Swiss Steak is a classic comfort food dish made with tenderized beef slow-cooked in a rich tomato gravy with onions, peppers, and seasonings. Despite the name, it’s not Swiss in origin — the term “swissing” refers to the tenderizing process. This is a homestyle favorite that turns inexpensive cuts of beef into something hearty and delicious. 🥩🍅🍽️
📝 Swiss Steak Recipe (Stovetop or Oven-Baked)
🍴 Ingredients (Serves 4–6)
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2 lbs beef round steak, about ½–¾ inch thick
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½ cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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2–3 tbsp vegetable oil
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1 medium onion, thinly sliced
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1 green bell pepper, sliced (optional but classic)
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2–3 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, undrained
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1 tbsp tomato paste (optional, for richer flavor)
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1 tsp Worcestershire sauce
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1½ cups beef broth
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1 tsp paprika
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Optional: ½ tsp dried thyme or Italian seasoning
🔪 Prep the Steak
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Tenderize the meat: If not pre-tenderized, pound the round steak with a meat mallet until about ¼-inch thick.
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Dredge in flour: In a shallow bowl, mix flour, salt, and pepper. Dredge each steak piece well on both sides.
👩🍳 Cooking Instructions
Stovetop or Dutch Oven:
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Sear the steak: In a large skillet or Dutch oven, heat oil over medium-high heat. Brown the steak pieces on both sides (2–3 minutes per side). Remove and set aside.
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Sauté veggies: In the same pan, add onions, bell peppers, and garlic. Cook until softened, about 5 minutes.
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Deglaze & build sauce: Stir in diced tomatoes, tomato paste, Worcestershire, paprika, and beef broth. Scrape up any browned bits from the bottom of the pan.
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Simmer: Return the steak to the pan, nestling it under the sauce. Cover and reduce heat to low. Simmer for 1½ to 2 hours, until the meat is fork-tender.
Oven Method (Hands-Off Option):
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Follow steps 1–3 above, using an oven-safe Dutch oven or casserole dish.
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Cover tightly and bake at 325°F (160°C) for 2 to 2½ hours, or until the steak is very tender.
🍽️ Serving Suggestions
Serve Swiss steak over:
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Mashed potatoes (classic)
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Rice
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Egg noodles
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Or with crusty bread to soak up the sauce
🧊 Storage
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Keeps in the fridge up to 4 days.
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Freezes well — let cool completely and freeze in sauce for up to 3 months.
Would you like a slow cooker version or a variation using ground beef patties (like poor man’s Swiss steak)?
