I love making Swiss Steak when I want a comforting, old-fashioned meal that fills my kitchen with rich, savory aromas. Tenderized beef slowly simmers in a flavorful tomato-based gravy with onions and peppers until it becomes fork-tender. For me, it’s the kind of hearty dish that feels both nostalgic and deeply satisfying.
Why You’ll Love This Recipe
I love how this recipe transforms an affordable cut of beef into something incredibly tender and flavorful. The slow simmering process allows the meat to soak up the tomato-rich sauce, creating a comforting, homestyle meal.
I also appreciate that everything cooks in one pan, making cleanup easier. The combination of beef, vegetables, and savory gravy makes it perfect to serve over mashed potatoes, rice, or egg noodles. Whenever I want a dependable, cozy dinner, this recipe always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 to 2 lbs round steak, cut into serving pieces
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons vegetable oil
1 small onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 can (14–15 oz) diced tomatoes
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
Directions
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I preheat the oven to 325°F (163°C).
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I mix the flour, salt, black pepper, and paprika in a shallow dish.
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I dredge each piece of steak in the seasoned flour, coating both sides evenly.
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I heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
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I brown the steaks on both sides, then remove them from the pan and set aside.
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In the same pan, I sauté the sliced onion and bell pepper until softened, about 4–5 minutes.
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I stir in the minced garlic and cook for 30 seconds.
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I add the diced tomatoes, beef broth, tomato paste, and Worcestershire sauce, stirring to combine.
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I return the browned steaks to the pan, spooning some of the sauce over the top.
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I cover the pan and transfer it to the oven, letting it bake for about 1 1/2 to 2 hours, until the meat is very tender.
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I serve it hot with plenty of the rich tomato gravy.
Servings and timing
This recipe makes about 4 servings.
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Variations
I sometimes add sliced mushrooms for extra depth of flavor. When I want a slightly sweeter sauce, I include thinly sliced carrots in the simmering step.
If I prefer cooking on the stovetop, I let the steak simmer gently, covered, on low heat for about 1 1/2 hours instead of transferring it to the oven. I also enjoy adding a pinch of red pepper flakes for a subtle kick.
storage/reheating
I store leftover Swiss Steak in an airtight container in the refrigerator for up to 3–4 days. The flavors often become even richer the next day.
To reheat, I warm it gently in a covered skillet over low heat, adding a splash of beef broth if the sauce has thickened too much. I can also reheat it in the microwave in short intervals, stirring the sauce occasionally to ensure even heating.
If I need to freeze it, I let it cool completely and store it in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
What cut of beef works best for Swiss Steak?
I prefer using round steak because it becomes tender during the long cooking process, but chuck steak also works well.
Why is it called Swiss Steak?
The name comes from the process of “swissing,” which refers to tenderizing the meat by pounding or rolling it before cooking.
Can I make this recipe in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 6–8 hours until tender.
How do I thicken the sauce if needed?
If the sauce is too thin, I mix a small amount of cornstarch with water and stir it into the simmering sauce until it thickens.
What should I serve with Swiss Steak?
I like serving it over mashed potatoes, rice, or buttered egg noodles to soak up the rich tomato gravy.
Conclusion
I find Swiss Steak to be one of the most comforting and satisfying classic meals. The slow-cooked beef, savory tomato sauce, and tender vegetables come together in a way that feels timeless and hearty. Whenever I want a warm, home-cooked dinner that truly satisfies, this recipe is always a favorite in my kitchen.
Print
Swiss Steak
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Swiss Steak is a classic comfort dish featuring tenderized round steak slowly baked in a rich tomato-based gravy with onions, peppers, and savory seasonings until fork-tender and deeply flavorful.
Ingredients
- 1 1/2 to 2 lbs round steak, cut into serving pieces
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 325°F (163°C).
- In a shallow dish, combine flour, salt, black pepper, and paprika.
- Dredge each piece of steak in the seasoned flour, coating both sides.
- Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Brown the steaks on both sides, then remove and set aside.
- In the same pan, sauté sliced onion and bell pepper for 4–5 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in diced tomatoes, beef broth, tomato paste, and Worcestershire sauce.
- Return steaks to the pan, spooning sauce over the top.
- Cover and bake for 1 1/2 to 2 hours until meat is very tender.
- Serve hot with plenty of tomato gravy.
Notes
- Add sliced mushrooms for extra depth of flavor.
- Include thinly sliced carrots for a slightly sweeter sauce.
- For stovetop cooking, simmer covered on low for about 1 1/2 hours.
- Store in the refrigerator for up to 3–4 days.
- Freeze for up to 2 months in a freezer-safe container.
- If sauce is too thin, thicken with a cornstarch slurry.
Nutrition
- Serving Size: 1 steak portion with sauce
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 115 mg
