Bacon Swiss Hamburger Steaks in Creamy Gravy Tips, FAQ & printable recipe

Tips for success

For the most flavorful gravy, use a good-quality beef broth. Low-sodium broth gives you control over the salt level. If you have time, make a quick pan sauce by deglazing the skillet with a splash of broth before adding the butter and flour—this picks up all the browned bits.

To keep the patties from shrinking too much, press a shallow dimple in the center of each one before cooking. This helps them stay flat and cook evenly. If you're cooking for a crowd, you can double the recipe and use a larger skillet or do it in batches.

When melting the cheese, cover the skillet to trap the heat and melt the cheese quickly without overcooking the meat. If you prefer a browned cheese topping, you can place the skillet under the broiler for a minute or two, but watch it closely to avoid burning.

The gravy can be made ahead and reheated, but it's best fresh. If the gravy thickens too much as it sits, add a splash of broth or water to loosen it. Serve these hamburger steaks with mashed potatoes, egg noodles, or crusty bread to soak up every bit of the delicious sauce.

Variations

• Mushroom Swiss: Add 8 oz sliced mushrooms to the skillet after searing the patties. Sauté until golden, then proceed with the gravy. The mushrooms add an earthy flavor that pairs beautifully with Swiss cheese.
• Onion Gravy: Thinly slice one onion and caramelize in the skillet before making the roux. The sweet onions infuse the gravy with extra depth. Use the same amount of broth and cream.
• Spicy Kick: Add 1/2 tsp red pepper flakes or a dash of hot sauce to the gravy for a subtle heat. Top with pepper jack cheese instead of Swiss for a spicier twist.
• Blue Cheese Bacon: Swap the Swiss cheese for crumbled blue cheese. Sprinkle it over the patties just before serving, allowing it to soften but not melt completely. The tangy blue cheese contrasts with the creamy gravy.

Storage and make-ahead

Fridge

Store leftover hamburger steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to loosen the gravy.

Freezer

Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat, adding a splash of broth or water to thin the gravy.

Leftover hamburger steaks can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken when cold, so add a little broth or water when reheating to bring it back to a saucy consistency. Reheat gently on the stovetop or in the microwave until the meat is heated through and the gravy is bubbling.

You can prepare the patties up to 24 hours in advance. Shape them, cover, and refrigerate until ready to cook. The gravy can also be made a day ahead and reheated gently. When ready to serve, sear the patties, then add the reheated gravy and continue with the recipe. This makes the dish perfect for a busy weeknight.

Serving ideas

Serve the bacon Swiss hamburger steaks hot, with a generous spoonful of the creamy gravy over the top. The classic sides are mashed potatoes or egg noodles, which soak up the sauce beautifully.

A simple green salad or steamed vegetables add a fresh contrast to the rich dish. You can also serve them on toasted buns for a hearty hamburger steak sandwich, or with crusty bread to mop up every last bit of gravy.

For a complete comfort meal, pair these hamburger steaks with buttery green beans, roasted asparagus, or a side of coleslaw. The creamy gravy also works well over rice or polenta.

If you want to keep it low-carb, serve with cauliflower mash or zucchini noodles. No matter what you choose, the combination of juicy meat, melted cheese, and rich gravy is sure to satisfy.

Frequently asked questions

Recipe card

Bacon Swiss Hamburger Steaks in Creamy Gravy

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 4

Ingredients

• 1 1/2 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 4 slices Swiss cheese
• 4 slices bacon, cooked and crumbled

Instructions

1. In a large bowl, combine the ground beef with the salt, black pepper, onion powder, and garlic powder. Mix gently with your hands until just combined; do not overwork. Shape the mixture into four oval patties about 1 inch thick.
2. Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until browned on the first side, about 4 minutes. Flip and cook for another 3 minutes on the second side. Remove the patties to a plate; they will not be fully cooked yet.
3. Reduce the heat to medium. Add the butter to the skillet. Once melted, sprinkle in the flour and stir constantly for 1 minute to make a roux. Slowly pour in the beef broth while whisking to prevent lumps. Bring to a simmer and cook until the sauce thickens slightly, about 3 minutes.
4. Stir in the heavy cream and continue to simmer for another 2 minutes until the gravy is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
5. Place the seared patties back into the skillet, nestling them into the gravy. Spoon some gravy over the tops. Bring the liquid to a gentle simmer. Cover and cook until the patties are cooked through, about 8-10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 160°F (71°C).
6. Place a slice of Swiss cheese on each patty and sprinkle the crumbled bacon over the top. Cover the skillet and cook for 1-2 minutes until the cheese is melted and gooey. Serve the hamburger steaks hot with extra gravy spooned over.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

12 g

Fat

52 g

Automatic estimate from the ingredient list, not laboratory-verified.