I love making Swiss Steak when I’m craving a hearty, comforting meal that feels timeless and satisfying. Tenderized beef slowly simmered in a rich tomato-based sauce with vegetables creates a dish that is deeply flavorful and wonderfully comforting.
Why You’ll Love This Recipe
I appreciate how this recipe transforms an affordable cut of beef into something fork-tender and full of flavor. The slow simmer allows the meat to absorb the savory tomato sauce while becoming incredibly tender. I also enjoy how it pairs perfectly with mashed potatoes, rice, or egg noodles. It’s one of my favorite classic comfort meals for cozy dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds round steak, tenderized
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 small onion, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Directions
I start by cutting the round steak into serving-sized pieces. I mix the flour with salt and black pepper, then dredge each piece of steak in the seasoned flour, shaking off the excess.
In a large skillet or Dutch oven, I heat the olive oil over medium-high heat. I brown the steak pieces on both sides until golden, then remove them from the pan and set aside.
In the same pan, I add the sliced onion and green bell pepper, cooking until softened. I stir in the minced garlic and cook for another 30 seconds.
I pour in the crushed tomatoes, beef broth, Worcestershire sauce, and thyme, stirring to combine. I return the browned steak to the pan, making sure it’s mostly submerged in the sauce.
I reduce the heat to low, cover, and let it simmer for about 1 1/2 to 2 hours, until the meat becomes tender. I stir occasionally to prevent sticking.
Once the steak is fork-tender, I adjust the seasoning if needed and serve it hot with plenty of sauce spooned over the top.
Servings and Timing
I find this recipe serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Total time: about 2 hours 20 minutes
Variations
I sometimes add sliced mushrooms or carrots for extra depth and texture. When I want a slightly sweeter flavor, I add a small pinch of sugar to the sauce. I also enjoy preparing it in the oven by covering the Dutch oven and baking at 325°F (165°C) for about 2 hours.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Swiss Steak also freezes well for up to 3 months. I thaw it overnight in the refrigerator before reheating.
FAQs
What cut of beef works best for Swiss Steak?
I prefer round steak, but I can also use chuck steak as long as it’s properly tenderized.
Why is it called Swiss Steak?
The term “Swiss” refers to the process of tenderizing the meat, not the country.
Can I make this in a slow cooker?
Yes, I brown the meat first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
How do I know when the steak is done?
I know it’s ready when it becomes fork-tender and easily pulls apart.
Can I thicken the sauce?
If I want a thicker sauce, I let it simmer uncovered for the last 15–20 minutes or stir in a small cornstarch slurry.
Conclusion
I love how Swiss Steak turns simple ingredients into a rich and comforting meal. The tender beef and savory tomato sauce create a satisfying dish that feels both nostalgic and hearty. It’s a recipe I return to whenever I want a dependable, classic dinner that brings warmth to the table.
