Swiss Steak
Swiss Steak – A simple yet hearty family dinner with beautifully browned round steak slowly simmered in a decadent tomato gravy with bell peppers, onions, and delectable seasonings. Serving it with rice, mashed potato, or bread creates an amazing comfort food fix that won’t break the bank!
The best part is how economical this recipe is. However, cheap doesn’t mean flavorless coz these flavors are right on point! And though it’s called swiss steak, it’s not related to anything Swiss, but we’ll talk about that later. 😉
Most recipe versions call for boneless, not-so-tender, inexpensive cuts of beef, like chuck steak, bottom, or top round steak. But, hey, we’re going to tenderize it, and those are the tastiest cuts of beef.
What Is Swiss Steak?
As I said, this swiss steak recipe isn’t Swiss but 100% American. Its intriguing name comes from the swissing technique, which involves pounding or rolling meat to make it tender. Of course, you can take the easy route and use a mechanical tenderizer (swissing machine).
Recipe Ingredients
- Beef – Top round or bottom steak works great for this recipe. It’s an economical cut, yet it turns out just as tender and delicious as prime rib when you know how to cook it.
- Seasoning – Salt, pepper, and Creole seasoning to season our meat.
- Flour – The flour coating aids in tenderizing the meat and gives our steak a beautiful crusty finish. And to make the steak more flavorful, we’ll also season the flour with salt, pepper, garlic, and onion powder.
- Herbs and Spices – Aromatics, such as garlic, thyme, oregano, bay leaf, and paprika, will surely enhance the flavor of our beef and its sauce.
- Tomatoes – You can use either pureed or diced tomatoes for this recipe. It will serve as the base of our swiss steak sauce.
- Worcestershire Sauce – It’s a special sauce with a sweet and rich umami flavor, making our tomato gravy really delicious.
- Bell Pepper – You’ll love the contrasting sweetness and bitterness for more flavor depth and color in the sauce.
How to Make Swiss Steak
Season and Fry the Steak
- Season the Steak – Pat dry the steak with a paper towel, then season with salt and Cajun seasoning.
- Combine Flour and Seasoning – In a medium bowl, combine flour, salt, pepper, garlic, and onion powder.
- Coat – Then coat with seasoned flour and shake off any excess.
- Fry – Heat oil in a cast iron or skillet over medium-high heat; then fry steak on both sides until golden brown — about 6-7 minutes per side.
- Set Aside – Remove beef from the skillet and place it on a plate.
Make the Sauce
- Saute – Add onions to the skillet, then saute for about 2-3 minutes. Follow with garlic, thyme, oregano, and bay leaf, and continue cooking for 3-5 more minutes, occasionally stirring to prevent burns.
- Cover and Simmer – Next, add tomatoes puree, smoked paprika, Worcestershire sauce, beef, and about 1-2 cups water. Cover and simmer for about 45 minutes.
- Add Bell Pepper – Throw in bell pepper, and continue cooking until meat is tender.
- Serve – Remove and serve warm. Spoon the sauce over the steak.
Recipe Variations
- More Veggies – You can add carrots and green peas to the sauce just like the old-fashioned swiss steak does. Potatoes, mushrooms, and broccoli are fantastic additions, too.
- Spicy – Spice it up with habanero, serrano, or Scotch bonnet pepper for an added zesty oomph. Although a dash of pepper flakes, cayenne, or hot sauce work, too, if you don’t like it too overpowering.
- Asian-Style Version – Shake things up with curry powder and coconut milk, and you’ll enjoy this swiss steak on a different level.
- Red Wine Sauce – Infuse red wine into the tomato-based braising liquid for a more sophisticated finish perfect for an intimate date night.
- Baked Swiss Steak – Sear the meat, add the rest of the ingredients, cover tightly with foil, and bake at 350℉/177℃ 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.
- Slow Cooker Swiss Steak – Maybe you’ll also like the slow cooker version, especially on a busy day. Brown the steaks, add them to the slow cooker with the rest of the ingredients, and let the slow cooker or crockpot do the rest. You can cook it for about 7-8 hours on low and 4-5 hours on high.
Tips and Tricks
- For best results, thin your steak using a meat tenderizer to half-inch thickness. Cube steak works just fine here.
- If desired, you may also add about a cup of sliced celery to the onion mixture OR some diced carrots for added texture.
- If you don’t have a can of tomato puree, a can of diced tomatoes with juice works fine, too. Just stir in 1 tablespoon of cornstarch/flour and a tablespoon of water to thicken the sauce.
- Add tomato paste instead of a cornstarch slurry if you want a flavorful thicker sauce. Or thin out the sauce with more broth or water if you find it too thick.
Make-Ahead Instructions
You can prep the meat and sauce ahead and assemble everything in a pot. Cover the pot with a lid and refrigerate for up to 24 hours. There’s something about tomatoes that even tastes better the next day. When you’re ready to make it, simmer for 45 minutes to an hour, and you’re done.
Serving and Storage Instructions
Serving – This tender and juicy swiss steak are best served hot straight from the pot with mashed potatoes, rice, or pasta. It’s just the perfect dinner meal combo for the whole family.
Storing – If you’re lucky enough to have leftovers, you can refrigerate them in an airtight container for 4 days or freeze them for 6 months.
Reheating – Reheat on a stove on medium heat until warmed through, occasionally stirring to prevent scorching at the bottom. You may add water or broth as needed. Or reheat in a 350℉/177℃ oven, covered with foil, for 25-35 minutes. Or microwave on high for 1-2 minutes if reheating a single serving.
FAQs
Swiss isn’t actually a cut of beef. It’s the tenderizing process for economic but tougher cuts, such as bottom round, top round, or chuck. Although you can also use other beef cuts like tenderloin and skirt for this recipe but shorten the cooking time since they get tender faster.
Chunks of beef smothered in a tasty tomato sauce is called swiss steak. Salisbury steak is ground beef in a delicious brown gravy. It’s that easy!
Yes. Swiss steak and cube steak go through the same process with a meat cuber or swissing machine, a mechanical tenderizer. So call your swiss steak or cube steak, whatever you want.😉
What to Serve With Swiss Steak
This swiss steak recipe makes a regular family weeknight meal or a main course on special occasions. And best served with fantabulous side dishes below for a total package.
- Roast Garlic Mashed Potatoes
- Southern Green Beans and Potatoes
- Oven-Roasted Corn on the Cob
- Rice Pilaf
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
Conclusion
Steak can be super expensive. But with this swiss steak recipe, you can save money and still have a drool-worthy beef dinner. Would you love some more family-budget-friendly beef dinner ideas? Sign up for my newsletter to keep up-to-date!❤️
Watch How to Make It
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This blog post was originally published in December 2018 and has been updated with additional tips, new photos, and a video.
Swiss Steak
Ingredients
- 2-2.5 pounds beef, top round or bottom steak cut into ½-inch cubes
- Salt and pepper (or Cajun seasoning)
- ½ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons cooking oil
- 1 onion, roughly chopped
- 2 teaspoons garlic, minced
- 2 teaspoons thyme, minced
- 1 teaspoon oregano
- 1 bay leaf
- ½-1 cup tomatoes, pureed or diced (I used 1 cup)
- 1-2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1-2 cups water
- 1 small bell pepper, sliced (red or green)
- 2 tablespoon parsley, chopped (garnish)
Instructions
- Pat dry the steak with a paper towel, then season it with salt, pepper, and Cajun seasoning.
- In a medium bowl, combine flour, salt, pepper, and garlic and onion powder.
- Then coat the steak with seasoned flour and shake off any excess.
- Heat oil in a cast iron skillet over medium-high heat; then sear the steak on both sides until golden brown — 6-7 minutes per side.
- Remove beef from the skillet and place it on a plate.
- Add onions to the skillet, then saute for 2-3 minutes. Follow with garlic, thyme, oregano, and bay leaf, and continue cooking for 3-5 more minutes, stirring occasionally to prevent it from burning.
- Next, add the tomato puree, smoked paprika, Worcestershire sauce, beef, and 1-2 cups of water. Cover and simmer for about 45 minutes.
- Throw in the bell pepper, and continue cooking until the meat is tender.
- Remove from heat and serve warm. Spoon the sauce over the steak.
Tips & Notes:
- For best results, thin your steak using a meat tenderizer to half-inch thickness. Cube steak works just fine here.
- If desired, you may also add about a cup of sliced celery to the onion mixture OR some diced carrots for added texture.
- If you don’t have a can of tomato puree, a can of diced tomatoes with juice works fine, too. Just stir in 1 tablespoon of cornstarch/flour and a tablespoon of water to thicken the sauce.
- Add tomato paste instead of a cornstarch slurry if you want a flavorful thicker sauce. Or thin out the sauce with more broth or water if you find it too thick.
- 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 this, 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.
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 re add the beef before adding water . 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 would not be disappointed . https://www.homemadezagat.com/2016/05/trinidad-style-coconut-tart.html . 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.