Swiss Steak

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This Swiss steak recipe is pure comfort food—tender beef simmered with onions, carrots, peppers, and tomatoes in one pan until it’s fall-apart delicious. I grew up eating this on chilly nights, always served over mashed potatoes. It’s cozy, simple, and easy to recreate with pantry staples.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: American

Servings: servings

Author: Krista Teigen

Ingredients

2 pounds round steak sliced into 6-8 rectangular pieces
½ tsp onion powder
½ tsp garlic powder
1½ tsp salt divided
½ tsp pepper
¼ cup flour
2 tbsp olive oil divided
1 onion chopped
2 carrots chopped
1 large green bell pepper chopped
1 15 oz can crushed tomatoes
⅓ cup beef broth add more as needed

Instructions

In a shallow dish, whisk together the onion powder, garlic powder, 1 tsp salt, pepper, and flour. Dredge each piece of steak in the flour mixture.
½ tsp onion powder, ½ tsp garlic powder, 1½ tsp salt, ½ tsp pepper, ¼ cup flour
Heat 1 tbsp of olive oil in a large skillet over medium heat. Once heated, place the steak in the skillet and brown on both sides. Do this in 2 batches if needed.
2 pounds round steak
Transfer the steak to a plate. Add in another tbsp of olive oil. Then, add in the onion, carrots, bell peppers, and ½ tsp salt. Cook for 3-4 minutes until softened.
2 tbsp olive oil, 1 onion, 2 carrots, 1 large green bell pepper
Add in the crushed tomatoes and beef broth, and bring to a boil.
1 15 oz can, ⅓ cup beef broth
Reduce to a simmer, and add the steak back in. Cover the skillet and cook on low for 45-60 minutes until the steak is fork tender.
Serve the steak over mashed potatoes, rice, or noodles.

Notes

If sauce is too thick, stir in a bit of beef broth or water as it cooks until you reach your desired consistency.
If sauce is too thin, take the lid off during the last 10–15 minutes of simmering to let some of the liquid cook off and thicken naturally.
To make in the slow cooker: Brown the steak and sauté the veggies, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Nutrition