Swiss Steak Recipe (Tomato-Braised Round Steak)

This swiss steak recipe takes an inexpensive round steak, pounds it thin, dusts it with seasoned flour and browns it, then braises it low and slow in a chunky tomato, onion and bell pepper sauce until it’s tender enough to cut with a fork. The flour on the meat thickens the sauce as it cooks, so you end up with a rich, savory gravy-like tomato sauce without any extra steps.

Below you’ll find what it is, which cut to buy, the ingredients and swaps, step-by-step instructions for the oven, plus stovetop and slow cooker options, a troubleshooting table, serving ideas and storage. The printable recipe card is at the bottom.

What Is Swiss Steak?

Swiss steak is a classic American braise: beef from the round that has been tenderized by pounding, coated in flour, seared and then simmered in a tomato-based sauce with onions and peppers. It was a weeknight staple for decades because it turns one of the leanest, cheapest beef cuts into a soft, saucy dinner.

Despite the name, it isn’t a dish from Switzerland. The name is usually traced to “swissing,” a term for flattening something by pounding or rolling it, which is exactly what you do to the meat before it cooks. Pounding breaks up tough fibers and gives the flour more surface to cling to.

• Cut: top round or bottom round steak, about ¾ inch thick.
• Method: pound, dredge in flour, brown, then braise covered.
• Sauce: tomatoes, onion, green bell pepper, celery, garlic and a little beef broth.
• Time: about 2½ hours, almost all of it hands-off in the oven.

If you’d rather have a brown gravy than a tomato sauce, the quicker cube steak recipe with mushroom gravy is the better fit. This swiss steak recipe is the slow, tomato-braised cousin.

The Best Cut for a Swiss Steak Recipe

Round steak comes from the back leg of the cow. It’s lean and full of connective tissue, which is why it’s tough when grilled but turns tender after a long, moist braise. Any of these work:

Look for steaks about ¾ inch (2 cm) thick with a little marbling. For more braises and quick-cooking cuts, browse our steak recipes. For more ways to cook this cut, see these top round steak recipes or the onion-gravy version in smothered top round steak.

Swiss Steak Ingredients and Swaps

Everything here is a pantry or produce-drawer staple. Amounts for this swiss steak recipe serve 6.

For the steak

• Bottom or top round steak, 2 lb (900 g), about ¾ inch thick, trimmed and cut into 6 portions.
• All-purpose flour, ½ cup (60 g) for dredging.
• Diamond Crystal kosher salt, 1½ teaspoons (or ¾ teaspoon table salt), plus more to taste.
• Black pepper, ½ teaspoon, and paprika, 1 teaspoon.
• Neutral oil, 3 tablespoons (vegetable, canola or avocado).

For the tomato sauce

• Yellow onion, 1 large, halved and sliced.
• Green bell pepper, 1, sliced into strips.
• Celery, 1 rib, thinly sliced.
• Garlic, 3 cloves, minced.
• Tomato paste, 2 tablespoons.
• Diced tomatoes, 1 can (14.5 oz / 411 g) with their juice.
• Tomato sauce, 1 can (8 oz / 227 g).
• Low-sodium beef broth, 1 cup (240 ml).
• Worcestershire sauce, 1 tablespoon.
• Dried thyme, 1 teaspoon, and 1 bay leaf.
• Sugar, 1 teaspoon (optional, to round out acidic tomatoes).
• Fresh parsley, chopped, to serve.

Easy swaps

Variations

• Mushroom: brown 8 oz (225 g) sliced mushrooms with the onion for a meatier sauce.
• Smoky: use smoked paprika in the flour and fire-roasted tomatoes in the sauce.
• Red wine: swap ½ cup of the broth for dry red wine and let it bubble 2 minutes before adding the tomatoes.
• With potatoes: add 1 lb (450 g) halved baby potatoes around the meat for the last hour of an oven swiss steak, with an extra ½ cup broth.
• Spicier: add ½ teaspoon red pepper flakes or a diced jalapeño with the bell pepper.

Whatever you change, keep the core of the swiss steak recipe the same: pounded, floured beef braised slowly in a tomato sauce.

How to Make Swiss Steak (Step by Step)

This is the oven swiss steak method, which gives the most even, gentle heat. Stovetop and slow cooker options follow in the next section.

1. Heat the oven to 325°F (165°C) with a rack in the lower-middle position.
2. Pound the steak. Cut the beef into 6 portions. Place them between sheets of plastic wrap and pound with a meat mallet or heavy pan to about ½ inch (1.25 cm) thick.
3. Dredge. Mix the flour, salt, pepper and paprika in a shallow dish. Pat the steaks dry, press them firmly into the flour on both sides, and shake off the excess. Save the leftover flour.
4. Brown. Heat 2 tablespoons oil in a large oven-safe Dutch oven or deep skillet over medium-high heat. Brown the steaks in batches, 2 to 3 minutes per side, adding the last tablespoon of oil as needed. Move them to a plate.
5. Cook the vegetables. Lower the heat to medium. Add the onion, bell pepper and celery with a pinch of salt and cook 5 to 6 minutes, scraping up the browned bits. Add the garlic and tomato paste and stir 1 minute.
6. Build the sauce. Sprinkle in 1 tablespoon of the leftover seasoned flour and stir 30 seconds. Add the diced tomatoes, tomato sauce, broth, Worcestershire, thyme, bay leaf and sugar. Bring to a simmer.
7. Braise. Nestle the steaks into the sauce with any juices from the plate, spooning sauce over the top. Cover tightly and bake 1½ to 2 hours, until a fork slides in with almost no resistance.
8. Finish. Remove the bay leaf, taste the sauce for salt and pepper, and sprinkle with parsley.

Check the pot once at the 1-hour mark. The sauce should be gently bubbling, not boiling hard, and should still cover most of the meat. If it looks thick, stir in ¼ cup (60 ml) of broth or water.

Oven vs Stovetop vs Slow Cooker Swiss Steak

You can braise this swiss steak recipe three ways. All of them give tender beef; they differ in how hands-off they are and how thick the sauce gets.

Stovetop method

Follow the same steps, but after adding the steaks, cover the pot and keep it at the lowest simmer, with just a few lazy bubbles. Stir and check the bottom every 20 to 30 minutes, since the flour in the sauce can catch. A heavy pot and a heat diffuser help.

Slow cooker method

• Brown the floured steaks and cook the vegetables in a skillet as above. The browning adds a lot of flavor.
• Layer half the sauce in the slow cooker, add the steaks, then cover with the remaining sauce.
• Reduce the broth to ½ cup (120 ml), since a slow cooker loses almost no liquid.
• Cook on LOW 7 to 8 hours or HIGH 4 to 5 hours, until fork-tender. For more hands-off beef, try this chuck roast crock pot recipe.

How to Get Swiss Steak Fork-Tender

This cut is lean, so tenderness comes from technique, not fat. These are the points that matter most for an oven swiss steak or any other version:

• Pound it evenly. Thin, even pieces cook at the same rate. Aim for about ½ inch.
• Cut against the grain when you portion the beef, so the fibers are short on your fork.
• Keep the braise gentle. A hard boil tightens the meat. You want a bare simmer, which is why a 325°F oven works so well.
• Give it enough time. The beef passes through a tough stage before it softens. If it’s chewy at 1½ hours, it usually needs 20 to 30 more minutes, not less.
• Keep the lid tight and the meat mostly submerged so the surface doesn’t dry out.
• Rest it in the sauce for 10 minutes after cooking. The meat relaxes and reabsorbs some liquid.

Food safety is not a concern for doneness here: whole beef cuts are safe at 145°F (63°C) with a 3-minute rest, per the FoodSafety.gov safe minimum temperature chart, and a long braise goes far beyond that. You cook it longer for texture, until the collagen softens.

Swiss Steak Recipe Troubleshooting

Most problems come down to heat, time or liquid. Use this table to fix them.

What to Serve With Swiss Steak

The tomato sauce is the star, so pick a side that soaks it up, then add something green.

• Mashed potatoes: the classic pairing for any swiss steak recipe.
• Buttered egg noodles or rice: both catch every bit of sauce.
• Creamy polenta or grits: soft and mild against the tangy tomatoes.
• Green beans, peas or roasted broccoli: simple and quick.
• Crusty bread or biscuits for the last of the sauce.

If you like beef in tomato sauce, a quick-seared steak pizzaiola is a fast weeknight option. For another oven braise with vegetables, try chuck roast in the oven with potatoes and carrots. Want a lighter night later in the week? This chicken gnocchi soup is cozy without being heavy.

Prefer a brown gravy to tomato sauce? Try these beef tips and gravy instead.

Eye of round makes a good Swiss steak, and it also pan-sears well; see this eye of round steak guide.

How to Store and Reheat Swiss Steak

This swiss steak recipe keeps well and often tastes even better the next day, once the flavors settle.

• Refrigerate within 2 hours of cooking, in a shallow airtight container with its sauce, for 3 to 4 days.
• Freeze in sauce for up to 3 months. Thaw overnight in the fridge.
• Reheat on the stove: warm covered over medium-low heat, adding a splash of broth, until the meat and sauce reach 165°F (74°C).
• Reheat in the oven: cover with foil and bake at 325°F (165°C) for 20 to 30 minutes, to 165°F.
• Microwave: cover loosely and heat in 1-minute bursts, turning the meat, until steaming hot throughout.

These times follow the FoodSafety.gov cold food storage chart. Keep the meat covered in sauce when storing; exposed meat dries out quickly in the fridge.

Make-ahead plan

Swiss Steak FAQ

What is the difference between swiss steak and cube steak?

Swiss steak is beef from the round that you pound yourself, then braise for 1½ to 2 hours in a tomato and pepper sauce. Cube steak is the same cut already tenderized by a machine; it’s usually simmered briefly in brown gravy or fried as chicken fried steak.

What cut of meat is best for swiss steak?

Bottom round or top round steak, about ¾ inch thick, is traditional. Chuck steak is richer and very forgiving. Eye of round works but is leaner, so keep it covered in sauce.

Why is my swiss steak tough?

It usually needs more time or a gentler heat. The meat gets tender only after the connective tissue breaks down, so cover it and keep braising at a low simmer for 20 to 30 more minutes, then test again with a fork.

Can I make swiss steak in a slow cooker?

Yes. Brown the floured steaks first, use ½ cup of broth instead of 1 cup, and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until fork-tender.

Do you cover swiss steak in the oven?

Yes. Bake it tightly covered at 325°F to 350°F so the steam keeps the meat moist. Uncover only for the last 10 minutes if the sauce needs thickening.

Swiss Steak Recipe Card

Calories are an estimate per serving (⅙ of the recipe) based on USDA FoodData Central values for raw bottom round, all-purpose flour, vegetable oil, onion, green bell pepper, celery, canned tomatoes, tomato sauce, tomato paste and beef broth.

Chef Emma

Swiss Steak

Pounded, flour-dusted round steak browned in a Dutch oven and braised at 325°F in a tomato, onion, bell pepper and celery sauce until fork-tender.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Steak

• 2 lb bottom or top round steak 900 g, about 3/4 inch thick, cut into 6 portions
• 1/2 cup all-purpose flour 60 g
• 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 3 tbsp neutral oil divided

Tomato sauce

• 1 large yellow onion halved and sliced
• 1 green bell pepper sliced into strips
• 1 rib celery thinly sliced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 can diced tomatoes 14.5 oz / 411 g, with juice
• 1 can tomato sauce 8 oz / 227 g
• 1 cup low-sodium beef broth 240 ml
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp sugar optional
• fresh parsley chopped, to serve

Equipment

• 5- to 6-quart Dutch oven with lid
• Meat mallet
• Tongs

Method

 

1. Heat the oven to 325°F (165°C). Cut the steak into 6 portions and pound between sheets of plastic wrap to about 1/2 inch (1.25 cm) thick.
2. Mix the flour, salt, pepper and paprika. Pat the steaks dry, press them firmly into the flour on both sides and shake off the excess. Save the leftover flour.
3. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Brown the steaks in batches, 2 to 3 minutes per side, adding the last tbsp oil as needed. Set aside.
4. Lower the heat to medium. Cook the onion, bell pepper and celery with a pinch of salt 5 to 6 minutes, scraping up the browned bits. Add the garlic and tomato paste and stir 1 minute.
5. Stir in 1 tbsp of the leftover seasoned flour for 30 seconds. Add the diced tomatoes, tomato sauce, broth, Worcestershire, thyme, bay leaf and sugar and bring to a simmer.
6. Return the steaks and their juices to the pot, spooning sauce over the top. Cover tightly and bake 1 1/2 to 2 hours, until fork-tender. Check at 1 hour and add 1/4 cup broth if the sauce looks thick.
7. Remove the bay leaf, season to taste, rest 10 minutes in the sauce and sprinkle with parsley.

Notes

Stovetop: simmer covered on the lowest heat 1 1/2 to 2 hours, stirring every 20 to 30 minutes. Slow cooker: brown first, use 1/2 cup broth, and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F. Calories are an estimate per serving from USDA FoodData Central values.