Get ready to transform your dinner routine with these irresistible Swiss steak recipes! Whether you’re craving classic comfort food or a quick weeknight meal, we’ve gathered 20 mouthwatering options that promise tender, flavorful perfection. From slow-cooked favorites to modern twists, there’s something here for every home cook. Dive in and discover your new go-to dish!
Classic Slow-Cooked Swiss Steak
Who knew that turning tough cuts into tender triumphs could be so delightfully simple? This slow-cooked Swiss steak transforms budget-friendly beef into a melt-in-your-mouth masterpiece that’ll have your family begging for seconds—no Swiss bank account required!
Ingredients
– 2 lbs beef round steak, 1-inch thick
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
– 1 large yellow onion, sliced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp paprika
– 2 sprigs fresh thyme
Instructions
1. Pat the beef round steak dry with paper towels to ensure a good sear.
2. Combine the all-purpose flour, salt, and black pepper in a shallow dish.
3. Dredge the steak in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5. Sear the steak for 3-4 minutes per side until deeply browned.
6. Transfer the steak to a slow cooker.
7. In the same skillet, add the sliced yellow onion and cook for 5 minutes until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the diced tomatoes, beef broth, Worcestershire sauce, and paprika.
10. Bring the mixture to a simmer, scraping up any browned bits from the pan.
11. Pour the sauce over the steak in the slow cooker.
12. Add the fresh thyme sprigs on top.
13. Cover and cook on low for 6-8 hours or until the beef is fork-tender.
14. Remove the thyme sprigs before serving.
Gracious, the result is fall-apart tender beef swimming in a rich, savory gravy that’s packed with sweet onion and tomato goodness. Serve it over creamy mashed potatoes or buttery egg noodles to soak up every last drop of that delicious sauce!
Savory Swiss Steak with Onion Gravy
Gosh, who knew comfort food could be this swoon-worthy? This savory Swiss steak with onion gravy is like a warm hug from your grandma—if your grandma was a culinary genius with a knack for tenderizing meat to perfection. Get ready to impress your taste buds (and maybe even your mother-in-law).
Ingredients
– 2 pounds beef round steak
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 large onions, sliced
– 2 cups beef broth
– 1/4 cup tomato paste
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon dried thyme
Instructions
1. Preheat your oven to 325°F.
2. Place the beef round steak on a cutting board and pound it to 1/2-inch thickness using a meat mallet or rolling pin.
3. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
4. Dredge the pounded steak in the flour mixture, coating both sides evenly.
5. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Add the coated steak to the skillet and sear for 3-4 minutes per side, until browned.
7. Remove the steak from the skillet and set aside on a plate.
8. Add the sliced onions to the same skillet and cook for 5 minutes, stirring occasionally, until softened.
9. Stir in the beef broth, tomato paste, Worcestershire sauce, and dried thyme, scraping up any browned bits from the bottom of the skillet.
10. Return the seared steak to the skillet, nestling it into the onion mixture.
11. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
12. Bake for 1.5 to 2 hours, until the steak is fork-tender.
13. Remove the skillet from the oven and let it rest for 5 minutes before serving.
14. Serve the steak hot, spooning the onion gravy over the top.
But wow, the texture is melt-in-your-mouth tender with a rich, savory gravy that’s packed with sweet onion flavor. Try serving it over creamy mashed potatoes or buttery egg noodles for the ultimate comfort meal that’ll have everyone begging for seconds.
Tomato-Braised Swiss Steak Delight
Zesty and utterly irresistible, this tomato-braised Swiss steak delight transforms humble ingredients into a melt-in-your-mouth masterpiece that’ll have your taste buds doing a happy dance. Forget boring weeknight dinners—this cozy, saucy wonder is about to become your new comfort food obsession!
Ingredients
– 2 pounds beef round steak
– 1/2 cup all-purpose flour
– 2 teaspoons kosher salt
– 1 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, sliced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 2 bay leaves
Instructions
1. Pat the beef round steak dry with paper towels and cut it into 4 equal portions.
2. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper.
3. Dredge each piece of beef in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the beef for 3–4 minutes per side until deeply browned, working in batches to avoid overcrowding.
6. Remove the beef from the pot and set aside on a plate.
7. Add the sliced yellow onion to the same pot and sauté for 5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
10. Add the dried thyme and bay leaves, then return the seared beef to the pot, nestling it into the sauce.
11. Bring the mixture to a simmer, then reduce the heat to low, cover, and braise for 2 hours until the beef is fork-tender.
12. Discard the bay leaves before serving.
Wonderfully tender and richly flavored, this Swiss steak boasts a velvety texture that pairs perfectly with creamy mashed potatoes or buttery egg noodles. The tangy tomato sauce, infused with aromatic herbs, makes every bite a cozy, soul-warming experience—ideal for ladling over a hearty portion of your favorite starch!
Hearty Swiss Steak with Vegetables
Yikes, who needs a Swiss bank account when you can have Swiss steak? This hearty, veggie-packed dish is like a warm hug for your taste buds—perfect for those days when your soul craves comfort and your stomach demands satisfaction.
Ingredients
– 2 pounds beef round steak
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 large carrots, sliced
– 2 stalks celery, sliced
– 1 green bell pepper, sliced
– 1 (14.5-ounce) can diced tomatoes
– 1 cup beef broth
– 1 teaspoon dried thyme
Instructions
1. Preheat your oven to 325°F.
2. Cut the beef round steak into 4 equal portions.
3. Combine the all-purpose flour, salt, and black pepper in a shallow dish.
4. Dredge each beef portion in the flour mixture, shaking off any excess.
5. Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
6. Sear the beef for 3 minutes per side until browned.
7. Remove the beef from the skillet and set aside.
8. Add the sliced onion to the skillet and sauté for 3 minutes until softened.
9. Stir in the minced garlic and cook for 30 seconds until fragrant.
10. Add the sliced carrots, celery, and green bell pepper to the skillet.
11. Sauté the vegetables for 5 minutes, stirring occasionally.
12. Pour in the diced tomatoes and beef broth, scraping the bottom of the skillet to deglaze.
13. Stir in the dried thyme.
14. Return the seared beef to the skillet, nestling it among the vegetables.
15. Bring the mixture to a simmer.
16. Cover the skillet with a lid or aluminum foil.
17. Transfer the skillet to the preheated oven.
18. Bake for 1.5 hours until the beef is tender and easily shreds with a fork.
19. Remove from the oven and let rest for 5 minutes before serving.
A fork-tender masterpiece, this Swiss steak boasts melt-in-your-mouth beef swimming in a rich, vegetable-laden gravy. Serve it over a bed of creamy mashed potatoes or buttery egg noodles for a meal that’ll have everyone begging for seconds—and maybe even thirds!
Instant Pot Swiss Steak with Peppers
Yikes, who knew your Instant Pot could transform tough round steak into a melt-in-your-mouth masterpiece faster than you can say “dinner’s ready”? This Swiss steak with peppers is the weeknight hero we all need, packed with savory goodness and colorful veggies that’ll make your taste buds do a happy dance. Get ready to impress even the pickiest eaters with minimal effort and maximum flavor!
Ingredients
– 2 pounds beef round steak
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 bell peppers, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 can (14.5 ounces) diced tomatoes
– 1 tablespoon Worcestershire sauce
– 1 teaspoon paprika
– 2 tablespoons cornstarch
– 2 tablespoons water
Instructions
1. Season the beef round steak on both sides with salt and black pepper.
2. Set your Instant Pot to Sauté mode and heat the olive oil until shimmering, about 2 minutes.
3. Sear the steak for 3-4 minutes per side until browned, working in batches if necessary to avoid overcrowding.
4. Remove the steak and set aside, then add the sliced onion and bell peppers to the pot.
5. Sauté the vegetables for 4-5 minutes until slightly softened, stirring occasionally.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
8. Stir in the diced tomatoes, Worcestershire sauce, and paprika until combined.
9. Return the seared steak to the pot, nestling it into the liquid and vegetables.
10. Secure the lid, set the valve to Sealing, and pressure cook on High for 25 minutes.
11. Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
12. Remove the steak and slice it against the grain into serving portions.
13. In a small bowl, whisk together the cornstarch and water to create a slurry.
14. Set the Instant Pot to Sauté mode and stir in the slurry, cooking for 2-3 minutes until the sauce thickens.
15. Return the sliced steak to the pot and stir to coat with the thickened sauce.
Serve this glorious dish over mashed potatoes or egg noodles—the tender steak practically falls apart at the slightest touch, while the rich, tomato-based sauce and sweet peppers create a symphony of comfort food flavors. Leftovers? They taste even better the next day, making perfect steak sandwiches or a hearty topping for baked potatoes!
Crockpot Swiss Steak with Mushrooms
Pardon me while I drool over this set-it-and-forget-it masterpiece that transforms tough cuts into tender, flavor-packed perfection with minimal effort. Seriously, your crockpot is about to become your new best friend!
Ingredients
– 2 pounds beef round steak
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
Instructions
1. Cut the beef round steak into 6 equal portions.
2. Combine the all-purpose flour, salt, and black pepper in a shallow dish.
3. Dredge each beef portion in the flour mixture, shaking off excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5. Brown the beef portions for 3 minutes per side until golden crust forms.
6. Transfer the browned beef to a 6-quart slow cooker.
7. Add the sliced onion and cremini mushrooms to the same skillet.
8. Sauté for 5 minutes until vegetables begin to soften.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Pour the diced tomatoes, beef broth, and Worcestershire sauce into the skillet.
11. Scrape the bottom of the skillet to incorporate browned bits into the sauce.
12. Transfer the vegetable and sauce mixture over the beef in the slow cooker.
13. Sprinkle the dried thyme evenly over the contents.
14. Cover and cook on low heat for 8 hours until beef is fork-tender.
15. Serve the Swiss steak hot with the accumulated sauce.
Absolutely magical how the long, slow cooking breaks down the beef into melt-in-your-mouth tenderness while the mushrooms and tomatoes create a rich, savory gravy. Try serving it over creamy mashed potatoes or buttery egg noodles to soak up every last drop of that incredible sauce!
Garlic-Infused Swiss Steak with Carrots
Craving comfort food that packs a punch? This garlic-infused Swiss steak with carrots transforms humble ingredients into a show-stopping meal that’ll have your taste buds doing a happy dance—no fancy skills required, just a hearty appetite and a love for bold flavors!
Ingredients
– 2 pounds beef round steak
– 3 tablespoons all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 large onion, sliced
– 4 large carrots, peeled and cut into 1-inch pieces
– 1 (14.5-ounce) can diced tomatoes
– 1 cup beef broth
– 1 teaspoon dried thyme
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef round steak dry with paper towels to ensure a good sear.
3. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
4. Dredge the steak in the flour mixture, shaking off any excess.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Sear the steak for 3–4 minutes per side until deeply browned, then transfer to a plate.
7. Add the minced garlic and sliced onion to the skillet, sautéing for 2 minutes until fragrant.
8. Stir in the carrots and cook for another 2 minutes to soften slightly.
9. Pour in the diced tomatoes and beef broth, scraping up any browned bits from the pan—this adds rich flavor!
10. Sprinkle in the dried thyme and bring the mixture to a simmer.
11. Return the steak to the skillet, nestling it into the liquid and vegetables.
12. Cover the skillet with a lid or foil and transfer it to the preheated oven.
13. Bake for 1.5–2 hours, until the steak is fork-tender and easily shreds.
14. Remove from the oven and let rest for 5 minutes before serving.
Juicy and fall-apart tender, this steak boasts a melt-in-your-mouth texture with a garlicky, savory depth that pairs perfectly with the sweet carrots. Serve it over mashed potatoes or with crusty bread to soak up every last bit of the rich, tomato-infused sauce—it’s a cozy dinner winner!
Swiss Steak with Herb-Infused Sauce
Just when you thought comfort food couldn’t get any better, Swiss steak saunters in wearing a herb-infused cape ready to save your dinner game! This hearty dish transforms humble ingredients into a flavor-packed masterpiece that’ll have your taste buds doing the cha-cha.
Ingredients
– 2 pounds beef round steak
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes
– 1 cup beef broth
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh rosemary, chopped
– 1 bay leaf
Instructions
1. Preheat your oven to 325°F.
2. Combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish.
3. Dredge 2 pounds beef round steak in the flour mixture, shaking off excess.
4. Heat 2 tablespoons vegetable oil in a large oven-safe skillet over medium-high heat.
5. Sear the steak for 3-4 minutes per side until golden brown.
6. Remove steak from skillet and set aside.
7. Add 1 large sliced onion to the same skillet and cook for 5 minutes until softened.
8. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
9. Pour in 1 can diced tomatoes with their juices.
10. Add 1 cup beef broth, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, and 1 bay leaf.
11. Return the steak to the skillet, nestling it into the sauce.
12. Bring the mixture to a simmer.
13. Cover the skillet and transfer to the preheated oven.
14. Bake for 1.5-2 hours until the meat is fork-tender.
15. Remove the bay leaf before serving.
Seriously tender meat practically melts in your mouth while the herb-infused sauce delivers a symphony of savory flavors. Serve this beauty over creamy mashed potatoes or buttery egg noodles to soak up every last drop of that incredible sauce!
Tangy Swiss Steak with Worcestershire Sauce
Oh, the joys of a dish that practically hugs your taste buds! This tangy Swiss steak isn’t just dinner—it’s a flavor adventure with Worcestershire sauce leading the charge, promising to turn an ordinary evening into a culinary fiesta.
Ingredients
– 2 pounds beef round steak
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup Worcestershire sauce
– 1 can (14.5 ounces) diced tomatoes
– 1 teaspoon dried thyme
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking that tenderizes the meat perfectly.
2. Pound the beef round steak to 1/2-inch thickness using a meat mallet or rolling pin for uniform tenderness.
3. Combine the all-purpose flour, salt, and black pepper in a shallow dish.
4. Dredge the pounded steak in the flour mixture, shaking off any excess to avoid a gummy coating.
5. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the steak for 3-4 minutes per side until browned, developing a rich crust for deeper flavor.
7. Remove the steak from the skillet and set it aside on a plate.
8. Add the sliced onion to the same skillet and sauté for 5 minutes until softened.
9. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
10. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet for added depth.
11. Add the diced tomatoes with their juices and the dried thyme, stirring to combine.
12. Return the seared steak to the skillet, nestling it into the sauce mixture.
13. Cover the skillet with a tight-fitting lid or aluminum foil to trap moisture.
14. Transfer the skillet to the preheated oven and bake for 1.5 hours until the steak is fork-tender.
15. Remove from the oven and let it rest for 10 minutes before serving to allow the juices to redistribute.
Now, for the grand finale: this steak emerges melt-in-your-mouth tender, with a savory tang from the Worcestershire that dances playfully with the sweet tomatoes. Serve it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of that irresistible sauce—it’s a comfort food masterpiece that’ll have everyone begging for seconds!
Oven-Baked Swiss Steak with Thyme
Fabulous news for anyone who thinks “Swiss steak” sounds fancy but secretly fears complicated cooking—this oven-baked version with thyme is here to save your dinner (and your sanity)! It’s hearty, comforting, and practically foolproof, making you look like a culinary rockstar with minimal effort.
Ingredients
– 2 pounds beef round steak, cut into 4 pieces
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 cup beef broth
– 1 tablespoon fresh thyme leaves
– 1 teaspoon Worcestershire sauce
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking that tenderizes the meat perfectly.
2. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
3. Dredge each piece of beef round steak in the flour mixture, shaking off any excess to avoid a pasty coating.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the beef for 3–4 minutes per side until golden brown, developing a rich flavor base.
6. Remove the beef from the skillet and set it aside on a plate.
7. Add the thinly sliced onion to the same skillet and sauté for 5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in the diced tomatoes with their juices, beef broth, fresh thyme leaves, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet for extra depth.
10. Return the seared beef to the skillet, nestling it into the tomato mixture.
11. Cover the skillet with a tight-fitting lid or aluminum foil to trap moisture.
12. Transfer the skillet to the preheated oven and bake for 1.5–2 hours until the beef is fork-tender.
13. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld.
Tender doesn’t even begin to describe this melt-in-your-mouth beef, infused with the earthy aroma of thyme and a tangy tomato gravy that’s downright addictive. Serve it over creamy mashed potatoes or buttery egg noodles for a cozy meal that’ll have everyone begging for seconds—and maybe even thirds!
Swiss Steak with Red Wine Reduction
Y’all ready to transform that humble cut of beef into a show-stopping masterpiece? This Swiss steak with red wine reduction is about to become your new dinner party flex—tender, saucy, and packed with flavor that’ll have everyone begging for seconds. Let’s get cooking!
Ingredients
– 2 pounds beef round steak
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, sliced
– 2 cloves garlic, minced
– 1 cup dry red wine
– 1 cup beef broth
– 1 can (14.5 ounces) diced tomatoes
– 1 teaspoon dried thyme
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef round steak dry with paper towels.
3. Combine the all-purpose flour, salt, and black pepper in a shallow dish.
4. Dredge the beef in the flour mixture, shaking off any excess.
5. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat.
6. Sear the beef for 3-4 minutes per side until golden brown.
7. Remove the beef from the pot and set aside.
8. Add the sliced yellow onion to the pot and sauté for 5 minutes until softened.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Pour in the dry red wine, scraping the bottom of the pot to deglaze.
11. Add the beef broth, diced tomatoes, and dried thyme.
12. Return the beef to the pot, nestling it into the liquid.
13. Cover the pot and transfer it to the preheated oven.
14. Braise for 2 hours until the beef is fork-tender.
15. Remove the pot from the oven and transfer the beef to a serving platter.
16. Simmer the sauce on the stovetop over medium heat for 10-15 minutes until reduced by half.
17. Pour the red wine reduction over the beef before serving.
This dish boasts melt-in-your-mouth tenderness with a rich, velvety sauce that clings perfectly to every bite. Serve it over creamy mashed potatoes or buttery egg noodles to soak up every last drop of that glorious reduction—it’s comfort food elevated to gourmet status!
Peppered Swiss Steak with Onions
Nailed it, comfort food fans! This peppered Swiss steak with onions is about to become your weeknight hero—tender beef smothered in a savory, peppery gravy that’ll have you licking the plate (no judgment here).
Ingredients
– 1.5 pounds beef round steak, 1-inch thick
– 2 tablespoons all-purpose flour
– 1 teaspoon freshly ground black pepper
– 1 teaspoon kosher salt
– 2 tablespoons vegetable oil
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon tomato paste
Instructions
1. Pat the beef round steak dry with paper towels to ensure even browning.
2. Combine the all-purpose flour, freshly ground black pepper, and kosher salt in a shallow dish.
3. Dredge the beef in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5. Sear the beef for 3-4 minutes per side until deeply browned.
6. Remove the beef from the skillet and set aside on a plate.
7. Add the thinly sliced yellow onion to the same skillet and cook for 5 minutes, stirring occasionally.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the beef broth, Worcestershire sauce, and tomato paste, scraping up any browned bits from the bottom of the skillet.
10. Return the beef to the skillet, nestling it into the onion mixture.
11. Bring the liquid to a simmer, then reduce the heat to low.
12. Cover the skillet and cook for 1.5 hours, checking occasionally to ensure the liquid is at a gentle simmer.
13. Uncover and cook for an additional 15 minutes to thicken the gravy slightly.
14. Remove from heat and let rest for 5 minutes before serving. Tip: For extra tender meat, use a meat mallet to pound the steak to ½-inch thickness before dredging. Tip: Don’t overcrowd the skillet when searing to achieve a proper crust. Tip: If the gravy is too thin, mix 1 tablespoon of flour with 2 tablespoons of cold water and stir it in during the last 10 minutes of cooking.
The beef becomes melt-in-your-mouth tender, soaking up the rich, peppery gravy with sweet caramelized onions—serve it over mashed potatoes or egg noodles for the ultimate cozy meal that’s worth every minute of simmering.
Pressure Cooker Swiss Steak with Potatoes
Ever had one of those days where you want a hearty, comforting meal but don’t want to babysit the stove for hours? Enter this pressure cooker marvel that transforms tough cuts into tender perfection while you kick back and relax. Seriously, it’s like having a personal chef who works at lightning speed!
Ingredients
– 2 pounds beef round steak, cut into 4 pieces
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon paprika
– 4 medium potatoes, peeled and quartered
– 2 tablespoons chopped fresh parsley
Instructions
1. Season the beef pieces on both sides with salt and pepper.
2. Dredge each piece in flour, shaking off any excess.
3. Heat vegetable oil in the pressure cooker on sauté mode over medium-high heat until shimmering, about 2 minutes.
4. Brown the beef for 3-4 minutes per side until a golden crust forms, working in batches if needed to avoid overcrowding.
5. Remove the beef and set aside on a plate.
6. Add the sliced onion to the pot and sauté for 3 minutes until softened.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the diced tomatoes with their juices, beef broth, Worcestershire sauce, and paprika.
9. Scrape the bottom of the pot to loosen any browned bits for extra flavor.
10. Return the beef to the pot and add the quartered potatoes, nestling them around the meat.
11. Lock the lid in place and set the pressure cooker to high pressure for 25 minutes.
12. Once cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
13. Carefully remove the lid, stir in the chopped parsley, and let stand for 2 minutes.
14. Serve hot, spooning the rich tomato gravy over the meat and potatoes.
Melt-in-your-mouth tender beef swimming in a savory tomato gravy with potatoes that have soaked up all the deliciousness—this is comfort food at its finest. Try serving it over egg noodles or with a side of crusty bread to sop up every last drop of that incredible sauce!
Barbecue Swiss Steak with Sweet Peppers
Oh, the sheer joy of transforming a humble cut into a saucy, melt-in-your-mouth masterpiece! Barbecue Swiss Steak with Sweet Peppers is here to rescue your weeknight dinners from monotony, packing a punch of smoky sweetness and tender beef that’ll have everyone begging for seconds.
Ingredients
– 2 pounds beef round steak, cut into 4 pieces
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 2 large sweet peppers, sliced
– 1 cup barbecue sauce
– 1/2 cup beef broth
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking for tender results.
2. Season both sides of the beef pieces evenly with salt and black pepper.
3. Dredge each beef piece in all-purpose flour, shaking off any excess to avoid a gummy coating.
4. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the beef for 3–4 minutes per side until a golden-brown crust forms, working in batches if needed to avoid overcrowding.
6. Remove the beef from the skillet and set aside on a plate.
7. Add sliced onion and sweet peppers to the same skillet, sautéing for 5 minutes until slightly softened.
8. Pour in barbecue sauce and beef broth, stirring to combine and scrape up any browned bits from the bottom.
9. Return the beef to the skillet, nestling it into the sauce and vegetables.
10. Cover the skillet with a lid or foil and transfer it to the preheated oven.
11. Bake for 1.5–2 hours until the beef is fork-tender and easily shreds with gentle pressure.
12. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.
Juicy and fall-apart tender, this steak boasts a rich, smoky barbecue glaze that clings to every bite, while the sweet peppers add a vibrant crunch and subtle sweetness. Serve it over creamy mashed potatoes or stuffed into warm tortillas for a fun twist that’ll make this dish a repeat star at your table.
Easy Swiss Steak with Tomato Paste
Mondays might be tough, but this Swiss steak is here to save the day with minimal effort and maximum flavor—because who has time for fussy recipes? Tender beef smothered in a rich tomato sauce that practically cooks itself while you binge-watch your favorite show. It’s the comfort food hero your weeknight dinners deserve, no cape required.
Ingredients
– 2 pounds beef round steak, cut into 4 pieces
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup all-purpose flour
– 2 tablespoons vegetable oil
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1/2 cup beef broth
– 1/4 cup tomato paste
– 1 teaspoon dried thyme
– 1 bay leaf
Instructions
1. Preheat your oven to 325°F.
2. Season the beef pieces evenly with salt and black pepper on both sides.
3. Dredge each beef piece in the all-purpose flour, shaking off any excess.
4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the beef for 3 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
6. Remove the beef from the skillet and set it aside on a plate.
7. Add the sliced onion to the same skillet and cook for 5 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the beef broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits for extra flavor.
10. Whisk in the tomato paste until fully combined with the liquid.
11. Add the dried thyme and bay leaf, stirring to distribute evenly.
12. Return the seared beef to the skillet, nestling it into the sauce.
13. Cover the skillet with a tight-fitting lid or aluminum foil.
14. Transfer the skillet to the preheated oven and bake for 1.5 hours until the beef is fork-tender.
15. Remove the skillet from the oven and discard the bay leaf.
16. Let the dish rest for 5 minutes before serving to allow the flavors to meld. The beef emerges incredibly tender, almost falling apart at the touch of a fork, while the tomato paste deepens into a savory, slightly sweet sauce that clings perfectly. Try serving it over creamy mashed potatoes or buttery egg noodles for a meal that feels like a warm hug on a plate.
Braised Swiss Steak with Garlic and Herbs
Darlings, if your taste buds could do a happy dance, this braised Swiss steak would be the DJ—tender, garlicky, and herbed to perfection, it’s the comfort food that hugs you back with every savory bite. Seriously, it’s so good, you might just forgive your slow cooker for all those bland soups from the past. Let’s get cooking!
Ingredients
– 2 pounds beef round steak
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large onion, sliced
– 4 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef round steak dry with paper towels to ensure a good sear.
3. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
4. Dredge the beef in the flour mixture, shaking off any excess.
5. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
6. Sear the beef for 3-4 minutes per side until browned, then transfer to a plate.
7. Add the sliced onion to the pot and sauté for 5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
10. Whisk in the tomato paste until smooth.
11. Add the dried thyme, dried rosemary, and bay leaf to the pot.
12. Return the seared beef to the pot, nestling it into the liquid.
13. Cover the pot with a lid and transfer it to the preheated oven.
14. Braise for 2 hours until the beef is fork-tender.
15. Remove the pot from the oven and discard the bay leaf.
16. Let the steak rest for 10 minutes before slicing against the grain for maximum tenderness.
Kick back and savor this masterpiece—the meat melts in your mouth with a rich, garlic-herb infusion, while the onions add a sweet balance. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of that glorious sauce; it’s a meal that turns any Tuesday into a feast.
Rustic Swiss Steak with Celery and Peppers
Rustic? More like robustly delicious! This Swiss steak isn’t just a meal—it’s a cozy hug on a plate, packed with tender beef and vibrant veggies that’ll make your taste buds do a happy dance.
Ingredients
– 2 pounds beef round steak, cut into 4 pieces
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 2 celery stalks, chopped
– 1 green bell pepper, sliced
– 1 red bell pepper, sliced
– 2 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes
– 1 cup beef broth
– 1 teaspoon Worcestershire sauce
Instructions
1. Preheat your oven to 325°F.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each piece of beef round steak in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
5. Add the beef pieces and sear for 3-4 minutes per side, until browned.
6. Remove the beef from the skillet and set aside.
7. Add the sliced onion, chopped celery, sliced green bell pepper, and sliced red bell pepper to the skillet.
8. Sauté the vegetables for 5-7 minutes, until they begin to soften.
9. Stir in the minced garlic and cook for an additional 1 minute.
10. Pour in the diced tomatoes, beef broth, and Worcestershire sauce, scraping the bottom of the skillet to incorporate any browned bits.
11. Return the seared beef to the skillet, nestling it into the vegetable mixture.
12. Bring the mixture to a simmer.
13. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
14. Bake for 1.5 to 2 hours, until the beef is fork-tender.
15. Remove the skillet from the oven and let it rest for 10 minutes before serving.
Unbelievably tender, this Swiss steak melts in your mouth with a savory richness from the slow braise, while the celery and peppers add a crisp, fresh contrast. Serve it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of that flavorful sauce.
Conclusion
Brimming with delicious options, these Swiss steak recipes offer something for every taste and occasion. We hope you find a new family favorite among these 20 mouthwatering dishes! Don’t forget to leave a comment with your top pick and share this roundup on Pinterest to inspire other home cooks. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
