Old-Fashioned Swiss Steak is the kind of dinner you make when you want something cozy, simple, and guaranteed to please. Maybe you’ve got a tough cut of beef sitting in the fridge and you’re not sure how to turn it into something tender. Or maybe you’re craving a saucy meal that goes great with mashed potatoes and bread for dipping. This dish checks all those boxes without requiring fancy tools or tricky steps. It’s a classic for a reason and I’m excited to show you how I make it on busy weeknights or slow Sundays. 
Ingredients for Easy Old-Fashioned Swiss Steak
Here’s everything you need to make this comforting meal. Nothing complicated. Just pantry staples that turn into the richest, coziest tomato gravy around. This Old-Fashioned Swiss Steak is hearty, affordable, and perfect for feeding a family or stocking the freezer.
The Story Behind This Recipe
From my kitchen to yours—Deliciously Easy Old-Fashioned Swiss Steak mixes a little nostalgia with bright flavor. Tested, tasted, and ready for your table. Old-Fashioned Swiss Steak is the kind of dinner you make when you want something cozy, simple, and guaranteed to please. Maybe you’ve got a tough cut…
- 2 pounds round steak or cube steak, trimmed and cut into 4 to 6 pieces
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour, for dredging
- 2 to 3 tablespoons neutral oil, for searing
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth or water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or Italian seasoning
- Optional: 1 tablespoon tomato paste for a thicker sauce
- Optional garnish: chopped parsley
Ingredient notes
Round steak is the classic choice, and pounding it a little helps it get extra tender. If you like more veggies, toss in mushrooms or carrots with the onions and peppers. The combo of diced tomatoes and tomato sauce gives you body and brightness. If you want a touch of sweetness, a small pinch of sugar or a splash of balsamic brings everything into balance. And if you’re cooking for a crowd, this recipe doubles easily.
Planning dessert too? After dinner, I love slicing into a simple cake. Try this cozy treat to round out the meal: easy old-fashioned butter cake. It’s a natural match for a savory supper.
My Best Tips for the Best Swiss Steak
- Season the flour. Salt, pepper, paprika, and garlic powder in the flour add flavor from the start.
- Get a deep brown sear. Hot pan, dry steak, and patience. Browning equals flavor.
- Use a heavy pan. A Dutch oven or deep skillet holds steady heat and makes simmering easier.
- Don’t rush the simmer. Low and slow turns a tough cut into fork-tender, saucy goodness.
- Cut the onions and peppers in similar sizes. They cook more evenly and melt into the sauce.
- Adjust the thickness. If your sauce is thin, simmer uncovered for 10 to 15 minutes. If too thick, splash in more broth.
- Add a spoon of tomato paste if you want extra depth. Stir it in after the sear and cook for a minute before adding liquids.
- Make it your own. A pinch of red pepper flakes brings gentle heat. A splash of Worcestershire adds savory depth.
And if you like planning a sweet finish, this classic is always a hit at my table: deliciously rich old-fashioned Swiss chocolate cake. Warm steak, cool slice of cake, happy people.
“I followed these tips and my steak came out so tender my dad thought I used a fancier cut. The sauce tasted like it simmered all afternoon. Instant family favorite.”
How to prep the round steak
Tenderizing and dredging
Start by trimming any big, tough pieces of fat. Leave a little fat for flavor, but remove anything chewy. Place the steak between two pieces of plastic or parchment and pound it lightly with the flat side of a meat mallet. You want to flatten it a bit and loosen the fibers, not beat it thin. If you’re using cube steak, it’s already tenderized, so you can skip pounding.
Mix your flour with salt, pepper, paprika, and garlic powder. Dredge each piece in the seasoned flour, pressing lightly so it clings. Shake off the extra. This coating helps the steak brown and also thickens the sauce later. I always season the meat lightly too so the flavor goes all the way through.
If you’re doing meal prep, you can dredge and stack the pieces on a plate, then cover and refrigerate for a couple of hours. I’ve found the coating sticks even better after a short rest. When you’re ready, sear in a well heated pan with oil.
Stovetop Instructions
Make-ahead and storage
Heat a heavy skillet or Dutch oven over medium-high heat and add 2 to 3 tablespoons of oil. Working in batches, sear the floured steak until deep brown on both sides. You’re not trying to cook it through, just build color. Set the browned pieces aside on a plate.
Lower the heat to medium. Add the onions and bell pepper to the pan with a pinch of salt and cook until softened, about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds until fragrant. If the pan looks dry, add a touch more oil.
Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir in Worcestershire and thyme. Scrape the bottom of the pan to pull up all those tasty browned bits. Nestle the steak back into the sauce along with any juices on the plate.
Bring the pot to a gentle simmer. Reduce the heat to low, cover, and cook for 60 to 90 minutes, checking every so often. The sauce should bubble softly. The steak is done when it’s very tender and the gravy is rich. For thicker sauce, remove the lid for the last 10 minutes. Season to taste with more salt and pepper.
Leftovers keep beautifully for 3 to 4 days in the fridge. The flavors deepen overnight, so tomorrow’s lunch is even better. Planning a game night menu too? Try this comfort sidekick with a beefy vibe: Philly cheese steak casserole. It pairs surprisingly well, especially if you’ve got a crowd.
For weeknights, I love that Old-Fashioned Swiss Steak is mostly hands off once it’s simmering. Stir once or twice and you’re golden.
Oven Instructions
Time and temp adjustments
Prefer the oven method? It’s just as easy and a little more hands off. Preheat your oven to 325 degrees F. After searing the steak and softening the onions and peppers on the stovetop, add the tomatoes, sauce, broth, and seasonings. Stir well. Nestle the steak into the pot, cover tightly with a lid, and transfer to the oven.
Bake for about 1.5 to 2 hours, until the steak is fork tender. Start checking around the 90-minute mark. If you want the sauce thicker, uncover for the last 10 minutes. When it’s done, taste and adjust the seasoning. Sprinkle with parsley if you like a fresh pop at the end.
I like serving it with mashed potatoes, buttered noodles, or rice. A simple side salad or steamed green beans keeps things fresh. If you want a vintage dessert to finish the meal, you’ll love a slice of this old-fashioned shoofly pie. It’s molasses-sweet and feels right at home with a classic dinner like this.
Common Questions
Can I use a different cut of beef?
Yes. Round steak is traditional, but cube steak, chuck, or blade steak also work. Just simmer until tender.
How do I avoid tough meat?
Two things: pound lightly before cooking, and cook low and slow until tender. Rushing gives you chewiness.
Can I make it ahead?
Absolutely. This dish tastes even better the next day. Reheat gently on the stove with a splash of broth if needed.
What can I serve with it?
Mashed potatoes, egg noodles, rice, or polenta. A green veggie or simple salad balances the richness.
Can I freeze it?
Yes. Cool completely and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
A cozy plate worth making tonight
If you’re craving comfort that’s easy to pull off, Old-Fashioned Swiss Steak delivers every time. Brown the beef, let it simmer, and the sauce basically makes itself. Once you try it, you’ll see why this meal has stuck around for generations.
Want to explore more classic takes? I like this helpful guide for a slightly different approach: Smothered Swiss Steak Recipe | Easy, Old-Fashioned Comfort Food. And for another trusted spin with smart tips, check out Old Fashioned Swiss Steak – Frugal Hausfrau. If you’re planning dessert too, this crowd favorite goes perfectly with a comforting main: deliciously rich old-fashioned Swiss chocolate cake. You’ve got this, and your kitchen is about to smell amazing.
Tag me if you try it and tell me how it went. I’d love to hear your tweaks, sides, and if the family asked for seconds.
Old-Fashioned Swiss Steak
Ingredients
Method
- Trim large, tough pieces of fat from the steak, leaving a little fat for flavor.
- Pound the steak between two pieces of plastic wrap to tenderize and flatten slightly.
- Mix the flour with salt, pepper, paprika, and garlic powder. Dredge each piece of steak in the seasoned flour, shaking off the excess.
- If meal prepping, stack the dredged pieces on a plate, cover, and refrigerate for a couple of hours.
- Heat a heavy skillet or Dutch oven over medium-high heat and add the oil.
- Sear the floured steak until deep brown on both sides. Set aside.
- Lower the heat to medium and add onions and bell peppers. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, beef broth or water, Worcestershire sauce, and thyme.
- Bring to a gentle simmer, then nestle the steak back into the sauce.
- Reduce heat to low, cover, and cook for 60 to 90 minutes until the steak is fork-tender.
- For a thicker sauce, remove the lid for the last 10 minutes of cooking.
- Taste and adjust seasoning with more salt and pepper as needed.
- Serve with mashed potatoes, buttered noodles, rice, or a simple side salad.
- Optionally garnish with chopped parsley before serving.
