This Swiss Steak recipe stands out for its rich flavor, melt-in-your-mouth texture, and simple ingredients. It’s the kind of dish that feels like it came straight from grandma’s kitchen, yet it’s easy enough to make on a weeknight. Whether cooked in the oven, stovetop, or slow cooker, the result is a comforting, filling meal that will please everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef round steak, tenderized (or cube steak) all-purpose flour salt black pepper onion garlic canned diced tomatoes tomato paste beef broth Worcestershire sauce vegetable oil or butter optional: carrots, bell peppers, celery, parsley for garnish
Directions
Preheat your oven to 325°F (163°C) if using the oven method.
Season the flour with salt and pepper, then dredge the beef steaks in the seasoned flour.
In a large skillet or Dutch oven, heat oil over medium-high heat. Brown the steaks on both sides, working in batches if necessary. Set aside.
In the same pan, add sliced onions and cook until softened. Add garlic and cook for 1 minute more.
Stir in diced tomatoes, tomato paste, Worcestershire sauce, and beef broth. Bring to a simmer.
Return the steaks to the pan, nestling them into the sauce. Add optional vegetables if using.
Cover and cook in the oven for 2 to 2.5 hours, or simmer on the stovetop over low heat for the same time, until meat is fork-tender.
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Servings and timing
This recipe makes 4 to 6 servings. Prep time: 15 minutes Cook time: 2 hours 15 minutes Total time: 2 hours 30 minutes
Variations
Slow cooker version: Transfer everything to a slow cooker after browning the meat and cook on low for 6-8 hours.
Add mushrooms: Sauté sliced mushrooms with the onions for added depth of flavor.
Spicy Swiss steak: Add crushed red pepper flakes or diced jalapeños for a kick.
Thicker gravy: Mix 1 tablespoon of cornstarch with water and stir it in near the end of cooking to thicken the sauce.
Low-sodium: Use low-sodium beef broth and adjust salt to taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over medium heat until heated through, or microwave in short intervals, stirring occasionally. Swiss steak also freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of beef is best for Swiss steak?
Round steak or cube steak is commonly used because it’s affordable and becomes tender when cooked low and slow.
Why is it called Swiss steak?
The term “Swiss” refers to the method of tenderizing the meat (known as “swissing”), not its origin. It’s not a Swiss dish.
Can I make Swiss steak in advance?
Yes, this dish tastes even better the next day as the flavors continue to develop. Simply reheat and serve.
Is Swiss steak the same as Salisbury steak?
No, Salisbury steak is made from ground beef patties, while Swiss steak uses whole cuts of beef.
Can I skip the browning step?
Browning adds flavor, so it’s highly recommended. However, if you’re short on time, you can skip it and still get good results, especially in a slow cooker.
What should I serve with Swiss steak?
Mashed potatoes, rice, egg noodles, or crusty bread work well to soak up the flavorful gravy.
Can I use fresh tomatoes instead of canned?
Yes, but you may need to add a bit more tomato paste to balance the acidity and ensure a rich sauce.
How do I make it gluten-free?
Use gluten-free flour for dredging and ensure all packaged ingredients (like broth and Worcestershire sauce) are certified gluten-free.
How do I thicken the sauce if it’s too thin?
Let it simmer uncovered for the last 15–20 minutes, or add a cornstarch slurry to thicken the gravy.
Can I cook Swiss steak in an Instant Pot?
Yes, brown the meat and veggies using the sauté function, then pressure cook on high for about 25 minutes with a natural release.
Conclusion
The BEST Swiss Steak is a timeless, hearty meal that transforms inexpensive cuts of beef into a delicious, tender dish swimming in rich tomato gravy. It’s warm, flavorful, and perfect for any night you’re craving old-fashioned comfort food. Whether you slow cook it, bake it, or simmer it on the stove, this recipe delivers every time.
The BEST Swiss Steak is a comforting, old-fashioned dish featuring tenderized beef simmered slowly in a rich tomato-onion gravy until melt-in-your-mouth tender. Perfect for family dinners, it pairs beautifully with mashed potatoes, rice, or crusty bread.
Optional: 1 cup sliced carrots, 1 bell pepper (sliced), 1 stalk celery (chopped)
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (163°C) if using the oven method.
Season the flour with salt and pepper, then dredge the beef steaks in the seasoned flour.
Heat vegetable oil or butter in a large skillet or Dutch oven over medium-high heat.
Brown the steaks on both sides in batches. Remove and set aside.
In the same pan, add sliced onions and cook until softened, about 3–4 minutes. Add garlic and cook for 1 minute more.
Stir in diced tomatoes, tomato paste, Worcestershire sauce, and beef broth. Bring to a gentle simmer.
Return the browned steaks to the pan, nestling them into the sauce. Add optional vegetables if using.
Cover and cook in the oven for 2 to 2 1/2 hours, or simmer on the stovetop over low heat for the same time, until the beef is fork-tender.
Taste and adjust seasoning as needed. Garnish with chopped parsley before serving.
Notes
Use cube steak or tenderized round steak for best results.Browning the meat adds deep flavor to the final dish—don’t skip this step.For a thicker gravy, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the final 15 minutes of cooking.Make ahead for richer flavor—the dish tastes even better the next day.Serve with mashed potatoes, rice, or noodles to soak up the delicious gravy.
Nutrition
Serving Size:1 portion (about 6 oz steak with sauce)
