We’re making my easy Swiss steak recipe with tomato gravy! This recipe has juicy, tender steaks slow-braised in a rich, savory tomato sauce with beef stock, veggies, and seasonings. It’s the perfect combination of flavor and comfort to take us into fall.
This classic Swiss steak recipe with tomato sauce is a cozy comfort food dinner made for lovers of slow-simmered beef Bourguignon and beef Stroganoff.
If there’s one dish that gets me in the mood for fall dinners, it’s this classic Swiss steak recipe with tomato sauce. Similar to a traditional Dutch oven pot roast, Swiss steak is tenderized beef slow-simmered in a savory gravy with beef stock, tomatoes, and a few simple seasonings. There’s a small amount of hands-on prep involved before the oven takes over. And since the leftover steak stores well, I can eat this all week long.
Reasons I’m a Fan of This Swiss Steak Recipe
- Old-fashioned comfort food. Saucy, old-fashioned Swiss steak is great for family dinners! Serve it over mashed potatoes or rice on a chilly fall evening.
- Tender beef on a budget. Braising is my favorite way to turn inexpensive cuts like top round steak and chuck roast into tender, flavorful meals like pot roasts and stews.
- Easy to customize. Change up the type of steak you use or the vegetables in this Swiss steak recipe, depending on what’s available. You can even adapt the gravy to suit your tastes.
You’ll Need These Ingredients
Here’s a look at the ingredients in this Swiss steak recipe. For the full, printable recipe amounts and step-by-step instructions, scroll to the recipe card below the post.
- Steak – I recommend top round or chuck steak. These are great budget-friendly options for tenderness. Make sure to pat the steaks dry before you season them with salt and pepper.
- Onion and Garlic – Thinly sliced yellow onion and freshly minced garlic. If you don’t have fresh garlic available, substitute ¼ teaspoon of garlic powder or 1 tablespoon of jarred garlic per clove.
- Carrots and Celery – You can also make this Swiss steak recipe with bell peppers and mushrooms.
- Beef Stock – This can be homemade or store-bought low-sodium beef stock. Chicken stock works, too, though the sauce won’t have quite the same depth of flavor.
- Canned Tomatoes – I like to use sweet canned plum or cherry tomatoes. If you’re using larger canned tomatoes, consider adding a pinch of sugar to the sauce for sweetness (or to taste).
- Seasonings – Worcestershire sauce and sweet or smoked paprika round out the flavors of the stewed tomatoes. Substitute soy sauce for Worcestershire if needed.
Swiss Steak vs. Salisbury Steak
You could say that Salisbury Steak is a close cousin to Swiss steak! Another classic comfort food, Salisbury steak is made with quick-cooking ground beef that’s shaped into a patty and cooked in a beefy mushroom gravy. Meanwhile, Swiss steak is a whole steak that’s pounded thin and braised until tender, usually in a savory tomato-based sauce.
Tips for Cooking Swiss Steak
- Cook the steak for as long as it needs. Cuts like top round steak and chuck roast need to be slowly braised to break down the fibers in the meat and become tender. Undercooked Swiss steak will be tough.
- Add more flavor. Use fire-roasted tomatoes or smoked paprika to add a smokier flavor to the sauce.
- To thicken the tomato sauce, make a cornstarch slurry by whisking 1 tablespoon of cornstarch with ¼ cup of water. Add it to the sauce (do this after the beef is cooked) and simmer until thickened.
Serving Suggestions
Like most pot roasts or braised beef recipes, this Swiss steak pairs perfectly with a mountain of garlic mashed potatoes. Rice or egg noodles are also great serving choices. For some easy side dishes that complement Swiss steak, try steamed peas, green beans, or broccoli, and homemade dinner rolls or cornbread for soaking up the extra sauce. If you have room for dessert, I love these fudgy Nutella brownies that need only two ingredients!
Frequently Asked Questions
For this recipe, I recommend top round steak or beef chuck. Choose a cut with good fat marbling so that it’s flavorful.
Yes! You can prepare the whole dish ahead to store, or you can sear the steaks and assemble everything in the skillet as directed, refrigerate it, and bake it in the oven the following day. There’s also the option to prepare this Swiss steak recipe in the slow cooker (see below).
If your Swiss steak turns out tough, it could be that you used the wrong cut of beef or the beef wasn’t cooked long enough. Try returning your steak to the oven or simmering it on the stovetop until the meat is tender. Also, remember to pound the steak thin before you cook it!
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Prep. Preheat your oven to 350°F.
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Tenderize the meat. Place the steaks between two pieces of plastic wrap and pound them with a meat mallet until they are ½-inch thick.
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Season and coat the steak. Place the flour on a shallow plate. Pat the steaks dry with a paper towel, generously season them with salt and pepper, and coat them with the flour, shaking off the excess.
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Cook the steaks. Heat 2 tablespoons of cooking oil in a cast-iron skillet over medium-high heat. Add the steaks to the heated skillet and brown on all sides. Remove from the skillet and set aside.
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Cook the veggies. In the same skillet, add the remaining oil. Add onions, carrots, and celery. Cook, stirring, for 5 minutes over medium-high heat. Add garlic and cook for 15 seconds or until fragrant.
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Add the remaining ingredients. Stir in the beef stock and bring to a boil, scraping down any bits with a wooden spoon. Add the plum tomatoes and break them gently with the spoon. Add Worcestershire sauce and paprika, and season to taste with salt and pepper. Simmer for 2 minutes, then return the steaks to the skillet.
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Cover and transfer to the oven. Take your cast-iron skillet off the heat and cover it with a lid or aluminum foil. Transfer the skillet to the oven and continue to cook for 2½-3 hours, or until the beef is fork-tender.
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Serve. Serve the Swiss steak warm, with mashed potatoes and garnished with chopped parsley.
- Steak options. For this recipe, you can use top round or chuck steak.
- Prep. Make sure to pat-dry the steaks before seasoning them with salt and pepper.
- For extra flavor, use fire-roasted tomatoes and smoked paprika, and add a pinch of cayenne pepper.
- Thicken the sauce. If you want a thick sauce, add a cornstarch slurry once the beef is cooked. Whisk 1 tablespoon of cornstarch with ¼ cup of water until well combined, then add it to the tomato sauce and simmer until thickened.
- You can also make this recipe on the stove. Cover the skillet with a lid and simmer for 2 hours over low heat.
Calories: 456kcal | Carbohydrates: 24g | Protein: 44g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 317mg | Potassium: 1422mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7003IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Swiss Steak
This overview shows the steps to prepare this Swiss steak recipe, so you know what to expect. You’re going to be blown away by how incredibly flavorful and tender your steak is, I just know it.
- First, prepare and tenderize the beef. To tenderize or “swiss” the steak, place it between two sheets of plastic wrap and use a meat mallet (or a rolling pin) to pound the steak to a ½-inch thickness. Then, season the meat with salt and pepper and coat the steak lightly with flour.
- Brown the steaks. While the oven preheats to 350ºF, heat oil in a skillet on the stove. Sear the floured steak over medium-high heat until it’s browned on both sides.
- Cook the vegetables. Set the steak aside and add more oil to the skillet. Sauté the onions, carrots, and celery for 5 minutes. Next, stir in the garlic and cook for half a minute until fragrant.
- Deglaze the pan. Pour the beef stock over the veggies, and scrape up any stuck-on bits from the bottom of the pan.
- Put it all together. Stir in the canned tomatoes, followed by the Worcestershire sauce and paprika. Lastly, simmer the sauce for 2 minutes and add the beef back to the skillet.
- Slow-braise in the oven. Now, place the lid on the skillet if it has one; otherwise, cover the pan with foil. Transfer the Swiss steak and gravy to a 350ºF oven, where it will need to cook for 2½ to 3 hours to become tender and flavorful.
- Serve. Once the steak is cooked, serve it over mashed potatoes garnished with parsley, and dig in.
Alternative Cooking Methods
- Stovetop Swiss steak. Instead of transferring the Swiss steak to the oven, cover the skillet or Dutch oven with a lid and simmer for 2 hours over low heat.
- Crockpot Swiss steak. Make this recipe in the slow cooker for an easy, make-ahead meal. I still recommend searing the steaks in a skillet. Afterward, layer the vegetables, steak, and sauce ingredients in the crock pot. Cook for 6 to 8 hours on Low, or 4 to 5 hours on High, until the steak is tender.
How Do I Store and Reheat Leftovers?
- Refrigerate. Store the leftover Swiss steak and tomato gravy in an airtight container in the fridge and reheat within 3-4 days.
- Reheat. Warm leftovers on the stovetop, covered in the oven, or in the microwave.
- Freeze. Transfer the cooled Swiss steak to a freezer-safe storage container and freeze it for up to 2 months. Thaw the leftovers in the refrigerator before reheating.
