Swiss Steak is a hearty, comforting dish made by slow-cooking tenderized beef in a savory tomato-based sauce with onions and bell peppers. It’s the kind of stick-to-your-ribs meal that’s perfect for chilly evenings, family dinners, or when you just want something nostalgic and satisfying.
Why You’ll Love This Recipe
Swiss Steak is all about tender, flavorful beef simmered in a rich, rustic sauce. The slow cooking breaks down the meat until it’s melt-in-your-mouth tender, and the simple ingredients create a deep, comforting flavor. It’s budget-friendly, easy to prep, and made in one pot—ideal for both busy weeknights and lazy Sunday suppers.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef round steak (or cube steak), tenderized
- All-purpose flour
- Salt
- Black pepper
- Paprika
- Oil (vegetable or olive oil)
- Onion
- Garlic
- Green bell pepper
- Crushed tomatoes (or diced tomatoes)
- Tomato paste
- Beef broth
- Worcestershire sauce
- Dried thyme
- Bay leaf
directions
- In a shallow dish, mix flour with salt, pepper, and paprika. Dredge the beef steaks in the seasoned flour.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the steaks on both sides (23 minutes per side), then remove and set aside.
- In the same pot, add sliced onion and green bell pepper. Sauté until slightly softened (about 5 minutes), then add garlic and cook for another 30 seconds.
- Stir in crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
- Return the beef to the pot, nestling it into the sauce.
- Cover and reduce heat to low. Simmer gently for 1.5 to 2 hours, or until the meat is fork-tender.
- Remove bay leaf before serving. Taste and adjust seasoning if needed.
Servings and timing
Servings: 46
Prep Time: 15 minutes
Cook Time: 1.52 hours
Total Time: About 2 hours 15 minutes
Variations
- Slow Cooker Method: After browning the meat and sautéing veggies, transfer everything to a slow cooker and cook on LOW for 68 hours.
- Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce for heat.
- Mushroom Twist: Add sliced mushrooms with the onions and peppers for extra richness.
- Smoky Flavor: Swap regular paprika for smoked paprika.
- Gravy Style: Add a slurry of cornstarch and water near the end to thicken the sauce into a rich gravy.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave until warmed through. This dish also freezes well—cool completely, store in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
What cut of beef is best for Swiss Steak?
Beef round steak is traditional, but cube steak or any tenderized cut of beef works well for this slow-cooked dish.
Why is it called “Swiss” Steak?
The name comes from the technique of “swissing,” which means tenderizing the meat—not from Switzerland.
Can I make Swiss Steak in the oven?
Yes, after adding the sauce and returning the beef to the pot, cover and bake at 325°F (163°C) for about 2 hours.
Can I use canned tomato sauce instead of crushed tomatoes?
Yes, tomato sauce works well. You may want to reduce the added tomato paste slightly.
Do I have to tenderize the meat?
If you’re not using cube steak, it’s a good idea to tenderize the meat with a meat mallet to ensure it cooks up tender.
What should I serve with Swiss Steak?
Mashed potatoes, egg noodles, or rice are classic sides. It also pairs well with steamed green beans or roasted vegetables.
Can I add potatoes to the dish?
Yes, add cubed potatoes during the last 45 minutes of cooking for a one-pot meal.
Is this dish freezer-friendly?
Absolutely. Freeze the cooled steak and sauce together for easy reheating later.
How can I thicken the sauce?
Let the sauce simmer uncovered for the last 1015 minutes, or stir in a cornstarch slurry.
Can I make this dish ahead of time?
Yes, and it often tastes even better the next day as the flavors develop. Just reheat gently before serving.
Conclusion
Swiss Steak is a timeless comfort food classic—easy to make, full of flavor, and perfect for feeding a hungry crowd or enjoying as leftovers. With its tender meat and rich tomato sauce, it’s a satisfying main dish that will warm you from the inside out. Add it to your recipe rotation and enjoy a delicious blast from the past.
Description
Swiss Steak is a hearty and comforting dish made by braising tenderized beef in a rich tomato and vegetable gravy. The meat becomes melt-in-your-mouth tender and is perfect served over mashed potatoes, rice, or noodles.
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Cut round steak into serving-size pieces. In a shallow dish, mix flour, salt, and pepper. Dredge each piece of beef in the flour mixture, coating well.
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In a large skillet or Dutch oven, heat oil over medium-high heat. Brown steak pieces for 23 minutes per side. Remove and set aside.
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In the same pan, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more.
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Stir in diced tomatoes (with juice), tomato sauce, beef broth, Worcestershire sauce, oregano, and paprika. Bring to a simmer.
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Return beef to the pan, nestling it into the sauce.
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Cover and reduce heat to low. Simmer on the stovetop for 1½ to 2 hours, or until the meat is fork-tender. Stir occasionally.
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Serve hot over mashed potatoes, rice, or noodles.
Notes
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You can make this in a slow cooker—just brown the meat and add everything to the slow cooker. Cook on low for 67 hours.
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For a thicker sauce, remove the lid for the last 20 minutes of cooking or add a cornstarch slurry.
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Add sliced mushrooms for extra flavor!
