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4.6 from 117 votes

Easy Swiss Steak

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/19/22 43 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for 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!

swiss steak over a bed of rice.
Table of Contents Open
  • Why You Need To Make This Recipe
  • Ingredient Notes
  • How to Make Swiss Steak
  • Frequently Asked Questions
    • What is Swiss Steak?
    • What cuts of meat can I use for Swiss Steak?
    • Can I make Swiss Steak gluten free?
    • Can I use my slow cooker or Instant pot?
  • Slow Cooker Swiss Steak
  • Instant Pot Swiss Steak
  • How to Serve
  • How to Store Leftovers
    • Reheating
    • Freezing
  • More Related Posts:
  • Easy Swiss Steak
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of all the ingredients needed to make swiss steak.
  • 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

process shots showing how to prep steak for 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.
process shots showing how to make sauce for swiss steak.

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!).

a serving spoon holding a few pieces of swiss steak over a pot.

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.
overhead shot of swiss steak over a bed of rice.

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.

overhead shot of a dutch oven full with swiss steak and a serving spoon.

More Related Posts:

  • Spinach and Swiss Cheese Stuffed Chicken Thighs
  • Scrambled Eggs in Puff Pastry
  • Beef Ragu
  • Garlic Butter Steak Bites
  • Slow Cooker Pepper Steak
  • Oxtail Stew

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.

swiss steak over a bed of rice.
Print
4.56 from 117 votes

Easy Swiss Steak

Prep 30 minutes
Cook 2 hours
Total 2 hours 30 minutes
Rate Recipe
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!
6

Ingredients

  • 2 pounds bottom round roast (Cut into 1/2" 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 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.

Equipment

  • 6 Quart Dutch Oven

Video

Notes

  1. Leftovers: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. 
  2. 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.
  3. 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

Serving: 1servingCalories: 345kcal (17%)Carbohydrates: 15g (5%)Protein: 37g (74%)Fat: 15g (23%)Saturated Fat: 4g (25%)Cholesterol: 94mg (31%)Sodium: 768mg (33%)Potassium: 908mg (26%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 184IU (4%)Vitamin C: 10mg (12%)Calcium: 70mg (7%)Iron: 5mg (28%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

swiss steak over a bed of rice.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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43 Comments
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Valorie
Valorie
Posted: 2 months ago

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.

Last edited Posted: 2 months ago by Valorie
1
Reply
Kim
Kim
Posted: 3 months ago

5 stars
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.

1
Reply
Marion
Marion
Posted: 6 months ago

5 stars
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.

1
Reply
Adam Stafford
Adam Stafford
Posted: 8 months ago

5 stars
i loved this recipe for the swiss steak , please email me a copy for my cooking file , many thanks Adam.

0
Reply
Brandy
Brandy
Posted: 8 months ago

5 stars
This was delish. Everyone loved it. Will be adding to our arsenal of recipes!

0
Reply
Diane Davis
Diane Davis
Posted: 9 months ago

5 stars
This is the only dish my husband asks for over and over again! Wonderful flavors!!

1
Reply
Patty
Patty
Posted: 1 year ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patty
Posted: 1 year ago

My pleasure, Patty! So glad you enjoy them!

0
Reply
ELAINE WIELAND
ELAINE WIELAND
Posted: 1 year ago

5 stars
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!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  ELAINE WIELAND
Posted: 1 year ago

So happy to hear you liked it!

0
Reply
Shari J
Shari J
Posted: 1 year ago

5 stars
Always looking for a new recipe for our “Good Sunday Dinner.” I made this tonight and it was awesome. My husband asked what it was called then said “nevermind, I call it delicious” 😋

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shari J
Posted: 1 year ago

Aw, I love that! So glad you enjoyed it!

0
Reply
Barb wade
Barb wade
Posted: 1 year ago

Where is the temp for the oven?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Barb wade
Posted: 1 year ago

If you want to put it in the oven I would do it at 350 or 375F.

0
Reply
Sue
Sue
Posted: 1 year ago

I love this recipe. I cooked it in the slow cooker and it was so tender and flavourful. I have to admit I added some red chili flakes, yum 😋

1
Reply
Lucie Lalande
Lucie Lalande
Posted: 1 year ago

5 stars
c’etait absolument delicieux

0
Reply
Rose
Rose
Posted: 1 year ago

5 stars
WOW! This recipe is absolutely fantastic. I cooked mine in a slow cooker for eight hours. The meat was so tender and the flavours just fabulous. I didn’t change one thing on the recipe. My boyfriend was so happy to know there is enough for another meal.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Rose
Posted: 1 year ago

That’s amazing! We are so glad you and your boyfriend enjoyed it!

0
Reply
Lavern
Lavern
Reply to  Rose
Posted: 2 months ago

Hi, is that 8 hours on high or low?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lavern
Posted: 2 months ago

On low.

0
Reply
Miriam
Miriam
Posted: 1 year ago

Garlic is an ESSENTIAL
flavor enhancer? For ANY sauce? What if you don’t like it – at least not 4 whole cloves for a single recipe?

I like onions and shallots, so that’s not a problem.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Miriam
Posted: 1 year ago

Then use onions and shallots. 🙂

0
Reply
Caren Barnes
Caren Barnes
Posted: 2 years ago

Hello recipe looks great. Question? You say bottom round roast? Did you buy a roast and slice into pieces or is this bottom round steak as we say in texas? I have swiss steak your recipe looks amazing. I will try just not sure what meat you used .

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Caren Barnes
Posted: 2 years ago

Bottom round is a type of cut! A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the “round” bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin!

1
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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