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Swiss Steak is old-fashioned comfort food at its best. Round steak is pounded thin, dredged in seasoned flour, browned, and slowly simmered in a rich tomato gravy until it’s fork-tender. It’s mostly hands-off and perfect for Sunday supper on a chilly day.
More Old-Fashioned Steak and Gravy Dinners: Chopped Steaks with Mushroom Gravy | Beef Tips and Gravy | Chicken Fried Steak
Before You Get Started
This one is mostly hands-off, but these three things decide whether your steaks come out fork-tender or chewy.
- Pound to an even thickness — Aim for about ½ inch all over. Even steaks cook at the same rate, and pounding breaks down the tough fibers in round steak.
- Don’t skip the flour — It helps the steaks brown and slowly thickens the tomato broth into a gravy as everything simmers.
- Keep it at a gentle simmer — A hard boil makes the meat tighten up. Low heat and a lid turn it tender. If it’s still chewy at 2 hours, it needs more time, not less.
Choosing the Right Cut
Top round is the classic choice for Swiss steak. It’s lean and affordable, and the long, slow simmer turns it tender. You can buy steaks already sliced or cut your own from a top round roast, about ¾ inch thick. They thin out and spread as you pound them, so one large slice can often make two steaks.
Bottom round and eye of round work the same way, so use whichever round cut looks best at the store.
Short on time? Use cube steak. Cube steak is round steak that’s already been run through a tenderizer, so you can skip the pounding. It cooks faster too, so start checking it at about 1 hour. If you love it, my Cube Steak and Gravy is a quicker weeknight version.
And in case you’ve wondered, Swiss steak isn’t the same as Salisbury steak. Salisbury steak is made from seasoned ground beef patties, while Swiss steak starts with a whole steak.
RECIPE OVERVIEW
How to Make Swiss Steak
See the recipe card below for full, detailed instructions
Most of the time here is simmering, so the hands-on work takes about 15 minutes up front. A heavy Dutch oven works best because it holds steady, even heat for the long braise.
1. Pound the Steaks
Swiss steak actually gets its name from “swissing,” an old term for pounding or rolling meat to tenderize it, not from Switzerland.
Lay the steaks between two sheets of plastic wrap and pound both sides with the flat side of a meat mallet until they’re about ½ inch thick. Pat them dry with paper towels so the flour sticks and they brown well.
2. Dredge in Seasoned Flour
Whisk the flour, salt, pepper, and paprika together in a shallow dish.
Press each steak into the flour so both sides are fully coated, then shake off the extra. A thin, even coat browns better than a thick one.
3. Brown the Steaks
Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Brown the steaks in batches, 2 to 3 minutes per side, until they have a golden crust. If you crowd the pot, the steaks steam instead of browning, and you lose a lot of flavor.
They don’t need to cook through, since they’ll finish in the simmer. Move them to a plate.
4. Soften the Vegetables
Turn the heat down to medium and add the onion, carrots, and garlic.
Cook for about 2 minutes, scraping up the browned bits from the bottom of the pot as you stir. Those bits add a lot of flavor to the gravy, so don’t leave them behind.
5. Simmer Until Fork-Tender
Nestle the steaks back into the pot on top of the vegetables. Pour the diced tomatoes (with their juice) and the beef broth over the top and bring everything to a simmer.
Cover, turn the heat to low, and let it cook for about 2 hours.
You only want small, lazy bubbles here. Start checking at about 1½ hours. The steaks are ready when a fork slides in and twists easily. If they’re still chewy, cover the pot and keep simmering, checking every 15 to 20 minutes.
Want a thicker gravy? Lift out the steaks and simmer the sauce uncovered for about 10 minutes. Or whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and simmer for 2 to 3 minutes until it thickens.
Oven Option
If you’d rather not keep an eye on the stove, the oven works just as well. Follow the steps through bringing the pot to a simmer, then cover it and move it to a 325°F oven for 2 to 2½ hours. The heat surrounds the pot evenly, so there’s no risk of scorching on the bottom. Just make sure your Dutch oven and lid are oven-safe.
If you like this low-and-slow oven method, my Dutch Oven Pot Roast is made the same way.
Make It a Meal
Swiss steak needs something to soak up all that gravy. Mashed potatoes are the classic choice, but buttered egg noodles or rice are just as good. Add something green, and a warm roll if you want one.
Storage Tips
Storage and Reheating
Fridge: Store leftovers in an airtight container with their gravy for up to 3 to 4 days. The gravy keeps the steak from drying out.
Reheating: Warm it gently in a covered pan over low heat with a splash of broth, or in the microwave at reduced power. High heat tightens the meat back up.
Freezing: Let it cool completely, then freeze the steaks in their gravy for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead: Like most braises, Swiss steak tastes even better the next day. Make it a day early, refrigerate it in the pot, and reheat it gently before serving.
Frequently Asked Questions
Why is my Swiss steak still tough?
Almost always, it just needs more time. Round steak firms up first, then softens as the connective tissue breaks down during the long simmer. If it’s chewy at 2 hours, cover it and keep simmering, checking every 15 to 20 minutes. A hard boil or skipping the pounding step can also leave it tough, so keep the heat low enough that you only see small bubbles.
Can I make Swiss steak in the slow cooker?
Yes. Pound, dredge, and brown the steaks, and cook the vegetables on the stove first, since that’s where most of the flavor comes from. Then layer everything in the slow cooker, pour the tomatoes and broth over the top, and cook on low for 7 to 8 hours or high for about 4 hours.
The slow cooker doesn’t reduce the liquid, so the gravy comes out thinner. Thicken it with a cornstarch slurry at the end.
Can I use crushed tomatoes or tomato sauce instead of diced?
Yes, but each one changes the gravy. Crushed tomatoes make it thicker and smoother. Tomato sauce makes it smooth and a little sweeter, and it can thicken quickly, so add a splash of broth if it starts to look too thick while it simmers. Petite diced tomatoes keep small pieces that soften into the gravy, which is the classic texture.
More Cozy Beef Dinners
- Slow Cooker Top Round Roast
- Braised Beef Short Ribs
- Crock Pot Beef and Noodles
- Simple Beef Stew
- Slow Cooker Pot Roast
Swiss Steak
Ingredients
- 2 pounds top round roast steaks (4 to 6 steaks)
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 3 tablespoons extra virgin olive oil
- 1 cup chopped sweet onion
- 1 cup chopped carrots
- 2 cloves garlic minced
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (14.5 ounce) can beef broth
- 1 tablespoon cornstarch optional
- 2 tablespoons cold water optional
- Fresh parsley, for garnish optional
Instructions
- Pound the steaks: Place the steaks between sheets of plastic wrap and pound both sides with a meat mallet to about ½ inch thick. Pat dry.
- Season the flour: Whisk together the flour, salt, pepper, and paprika in a shallow dish.
- Dredge: Coat each steak on both sides with the flour mixture, shaking off the excess.
- Brown the steaks: Heat the oil in a large Dutch oven over medium-high heat. Working in batches, sear the steaks 2 to 3 minutes per side until golden brown. Transfer to a plate.
- Cook the vegetables: Reduce the heat to medium. Add the onion, carrots, and garlic and cook for about 2 minutes, scraping up the browned bits from the bottom of the pot.
- Add the liquid: Return the steaks to the pot, placing them on top of the vegetables. Pour the diced tomatoes (with juice) and beef broth over the top and bring to a simmer.
- Simmer: Cover, reduce the heat to low, and simmer for about 2 hours, until the steaks are fork-tender.
- Thicken (optional): For a thicker gravy, whisk the cornstarch and cold water together, stir it into the sauce, and simmer for 2 to 3 minutes until thickened.
- Serve: Serve over mashed potatoes, noodles, or rice, and garnish with fresh parsley if you like.
Notes
- Cut: Top round is traditional, but bottom round or eye of round work the same way.
- Cube steak: Skip the pounding and start checking for tenderness at about 1 hour.
- Doneness: Go by the fork, not the clock. If the steaks are still chewy, cover and keep simmering, checking every 15 to 20 minutes.
- Oven method: After bringing the pot to a simmer in step 6, cover and bake at 325°F for 2 to 2½ hours. Use an oven-safe Dutch oven and lid.
- Slow cooker: Complete steps 1 through 5 on the stove, then transfer everything to a slow cooker with the tomatoes and broth. Cook on low for 7 to 8 hours or high for about 4 hours, and thicken the gravy at the end.
- Storage: Refrigerate in an airtight container with the gravy for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently over low heat with a splash of broth.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
