Swiss Steak

Why You’ll Love This Recipe

You’ll love Swiss Steak because it transforms an inexpensive cut of beef into something truly special. The slow cooking process tenderizes the meat and infuses it with savory tomato flavor. It’s a wholesome, budget-friendly recipe that fills your kitchen with a comforting aroma and satisfies even the hungriest appetites.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Round steak or cube steak
• All-purpose flour
• Salt and black pepper
• Olive oil or vegetable oil
• Onion, sliced
• Garlic, minced
• Celery, chopped
• Green bell pepper, sliced (optional)
• Diced tomatoes (canned or fresh)
• Tomato sauce or crushed tomatoes
• Beef broth
• Worcestershire sauce
• Paprika
• Dried thyme or Italian seasoning

Directions

1. Pat the steak dry and season both sides with salt and pepper.
2. Dredge the steak lightly in flour, shaking off the excess.
3. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the steak on both sides until browned, then remove and set aside.
4. In the same pan, add the onion, garlic, celery, and bell pepper. Cook until softened.
5. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, and thyme. Bring to a simmer.
6. Return the browned steak to the pan, ensuring it’s covered in the sauce.
7. Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until the meat is fork-tender. (Alternatively, bake covered at 325°F (163°C) for 2 hours.)
8. Adjust seasoning before serving and spoon the sauce over the steak.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes

Variations

• Slow Cooker Swiss Steak: Combine all ingredients in a slow cooker and cook on low for 6–7 hours.
• Mushroom Swiss Steak: Add sliced mushrooms for extra richness.
• Spicy Version: Stir in a pinch of crushed red pepper flakes or hot sauce.
• Smoky Flavor: Substitute smoked paprika for regular paprika.
• Vegetable Boost: Add carrots or peas during the last 30 minutes of cooking for extra color and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave until warmed through. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for Swiss Steak?

Round steak or cube steak works best because they become tender through slow cooking.

Why is it called “Swiss” steak?

The term “Swiss” refers to the process of tenderizing the meat, not the country — it’s called “swissing.”

Can I make Swiss Steak without tomatoes?

Yes, you can substitute brown gravy or beef broth for a tomato-free version, though it will taste different.

Can I use fresh tomatoes instead of canned?

Absolutely — use about 4–5 ripe tomatoes, chopped, in place of canned diced tomatoes.

How do I make the sauce thicker?

Simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I make this in the oven?

Yes, bake covered at 325°F (163°C) for about 2 hours until the meat is tender.

What sides go best with Swiss Steak?

Mashed potatoes, rice, or buttered egg noodles are classic pairings.

Can I prepare this ahead of time?

Yes, Swiss Steak reheats beautifully, making it perfect for meal prep or next-day leftovers.

Can I use a pressure cooker?

Yes, cook on high pressure for about 25 minutes and allow a natural release for 10 minutes.

How do I keep the meat from drying out?

Keep the steak covered in sauce while cooking and cook slowly over low heat.

Conclusion

Swiss Steak is a timeless dish that turns simple ingredients into a deeply flavorful, satisfying meal. With its tender beef and savory tomato gravy, it’s a recipe that brings warmth and comfort to any dinner table. Whether you make it on the stove, in the oven, or in a slow cooker, this classic favorite is sure to become a staple in your kitchen.

Swiss Steak

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Swiss Steak is a comforting classic featuring tenderized beef simmered slowly in a savory tomato and onion gravy until perfectly tender. This old-fashioned favorite transforms a budget-friendly cut of beef into a hearty, flavorful meal that’s perfect for cozy family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: American
• Diet: Halal

Ingredients

• 2 lbs round steak or cube steak
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 ribs celery, chopped
• 1 green bell pepper, sliced (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 cup tomato sauce or crushed tomatoes
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• ½ tsp dried thyme or Italian seasoning

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Instructions

1. Pat steak dry and season with salt and pepper on both sides.
2. Dredge the steak in flour, shaking off the excess.
3. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear steak on both sides until browned, then remove and set aside.
4. In the same pan, sauté onion, garlic, celery, and bell pepper until softened.
5. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, and thyme. Bring to a simmer.
6. Return the browned steak to the pan, ensuring it’s covered in sauce.
7. Reduce heat to low, cover, and simmer for 1½–2 hours, or until the meat is fork-tender. (Alternatively, bake covered at 325°F (163°C) for 2 hours.)
8. Adjust seasoning and serve hot with mashed potatoes, rice, or noodles.

Notes

• Use cube or round steak for the best texture after slow cooking.
• For extra flavor, add mushrooms or carrots during the last 30 minutes of cooking.
• Simmer uncovered to thicken the sauce if desired.
• This recipe can also be made in a slow cooker or pressure cooker for convenience.
• Swiss Steak tastes even better the next day as the flavors develop.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 6g
• Sodium: 780mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 110mg