Swiss Steak

DinnerComfort FoodBeefSteak

This classic Swiss steak is made with a thick slice of top round steak slow cooked in tomato sauce until completely tender. One steak will easily feed a whole family.

Photography Credit: Elise Bauer

What is Swiss Steak?

Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak. The meat is browned, and then braised in a tomato sauce.

According to The American Century Cookbook, recipes first starting showing up for Swiss steak in the 1930s. Reynolds Wrap Aluminum popularized it in the late 40s by promoting the recipe as a use for its foil. Their recipe had you line a roasting pan with foil and cook the steak in the oven. (Ours below is done on the stovetop.)

The “Swiss” in Swiss Steak has nothing to do with Switzerland, but refers to the process of tenderizing a tough cut of meat. The recipe below is my mother’s method for making Swiss Steak.

slice and serve swiss steak

Best Sides to Serve with Swiss Steak

In this recipe we are cooking our side vegetables — potatoes and carrots — in the tomato-y braising liquid alongside the steak. This way they’ll soak up some of the flavor from the steak.

If you want to braise your side vegetables with the steak, my mother recommends par-cooking the vegetables either by steaming or boiling until no longer raw but still crunchy, and then adding them to the pan with the steak toward the end of cooking. Par-cooking helps make sure they cook through in the low heat of the oven.

You can also serve Swiss steak alongside roasted vegetables. If you’re feeling fancy, try roasting these hasselback potatoes and some Brussels sprouts in the oven while the steak cooks on the stovetop.

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Swiss Steak Recipe

  • Prep time: 30 minutes
  • Cook time: 1 hour, 30 minutes
  • Yield: Serves 4 to 6

If you would prefer to cook the steak in the oven, just make sure you are using an oven-safe pot, bring the tomato purée to a simmer, put the steak in the oven, covered, and cook it covered, at 300°F.


  • One 2 to 2 1/2 pound round or top round steak, about an inch thick
  • A couple tablespoons of flour
  • Salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 1 onion, roughly chopped
  • 1 clove garlic, chopped
  • 2 cups puréed tomatoes (canned or fresh)
  • 2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried

Optional: Vegetables such as potatoes, carrots, or green beans


1 Sear the steak on both sides: Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat 2 tablespoons of oil in a wide, shallow pan (with a cover) to medium high heat. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.

sear steak on both sides for swiss steak

2 Sauté onions and garlic: Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil.

Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.

3 Add steak, herbs, tomato purée: Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak. Add the 2 cups of puréed tomatoes to the pan.

cover swiss steak with onions

4 Cover and simmer: Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.

Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.)

Cook for 1 1/2 hours.

5 Pre-cook vegetables: While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.)

After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.

The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You'll have more control over how cooked the vegetables are if you pre-cook them a bit first.

add vegetables to swiss steak

6 Slice and serve: The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender.

To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.

slice and serve swiss steak

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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47 Comments / Reviews

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Did you make it? Rate it!

  1. Lia

    Can I use striploin steaks, will this work or will they toughen cooking for so long?

    Show Replies (1)
  2. Jennifer

    I had a package of 3 small sirloins (use what you have, right?) – worked beautifully. Served over mashed potatoes.


  3. SherrySinclair

    Instead of ROUND STEAK, I use CUBE STEAKS.

    4 Cube Steaks, sprinkled with salt and pepper, both sides
    2 Cups Flour, seasoned lightly with salt and pepper
    2 eggs +1/4 cup milk (beat well until foamy)
    2 cups diced Celery
    1 cup diced Onions
    1 cup sliced or diced carrots
    1/2 Cup petite diced Tomatoes (drain juice leave 1 Tblsp)
    1/4 cup extra virgin Olive Oil +1 Tblsp Butter or Margarine
    2 cans Campbell’s Beef Gravy
    1 can Mushrooms bits and piece (OPTIONAL)


    Heat up Olive Oil and Butter in deep Oven Roaster on top of stove.
    Dredge Cube Steaks individually into the beaten eggs.
    Then, dredge Steaks in a bowl of seasoned Flour until thoroughly coated.
    Brown Steaks in the Oven Roaster on Medium heat until brown on both sides.
    Spread onions, delery and carrots on top of Steaks.
    Spread 2 cans of Beef Gravy over top of veggies and then spread Tomatoes on top of gravy.
    Cover Oven Roaster.

    Place Roaster in preheated 325 degree oven for 4 hours so it will cook slowly and steaks will be VERY tender.

    I serve each steak over mashed potatoes (or along side), along side green beans or a tossed small salad and server with freshly baked biscuits.

    Show Replies (2)
  4. Barb Bennett

    I’ve always put several medium green pimento olives in the tomato sauce in Michigan style. My Dad’s Mom taught her. we. also learned olive burgers, just sliced green olivess, mayonnaise and lettuce leaves.

  5. Ann Madril

    I bake it in the oven with tiny bits of carrots, onions, green peppers and celery along with the tomato base. You can dice the steak very small before baking. Goes good over rice.

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