What is Swiss steak and how is it different from regular steak?

Swiss steak isn't grilled or served medium-rare like a ribeye. It’s a braised dish where tougher cuts of beef—like round or cube steak—are seared, then slow-cooked in a rich tomato gravy with vegetables. The result is ultra-tender meat that’s flavorful and hearty, unlike the fast-cooked, juicy experience of a traditional steak.

Why is it called 'Swiss steak'?

The term "Swiss" refers to the process of tenderizing the meat—also known as “swissing.” This involves pounding the beef or running it through a tenderizer to break down fibers before cooking. It has nothing to do with Switzerland but everything to do with transforming inexpensive cuts into something irresistible.

What cut of beef is best for Swiss steak?

Round steak and cube steak are the most common and best options. They’re affordable, widely available, and benefit the most from slow braising. Cube steak comes pre-tenderized, while round steak may need a few passes with a meat mallet for ideal texture.

Can I make Swiss steak in a crockpot or slow cooker?

Absolutely! After browning the steak and sautéing the vegetables, simply transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add the cornstarch slurry near the end to thicken the sauce if desired. This version is perfect for busy days and turns out just as rich as the oven method.

What vegetables go well with Swiss steak?

Classic combos include onions, celery, bell peppers, mushrooms, and garlic. You can also add carrots or even small potatoes for a one-pot meal. For serving, try it over mashed potatoes, egg noodles, white rice, or even cauliflower mash for a low-carb twist.

Old Fashioned Swiss Steak Recipe Easy – Tender & High-Protein Comfort

Description

Classic old fashioned Swiss steak recipe made with round steak, tomato gravy, and tender vegetables. Oven and slow cooker versions included.

Ingredients

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon granulated garlic

2 pounds cubed or round steak

1/4 cup vegetable oil

1 onion, diced

1–2 stalks celery, diced

1 green bell pepper, sliced

8 ounces mushrooms, sliced

2 cloves garlic, minced

3 tablespoons tomato paste

1 (15-ounce) can diced tomatoes

2 cups beef broth

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

1 teaspoon sugar

1 pinch celery seed (optional)

2 tablespoons water + 2 tablespoons cornstarch

Instructions

1. Preheat oven to 325°F. Mix flour, salt, pepper, and garlic in a bag. Add steak pieces and shake to coat.

2. Heat oil in a Dutch oven over medium-high heat. Brown steak on both sides. Remove to a plate.

3. Sauté onion, celery, bell pepper, and mushrooms in the same pot for 6–7 minutes.

4. Add garlic and tomato paste. Cook 1 minute.

5. Pour in tomatoes, broth, Worcestershire, thyme, sugar, and celery seed. Stir and scrape bottom.

6. Return steak to pot. Cover and bake 1½ to 2 hours.

7. Remove steak, bring sauce to boil, and stir in slurry until thickened.

8. Serve with mashed potatoes, noodles, or rice.

Notes

Use cube steak for easier prep. Swap bell pepper for carrots or parsnips. Freezes well.

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 6g
Sodium: 710mg
Fat: 18g
Saturated Fat: 4.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 38g
Cholesterol: 85mg