The best family recipes always get handed down from generation to generation, like this old-fashioned easy Swiss Steak Recipe!
Our take on this classic entrée delivers tender, juicy steak that’s baked in a delicious and savory tomato gravy! We are sure this easy Swiss Steak recipe will be in your recipe box for generations, too!
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We Love Swiss Steak
Swiss steak is a vintage recipe enjoying a resurgence with home cooks. It uses few ingredients and it is easy to put together. But it’s still an elegant meal to serve for special occasions or when company is coming. Our recipe uses a browned round steak that is cooked with tomatoes and a few basic seasonings, letting all the flavors marry. We include variations for Swiss steak in the oven, the Crockpot (or slow cooker), and the Instant Pot.
What Is Swiss Steak?
A Swiss steak cut of meat doesn’t come from Switzerland. The Swiss steak cut of beef is perfect for braising. Not to be confused with Salisbury Steak, which is seasoned ground beef shaped into a patty, Swiss steak is a real cut of steak, often from the bottom round portion of the cow. A sirloin steak can also be used in this recipe as well. Add some tomatoes, some braising, and you’ve got Swiss Steak!
Is Cube Steak The Same As Swiss Steak?
Both cuts come from the bottom round, however, a cube steak has already been mechanically flattened, which eliminates the tenderizing step in this recipe. However, tenderizing Swiss Steak yourself allows you to determine the thickness of the meat.
How To Make Swiss Steak
Swiss Steak is really easy to make, and the results are perfectly tender and savory steak! Here’s an overview of the steps (scroll to the bottom for the complete recipe.)
- Prepare the seasoning mix. Tenderize the round steak and dredge in the seasoned flour mix.
- Heat oil in a skillet and brown meat on both sides. Place cooked meat on the bottom of a casserole dish (or a Dutch oven), covering the bottom.
- Sauté onions in oil.
PRO TIP: sliced mushrooms can be added. Cover the steaks with sautéed onions.
- Pour the canned tomatoes over the onions and meat, covering completely. Season with salt and pepper and an optional sprinkle of red pepper flakes.
- Cover with aluminum foil and bake according to recipe instructions until meat is tender.
Serve over Irish potatoes, or alongside some baby potatoes, or even some yummy glazed sweet potatoes. As a side, we love beet greens, and a red leaf salad with lemon vinaigrette.
Crockpot or Slow Cooker Method:
- Prepare the seasoning mix, tenderize the round steak and dredge in the seasoned flour mix.
- Heat oil in a skillet and brown meat on both sides. Place meat on the bottom of Crockpot or slow cooker.
- Sauté onions in oil for about 4 to 5 minutes.
PRO TIP: sliced mushrooms can be added. Cover the steaks with sautéed onions.
- Pour the canned tomatoes over the onions and meat, covering completely. Season with salt and pepper and an optional sprinkle of red pepper flakes.
- Cover and cook on low for 8 to 10 hours.
Instant Pot Or Pressure Cooker Method:
- Prepare the seasoning mix and set aside.
- Tenderize the round steak and dredge in the seasoned flour mix.
- Set Instant Pot on sauté, add oil, and brown seasoned meat on both sides
- Sauté onions in oil for about 4 to 5 minutes in a skillet.
PRO TIP: sliced mushrooms can be added. Cover the steaks with sautéed onions.
- Pour the canned tomatoes over the onions and meat, covering completely. Season with salt and pepper and an optional sprinkle of red pepper flakes.
- Close and lock the lid and set the timer for 30 minutes (20 minutes for pressure cooker). Allow 10 to 15 minutes for pressure to build. Let pressure naturally release for 15 minutes and then open the release valve and let the pressure release another 5 minutes.
Tips And Tricks
- Dredge the meat in the seasoned flour in a Ziploc bag for easier cleanup!
- Sauce not thick enough? Make a slurry by adding a 1:1 ratio of cold water to corn starch in a small jar and shake vigorously to mix. Pour a small amount into the finished recipe, adding more as needed, and stir until desired thickness is reached.
- Diced, canned tomatoes can be used in place of whole tomatoes, be sure to use the juice, too! My family LOVES the roasted whole tomatoes, and we know other families that prefer the smaller tomato pieces.
Leftovers
Keep leftovers covered in the refrigerator until ready to reheat on the stovetop or in the microwave.
Serve over leftover mashed potatoes or create a whole new entrée and serve over brown rice or pasta.
Other Classic Beef Recipes!
- Italian Meatballs – simple!
- Prime Rib Roast – a family favorite
- Smoked Beef Brisket Recipe – excellent anytime!
- Simple Beef Stroganoff – perfect weeknight meal
- Beef Rouladen Recipe – a recipe you must try!
Swiss Steak Recipe
Equipment
Ingredients
- 3 pounds round steak or sirloin steak
- ½ cup flour for dipping
- 1 teaspoon pepper
- ¼-½ teaspoon chili powder optional
- 2-3 Tablespoons oil for frying
- 2 onions cut in slivers or large chunks
- 56 ounces canned whole tomatoes 2 large cans (or 1 can diced tomatoes and one can whole tomatoes)
- salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F.
- Mix together flour, pepper, and chili powder, if using. Using meat mallet, pound beef thin (about ½ inch). Dredge meat in flour on both sides. Discard remaining flour.
- On medium high heat, add 1 Tablespoon oil to skillet and brown meat for 1 minute on each side. Add meat to large casserole dish (cut meat to fit if required). Brown in batches, adding oil as needed.
- Add 1 Tablespoon oil and onions to skillet. Cook for approximately 4-5 minutes, until lightly browned (onions may not be cooked through). Add onions on top of meat.
- Add canned tomatoes, covering meat and onions. If meat is not covered, add additional canned tomatoes or beef broth to cover meat. Add salt and pepper to taste and chili peppers if using.
- Cover and bake for 2-3 hours or until tender. (Three hours is best!) Serve over mashed potatoes.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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I have been wanting to recreate my Mother’s recipe for a while now!! (She didn’t really cook much but this she would make from scratch on occasion and since my garden is booming this year…). So I DID make my own stewed tomatoes with tomatoes 🍅 from my garden! It was awesome!! And the few squishy cherry tomatoes I had leftover I just dumped in before I tossed it in the oven! And I did add mushrooms. White button, I wish I added more because they were awesome. It was so delicious, thank you!
That sounds so amazing Keary! Love that you were able to recreate your Mother’s recipe, and with fresh wonderful ingredients! You’re so very welcome!