How To Make Salisbury Steak | Chef Jean-Pierre 

"If you don't like the way I do it start you're own channel" the way he said that was incredibly inspirational and by far the kindest way I've ever heard someone say "get over it" 🤣

Fortunately for me, I am retired, and can now watch your channel for hours. I just go from this one, to the next one, learning as much as I can from each one. My mother did all of the cooking at our house while I played outside, like a normal kid. I learned absolutely nothing about cooking. Now I’m almost 70, and have learned so much from you. Thank you so much for all of the work you put into helping us learn to cook. You’re absolutely correct, I’ve learned; it’s not rocket science, and even I can do it. 😊❤ Enjoying every episode in Mexico City.

This guy is overflowing with passion for his work. Can't help but respect him.

Best part is not only that this is delicious but Chef makes you feel like he is a old friend sharing his family secrets..... 😋

My thanks to France for gifting us Chef Jean-Pierre. He is now our national treasure.

Chef, you have no Idea how much I appreciate you. I hope you are well and live forever.

I always love the goofy look on his face when he is tasting something and puts something way too hot into his mouth! 😱 Chef Jean-Pierre is all heart, through and through. It is his passion and humor that keep me coming back again and again!!!

I would fly to Florida if your restaurant was still open Chef! Love your style, cooking, and show Jean-Pierre. Merci beaucoup!

Chef Jean-Pierre... you are an invaluable asset to the culture of culinary arts. Your humility, knowledge, humor, friendliness, and grace is most certainly appreciated by many aspiring chefs and food enthusiasts. DON'T STOP DOING WHAT YOU ARE DOING. KEEP BEING EXACTLY WHO YOU ARE!

Jack's behind the scenes knack for filming & editing truly enhance the overall presentation and adds to the humor and overall joy of watching the processes & skills of tasteful cooking.

It's also his facial expressions that make this so much fun for me. It lightens up the day.

I love how Chef Jean-Pierre always says, whenever he adds butter, “Don’t be afraid.” Then, proceeds to pile on the butter. 😂A man after my own heart!❤

When I was a little kid, my parents would never explain to me who 'Sal' was, or why her steak didn't taste like berries, but I still enjoyed Sal's berry steak.

ive been a chef for 19 years and i still learn things watching your channel.

Chef Jean-Pierre you should have 2 million subscribers 'ey.

Another thing I love about your channel is that you feature quite a few quick recipes that are 30 mins or less. These are great ways for busy people to still have fresh, delicious food during the week.

The editing is always top notch. Shout out to guys behind the camera.

God Bless Jean Pierre in the troubling current times, this man is a breath of fresh air and makes all who watch happy and hopeful 🙂 oh and eager to look forward to a great meal

Cooking is like a great science experiment.

At Seacrest HS, that used to be in Boca, when Salisbury steak was for lunch, we went off campus to the burger joint. But they didn’t have Chef JP cookimg it.

omg it's hard to keep my self from running to the grocery store after watching his videos..... he makes it easy to follow

Salisbury steak is one of my most favorite dinners, with home made mashed potatoes and butter sauteed peas with caramelized onyo, I can already feel my mouth watering, anticipating yet another magnifique tutorial Chef Jean-Pierre, an automatic ten thumbs up 🤤😋❤

Yes, JP. Cooking is a personal way of developing one's recipe and taste. Not copying from someone else. It's the original recipe you developed. We love your cooking style and we find your skills very useful. Thank you so much for sharing your vlogs. God bless you. Take care always.❤❤❤

"Well hello there phrinzzzzzzzzz"-love it!

This is by far the best cook show yet.

You have a great food channel . NEVER STOP MAKING RECIPES YOUR WAY . That shepherds pie you made was excellent. All your recipes are fabulous

So slowly 🐌..it's not even moving !! 🤣🤣🤣🤣 love you chef...love your recipes !!!!!! Thank you

Dear Chef, I don’t get to cook your dishes as I do not have many to cook for! But I love watching your shows all the time as an antidepressant therapy … you make me happy! THANK YOU, Dear Friend!

I love it when he does the finger curlies after he eats something !! So AUTHENTIC !!

Going to tell ya folks> how to make THE BEST STEAK EVER! Cause i want EVERY ONE TO ENJOY THIS! Take any kind of steak! Sprinkle BAKING SODA ON IT. Give it a good coating! Put it into a plastic bag push the air out and seal it up! Set it in the frig > NO LESS THAN 5 hours. Over Night is better. Take it out > Risen it off good > Pat Dry, Coat it with Butter. Sprinkle beef bouillon on it > Don't Use salt! if you do? Use very little. Cause baking soda is salty tasting. But season it any way you want. Then Flame broil it 🥩🔥🔥 OH LORD THE BEST STEAK EVER ~ YUMMY Its so tender it will melt in your mouth. The Flavor OH MY GOD 👌 Juicy I'am tell ya the best steak 🥩 YOU WILL EVER EAT > I like mine bloody rare 👌

Beautiful, no more boxed Salisbury Steak in our Home. Thank you Chef

The SautéedMushrooms episode made a point to cook the mushrooms first to eliminate the moisture in the mushrooms then add the onions with olive oil until brown. This episode you carmelize the onions FIRST, the add the mushrooms. Please educate me. A loyal subscriber with 100% likes.

Hey Chef, I think the mark of a good teacher is when their students can predict what the teacher is going to do in advance. I found myself knowing the next steps when you were making your sauce. You my friend have changed my cooking in the best way possible. I will definitely try this recipe because I know it will taste great. My family can’t thank you enough.😊

7:47 Jack you slay me. Thank you for the laughs 😂😂😂😂

CHEF, I'm cooking this today. Love you Chef Jean Pierre from Canada. 🇨🇦🍁💖💞🍻

Best Chef on you tube, IMO

This takes me to my childhood. Salisbury Streak Fries and brown Gravy with grilled Onions.

You make a "Poor man's steak" even look delicious! I look forward to watching all your videos. I have learned so much, even at 69 years old and have been cooking most of my life. Thank you for sharing!

You always mention the wonder of butter. Agreed. I worked as a wine steward at Elbow Beach Hotel in Bermuda many years ago. The chefs were all French. The main display on the brunch table was a life size bust of Escofier made of Butter! Love your show. Thank you.

Every one of these videos has one moment that just cracks me up 7:45 😅😅😅so good awesome recipes

My husband found your channel the other day and we are now both addicted to watching! Our first recipe was your Salisbury Steak and it was amazing as you said it would be! WE love you! and are now avid followers and are preparing to make many of your amazing meals. Thanks for you!

Onion is always number first…..unless there is bacon! One of my favorite Chef Jean-Pierre quotes to tell people about cooking.

“I love it, love it, Love it”👍

He certainly likes Worcestershire! Used it three times. His enthusiasm is infectious.

Make your own channel! You tell them Chef! What a boring world it would be if everyone’s food and recipes were the same. I thoroughly enjoy your teaching videos and get lots of tips and ideas for being more creative in the kitchen. Thank you don’t change a thing. I binge watch and can see what a strong appreciative following you have ❤

I absolutely LOVE this guy he's so friendly. Always a great video!!!

I love how you start every video with Well hello there friends!

Hi Chef Jean Pierre, I was looking for something to cook for my beautiful bride of 47 years ! The Salisbury Steak will do just fine along with some green beans and potatoes. Thanks so much for sharing this recipe with us! John Dillon

The editing in these vids crack me up, they do a great job! Chef is top notch as well, definitely knows how to do things well.

I've been asking my wife for 16 years of married life to make me a salisbury steak. Chef, I think you just made my dream come true. She's actually considering making this for me! God is good and so is Chef!

OMG the prepared roux. THIS GUY IS MY HERO AND FAVORITE OF ALLLLLL TIME!!!!!!!!!!!!!!!!!!!

I used to watch you many years ago! I love that you're on RU-vid now. :) God Bless, Chef C.

Well as an old Military cook we made these every other week. And I never took the amount of care as Chief did but he never has taken shortcuts. We also never used bacon that sounds wonderful. Thanks for the great presentation Chief you are the best. You eating it at the end was making my mouth water 🤣

Been years since I had this! Growing up it was one of my favorite TV dinners. Thanks again, you never let us down😊

Chef, I am an amateur chef at home love your channel. We love your positive energy, give me a smile and giggle! Thank you for your page!!

Salisbury Steak brings me way back. I wanted to try this as an alternative to other ground beef dishes. I have never been disappointed with any dish I have tried from you. This is a winner. Thank you Chef for sharing your knowledge.

Chef, I have learned so much from you. You don't do a lot of things like I do. That is why I watch you. To learn. My husband said in 26 years, he can count on one hand the number of stinker meals I have set in front of him. But you have certainly sharpened my skills. Thank you.

Chef Made this tonight for dinner, again it was Amazing! Juicy tender Salisbury Steak with a wonderful sauce! I made so much sauce! I served this on top of mashed potatoes then drowned them both in sauce.I think, i think I'm in heaven. Thank you Chef!

"Am I gonna forget anything? It's possible!' LOL. That's why we love you- Your humor and down to earth personality! Happy New Year!

Chef, I was born in the smallest country of the American continent, I was born in El Salvador. Growing up we were poor so we couldn't afford to go out to eat so my mom learned how to cook all the amazing food from my country and we would eat at home amazing meals with 1/3 of the money we would have spent eating out. Then when I was 14, my mom had a job so me, being the oldest, was in charge of fixing lunch and dinner for the whole family and that's when my passion for cooking started. Then, eleven years ago my husband, daughter and I moved to the USA, then a whole new world of new foods, flavors and the culture behind every plate I've tried here, made me want to open my knowledge and I've been trying to replicate every single new plate we try and love. I've mastered some Armenian, Thai, Chinese, Japanese and Mexican plates, but I haven't put much thought on classical American food, I don't really know why. Then I saw this video a few days ago and remembered that my daughter loves Salisbury steak, but we've only tried it from a frozen meal. So I wanted to try and made your recipe for dinner today, and oh my God, it's amazing, very flavorful and it feels like it doesn't only fill up your belly but your heart as well ❤️‍🩹 and it was so easy...thank you chef, from a fellow passionate cook to another, thank you so much! Your recipes are amazing, your videos are entertaining and funny, my 10 year old son lives watching your videos with me.

Thank you for the wine explanation!! I’ve always wondered about wine vs sherry in recipes. Knowing that sherry is a fortified wine helped clear this up for me!

I love watching Chef just go at it. It always looks like he's having such a great time.. and I get to learn more recipes.

Hey Chef! Love your style. I am cooking your badda chicken and spaghetti and all other recipes all the time. But when it comes to Salisbury Steak, what we call simply a Frikadelle in Germany, forming the thing itself I think can be much easier. When the dough is done you just take some meat, roll it into a nice ball and then simply flatten it. Cook on!

You go Jean! "Make your own channel"

I have cooked your shepherd's pie, and my family LOVED IT!! Everything you have taught me how to cook everyone has LOVED. May God bless you and yours :) TY

I can't wait to make this. It looks absolutely delicious.

Reminds me of something that we have here in Denmark. We call it Danish steak, with oinions. (roughly translated).... Basically the meat without any spices and that sort of things in it. Onions roasted soft and sweet in butter on top. Boiled potatoes and a brown gravy all over. Personally I like to add a tiny bit of that grill mix spices into the meat, just to get the bland out of it. Roast the meat high to get brown crust really quick, and then medium heat and turn them every 4/5 minutes, and take them off the second the juices that drips out are clear. I just have minced meat that are roasted into show leather. The gravy are simple. I start by melting butter, but only to melting point in a pot. Then add flour, in the ratio that it has consistance of mortar/cement feel. Then add milk while I whisp. Anyway... You know the drill. The start of bechamel. Then when you have used 80 percent of fluid required, you swap to water. And when the flour taste have become sweet, I take it off the heat. Drop in red currant jello, and then stock in eighter cube form or powder form. (remember, this is for everyday use not party or restaurant). The cubes are used instead of salt, as they have a high content of salt. Then finally I finish it off with this thing we all use in Denmark. It is a liquid brown colour called kulør. It add bitterness. Also. One can use the colour of onions that are burned black in the oven. And finally. You can add a lot of red wine and always finish off with tons of grounded black pepper.... That is a gravy/sauce that are classical Danish and have tons of pow to the taste. If people say it is bland, then it is not made correctly. Some make a mix of water/flour and thicken the water that potatoes are boiled in, add kulør and call it brown sauce. Yes. True that. 😮

Chef. My granddaughter, daughter, and I love watching your cooking. I am going to visit them in Alaska next week and we are planning on cooking with your recipes and having fun in the kitchen like you do. Keep it up you are loved.

Salisbury Steak is one of my favorites. I'm going to try this later this week!

When food science meets art!

You are so very wonderful. Thank you. You (and another) have inspired me to go to culinary school. The student is becoming the master. Luv ya

TY Chef as always for sharing with us. I didn't have the ingredients to make the sauce, because I just made a *large* pot of your delicious mushroom soup yesterday. SO, I took one cup of the soup, brought it to a gentle boil and added some cornstarch. And just like that I had a delicious gravy for the steaks!! Chef JP is simply awesome.

I love your recipes. I just wish I had someone to cook for.

I wish I’d known about your Channel when I was doing dinners at the local golf club just over ten years ago, I was always trying to think of good wholesome ‘rib sticking’ meals that whole families would enjoy

Gheee Wiz, @ 10:20 you are too kind and never need to accomodate others. I watch you for you and you do a great job. Bravo

I made it! LOVE it! Green beans & mashed go great with it!

The Chef of my heart! Thank you, Chef for another wonderful recipe!!

Chef Cooking with his ❤ 🍷

Thanks for making videos for us! " How can it be good? I didn't put any butter yet" Thats a great T-shirt quote!

Hello Chef JP, I commend you for yet another elegant interpretation of what so many people in America associate with school cafeteria food and TV dinners. I am going to make this soon but with ground turkey instead, thank you again Chef JP.

This looks amazing! I never realized utilizing a fortified wine doesn’t need to be reduced. That really is a game changer to adding sweetness to the sauce. Great information and seasoning with a mushroom or garlic salt all great details which tip the scale on a great dish. You really help me take my cooking to a whole different level. Wish you all the best chef! Cheers from the Florida Keys!

😂 I love his reaction after trying it "OHHHHH!!! MMM!!" 😂 best ever!!

your enthusiasm, especially when your fingers go crazy from tasting, is exactly how it should be!

I love watching you cook. Your knowledge, execution, talent and general enthusiasm are inspiring a whole new generation of chefs, me included. Thank you for all you do!

😂 you remind me of an old show The Frugal Gourmet. He always used everything he made! No waste! You’re wonderful and I love your humor 🎉

My husband I love your show. We love the traditional recipes we don't hardly see anymore and you make them so simple. Thank you for what you do so very well!

I always loved Salisbury Steak.

I love watching Chef JP. Thank you for a hearty week night recipe we can make for the whole family.

Chef you are a genius! I made this last night. Who knew Salisbury steak could be so delicious. You have taken my cooking to a whole new level. I can't thank you enough 😘 You are a great teacher. I wish you all the best 🇺🇲🥖🍛

I want to thank you, I just made this for lunch it's the second time i have made it. All I can say is,yum,yum,yum and another YUM.

As a mid-fifties guy I never thought I would get into cooking...until discovering The Chef's channel!! Tried this recipe last night and have designated this as my current favorite meal...period!!! It was unbelievably good, insane good!!!

☀️Good morning, Chef Jean-Pierre! Salisbury steak was one of my Dad’s favorites, which I prepared for him many times. How I wish I had known how to make this sauce (he would have loved this)! 🥄🥄🥄🥄 Thank you so much for sharing this with us! (Oh...and ALWAYS Dawn!) You, sir, are a treasure!💕

Salisbury steak is one of my husbands favorites and this is another masterpiece recipe. Thanks for this one Chef 🧑‍🍳

Chef always bringing the yum factor to his dishes. 😜

I do not even eat meat but I love him, I have to watch him! Besides, one always learns something, he is a little genius a born teacher!

Chef, I made this today for dinner. It was amazing!!! My wife loved it! Thank you

Salisbury steak was always my favorite Swanson's TV dinner, 45 years ago! thanks for an update on the dish Chef!😉

Going to make this tonight. Here for the lesson!

I always thought that a Fortified Wine meant that it was a higher Alcohol Content. I never knew that fortification of wine means it was made sweeter somehow. Amazing !

This video has been popping up on my recommendations for few days and I had no plans of watching it. Thank god I did. Holy moly this is now my ultimate favorite cooking channel on youtube. I just love the vibe.