yummy!
Marewartin says
I’ve used cream of chicken and cream of celery soups with Poor Man’s Steak. It is always good, no matter. You could even use cream of potato!
Elaine says
Great recipe!
JP says
So excited to make this for dinner tonight!!
Kasy says
Could the meat be formed into patties, seared and covered in gravy the night before? So the next day all you’d have to do is pop it in the oven? Or would that not be a good idea since the meat isn’t completely cooked yet?
Layne Kangas says
I think you could do that!!
Michelle Hurlbut says
I make this a lot! To save more $, my meat mixture contains hamburger, ground pork, ground turkey, bulk sausage, and cooked rice. It can be made into meatballs or loafs and frozen.
Kristi says
My family lived this recipe! It was easy to make and I basically had all the ingredients in my pantry. The spices were spot on!
Julie says
I just found and made this tonight. I cut the recipe in half(as there is only 2 of us). I made 2 patties and froze the rest(in portion size for a later date). I used cream of chicken with herbs soup and it turned out great. I think you could use any “cream of” soup it all just depends on your taste. I personally don’t like cream of mushroom. I did cut the gravy in half and used it for our 2 portions as we like a lot of gravy. I think I will try what one reviewer mentioned about putting the seasoning for the burgers in the gravy also.
Michelle says
Did you bake it before freezing it?
Blazze says
Was there lots of excess grease?
Layne Kangas says
No, but I typically use a low-fat ground beef. You can drain excess grease while cooking if necessary! Enjoy 🙂
Asb says
Is this dish freezable?
Do I freeze before or after baking the hamburger steaks?
Thanks!
Layne Kangas says
You can totally freeze it – I’ve frozen already cooked leftovers before to heat up quickly and that works really well. You could also put everything together raw and then make them later that way. Enjoy 🙂
Suzanne says
This looks so good! Do you use this seasoning mix in any other recipes?
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Tara says
This was delicious and very easy to make! Will make again!
Maggie says
I don’t have any saltine crackers? Can I substitute ritz crackers or panko bread crumbs?
Layne Kangas says
Yes, I think either would work!
Loan says
Made exactly as it was stated, and the entire family enjoyed it. It reminded them between Salisbury steak and IKEA meatballs. Thanks for sharing.
Beth Arnold says
Delicious. We loved it. Followed the recipe, but I couldn’t get all eight patties in a 9×13 pan. I had to use a smaller pan too. Next time I will do 1.5 times the gravy recipe. We like gravy! Thank you for the recipe.
Sue says
These were terrific, I will definitely make them again.
Sheena says
What % fat ground beef should I use? I have 85/15 but worry if it’s too lean and will come out too dry. Thanks
Layne Kangas says
I used super lean 92/8 anytime I use ground beef, so you’ll be all set 🙂
Tracey Brown says
Can you make this ahead and freeze it?
Layne Kangas says
Yes, you could! Enjoy 🙂
Heather Evers says
Gan you cook this in the Crock-Pot
Layne Kangas says
You probably can but I haven’t done it that way, so I can’t say specifics on how to best do it!
Karen says
I h ave made this many times and I always use the crockpot. I typically place the beef mixture in a cookie sheet with sides and refrigerate for several hours before cutting into squares, dredging, and browning. I then place the pieces in a crockpot and cover with the mushroom soup mixture. Cook on low heat for 4-6 hours. This is a favorite for my family on Sundays – the whole house smells amazing when we return from church!
Kathy says
I’m confused about the milk in this recipe….how much goes in ground meat and what goes in mushroom soup gravy mixture
Layne Kangas says
Hi, Kathy – the ingredients are listed out in the correct amounts in the recipe. You’ll do a cup of milk in the meat and 1.5 cups in the gravy. Enjoy!
Cavelez says
This was so delicious. My husband was a bit Leary when I told him what I was making but one taste and he devoured it and part of mine. This is something I will make on a regular basis from now on. Love receipts like this that are quick and easy and filling.
Angie says
Can you use 2% milk, instead of whole milk?
Layne Kangas says
Yes, but the whole milk will make it richer and creamier. Enjoy! 🙂
Kristi says
What side dish do you recommend?
Layne Kangas says
We love it with potatoes, green beans, a side salad, etc!
Susan says
I was looking for something different to do with ground beef and saw this recipe and it reminded me of something my grandmother used to make. I halved the recipe since it’s only my husband and I and I portion my meat purchases before freezing. I made it as printed and it was good and the gravy was great over homemade mashed potatoes and biscuits. I think next time I’ll add some chopped onion and crumbled bacon. Definitely a keeper! Thanks for bringing back a childhood memory.
Melissa Durham says
My daughters are picky eaters and my husband likes trying different things. I found this recipe and my family loved it and has become a favorite in our house. Thanks for sharing
Becky says
Is there a benefit to finish cooking in the oven rather than just continue to cook it on the stove? Just seems like more dirty dishes.
Layne Kangas says
You could definitely finish it on the stove if you’d like! Enjoy 🙂
Lisa says
Can I use different crackers? Like ritz or toll house crackers? I never buy saltines.
Layne Kangas says
I’m sure you could – I have just always made with Saltines! 🙂 But I’m sure it will taste great with another one. Enjoy!!
Constance Blair says
how best to serve these over what? or as sandwiches? Need ideas
Amber bark says
It was amazing my family enjoyed it so much ! Thanks .
Jessica Furubotten says
Can I use gluten free panko crunbs
Layne Kangas says
Yes, enjoy!
Synethia says
We don’t eat mushrooms in my house. Have you made it with other types of cream of soups? Would really like to try out this recipe 😊
Layne Kangas says
You could use any other cream soup that you like! 🙂
Gina says
Can you half the recipe?
Layne Kangas says
Yes, enjoy! 🙂
Brittney says
I made this tonight, it was delicious! My husband and I both liked it! I served it over mashed potatoes and with a side of broccoli. We halved the recipe and it will feed us for two meals. Will definitely be making this again!
Cb says
What does the dredging in flour do
Layne Kangas says
It helps seal in the moisture and flavor! Enjoy!!
Lynn says
Crazy question but I only have frozen ground beef. Could I make this using the frozen beef and make a deconstructed recipe versus the patties? Thank you! Sounds delicious!
Layne Kangas says
I haven’t tried it that way so I am not positive how it would turn out. I think you probably could but I can’t say for certain as I haven’t tested it that way!! 🙂
Donna Hanson says
loved this recipe!
Paige says
Do you think this would turn out just as good if you prepared this the night before & kept it in the fridge to pop in the oven as soon as you get home from work?
Layne Kangas says
I think that would work!
Diana says
Do you think this can be made in the air fryer ?
Layne Kangas says
It probably could but I haven’t tested it that way so I can’t tell you for sure the best way to do it!
Lynn says
Could you skip browning the patties?
Layne Kangas says
I would recommend following the recipe as is. Enjoy!
Ann says
For those of us who can’t eat red meat, do you think ground chicken or turkey would work as well as ground beef? Thank you.
Layne Kangas says
Yes, that should work! Enjoy 🙂
B Evans says
So, so good! I do not use the flour but fry these right up, add a few shakes of garlic powder, onion powder, and Italian seasoning to the gravy, dump it into the hot frying pan to get all those buttery brown drippings , and pour it all over the meat then bake. YUM!
Madison says
Absolutely delicious! Getting the ingredients to make it again! Thanks for a fantastic recipe!
Megan says
Can you fry the patties and refrigerate and bake the next day?
Layne Kangas says
Yes! Enjoy!
Kristen says
Can I sub the cream of mushroom for cream of chicken?
Layne Kangas says
Sure! Enjoy!
Jenn Banks says
This was super flavorful and a huge hit with my family! I had to improvise a bit… didn’t have saltines, so I used Panko. I finely chopped about a 1/2 cup of onions to add to the hamburger. I lightly salted and peppered my hamburger instead of the flour and in my flour I used Montreal Steak seasoning. I also used Canola oil instead of Olive oil. And my parsley wasn’t fresh it was dried. With those slight changes turned out great! I could also see using ground turkey to make these.
Amy Heerwagen says
Absolutely delicious! I made a few adjustments due to what I had on hand. I made the meat mixture a few hours in advance and kept it in the fridge. I mixed saltines and club crackers (all I had 🤷🏻♀️) and added about 1/4 of a diced onion. For the gravy, I only had 1 can of cream of chicken and 1 can of cream of mushroom. I mixed them. I only had 2% milk so I mixed in a little half and half.
I served it with homemade mashed potatoes, fresh green beans and homemade biscuits. I have a very picky family and let me just say that everyone LOVED this meal. My husband said the “steak” reminded him of chicken fried steak with a different texture. Excellent flavor and will definitely make again 😁
Rachel says
Oh wow! This recipe won’t disappoint. I followed it exactly. Added to my recipe box 🙂
Beverly says
Don’t like mushroom soup. What other soup could I use?
Layne Kangas says
You could substitute with another cream soup. Enjoy!
Mamalu says
This is a fantastic recipe! I cut recipe in half and used Golden Mushroom soup and added thyme. No matter what sauce or gravy you use (can, bag, homemade), stick tight to the meat prep! It is delicious! To the poster who asked about dredging & browning…..yes it definitely adds to the flavor. What I didn’t do is put it all in the oven. I just covered the pan and left on very low.
Elizabeth L. says
I made this last night for supper and my husband RAVED about it! He said “Add this to your list!” (list of favorites that are our go-tos) It came together in a flash which is always a plus in my book. He kept mmmm-ing and ohhhh-ing all through the meal and commenting on how moist the hamburger was and how he must be overcooking his meat when he makes Salisbury Steaks. Thank you for another great recipe!
Mari says
Big hit at my house!
Alice Wile says
I have made this twice and it’s a winner!
Jenna says
Would love to make this for dinner without running to the store! What do you think about subbing saltines for breadcrumbs?
Layne Kangas says
Hi, Jenna – I would assume it would work but I haven’t tried them specifically with this recipe!
Jenelle D says
I always use Ritz. I’m sure breadcrumbs are just fine.
Jenelle D says
I’ve made this multiple times. Saltines are not a pantry staple for us but ritz are. I’ve made it with regular Ritz, wheat Ritz and garlic Ritz. All come out great.
I swap the mushroom soup for potato. (I hate mushrooms)
This time I dredged in almond flour so we’ll see how that comes out.
Also, after I take the patties out of the pan I dump the soup/milk mixture in the pan to scrape up all the yummy bits left before I dump it in the baking dish. 😋
Ruth says
I haven’t tried this yet, but do what to make it tomorrow the only problem is my husband doesn’t like mushroom soup, is there another kind I can use?
Layne Kangas says
You could substitute another cream soup. Enjoy!
Jazzy says
Made it tonight. Came out wonderfully.
Terry ketterling Ketterling says
looks very good
Shirley Forget says
I love this. Thank You
Lauren says
Do you need to use whole milk?
Layne Kangas says
Hi, Lauren – we would recommend it for this recipe. Enjoy!
Kristi says
I used 2% and it was perfect.
Leslie says
I made this last night! Omg!!! SO YUMMY! Definitely going to make it again. 😃😋😋 I didn’t have milk, but I had heavy whipping cream, and it turned out wonderful!
Debbilyn says
Delicious and very easy. It taste just like grandma‘s cooking!! I did add 2 tsp beef bouillon granules to the soup
Serita says
So dang good! My family loves it! Moist and very flavorful!
Mel says
I made this with Venison and didn’t add the fresh parsley because I didn’t have any. Other than those two changes, I followed the recipe. It was DELICIOUS although it makes a LOT (I got six good sized patties)! It’s just me and my husband so, in the future, I will cut the recipe in half.
Sydney says
Could I use alfredo sauce instead of cream of mushrooms. I don’t really want to use cream of celery or chicken…..
Layne Kangas says
Hi, Sydney – we’ve never tried that and I’m not sure how it would taste/turn out. Please let me know if you end up trying it!
Tawny says
I’ve made this many times, it’s DELICIOUS!
But we don’t have an oven right now, can I make this all on the stove?
Layne Kangas says
Hi, Tawny – glad you’ve enjoyed it! That should work fine.
Riley says
How long (approx minutes each side) do you sear/brown the patties?
Layne Kangas says
Hi, Riley – 2-4 minutes on each side should do it. You just want to sear the patties and they’ll finish cooking in the oven. Enjoy!
Carole says
I make a simplified version of this on stove top in a large heavy fry pan. 2 eggs are added to the meat instead of milk, then pepper, onion powder, garlic powder, and about 14 crushed soda crackers. 1 can of concentrated mushroom soup is mixed into the extra lean hamburger mixture and then 8 thick patties are formed like yours. But I don’t dredge it, brown it or use any milk. Another can of concentrated soup is spooned over the thick patties and I cover it with the heavy lid and simmer on medium/low for about 20 minutes. Then I remove the lid and spoon another can of soup over the patties and simmer uncovered for 10-15 more minutes. Sometimes I added a can of mushrooms to the gravy as well. It was one of my husband’s favorites, served with mashed potatoes and green beans.
Penny Bunch says
Made this tonight! Will have to double the recipe next time. Love it
Shawn says
I sautéed onions and cremini mushrooms and added them to the mushroom gravy.I also substituted cream of chicken and mushroom for the cream of mushroom soup. omitted the onion powder and Italian seasoning . To my hamburger I added diced onion, a generous amount of fresh basil and oregano, double the other spices and a liberal amount of salt and pepper. Baked as directed for 30 minutes. Tender and delicious!
Dkeaveney13 says
Really good!
Geeta says
Tried for the first time and I was so amazed as to how this turned out !!!! My family loved it !
Lori Finch says
I’ve made this 4 times now. It is so good! Trying it tonight with round steak slices instead of burger because that’s what my husband laid out this morning but I’m craving this recipe. LOL!
Thanks for sharing!
Tammie says
Has anyone made this using homemade cream of mushroom soup? Would you still add the milk??? This recipe sounds delicious! But the sight of creamed canned soup…I can’t.