While the name may spark thoughts of Switzerland, Swiss Steak got its name from the English preparation of pounding and tenderizing steaks.
You can slice steaks from a Top Round Roast or sometimes you can find them already sliced and portioned by the butcher.
The steaks are dredged in flour, then seared and simmered in a beef broth with tomatoes and onions. It takes a couple of hours of mostly hands-off time, but the result is a fork-tender, rich, and completely comforting meal that your whole family will love.
A few simple ingredients are all you need to make this classic recipe. The result is tender, rich steaks in the most delicious gravy.
Top Round Roast Steaks – You can slice from a roast, or purchase them pre-portioned.
Flour – Dredge the meat in flour then sear, which will thicken the gravy.
Seasonings – Salt, pepper and paprika.
Onion, Carrots and Garlic
Petite Diced Tomatoes – with the juice, the tomatoes are part of the delicious gravy.
Beef Broth – To make the gravy.
How To Make Swiss Steak
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
Tenderize Steaks: Lightly pound on both sides with a meat mallet. You want them to be even in thickness for even cooking.
Flour: Coat steaks on both sides with seasoned flour.
Brown: Heat oil in a large dutch oven and sear the steaks on both sides.
Add Veggies: Saute vegetables for a couple of minutes, then add the steaks back to the pot.
Add Remaining Ingredients: Top with canned tomatoes and beef broth and simmer for a couple of hours.
Simmer: Cover and reduce heat to low, then simmer for about 2 hours.
Serve: Remove from heat and serve with mashed potatoes, rice or noodles.
What kind of meat is used for Swiss Steak?
Top round roast is the traditional (and best!) choice. You can purchase the steaks pre-portioned or buy an actual roast and cut your own steaks. When cutting or selecting steaks, keep in mind you will be tenderizing them quite a bit, so they will thin out and spread. You can often make one slice into two steaks.
Is Swiss Steak the same as Salisbury Steak?
Salisbury steak is made with cube steak, while Swiss steak is an actual steak.
I like to serve this dish as is, but if you want a super thick gravy you can either remove the meat and simmer the sauce a little longer OR make a cornstarch slurry and add it to the broth.
Do not skip dredging in flour. This will help keep the meat nice and juicy and seal in flavor. It also helps flavor, and thickens the sauce as it cooks.
Do not skip tenderizing the meat. This cut of beef is a little on the tougher side, tenderizing properly and allowing a nice slow simmer is vital for optimal texture.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in the microwave or on the stove in the sauce. Use lower heat because steak can become tough when reheated.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.