Easy Swiss Steak

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

FAQs & Expert Tips

Slow Cooker Swiss Steak

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Finish: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

Instant Pot Swiss Steak

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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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