This Easy Swiss Steak is one of those old-school comfort dishes that proves you don’t need fancy ingredients to make something incredibly delicious. It’s made with budget-friendly cuts of beef, cooked low and slow in a rich tomato-based gravy until fork-tender. Everything comes together in one pot, making it a practical choice for a hearty dinner that feels like a hug in a bowl.
Why You’ll Want to Make This
- Cozy and filling – The kind of meal that warms you from the inside out.
- Incredibly tender beef – Even tough cuts become melt-in-your-mouth delicious.
- Simple ingredients, big flavor – No need to overcomplicate things.
- One-pot cooking – Less mess, more comfort.
Ingredients You’ll Need
- Beef – Bottom round roast is a great choice here, but top round, chuck, or sirloin also work well.
- Flour – For dredging and helping the sauce thicken up.
- Olive oil – Or use any neutral cooking oil you have on hand.
- Onion and garlic – These aromatics add a solid flavor base.
- Tomato paste – For deep, concentrated tomato flavor.
- Diced tomatoes – Canned works great; crushed is a fine substitute too.
- Beef broth – Low-sodium is best so you can control the seasoning.
- Italian seasoning – Adds a balanced herbiness.
- Worcestershire sauce – Deepens the flavor with a little tang and umami.
- Salt and pepper – For seasoning throughout.
- Fresh parsley (optional) – For garnish and freshness at the end.
How to Make Swiss Steak
1. Prep and tenderize the meat
Slice your beef into manageable portions and use a meat mallet (or the tines of a fork) to pound it well on both sides. This is the “Swiss” part of Swiss steak—tenderizing helps break down the fibers and makes for a buttery texture.
2. Dredge in flour
Season each piece of steak generously with salt and pepper, then coat in flour. This creates a nice crust and thickens the sauce later.
3. Sear the meat
Heat some oil in a deep skillet or Dutch oven. Add the floured beef and sear for 4–5 minutes per side until golden. Don’t overcrowd the pan—work in batches if needed. Remove and set aside.
4. Sauté the aromatics
In the same skillet, add more oil if needed and toss in the onions. Cook until soft and golden, then add the garlic and sauté for another 30 seconds until fragrant.
5. Build the sauce
Stir in the tomato paste and cook for a minute to deepen the flavor. Then add diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir to combine.
6. Braise the beef
Add the seared beef back into the pan, submerging it in the sauce. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 1½ hours, stirring occasionally, until the meat is ultra tender and the sauce has reduced and thickened.
7. Taste and finish
Give the sauce a taste and adjust salt and pepper as needed. Garnish with fresh parsley before serving if you’d like.
Slow Cooker Instructions
- Follow the same steps to tenderize, dredge, and sear the beef.
- Sauté onions and garlic as above, then stir in tomato paste.
- Add everything (including the seared beef) to the slow cooker.
- Cover and cook on low for 8 hours or high for 4–5 hours until the beef is tender.
Serving Ideas
This steak is saucy, so you’ll want something to soak up all that goodness. Try:
- Creamy mashed potatoes
- Fluffy white rice
- Buttered egg noodles
- Crusty bread or dinner rolls
- Roasted or steamed green beans, carrots, or peas on the side
Storage and Leftovers
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The flavors actually get better as it sits!
Reheating:
Gently warm in a skillet or saucepan over medium-low heat. Add a splash of broth or water if the sauce has thickened too much.
Freezer:
Swiss steak freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Final Thoughts
Swiss Steak is proof that you don’t need a fancy cut of meat to create something comforting and deeply flavorful. It’s a classic for a reason—rich, tender, and so satisfying. Whether you go stove-top, slow cooker, or Instant Pot, this dish belongs in your regular rotation, especially when you’re craving something nostalgic and hearty.
Easy Swiss Steak
This Easy Swiss Steak is one of those old-school comfort dishes that proves you don’t need fancy ingredients to make something incredibly delicious.
Ingredients
- 2 pounds bottom round roast, cut into ½" thick slices
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 teaspoons Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 14.5 ounces diced tomatoes (1 can)
- 2 cups low sodium beef broth
- 1 tablespoon freshly chopped parsley
Instructions
- Tenderize the steak- Use a meat mallet to pound and tenderize each slice of steak on both sides. You can also use a fork or paring knife if you don’t have a mallet.
- Dredge in flour- Season the steak slices with salt and pepper. Pour the flour into a shallow dish and coat each slice of beef evenly in the flour.
- Sear the steak- Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Once hot, sear the floured steak slices for 4 to 5 minutes per side until well browned. Remove from the skillet and set aside.
- Sauté the onion- Add the remaining tablespoon of olive oil to the skillet. Add the sliced onions and cook for about 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add remaining ingredients- Stir in the tomato paste and let it cook for a minute. Then add the diced tomatoes, beef broth, Italian seasoning, and Worcestershire sauce. Stir well to combine.
- Simmer the steak- Bring the mixture to a gentle boil, then reduce the heat to low. Return the seared steak to the pan, making sure it's mostly submerged in the sauce.
- Cover and let it simmer for about 1½ hours, stirring now and then, until the beef is fork-tender and the sauce has thickened to your liking.
- Finish and serveTaste the sauce and adjust the seasoning if needed. Sprinkle with chopped parsley and serve hot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 459Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 129mgSodium 680mgCarbohydrates 14gFiber 2gSugar 3gProtein 43g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
