Easy Swiss Steak
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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
- 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.
FAQs & Expert Tips
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!).
Slow Cooker Swiss Steak
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.
Instant Pot Swiss Steak
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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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.
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
Video
Notes
- Leftovers: Transfer leftovers to an airtight container and store in the fridge for 3-4 days.
- 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
i loved this recipe for the swiss steak , please email me a copy for my cooking file , many thanks Adam.
This was delish. Everyone loved it. Will be adding to our arsenal of recipes!
This is the only dish my husband asks for over and over again! Wonderful flavors!!
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!
My pleasure, Patty! So glad you enjoy them!
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!
So happy to hear you liked it!
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” 😋
Aw, I love that! So glad you enjoyed it!
Where is the temp for the oven?
If you want to put it in the oven I would do it at 350 or 375F.
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 😋
c’etait absolument delicieux
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.
That’s amazing! We are so glad you and your boyfriend enjoyed it!
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.
Then use onions and shallots. 🙂
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 .
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!
Wasn’t our fav. I love most of your recipes and the rating on this was high. Purchased round steak but after cooking for so long, found it bland. I have gone over the recipe to see where I failed (did cut the steak amount in half but kept everything else the same. Love your site.
Sorry to hear they were bland to you, next time if you make them again, you could always play with your favorite spices.
Love this sauce! It makes the meat/meal much more interesting 🙂 Quick, easy and another go-to recipe that we use often. Hubs loves the leftovers for lunch at work. Great instant pot recipe too. Really, really appreciate the cooking options you give when its doable to prepare the different ways – stove top, slow cooker, IP, etc.