Easy Swiss Steak
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This Easy Swiss Steak recipe is made with inexpensive beef, cooked down until tender in a flavorful tomato sauce. Made all in one pot, an impressive steak dinner doesn’t have to cost you so much money and effort!
Maybe you’ve tried Swiss Steak in a restaurant, maybe it’s a favorite from your childhood, or maybe you’ve never had the pleasure of tasting it at all! One thing is for sure, it’s a lot easier to make than you think. The deep, rich flavors and ultra tender beef is all achieved with simple ingredients and a straightforward method.
Why You Need To Make This Recipe
- Simple enough for a novice cook yet fit for a restaurant menu!
- Fall apart, melt in your mouth tender braised beef.
- Uses kitchen staple ingredients to create a complex and impressive dinner!
Ingredient Notes
- Beef – I used bottom round roast. This beef will be cooked low and slow making it perfectly tender ( see FAQ & Expert tips for substitutions).
- Olive oil – Sunflower, safflower, canola, grapeseed, vegetable, or avocado oil will work instead.
- Onion and garlic – Essential flavor enhancers to any sauce.
- Tomato paste – Make sure you have tomato paste. It’s very thick and has a strong tomato flavor which adds richness and a deep flavor to the sauce.
- Diced tomatoes – Substitute with crushed tomatoes.
- Beef broth – Low sodium. Chicken or veggie broth will work if that’s all you have.
- Italian seasoning – Try this easy homemade version, or any mixture of your favorite dried herbs.
- Worcestershire sauce – It add a deep flavor to a sauce, can be substituted with soy sauce.
How to Make Swiss Steak
- Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
- Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
- Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
- Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
- Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
- Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it’s fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
- Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.
Frequently Asked Questions
What is Swiss Steak?
This recipe gets its name by the method in which the meat is handled before being braised. It is swissed, which refers to either rolling or pounding meat out. This is what will give you that incredibly soft result filled with flavor in each bite.
What cuts of meat can I use for Swiss Steak?
Swiss steak is perfect for those typically tougher cuts of meat! I used bottom round, but you can use top round, sirloin, or chuck instead.
Can I make Swiss Steak gluten free?
If you need a gluten-free alternative, use cornstarch instead of flour for dredging the beef.
Can I use my slow cooker or Instant pot?
While I used a stove-top method, you can get the same perfectly saucy and tender results using your favorite kitchen gadgets! (See below for step-by-step instructions!).
Slow Cooker Swiss Steak
- Swiss: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with with a fork or pairing knife.
- Dredge: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
- Sear: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
- Sauté: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and begin to brown. Add the garlic and cook for 30 seconds.
- Mix: Stir in the tomato paste and cook for 1 minute. Add this mixture to your slow cooker along with the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
- Cook: Add the beef to the slow cooker and make sure it’s fully submerged in the sauce. Cook for 8 hours on low or 4-5 hours on high.
- Finish: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.
Instant Pot Swiss Steak
- Swiss: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with with a fork or pairing knife.
- Dredge: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
- Sear: Heat 2 tbsp of the olive oil in your Instant Pot on the sauté setting. Add the dredged beef to the pot and sear for 4-5 minutes per side, or until seared and well browned. Work in batches. Remove the beef from the pot and set aside.
- Sauté: Add the remaining tbsp of olive oil to your Instant Pot along with the onions. Cook for 3-4 minutes, until they soften and begin to brown. Add the garlic and cook for 30 seconds.
- Broth: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
- Braise: Add the beef back to the pot and make sure it’s fully submerged. Secure the lid and cook for 20 minutes on high pressure, then let the pressure release naturally for 10 minutes before quick releasing the remaining pressure.
- Finish: If you want the sauce thicker, turn on the sauté setting and simmer until some of the liquid cooks off or make a cornstarch slurry with cornstarch and water and stir in the sauce. Cook for a couple minutes until the sauce thickens. Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.
How to Serve
This Swiss steak will pair perfectly with some rice or over some noodles to help soak up all that deliciousness, but it is typically served very simply with mashed potatoes and veggies.
How to Store Leftovers
Transfer leftovers to an airtight container and store in the fridge for 3-4 days.
Reheating
You can reheat Swiss steak the microwave, or in a skillet over medium heat, stirring occasionally. If you find the sauce has reduced too much, you can add a splash of water or broth to thin it out.
Freezing
You can also store leftovers in the freezer for 2-3 months. It’ll be much easier to let the leftovers thaw overnight in the fridge before using one the reheating methods detailed above. This will ensure you can reheat carefully without breaking the meat apart.
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Easy Swiss Steak
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Ingredients
- 2 pounds bottom round roast (Cut into ½" thick slices)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ½ cup flour (all-purpose)
- 3 tablespoon olive oil
- 1 onion (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 14.5 ounce diced tomatoes (1 can)
- 2 cups beef broth (low sodium)
- 2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon parsley (freshly chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
- Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
- Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
- Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
- Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
- Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1½ hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
- Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.
Equipment
Notes
- Leftovers: Transfer leftovers to an airtight container and store in the fridge for 3-4 days.
- Reheating: You can reheat in the microwave, or in a skillet over medium heat, stirring occasionally. If you find the sauce has reduced too much, you can add a splash of water or broth to thin it out.
- Freezing: You can also store leftovers in the freezer for 2-3 months. It’ll be much easier to let the leftovers thaw overnight in the fridge before using one the reheating methods detailed above. This will ensure you can reheat carefully without breaking the meat apart.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Wonderful! I have been looking for a good, old- fashioned Swiss Steak for some time. This recipe has been phenomenal and I have put it into my family’s rotation! Thank you!
Thrilled to hear it’s made it into your family’s rotation! Thanks for trying the recipe and making it a part of your meals!
Can I use leftover roast for this recipe?
Absolutely, leftover roast would work wonderfully in this Swiss steak recipe! Just slice it up and let it simmer in the sauce to absorb those delicious flavors. It’s a fantastic way to give that leftover roast a second, scrumptious life. Enjoy!
Thank you thank you. I have been making Swiss Steak for more years than you’ve been alive. I’ve seen different recipes in books, magazines and online but none even come a tiny bit close to how I make it. So, thank you for assuring me I’m not crazy and making up something that isn’t. I do a couple of things differently, but, both ways are perfect. First, after salting, peppering and dredging the meat (I also add hot dry mustard to that mix), I pound both sides of the meat, so the seasonings and flour get right into the meat. The other thing is I add a couple of bay leaves. That’s it. The rest is as you write it. I also use round steak, but, I have two small-ish tri-tip steaks that I’m going to try this on. Wish me luck!
First of all, can we just give you a standing ovation? Swiss Steak for more years than I’ve been alive? That’s some epic level of experience you’ve got there. I mean, if Swiss Steak were a sport, you’d be in the Hall of Fame!
Now, your method of seasoning and pounding the meat? Genius! I can just imagine how each grain of salt, pepper, and hot dry mustard gets a VIP invite to the Steak Party, making sure there’s no bland bite left behind. Pounding the seasoning into the meat? That’s some Wolfgang Puck-level technique, if you ask me.
Adding bay leaves? Oh, you’re speaking my herbal language! Bay leaves are like that background singer who doesn’t grab the spotlight but without whom the band would just sound… incomplete.
As for your adventure with the tri-tip steaks, consider all the luck wished! May your steaks be juicy, your seasoning perfect, and your culinary creativity boundless.
Happy Cooking, and let me know how the tri-tip adventure turns out!
Price of beef in SW Florida very expensive, so I used cube steak. Lower rice per pound & it is already tenderized. I followed this delicious recipe with the exception of type of meat!
I’ve also been making this for years with cube steak. I had lost my moms recipe and this pretty much duplicates it. Thank you!
It’s wonderful to hear that this swiss steak recipe reminds you of your mom’s. Using cube steak brings back memories for many. I’m glad you found a recipe that resonates with cherished family memories. Thank you for sharing your experience!
Amazing recipe! I used packet seasoning for years to make Swiss Steak, but that is no longer sold in any of my supermarkets. Doesn’t matter because this is waaaaayyy better! With mashed potatoes for sure!
I’ve made this before and I’m making it today. It’s so easy I almost feel guilty! This is perfect comfort food, while at the same time pretty healthy. I always start with cube steaks, and just guesstimate the amount of the other ingredients. Thanks for posting this!
I’m absolutely over the moon that you’re enjoying my Swiss steak recipe! Isn’t it just the best when you can create a comforting and healthy meal that’s also easy to whip up? And kudos to you for making the recipe your own and trusting your instincts with the measurements—that’s where the magic of cooking really comes in! Thanks for sharing your experience and for your lovely comment.
Thanks, Jo. ♥
I’ve made this recipe 3 times. One time I added diced potatoes, once with pork cutlets and once just exactly like recipe. It’s so delicious. I serve mine over home cooked rice.
Looks great, glad you like it!
I give this 5 stars! I’ve been making swiss steak like this for years. One of my family’s favorite meals. Only change I made was I omitted the tomato paste & used my own home canned tomatoes. Adds a bit more flavor to me. Served over mashed potatoes. Such a comfort meal.
This recipe was perfect exactly the way it was posted. Everyone gobbled it up and now it’s one of my go-to choices for comfort food.
8/24/22 Great recipe family loved it! The only change I made was to use tenderized Beef Cube Steaks & fresh mushrooms! I sautéed the mushrooms a little with the onion, before adding. The prices at the grocery store are so high, that the cube steak is a little more reasonable way to make this delicious meal.
i loved this recipe for the swiss steak , please email me a copy for my cooking file , many thanks Adam.
This was delish. Everyone loved it. Will be adding to our arsenal of recipes!
This is the only dish my husband asks for over and over again! Wonderful flavors!!
I made this on Sunday. The only change I made was to reduce the stock to 1 cup and add a can of tomato sauce and one additional tablespoon Worcestershire sauce. My roast was a little over 3 lbs. (I kept the diced tomatoes and the rest of the recipe the same). My husband is Italian and prefers a more tomato forward sauce. Thank you for your outstanding recipes!
My pleasure, Patty! So glad you enjoy them!
I wont be making swiss steak any other way!!!! As I was cooking it and it was simmering away, I kept thinking please taste as good as you smell. ….and oh my it did! Thanks so much!
So happy to hear you liked it!