Incredibly Easy Swiss Steak Recipe: Tender Braised Beef in Rich Tomato Gravy

Swiss steak may not grace every dinner table the way it did back in the mid-1900s, but its charm is far from forgotten. This dish is a classic example of true comfort food: hearty, saucy, and soul-warming. While it may not be the quickest meal to prepare, every bit of effort is rewarded with fork-tender beef simmered in a rich tomato-based sauce that feels like home in every bite.

A Bit of History

Despite its name, Swiss steak has no roots in Switzerland. The term “Swiss” comes from the cooking method known as swissing—a process of pounding tougher cuts of beef to make them tender. Recipes for Swiss steak started appearing in American cookbooks during the early 20th century, quickly becoming a family favorite in the decades that followed.

Its popularity was largely practical. Swiss steak allowed home cooks to transform inexpensive cuts of beef into a dish that was flavorful, filling, and budget-friendly. In households where every dollar counted, this recipe became a staple—and for good reason. That same advantage holds true today: you don’t need the most expensive cut of meat to serve an exceptional steak dinner.

The Best Cuts for Swiss Steak

Swiss steak is traditionally made with chuck steak or round steak. These cuts may be tougher compared to ribeye or tenderloin, but when cooked low and slow in sauce, they transform into fork-tender perfection.

• Chuck steak: Richly marbled, affordable, and flavorful.
• Round steak: Leaner but still tenderizes beautifully with the swissing method.
• Other options: Sirloin or flank steak can be used, though they may yield a slightly different texture.

If you’d prefer to skip the tenderizing step, you can buy cube steaks, which come pre-pounded by the butcher. They’re a convenient alternative, though adjusting the searing time is necessary since they’re thinner.

Flavorful Swiss Steak Recipe

Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

This recipe delivers all the classic flavors of Swiss steak: tender beef simmered in a savory tomato sauce with peppers, mushrooms, and onions. It’s a dish that takes time, but one taste will remind you why it’s worth it.

Ingredients

For the Steak:

• 2 to 3 pounds boneless chuck steak, trimmed of excess fat
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 2 tablespoons vegetable oil (more as needed)

For the Sauce:

• 1 medium onion, diced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 (15-ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For Thickening the Sauce:

• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Gather all ingredients so everything is within reach before you begin.

Step 2: Season and Pound the Steak
Season the chuck steak on both sides with salt and pepper. On a clean cutting board, spread flour and dredge the steaks, coating them well. Using a meat mallet, pound the steaks until they’re thinner, flatter, and feel slightly spongy—this is the swissing process that ensures tenderness. Cut the steak into 6 even portions.

Step 3: Sear the Steak
In a large oven-safe Dutch oven, heat 2 tablespoons of oil over medium heat. Once hot, sear the steaks for 2–3 minutes per side until browned. Don’t overcrowd the pan; sear in batches if needed. The goal is a golden crust that will lock in flavor. Remove the steaks and set aside.

Step 4: Cook the Vegetables
Using the same pan, add onion, bell pepper, and mushrooms. Cook until softened, about 5–6 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 5: Build the Sauce
Stir in the tomato paste and let it caramelize for about a minute. Add diced tomatoes with their juices, beef broth, Worcestershire sauce, salt, and pepper. Stir well, scraping up the browned bits from the bottom of the pan—those bits bring deep flavor to the sauce.

Step 6: Braise in the Oven
Return the seared steaks to the pot, submerging them in the sauce. Cover tightly with a lid or foil and transfer to the oven. Bake for 1½ to 2 hours until the steak is tender enough to cut with a fork.

Step 7: Thicken the Sauce
When the steaks are ready, carefully remove them from the pot. On the stovetop, combine cornstarch and water into a slurry, then stir it into the simmering sauce. Cook for 2–3 minutes until thickened. Return the steaks to the sauce before serving.

Nutrition Information (Per Serving of Swiss Steak)

• Calories: ~435
• Total Fat: 23g
  • Saturated Fat: 7g
• Cholesterol: 115mg
• Sodium: 720mg
• Total Carbohydrates: 18g
  • Dietary Fiber: 3g
  • Total Sugars: 5g
• Protein: 38g
• Vitamin C: 35% DV
• Calcium: 7% DV
• Iron: 28% DV
• Potassium: 22% DV

Values are estimated and may vary depending on cut of beef, added oil, and portion size.

Serving of Swiss Steak

Swiss steak shines as the centerpiece of a comforting meal. Pair it with:

• Mashed potatoes: A classic choice to soak up the savory tomato sauce.
• Buttered noodles: Simple yet satisfying.
• Steamed rice: Perfect for a lighter option.
• Seasonal vegetables: Roasted carrots, green beans, or broccoli balance the richness of the dish.

This is a versatile recipe that feels equally at home at a casual weeknight dinner or a nostalgic Sunday supper.

Tips and Variations

• Make it ahead: Swiss steak reheats beautifully, making it a great make-ahead meal.
• Slow cooker method: After searing, transfer everything to a slow cooker and cook on low for 7–8 hours.
• Flavor boost: Add a splash of red wine to the sauce for a deeper, more complex flavor.
• Heat lovers: Stir in crushed red pepper flakes or a bit of hot sauce for a spicy twist.

The Bottom Line

Swiss steak is more than just a recipe—it’s a reminder of classic home cooking. With humble ingredients and a bit of patience, you can transform an inexpensive cut of beef into a rich, hearty meal. Its tomato-based sauce, tender meat, and comforting flavors make it a timeless dish worth bringing back to the table.