Classic Swiss Steak Recipe

Name: Classic Swiss Steak
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6
Ingredients: 1 cup all-purpose flour; 1 Tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 2 teaspoons paprika; 1 teaspoon garlic powder; 2 pounds round or rump steak, about 1 inch thick; 1 1/2 Tablespoons vegetable oil; 1 onion, chopped; 1 green bell pepper, chopped; 2 carrots, peeled and sliced; 8 ounces sliced mushrooms; 2 (14.5 ounce) cans stewed tomatoes; 1 Tablespoon finely chopped fresh parsley

Cook Time: 100 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

1 cup all-purpose flour
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon garlic powder
2 pounds round or rump steak, about 1 inch thick
1 1/2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, peeled and sliced
8 ounces sliced mushrooms
2 (14.5 ounce) cans stewed tomatoes
1 tablespoon finely chopped fresh parsley

Directions

In a small bowl, stir together the flour, kosher salt, black pepper, paprika, and garlic powder.
Pound the steak with a meat mallet until tender. Sprinkle the flour mixture over both sides of the meat, then use the meat mallet to gently pound the mixture into the steak.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until slightly shimmering.
Add the steak to the pan and cook without disturbing for about 3 minutes, until it is browned and releases easily from the pan. Flip the steak and cook for an additional 2 minutes. Remove the steak from the pan and set it aside.
In the same pan, add the chopped onion, bell pepper, carrots, and mushrooms. Stir and cook for about 5 minutes, until the onion becomes translucent.
Add the stewed tomatoes to the pan and stir well to combine with the vegetables.
Return the steak to the pan along with any accumulated juices. Bring the mixture to a simmer.
Cover the pan, reduce the heat, and let it simmer for about 1 1/2 hours, or until the steak is tender.
Sprinkle the dish with finely chopped parsley and serve the steak and tomato mixture over rice.

Nutrition Facts

Nutrition per serving:

Calories: 508
Fat: 22g (28% DV)
Saturated Fat: 7g (35% DV)
Cholesterol: 129mg (43% DV)
Sodium: 1002mg (44% DV)
Carbohydrates: 33g (12% DV)
Dietary Fiber: 4g (16% DV)
Total Sugars: 8g
Protein: 45g (90% DV)
Vitamin C: 29mg (32% DV)
Calcium: 81mg (6% DV)
Iron: 7mg (40% DV)
Potassium: 915mg (19% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origins of Classic Swiss Steak

Despite its name, Classic Swiss Steak has no connection to Switzerland. The term Swiss comes from the cooking technique called swissing, which means tenderizing tougher cuts of meat by pounding or rolling them. This method, popularized in the mid-20th century, became a staple in American home kitchens as an economical way to transform inexpensive beef into a hearty, comforting meal. Over time, the dish evolved into a beloved family classic, often appearing in vintage cookbooks and community recipe collections.

Regional Variations

Across the United States, Swiss Steak takes on subtle differences depending on local tastes. In the American South, it is often simmered with additional vegetables such as celery or okra and served alongside creamy mashed potatoes. Midwestern versions may emphasize tomatoes and slow braising, reflecting the regions farm-to-table cooking traditions. In the Southwest, cooks sometimes add mild chiles or smoky spices, giving the sauce a gentle kick while maintaining the dishs classic character.

How It Differs from Similar Dishes

Although often compared to dishes like Salisbury steak or country-fried steak, Classic Swiss Steak stands apart due to its braising method. Rather than being pan-fried and served with gravy, it is slowly cooked in tomatoes and aromatics until the meat becomes exceptionally tender. Unlike pot roast, which uses large whole cuts, Swiss Steak relies on thinner pieces that absorb flavors more quickly, resulting in a bright, tomato-forward sauce with a rustic texture.

Where Its Commonly Served

Swiss Steak is most frequently enjoyed as a comforting homemade dinner, especially in colder months. It also appears in diners, small-town cafs, and family-style restaurants, where traditional braised dishes remain popular. Its versatility makes it a regular on potluck tables, offering a budget-friendly yet satisfying option that can feed a crowd.

Interesting Facts

One fascinating aspect of Swiss Steak is its adaptability: it can be prepared in a Dutch oven, slow cooker, pressure cooker, or stovetop pot without losing its signature tenderness. The recipe became especially popular during the 1950s and 1960s, when home cooks relied on approachable, economical meals. Another fun detail is that the dish was frequently recommended in early one-pot meal cookbooks, making it a precursor to modern convenience cooking trends. Today, it remains a nostalgic favorite, often passed down through generations as a symbol of simple, hearty American cooking.

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FAQ about Classic Swiss Steak Recipe

Yes, you can use other cuts of beef like cubed steak, chuck roast, or even sirloin if you prefer. The key is to choose a cut that will become tender after braising. Just make sure to adjust the cooking time if using a different cut.

Yes, you can make this Swiss Steak in a slow cooker. Brown the steak and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.

Yes, Swiss Steak can be frozen. Let it cool completely after cooking, then place it in an airtight container or a freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the oven.

Leftover Swiss Steak should be stored in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, freezing is a great option.

Yes, you can use fresh tomatoes, but you will need to cook them down to create a sauce-like consistency. You can also add a bit of tomato paste for a richer flavor. Stewed tomatoes bring a specific texture and seasoning, so consider adjusting the seasonings if using fresh tomatoes.

Swiss Steak is versatile and can be served with mashed potatoes, egg noodles, or even crusty bread to soak up the sauce. For a lighter side, try roasted vegetables or a simple green salad.

Absolutely! Feel free to add other vegetables like potatoes, parsnips, or celery. Just keep in mind that some vegetables may need different cooking times, so add them accordingly to ensure they cook through.

To make the dish spicier, you can add a pinch of cayenne pepper, red pepper flakes, or even a chopped chili pepper to the flour mixture. Adjust according to your spice preference.

Yes, Swiss Steak is a great meal prep option. It holds up well in the fridge and the flavors continue to develop as it sits. Store it in individual portions for easy reheating throughout the week.

To make this Swiss Steak recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour. Be sure to check that your stewed tomatoes and other ingredients do not contain any gluten-containing additives.

Comments

E Moore

10/06/2025 01:52:54 PM

Very good recipe. I used to make this dish using leftover country fried tenderized round steak, or occasionally left over chicken fried steak. It was a good seller on the lunch special at the cafe where I worked way back when I was in college.

Sue

11/11/2024 11:35:12 PM

I used my crockpot, adding 3 cups of beef broth, potatoes, parsnips, chopped garlic, and baby carrots to the recipe ingredients, for a complete dinner. Followed the cooking instructions through Step 3. Cut the meat into 6 serving size pieces and cooked on high heat for six hours, shredding the meat when thoroughly cooked, and adding a bit of cornstarch mixed with a bit of hot broth for thickener. Delicious! And, easy.

TheGhung Fu

12/26/2024 11:29:55 PM

I used cubed steak but followed the recipe, above (added a couple of Tbs Worcestershire). I also cooked it in the pressure cooker for about 20 minutes rather than simmer for 1 1/2 hours. Super tender and delicious!

Laura Becker Craig

12/07/2024 08:37:38 PM

I used steak and cubed meat. Double the vegetables. Double the spice. It’s very stew like and delicious. I may add another can of stewed tomato or some beef stock to make it less thick. It’s DELICIOUS.

Tom Long

12/29/2024 12:59:35 PM

Used cube steaks and cut in half for two. Added celery and a splash of Worcestershire sauce. Didn’t have carrots. Served over basmati rice. Very good.

RowdyVeal1388

01/28/2025 03:11:45 PM

Loved the mushroom addition. Goes so well with steak. I used cremimi because that is what I had on hand. I also added celery in place of the green pepper because we love celery tomato and carrots in our pot roast recipe so I figured it would go well here too and it did. Yummy, it's a keeper. My hunny said it was better than his Mom's and that is a real compliment because she was a great cook. 🫶

kebaumann

06/02/2025 01:04:26 AM

Very tasty. I used cubed steak which cut down on the cooking time. Will be making again!

QuickCocoa1609

12/26/2024 09:27:55 PM

I make this w/ cube steaks. Works great! I like it w/ mashed potatoes.

RusticAhi4951

12/29/2024 11:34:49 PM

Very tasty, especially with rice. I added a little beef broth and mixed some fresh tomatoes with the canned ones and used some dried herbs. Lovely!

tonette

12/26/2024 10:45:31 PM

I make Swiss Steak in the pressure cooker all the time, it always comes out tender and delicious. This recipe could easily be made in the pressure cooker! Delicious

GentleStir9741

02/27/2025 08:46:20 PM

I was very excited to try this recipe as I love one pot wonders. However, I was skeptical when I noticed there is no seasoning in this dish outside the spices you add to the flour dredge. I still added some of my own salt, pepper and garlic during cooking because it just didn’t feel right not to. I kept it relatively light since I wanted to mostly follow the recipe to the T the first time. It’s dreadfully bland. This dish needs so much to make it palatable even for a single pot dish. My children, who admittedly have great palates for their age, thought it was almost inedible. The rice and table side salt, pepper and hot sauce were the only things that got us through dinner. Even after three days in the fridge, the flavors did nothing to come together. Hard pass on this one.

BJB

09/13/2025 07:04:05 PM

I LOVE the idea of pulling out the "old" cookbooks. I have a number of old cookbooks including my family and my husbands' family. Add to that old Church ladies groups and don't forget the iconic Betty Crocker cook book! What a great series you could put together. All this said I have made my version of Swiss Steak for decades. It is an easy and yes cheap-er than Filet Mignon!

Irene Reddacliff

09/11/2025 02:52:23 AM

My kind of meal.

Kevin

09/05/2025 03:35:19 PM

This is delicious. Reminds me of my mom's swiss steak. Which was a favorite of mine when I was a kid. I Followed the recipe exactly except I severed it with buttermilk biscuits and mashed potatoes. This recipe will be on regular rotation at our house.

JumpyLamb3577

06/24/2025 10:51:34 PM

It was very tender and delicious

GentleStir9741

02/27/2025 08:46:20 PM

Louie's Mom

01/01/2025 12:09:06 AM

Good use of less expensive beef, but a lot of work for a midling meal. Next time will try a little more spice, red rather than sweet green pepper (not a fan of green). Get multiple meals so that helps the time investment. Love Nicole. Not one of her best recipes as written.

Stephanie Roberts

12/27/2024 01:32:40 PM

Perfect for any day of the week.

Rachel King

12/26/2024 09:51:26 PM

Can we talk about how easy this is?!

foodiefun

10/21/2024 10:37:17 PM

Loved this classic recipe!

Cook Time: 25 minutes