Swiss Steak
A simple, hearty comfort food, beautifully seared swiss steak is slowly simmered in an easy, flavor-packed tomato sauce. Serving it over rice or mashed potatoes creates a satisfying combination that won’t break the bank!
Most people I know have this mallet-looking thing with spikes on one side meant for tenderizing tough cuts of meat. Top and bottom round from the hind leg, cut ½-1 inch thick, is the classic choice. You can use chuck, but you may need to braise it longer for it to become tender.
While this tougher cut of beef takes a little more work, the flavor you’ll enjoy more than compensates for it. Plus, they’re usually cheaper than the more tender cuts.
Why Use Cube Steak
The swissing process (an American technique that has nothing to do with Switzerland) turns a tough cut of meat into a tender, economical meal. However, it takes a bit of work. Breaking down the muscle fibers and connective tissue requires some pounding with a meat tenderizer. So we take a shortcut and get cube steaks that have already been swissed. I’ll save my workout for the gym.
How to Make Swiss Steak
- Season, flour, and sear the cube steaks. Then set them aside.
- Sauté the aromatics, add the tomato paste and sauce, Worcestershire sauce, and broth.
- Add the steaks back, and simmer until tender. Enjoy!
Recipe Tips
- Add ¼ cup dry red wine with the broth for more umami.
- Don’t feel limited to cube steak. I’ve used stew beef (no pounding involved), and it turned out great.
- Sear the meat in an oven-proof skillet, add the gravy ingredients, cover with a lid, and bake at 350℉ (180℃) for an hour or two until the meat is tender. Remove it from the oven and let it rest for about 10 minutes before serving.
- This recipe also works well in a slow cooker. Sear the meat, add it to the slow cooker with the rest of the ingredients, and simmer for 7-8 hours on low or 3-4 hours on high.
Make-Ahead and Storage Instructions
You can definitely make this the day before, then reheat it in the oven or on the stovetop. Something about tomato-based sauces tastes even better the next day. Let it cool completely, then refrigerate it for 1-2 days or freeze it for 4-5 months.
Leftovers last in the fridge for 4-5 days or in the freezer for 4-5 months. We love chopping the steaks into bite-sized chunks, adding leftover rice, frozen vegetables, and a little more broth, then heating it through for a simple one-pot meal.
What to Serve With Swiss Steak
Swiss steak makes an ideal weeknight meal and special occasion main course. Roast garlic mashed potatoes, oven-roasted corn on the cob, spicy broccoli, and rice pilaf are all great sides. A tossed salad lightens things up while a lemon tart refreshes the palate.
More Mouthwatering Steak Recipes to Try
- Grilled Flank Steak
- Tomahawk Steak
- Jibarito Plantain and Steak Sandwich
- Spicy Grilled New York Steak
- Cube Steak and Mushroom Onion Gravy
Watch How to Make It
[adthrive-in-post-video-player video-id=”BAOPdJJb” upload-date=”2022-08-29T21:12:48.000Z” name=”SWISS STEAK.mp4″ description=”Swiss Steak is a simple yet hearty family dinner with a beautifully browned round steak simmered slowly in a rich tomato gravy, bell peppers, onions, and seasonings. Serve it with rice, mashed potato, or bread for an amazing dinner and comfort food fix. ” player-type=”collapse” override-embed=”false”]
This blog post was originally published in December 2018 and has been updated with additional tips, new photos, and a video.
Swiss Steak
Ingredients
- 2-2½ pounds (1kg) cube steak or stew beef cut into ½-inch cubes
- salt and pepper to taste (½-¾ teaspoon per pound)
- 1-2 tablespoons (10-20g) Creole seasoning
- ½ cup (60g) all-purpose flour
- 1 large pinch salt and pepper
- 1 teaspoon (3-4g) garlic powder
- 1 teaspoon (3-4g) onion powder
- 2 tablespoons (30g) cooking oil
- 1 yellow onion, diced
- 2 teaspoons (10g) minced garlic
- 2 teaspoons (2g) minced thyme
- 1 teaspoon (1g) dried oregano
- 1 bay leaf
- 1 small red bell pepper, cored and sliced
- 1 small green bell pepper, cored and sliced
- 1 tablespoon (15g) tomato paste
- ½-1 cup (120-240g) diced tomatoes (I used 1 cup)
- 1-2 teaspoons (3-6g) smoked paprika
- 1 tablespoon (15g) Worcestershire sauce
- 1-2 cups (240-480ml) beef broth
- 2 tablespoons (6-8g) chopped parsley (garnish)
Instructions
- Pat dry the cube steaks with a paper towel, cut them into serving-size pieces if needed, then season with salt, pepper, and Creole seasoning. Set them aside.
- In a medium bowl, combine flour, salt, pepper, and garlic and onion powder, and mix well.
- Dredge the steaks in the seasoned flour and shake off the excess.
- Heat the oil in a cast iron skillet over medium-high heat, then sear the steaks on both sides until golden brown (6-7 minutes per side).
- Remove them from the skillet and place them on a plate.
- Add onions to the skillet and sauté for 2-3 minutes. Then add the garlic, thyme, oregano, and bay leaf, and continue cooking for 3-5 more minutes, stirring occasionally to prevent it from burning.
- Next, add the bell peppers, tomato paste, diced tomatoes, smoked paprika, and Worcestershire sauce. Pour in the broth, cover, and simmer for around 45 minutes or until the meat is tender.
- Remove from heat, let it rest for about 10 minutes, and serve hot over rice or mashed potatoes with the gravy.
Tips & Notes:
- Stirring in a cup each of sliced celery and diced carrots adds more flavor and nutrition.
- If the sauce is too thin, add a cornstarch slurry and simmer until thickened. If too thick, add a splash of beef broth.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I find it funny that you mention swissing is an integral step in this recipe, yet it’s almost like an afterthought in the recipe, only mentioned in the notes. Plus none of the meat cubes in your photos are 1/2″ thick. Sounds like an interesting recipe worth trying but I’m not sure the directions tell the real story.
Hi Paul! Thank you for your feedback on the recipe. I appreciate your observation about swissing being mentioned primarily in the notes rather than the main directions. Traditionally, swissing involves pounding the meat to make it thinner, but it is more of an optional step to shorten the cooking time.
However, I understand how this may have caused confusion. I apologize for the oversight in not emphasizing it more clearly.
Regarding the meat cubes in the photos, you’re correct that they may not appear to be exactly 1/2″ thick. But it does work.
I genuinely value your input, as it helps me improve my recipes and directions. I encourage you to give the recipe a try despite the minor discrepancies, and if you have any further questions or need assistance along the way, please don’t hesitate to ask. Happy cooking!
Very good Swiss steak. I thought the spices might be a bit much but I put them all in anyway. Very glad I did, they were perfect. I did make this in my crockpot and I will definitely make it again.
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
This recipe came out perfect and was delicious! It will be one of my go-to recipes from now on.
Woohoo! So happy this recipe turned out well for you, Jenn. Thank you for taking the time to comment.
I fixed this recipe for Sunday lunch at the Cafe. Every plate came back cleaned up. It’s a great recipe and I’m fixing it again this Sunday. Thanks a lot.
This is really a delicious recipe. Thank you for preparing it, Kelly 🙂
I made this recipe tonight and substituted V8 juice instead of the tomatos. Plus I added in a can of mixed peas and carrots at the last 5 minutes or so.
I whipped together some mashed potatoes made from scratch and the meal turned out excellent!
Thank you for a straightforward recipie! At first glance, with all the ingredients, it’s looks a bit overwhelming, but if you take it in steps and get the prep work out of the way, it was fairly quick to put together.
Definitely adding this to my books!
This is about the 4th recipe I have cooked of yours Imma and I love them all. This was superb! So tasty! Boy, that Cajun seasoning becomes the most popular spice in the kitchen, doesn’t it? 🙂
I did do one thing different. I put everything except the veggies in a clay pot and cooked it in the oven at 350 for 1 1/2 hours. For the last 30 minutes I put in the bell pepper, onion and added mushrooms. I felt that the flavors would meld together really well in the clay pot and they did. It was just fantastic!
Thanks for taking the time and effort to share your recipes.
Yes it does Barry. To be honest I can’t do without it . Makes everything tastes much better . Thanks for taking time out to share such detailed feedback with us.
I don’t like chunky tomatoes is it ok to use V8 juice
Yes you can.
Are the herbs fresh or dried?
I use dried herbs, but fresh will work just as well.
Is it possible to make this in a crockpot?
Yes it is .You might have to adjust stock.
I absolutely love this recipe, I do use the crackpot though because I’m so busy with school and sports, so I use 2-2 1/2 cups of beef broth and I use flour to thicken for gravy. Red sauce over mashed potatoes is awesome.
Thank you for sharing, Elle! 🙂
It doesn’t say when to re-add the meat
You add the beef right after adding broth . Thanks
Imma, I have thought for Sooo long on what I wanted to say to you. The best I could do is…. YOU ARE A GENIOUS!!!! EVERY tried and TRUE! I have NEVER followed someone’s receipt and it came/comes out PERFECT each and EVERY time. YOU are a DREAM! 1 request PLEASE my people are from St. Thomas (St. Croix). My grandmother raised us and Christmas time she would make coconut and pineapple tarts/pies. I have TRIED to do it over and over, with FAIL! can you please post the receipt for them for me PLEASE!! I love you Imma, your are TRULKY exceptional!!
Guess what? I read your mind Celina and pineapple pie is up tomorrow. Great minds… Oh by the way Here’s an oldie but a favorite of mine pineapple empanadas https://www.africanbites.com/pineapple-empandas/. Thanks for your kind words – am SO Thrilled!
Wishing you and your family a VERY Merry Christmas and Happy New year!!!
Cheers
Oh my Imma, THANK YOU SOOO MUCH for answering! Sorry for ALL the typo’s…lol. I am soo thrilled, grandma would be proud! I would LOVE the receipt for the coconut tart, that is my FAVORITE of all times! I am excited to be making the pineapple empanadas. I will def. let you know how it came out. Again Imma, thank you so much for responding. I was hoping and praying that my request would reach you and it did!!!! 🙂 OMG Imma , I feel like a kid in a candy store!! Your are the ultimate! EVERY receipt that I have copied from you has been a success. It is wonderful when you cook and you see the person go back for 2nd’s and 3rd’s!! THANK YOU!! Please keep up the good work and never stop, never give up. Your receipt are so simply and well thought out and the pic’s are awesome!!! I cannot wait for the coconut tart!
Imma wishing you and your family a VERY Merry Christmas and Happy New year!!!
Aww, thank you SO MUCH Celina. You are just too kind! So happy the recipes are working out well for you.
Sorry I don’t have a recipe for coconut tart . But here is a good one , from my blogger friend- Renz . You won’t be disappointed. Enjoy !!!
Wishing you the very best this Season!!!!
This is so yummy! Was hoping for leftovers but nope. Thanks so much.
Awesome! So happy to hear it worked out well for you Robin.