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Home Recipes By Type Dinner

Swiss Steak

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By: Diana Last updated on March 21, 2025

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Braised swiss steak with gravy, and carrots, served over mashed potatoes on a white plate. And overlay text that says "Swiss Steak"

Slow-cooked Swiss Steak is an old-fashioned, nostalgic recipe that’s been around for a long time, and for good reason! This budget-friendly dish of tender cooked steak in rich tomato and beef gravy is warm and hearty. Try this classic one-pot meal when you want to cook some simple, cozy comfort food everyone will enjoy.

Braised swiss steak with gravy, and carrots, served over mashed potatoes on a white plate.


If you haven’t tried Swiss steak before, you are missing out! It is truly comfort food at its best. Don’t be surprised if your family starts hovering around the kitchen once the amazing aroma of this dish starts filling your house.

What is Swiss Steak?

Swiss steak is a nostalgic, old-fashioned recipe that is made from an inexpensive cut of meat which is then slowly braised in a rich tomato beef gravy until the meat becomes fall-apart tender. 

You’re probably thinking that it must be a dish from Switzerland, but that’s not the case at all! ‘Swiss’ actually refers to the method of pounding the steak with a meat tenderizer until thin. Pounding the meat breaks up the tough fibers so that the steak becomes softer and easier to chew when cooked slowly.

I usually serve this dish with some creamy mashed potatoes and green beans on the side for the ultimate comfort meal.

Five stars.

Oh my goodness!! This recipe is amazing!! I made it for my teenage son and I. I thought we’d have leftovers for the next couple days, but he and his friends devoured it that same night :). He asked me to make it again a day later, lol! Love it!

Jill

leave your own review

Why You’ll Love This Recipe

  • Simple and hearty – you can turn to this recipe again and again when you’re looking for a satisfying, filling meal of meat and vegetables.
  • Easy and straightforward – it doesn’t take long to sear the steaks and cook the veggies before leaving everything to slow cook for a while, hands off.
  • Tender, slow-cooked beef – braise the steaks until they’re soft, tender, and melt-in-your mouth.

key ingredients

This recipe uses common ingredients and pantry staples to make an economical meal that is full of rich flavor. Here’s what you’ll need:

Ingredients needed to make braised swiss steak

Complete list of ingredients and amounts can be found in the recipe card below.

  • Steak: I use bottom round, but there are a few cuts of meat that will work in this recipe. Typically, tougher meat cuts work well because you will be using the ‘swissing’ method to tenderize them. Any inexpensive cut like cube steak, top round, chuck, or beef shoulder would work here.
  • Seasoned flour: I stick to a simple blend of all-purpose flour, paprika, garlic, and onion powders. The flour helps to thicken the sauce.
  • Vegetables: I use carrots, onions, garlic, and diced tomatoes. Use canned tomatoes, including juice.
  • Beef broth: Use store-bought or you can make your own. I have a great recipe for flavorful homemade beef bone broth that will boost the nutrients in this recipe by a lot. It does take some time to make, but planning ahead is worth it!
  • Worcestershire sauce: This liquid condiment has a salty, tangy flavor. It goes really well with beef.

How To Make Swiss Steak

This easy-to-follow recipe is quick to prepare and then everything simmers on the stove for a couple of hours until the meat is incredibly tender.

Collage of 3 images showing how to pound round steaks, and dredge in seasoned flour
  1. Pound the steak. Use the rough side of a meat mallet, (I love this mallet), to pound the steaks to a ½-inch thickness. Season the steaks with salt and pepper.
  2. Dredge the meat. Combine the flour and seasonings in a shallow bowl and coat the steaks all over with the flour mixture. Shake off the excess and place them on a clean baking sheet.
Collage of three images showing how to sear round steaks and start making the gravy
  1. Sear. Cook the steaks in a Dutch oven like this one over medium-high heat until they are seared on both sides, then remove them from the pan using kitchen tongs and set aside.
  2. Cook veggies. Use the same pot to cook the carrots, onion, and garlic over medium heat, then pour in the diced tomatoes, beef broth, and Worcestershire sauce.
Collage of 2 images showing the braised swiss steak before braising and after braising
  1. Simmer. Return the steaks to the Dutch oven, pushing them down into the sauce. Cover the skillet with a lid or some aluminum foil and slowly simmer the steak for 2–2 ½ hours until the sauce reduces, and the steaks are fork tender.

Tip!

Once you’ve added the broth, don’t forget to deglaze the pan by using a wooden spoon to scrape up all the browned bits at the bottom leftover from searing the meat. Those bits give the sauce amazing flavor!

Swiss steak in gravy with carrots, shown in a dutch oven.

Recipe Tips

  • When possible, it’s nice to buy a whole roast and slice it into 3/4″ steaks or even bite-size pieces and pound it yourself to 1/2″ thickness. This way you can choose the best roast available and if you don’t end up using the whole thing, you can always freeze the rest for later.
  • If you’re avoiding wheat flour, coat the steak with the seasoning leaving out the flour, and then use a couple of tablespoons of tomato paste to help thicken the sauce.
  • Sear the steaks in batches so you get good caramelization on the outside. If the meat is crowded in the pan, the steaks will steam instead of sear.
  • If the sauce is too thick, thin it out with a splash of beef broth or water.

Can you cook Swiss steak in the oven?

You sure can! Preheat your oven to 350℉/177℃ and prepare the steaks up until step 4 above. Add the meat to the veggies, pushing it down, then cover with a lid or piece of foil and bake in the oven for 1 ½ – 2 hours until tender. Let the steak rest for a few minutes before serving. 

Can you cook Swiss steak in a slow cooker?

The slow cooker version is great for days when you want to set it and forget it! Sear the steaks (up to step 3 in the instructions above), add them to the slow cooker, then add the remaining ingredients. Cook on LOW for 8 hours or on HIGH for 5 hours.

Showing a bite shot with a fork of the swiss steak, served over mashed potatoes.

Storing Tips

  • Let your leftovers cool before storing them in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the Swiss steak on a microwavable plate and heat it in the microwave on medium power in 30-second intervals until warmed through. Using a medium setting helps prevent the meat from drying out. Feel free to add a splash of water to the sauce to loosen it.
  • Swiss steak also freezes well. Cool the steaks to room temperature then put them into a freezer-safe container or zip-top bag and freeze for up to 3 months. Let the steaks thaw in the refrigerator for 24 hours before reheating.

What To Serve With Swiss Steak

My go-to side dish for this smothered Swiss steak recipe is creamy mashed potatoes and if you’re looking for something vegan and dairy free, my Whole30 mashed potatoes are a great option. Potatoes are perfect for soaking up the rich tomato gravy. 
Mushroom rice, buttered noodles, or blanched broccoli are also excellent side dish options that you can prepare while the steak is braising.

More Recipes

Hamburger Steak (with the best gravy!)

Chicken Fried Steak

Pan Seared Steak

Philly Cheesesteak

Recipe FAQs

What’s the difference between Swiss steak and Salisbury steak?

A lot of people confuse the two dishes, but they are very different! Swiss steak is made with tenderized steak that has been pounded thin. Everything then simmers in a tomato sauce. Salisbury steak, on the other hand, is made with patties of ground beef which are smothered in beef gravy. Both dishes are delicious, just different!

Is Swiss steak from Switzerland?

It’s actually not! Swissing is a term used to describe the tenderizing method used to make the tougher cuts of meat soft and melt in your mouth.

Can I make Swiss steak in advance?

The great thing about this dish is that it tastes even better the next day as the flavors have a chance to mingle.  If you make it on the stovetop, store it in the fridge to reheat the next day. If you’re making it in the oven or the slow cooker, you can assemble the ingredients the day before, cover them, and store them in the fridge until you’re ready to cook everything.

Is cube steak and Swiss steak the same thing?

Yes, cube steak is another name for the same thing. The technique for tenderizing round steak is known as “cubing” or “swissing” so both names fit.

What part of the cow is Swiss steak?

Swiss steak is usually made from bottom round or top round (cut from the leg) or from chuck (cut from the shoulder), slow cooked until tender.

I hope you and your family enjoy this comforting meal as much as I do! Pin it for more people to enjoy too!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Braised swiss steak with gravy, and carrots, served over mashed potatoes on a white plate.
5 from 9 votes
(Click stars to rate!)

Swiss Steak

Prep Time: 20 minutes mins
Cook Time: 2 hours hrs 30 minutes mins
Total Time: 2 hours hrs 50 minutes mins
Author: Diana
Print Rate Recipe
Warm and hearty, this tender slow-cooked swiss steak in rich tomato and beef gravy is a simple and delicious one-pot meal.
6 servings
Warm and hearty, this tender slow-cooked swiss steak in rich tomato and beef gravy is a simple and delicious one-pot meal.

Equipment

  • Large Cutting Board
  • Meat tenderizer
  • Kitchen tongs
  • 6-quart Dutch Oven

Ingredients 

  • 2 pounds (900 g) round steak excess fat trimmed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ cup (60 g) all purpose flour
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons (45 ml) olive oil divided
  • 1 small yellow onion diced
  • 2 small carrots cut into rounds
  • 2 cloves garlic minced
  • 1 14.5oz can (400 g) diced tomatoes do not drain
  • 2 cups (480 ml) beef broth
  • 1 tablespoon (15 ml) Worcestershire sauce
  • chopped fresh parsley for garnish

Instructions 

  • Use a meat mallet, and using the rough side of the mallet pound the steaks into ½ inch thickness. This is the ‘swissing’ process and it makes the meat soft and tender.
  • Season the steaks with salt and pepper.
  • In a shallow dish, combine flour with paprika, garlic powder, and onion powder. Dredge the steaks in the flour, shaking off any excess. Place them on a clean baking sheet.
  • Heat 2 tablespoons of olive oil in a dutch oven, and over medium-high heat sear the steaks on both sides (work in batches). Remove onto a place and set aside.
  • In the same pot, heat the remaining olive oil, add the onion and carrots and cook for 2-3 minutes or until the onion is soft and translucent. Add garlic, and cook for 30 seconds.
  • Add a can of diced tomatoes, beef broth, and Worcestershire sauce. And deglaze the pot – scrape off any bits stuck to the bottom of the pot with a wooden spoon.
  • Return the steaks/beef to the pot and submerge in the liquid, cover and simmer for 2 hours (or 2 ½ hrs) or until the liquid has reduced, and the beef is tender.
  • Serve over mashed potatoes, garnish with chopped parsley.

Notes:

  • When possible, it’s nice to buy a whole roast and slice it into 3/4″ steaks or even bite-size pieces and pound it yourself to 1/2″ thickness. This way you can choose the best roast available and if you don’t end up using the whole thing, you can always freeze the rest for later.
  • If you’re avoiding wheat flour, coat the steak with the seasoning leaving out the flour, and then use a couple of tablespoons of tomato paste to help thicken the sauce.
  • Sear the steaks in batches so you get good caramelization on the outside. If the meat is crowded in the pan, the steaks will steam instead of sear.
  • If the sauce is too thick, thin it out with a splash of beef broth or water.
  • Storing: Let your leftovers cool before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, place the Swiss steak on a microwavable plate and heat it in the microwave on medium power in 30-second intervals until warmed through. Using a medium setting helps prevent the meat from drying out. Feel free to add a splash of water to the sauce to loosen it.

Nutrition Information

Serving: 1steak, Calories: 347kcal, Carbohydrates: 15g, Protein: 37g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 95mg, Sodium: 828mg, Potassium: 825mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2951IU, Vitamin C: 9mg, Calcium: 74mg, Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Jill says

    Posted on 3/21/25 at 02:59

    5 stars
    Oh my goodness!! This recipe is amazing!! I made it for my teenage son and I. I thought we’d have leftovers for the next couple days, but he and his friends devoured it that same night:). He asked me to make it again a day later,lol! Love it!

    Reply
    • Diana says

      Posted on 3/21/25 at 10:37

      Sounds like it was a big hit! Thanks for sharing!

      Reply
  2. Andre Poirier says

    Posted on 4/19/24 at 14:46

    Try adding a few slices of limes, not to much for it will over power the taste
    and make it to acidic.

    Reply
    • Diana says

      Posted on 4/19/24 at 23:45

      Thanks for the tip! I’ll have to try that!

      Reply

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