Swiss Steak

Swiss steak is one of those old-school dinners that just makes sense. It’s budget-friendly beef, lightly coated, browned, then braised in a savory tomato gravy until it turns fork-tender. The sauce picks up all those browned bits from the pan, the onions melt down, and everything ends up cozy, rich, and ready for mashed potatoes.

If you’ve ever wanted a beef dinner that tastes like you worked all day (without actually doing that), this is it. A little chopping, a quick sear, then low and slow simmering while your kitchen smells amazing.

YOU WILL LOVE THIS SWISS STEAK

COMFORT FOOD CLASSIC: Tender beef in a thick tomato-onion gravy, made the way you remember.

PAN-TO-PLATE SIMPLE: Brown the steak, build the sauce in the same pot, and let it braise.

MADE FOR LEFTOVERS: The sauce gets even better the next day, and it reheats like a dream.

WHAT IS SWISS STEAK?

Swiss steak isn’t Swiss. No cheese required. It’s a classic American braised beef dish that usually starts with a tougher cut of steak—often round steak—that’s tenderized and slowly cooked in a tomato-based sauce with onions (and sometimes peppers, celery, or carrots).

The “Swiss” part comes from the old technique of “swissing” meat. That simply means pounding it, rolling it, or running it through a tenderizer to break down muscle fibers. It’s a practical trick that turns an economical cut into something you can cut with the side of a fork.

The end result is a hearty steak dinner with a thick, spoonable gravy. The kind you want over mashed potatoes, egg noodles, or rice. And with bread on the side to swipe up every last bit.

THE BEST BEEF FOR SWISS STEAK

Swiss steak shines when you use a cut that benefits from braising. You’re not aiming for quick-cooking, fancy steak here. You want something that softens slowly and stays juicy once the connective tissue breaks down.

Great choices include:

• Top round steak

• Bottom round steak

• Eye of round

• Round steak labeled “Swiss steak” (some stores package it this way)

• Chuck steak (a little richer and often very tender after braising)

Round steak is the classic. It’s lean, it’s affordable, and it loves low-and-slow cooking. The only catch? It needs time. Don’t rush it.

PRO TIP:

If your steak is sliced thin (about ½-inch), it will braise faster. If it’s thicker, plan for extra time so it gets truly tender.

SWISS STEAK RECIPE INGREDIENTS

This recipe keeps it simple and relies on pantry staples. The flavor comes from browning the beef, softening the onions, and letting tomatoes simmer into a thick gravy.

You’ll need:

• 2 pounds round steak (top or bottom round), cut into 6 pieces

• ½ cup all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 3 tablespoons olive oil (or a mix of oil and butter)

• 1 large yellow onion, thinly sliced

• 1 green bell pepper, sliced (optional but classic)

• 3 cloves garlic, minced

• 1 (14.5-ounce) can diced tomatoes (with juices)

• 1 (8-ounce) can tomato sauce

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme (or Italian seasoning)

• 1 bay leaf

• 1 tablespoon brown sugar (optional, balances the tomatoes)

For thickening at the end (only if needed):

• 1 tablespoon cornstarch

• 1 tablespoon cold water

INGREDIENT SUBSTITUTIONS AND ADDITIONS

Swiss steak is flexible. If you’re short on something, you can usually swap without breaking the recipe.

BEEF: Round steak is traditional, but chuck steak works well too. If using chuck, you may not need to tenderize as aggressively, but still give it a quick pounding.

TOMATOES: Diced tomatoes + tomato sauce gives the best texture. If you only have crushed tomatoes, use 1 (28-ounce) can and reduce the broth slightly.

BROTH: Beef broth adds depth. If you only have chicken broth, it still works, but beef broth tastes more classic.

BELL PEPPER: Optional, but it adds a nice sweetness once it softens. Red bell pepper works too.

MUSHROOMS: Add 8 ounces sliced mushrooms when you cook the onions for an earthy boost.

HEAT: A pinch of red pepper flakes wakes up the sauce without making it spicy.

SWEETNESS: Brown sugar is optional. If your tomatoes are very acidic, it’s a simple fix.

HOW TO TENDERIZE SWISS STEAK (THE EASY WAY)

Tenderizing is what takes this from “fine” to “wow.” You’re helping the meat along before the braise does the rest.

Here’s the simple method:

1. Place the steak pieces between two sheets of plastic wrap (or inside a large zip-top bag).

2. Pound with a meat mallet until the steak is slightly thinner and more even.

3. Don’t pulverize it. You just want to break up tough fibers and even out thickness so everything cooks at the same rate.

OUR RECIPE DEVELOPER SAYS

If you don’t have a meat mallet, a rolling pin works. Even the bottom of a sturdy saucepan will do the job.

HOW TO MAKE SWISS STEAK

This is a one-pot recipe in a Dutch oven or heavy pot with a lid. You can also use a deep skillet with a tight-fitting lid.

STEP ONE: Tenderize the steak pieces with a meat mallet, then pat them dry with paper towels.

PRO TIP:

Dry meat browns better. If the surface is wet, it steams instead of searing.

STEP TWO: In a shallow dish, whisk together the flour, salt, pepper, paprika, onion powder, and garlic powder. Dredge each steak piece in the flour mixture, shaking off the excess.

STEP THREE: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the steak pieces in a single layer (work in batches if needed).

Brown 2 to 3 minutes per side until nicely golden.

PRO TIP:

Don’t crowd the pan. If you pack it in, the steak won’t brown and you’ll miss out on flavor.

STEP FOUR: Transfer the browned steak to a plate. Leave the drippings in the pan.

STEP FIVE: Reduce heat to medium. Add the sliced onion and bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until softened and starting to caramelize a bit.

STEP SIX: Add the minced garlic and cook for 30 seconds, just until fragrant.

STEP SEVEN: Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, thyme, and brown sugar (if using). Add the bay leaf. Stir well, scraping up any browned bits from the bottom.

That’s flavor. Don’t leave it behind.

STEP EIGHT: Nestle the steak pieces back into the sauce. Spoon a little sauce over the top. Bring everything to a gentle simmer.

STEP NINE: Cover, reduce heat to low, and simmer for 1 hour 30 minutes to 2 hours, or until the steak is very tender.

Check it around the 75-minute mark. If it’s still a little tough, it just needs more time.

PRO TIP:

Keep it at a low simmer. A hard boil can make lean steak tighten up and turn chewy.

STEP TEN: Remove the bay leaf. If you want a thicker gravy, stir together the cornstarch and cold water, then add it to the pot. Simmer uncovered for 3 to 5 minutes, stirring gently, until thickened.

STEP ELEVEN: Taste and adjust seasoning. A pinch more salt, a little pepper, or an extra splash of Worcestershire can bring it right where you want it.

OVEN-BRAISED OPTION (SAME FLAVOR, EVEN EASIER)

If you prefer hands-off cooking, you can braise Swiss steak in the oven. It’s the same steps, just a different heat source.

• Follow the recipe through building the sauce and adding the steak back in.

• Cover the Dutch oven and bake at 325°F for 1 hour 45 minutes to 2 hours, until tender.

• Thicken the sauce on the stovetop at the end if needed.

This method gives a steady, gentle heat that’s perfect for tougher cuts.

SLOW COOKER SWISS STEAK (FOR BUSY DAYS)

Want to set it and walk away? The slow cooker works beautifully.

1. Dredge and brown the steak first (highly recommended for flavor).

2. Add onions and peppers to the bottom of the slow cooker.

3. Place browned steak on top.

4. Pour the tomato mixture over everything.

5. Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours.

PRO TIP:

LOW heat gives the most tender result. HIGH works, but LOW is the move when you can.

If the sauce is thinner than you like at the end, you can thicken it by whisking in a cornstarch slurry and letting it cook for another 10 to 15 minutes with the lid slightly ajar.

TROUBLESHOOTING SWISS STEAK

Sometimes the smallest tweak makes all the difference. Here are the most common issues and quick fixes.

TOO TOUGH: It needs more time. Keep simmering on low. Round steak turns tender when it’s ready, not when the clock says so.

SAUCE TOO THIN: Simmer uncovered for 10 minutes to reduce, or add a cornstarch slurry.

SAUCE TOO THICK: Stir in a splash of beef broth or water until it loosens up.

TOO TANGY: Add a pinch of brown sugar, or serve with mashed potatoes or rice to mellow it out.

TOO SALTY: Add more tomatoes or a splash of broth, and serve with a bland side like potatoes or noodles.

HOW TO SERVE SWISS STEAK

Swiss steak practically begs for something starchy underneath it. The gravy is the whole point, and you want a base that soaks it up.

Classic serving ideas:

• Mashed potatoes (creamy and perfect with the tomato gravy)

• Egg noodles (simple, buttery, and fast)

• Rice (white or brown, both work)

• Cauliflower mash (if you want a lighter option)

• Crusty bread (for sauce-scooping duties)

For sides, keep it straightforward:

• Green beans (steamed, roasted, or sautéed)

• Glazed carrots

• A crisp green salad

• Roasted broccoli

• Buttered peas

If you’re feeding a crowd, Swiss steak is an easy win. It looks generous on the plate, it holds well, and everyone can spoon on as much gravy as they want.

MAKE AHEAD TIPS

Swiss steak is a great make-ahead meal. It’s one of those dishes that tastes even better after the flavors have had time to settle.

MAKE AHEAD: Cook the recipe completely, cool, and refrigerate overnight. Reheat gently on the stovetop the next day.

If you want to prep ahead without cooking:

• Slice onions and peppers and store them in an airtight container.

• Mix your flour dredge (flour + seasonings) in a zip-top bag.

• Measure out the canned tomato ingredients and broth.

Then when it’s time to cook, you’re basically just browning and simmering.

HOW TO STORE SWISS STEAK

IN THE FRIDGE: Let the steak and sauce cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 to 4 days.

IN THE FREEZER: Swiss steak freezes well. Cool completely, then portion into freezer-safe containers or bags. Label with the date. Freeze up to 2 to 3 months.

PRO TIP:

Freeze the steak in the sauce. The gravy protects the meat and helps it reheat without drying out.

REHEATING: You’ve got options.

Stovetop: Place steak and sauce in a saucepan, cover, and warm over low heat. Stir occasionally and add a splash of broth if needed.

Microwave: Heat in a microwave-safe dish in short intervals, stirring the sauce between rounds so it heats evenly.

From frozen: Thaw overnight in the fridge for best texture, then reheat gently.

FREQUENTLY ASKED QUESTIONS

Why is it called Swiss steak?
It’s named after the “swissing” technique—tenderizing meat by pounding or rolling it to break down fibers before braising.

What cut of meat is Swiss steak made from?
Round steak is the classic choice. Top round, bottom round, and eye of round all work well. Chuck steak can also be used for a richer result.

Do I have to tenderize the steak first?
It’s strongly recommended, especially for round steak. Tenderizing plus braising is what gets you that melt-in-your-mouth texture.

How do I know when Swiss steak is done?
When the steak is tender enough to cut easily with a fork and it doesn’t feel chewy. If it’s tough, it needs more simmer time.

Can I make Swiss steak without tomatoes?
Tomatoes are the traditional base for the gravy. If you need a tomato-free option, you can braise in beef broth with onions and a bit of gravy thickener, but it won’t taste like classic Swiss steak.

Can I cook Swiss steak too long?
If it’s simmering gently, it’s pretty forgiving. Extremely long cooking at high heat can dry out lean steak, so keep it low and covered.

Swiss Steak Recipe

Old Fashioned Swiss Steak is the classic Sunday dinner recipe you remember from childhood. This stovetop method turns affordable round steak into a hearty family meal without any fancy equipment. The meat is braised until fork-tender in a rich tomato and onion gravy that pairs perfectly with mashed potatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 2 pounds round steak top or bottom round, cut into 6 pieces
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 3 tablespoons olive oil
• 1 large yellow onion thinly sliced
• 1 green bell pepper sliced (optional)
• 3 cloves garlic minced
• 1 14.5-ounce can diced tomatoes (with juices)
• 1 8-ounce can tomato sauce
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf
• 1 tablespoon brown sugar optional
• Optional thickener:
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

 

• Tenderize steak pieces with a meat mallet. Pat dry.
• Mix flour, salt, pepper, paprika, onion powder, and garlic powder in a shallow dish. Dredge steak and shake off excess.
• Heat olive oil in a large Dutch oven over medium-high heat. Brown steak 2 to 3 minutes per side (work in batches). Transfer to a plate.
• Reduce heat to medium. Add onions and bell pepper. Cook 5 to 7 minutes, until softened.
• Add garlic and cook 30 seconds.
• Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire, thyme, and brown sugar (if using). Add bay leaf. Scrape up browned bits.
• Return steak to the pot and spoon sauce over the top. Bring to a gentle simmer.
• Cover, reduce heat to low, and simmer 1 hour 30 minutes to 2 hours, until steak is fork-tender.
• Remove bay leaf. If desired, thicken by stirring in a cornstarch slurry and simmering uncovered 3 to 5 minutes.
• Taste and adjust seasoning. Serve hot with mashed potatoes, noodles, or rice.

Notes

Keep the simmer low and steady for the most tender result.

If the steak is still tough after 90 minutes, give it more time.

For slow cooker Swiss steak, brown the meat first, then cook on LOW 7 to 8 hours.