Dress up your Salisbury steaks for the holidays by stuffing the centers with melty mozzarella cheese, and finishing them with a cream cheese-spiked gravy. It’s rich, decadent, and joyfully over the top—a Christmas-worthy centerpiece that’s sure to make your family feel extra special.
Arla’s quality cheeses make this dish a little celebration of its own. Their all-natural Mozzarella conveniently packed in shreds, forms the cheesy centers of these Salisbury steaks. You’re sure to get that gooey, stretchy reveal when you slice into them—just make sure to serve them fresh and hot!
And the gravy’s little secret? Arla’s Herbs & Spices Cream Cheese. A little goes a long way into giving any sauce a creamy, tangy boost. Makes 3–4 servings.
Cheese-Filled Salisbury Steak
500g ground beef
1 large white onion, grated
¼ cup panko breadcrumbs
1 egg
1 tbsp Dijon mustard
1 ½ tsp salt
¼ tsp black pepper
2 tbsp neutral oil
175g Arla Mozzarella Shreds, divided
Cream Cheese Gravy
2 tbsp Arla Unsalted Butter
200g fresh shiitake or brown button mushrooms, sliced
1 white onion, minced
6 cloves garlic, minced
1 ½ tbsp flour
2 cups beef stock
⅓ cup Arla Natural Cream Cheese Herbs & Spices
1–2 tbsp soy sauce
2 tsp Dijon mustard
¼ tsp black pepper
Let's make our steak!
1. Make steak mix: Add ground beef, grated white onion, panko breadcrumbs, egg, and Dijon mustard to a large mixing bowl. Season with salt and pepper. With clean hands, mix everything together until homogenous.
2. Form patties: Divide meat mixture into ½ cup portions. Gently roll each portion into balls, and flatten them by slapping each portion between your hands until ¼-inch thick. Fill the center of each patty with at least 2 tbsp of Arla Mozzarella Shreds. Seal the patty tightly by bringing the edges over the cheese, making sure to keep the mozzarella in the center as you do this. Roll and reform each portion into a 1-inch thick, cheese-filled patty.
3. Sear steaks: Heat neutral oil in a heavy-bottomed skillet over medium heat. Add burger patties to the pan and sear until golden brown, about 2–3 minutes per side. Transfer steaks to a plate and set aside.
4. Cook mushrooms: In the same skillet, add sliced mushrooms and season with salt. Cook, stirring occasionally until well browned, about 8–10 minutes. Add more oil if the pan looks dry. Transfer mushrooms to a plate and set aside.
5. Make gravy: Add butter to the same skillet. Once butter is melted, add onions and garlic. Cook until fragrant and onions are translucent. Add flour and stir until you no longer see streaks of white, cooking until the raw flour taste cooks out, about 3 minutes. Add beef stock and cook, stirring to dissolve the flour mixture, and simmer until slightly thickened, about 5 minutes. Add Arla Cream Cheese Herbs & Spices, soy sauce, Dijon mustard, and black pepper. Stir to combine and season to taste as needed.
6. Finish steaks: Add Salisbury steaks to the sauce. Reduce heat to medium-low, cover pan, and simmer steaks in the gravy until cooked through, about 6 minutes.
7. Serve: Transfer Salisbury steaks to a serving platter or individual plates with steamed rice and/or mashed potatoes. Pour gravy on top of the steaks and top with browned mushrooms. Serve immediately while hot and cheese center is gooey.
