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In a large skillet, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up into crumbles.
Add the sliced onion and cook until it becomes translucent.
Slice the Yukon Gold potatoes into ¼-inch thick rounds.
Add the potatoes to the skillet, along with 2 cups of beef broth, tomato ketchup, 3 teaspoons of Worcestershire sauce, half teaspoon of garlic powder, and dried thyme.
Season with salt and pepper to taste.
Reduce the heat to medium-low, cover the skillet, and let it simmer for about 15-20 minutes or until the potatoes are tender.
In a small bowl, whisk together the cornstarch and the remaining 1 cup of beef broth until smooth.
Pour the cornstarch mixture into the skillet and stir well to combine.
Increase the heat to medium-high and cook for an additional 2-3 minutes, or until the sauce thickens.
Serve the Salisbury steak and potato skillet hot, garnished with additional Worcestershire sauce if desired.