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Why Swiss Steaks Never Go Out of Style: Swiss steaks are one of those old-fashioned comfort food dinners that never go out of style. Tender beef slowly simmered in a rich tomato sauce until fork-tender, served with something to soak up every bit of sauce- it’s the kind of meal that feels like it belongs at a Sunday supper table!
This classic Swiss steaks recipe uses simple ingredients and a slow simmer to transform affordable cuts of beef into a super tender, family-friendly dinner that is light on the wallet. Whether you grew up eating Swiss steak or you’re making it for the first time, this is the kind of comforting dinner that brings everyone to the table.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
How to Make Old-Fashioned Swiss Steak
Swiss steaks are tender beef steaks braised low and slow in a savory tomato sauce until fork-tender. Hearty, comforting, and made with simple ingredients, this classic dish is perfect served over mashed potatoes, rice, or egg noodles and cabbage!
Easy Swiss Steak Recipe Ingredients
To make this classic simmered beef recipe we will need the following:
- Cube steaks – The tenderized cut of beef that becomes fork-tender as it slowly simmers in the sauce.
- Kosher salt – Enhances the natural beef flavor and seasons the dish throughout.
- Cracked pepper – Adds gentle heat and depth to balance the richness.
- Onion – Softens as it cooks, adding sweetness and building a flavorful base for the sauce.
- Garlic – Brings bold, aromatic depth that complements the beef and tomato base.
- Celery – Adds subtle earthiness and classic savory backbone to the sauce.
- Tomato sauce – Creates a smooth, rich base that coats the steaks as they braise.
- Diced tomatoes – Add texture, brightness, and acidity that balance the savory flavors.
- Smoked paprika – Brings a mild smokiness that deepens the overall flavor.
- Dried oregano – Adds earthy, herbaceous notes that enhance the tomato sauce.
- Worcestershire sauce – Contributes umami richness and subtle tang for depth.
- Beef stock – Provides moisture and savory depth while helping tenderize the steaks during braising.
Swiss Steak Recipe Step by Step
Once you’ve gathered your ingredients, we will use the following process:
Brown Steak
In a pan with olive oil, sear well seasoned swissed steaks on each side until golden brown. Set aside on plate.
Make Sauce
Soften onions in pan, then add all other ingredients to make sauce. Let reduce slightly.
Simmer
Add browned steaks into sauce and simmer until fork tender, about 40 minutes.
Serve & Enjoy!
Garnish with parsley, green onion, cilantro, or chives and serve with mashed potatoes, rice, or bread.
Tips for Perfect Tender Swiss Steak
Brown the steaks first. This builds deep flavor.
Simmer low and slow. Gentle heat keeps the beef tender.
Cover tightly while cooking. This prevents the sauce from drying out.
Slice onions thick. They hold texture better.
Let rest before serving. The sauce thickens slightly as it sits.
What is Swiss Steak
Swiss steak is a bit of a misnomer for many – because the dish doesn’t originate from Switzerland, and in this recipe, we’re using a more Italian tomato sauce to braise it in. The actual name of this steak isn’t based on the country, however, it’s because we’re using cube steak that has been “swissed” – pounded thoroughly using a meat tenderizer, and then slowly braised to bring a tender, meaty flavor.
After trying this swiss steak recipe, be sure to check out my other favorite cube steak – my Easy Cube Steak in Gravy Recipe!
How to Swiss a Steak
To “Swiss” a steak means to tenderize it before cooking. Traditionally, this is done by pounding the meat with a meat mallet (often the textured side) to break down tough fibers and help it become more tender as it braises. You can also lightly score the surface or run it through a mechanical tenderizer. This process not only softens the steak, but also helps it absorb more flavor from the sauce while it cooks low and slow.
What to Serve With Swiss Steak
This recipe is truly incredibly easy to pair with lots of dishes, thanks to the meaty flavor and delicious tomato sauce.
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Classic Swiss Steaks Recipe
Ingredients
- 4 cube steaks
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp cracked pepper
- 1 large onion, thinly sliced
- 5 cloves garlic, minced
- 2 stalks celery, chopped
- 7 oz tomato sauce
- 14.5- ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 14 oz beef stock
Instructions
- Preheat oven to 325 degrees.
- Generously salt and pepper steaks.
- In a large pan or dutch oven, add olive oil and heat to shimmery.
- Brown steaks on both sides, about 4 minutes per side.
- When steaks are browned, remove from pan and set aside.
- Add onion and celery to pan and cook until soft and slightly browned.
- Stir in garlic and cook with onions and celery until fragrant, about 45 seconds.
- Add tomatoes, tomato sauce, herbs, and Worcestershire sauce.
- Cook until bubbling, about 5 minutes.
- Stir in beef broth and return steaks to pan.
- Cover pan with tight fitting lid.
- Braise in oven for 2 1/2 hours, until steaks are tender and meat slightly pulls away when pressed with a fork.
- If liquid cooks down too much, add up to 1 cup water to continue cooking until steaks are soft.
- Plate with a little sauce from pan, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Swiss Steaks FAQs
Swiss steaks are done when they are tender to the touch and the meat is soft when pressed with the tines of a fork, similar to a tender pot roast. This means it will cook longer than just bringing beef to an internal temperature of 150F.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
To reheat, add steak and tomato sauce to pan and cook until piping hot.
After cooking, swiss steak can be frozen in an airtight plastic freezer bag for up to four months.
To reheat, let thaw in the refrigerator overnight and simmer covered in a pan until piping hot.
“Swiss” refers to the tenderizing technique (swissing), not Switzerland.
Mashed potatoes, rice, egg noodles, green beans, or crusty bread are great options.
Round steak or cube steak works best because they become tender when braised.
Yes. Brown the steaks first, then cook on low for 6–8 hours.
Yes, Swiss steaks taste even better the next day.
