Swiss Steak  is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!

Swiss Steak over mashed potatoes in a bowl topped with parsley


Swiss steak is one of those dishes I associate with comfort; I grew up eating this for dinner on Sunday evenings, and as I got older, it became one of those dishes I craved. These days it is a family favorite dinner option. We all love it for the incredible flavor, but also, as the grocery shopper for my family, I appreciate that an inexpensive cut of steak can become something so tender and delicious!

Swiss steak is often confused with Salisbury Steak, but there is a difference between the two. A Salisbury steak is made with ground beef and shaped into a patty while Swiss steak is actually steak! Salisbury Steak generally has a beef broth based gravy while Swiss steak has a tomato based gravy.

Swiss Steak with carrots and tomatoes in a cooking pot

I cook this Swiss steak recipe in a dutch oven, but don’t worry if you don’t have a dutch oven! You can cook it in a frying pan and then transfer it to a casserole dish for baking, or you can put it in a crock pot for 7 to 8 hours to have dinner done when you come home from work.

When preparing your Swiss Steak, make sure you pound your steaks to tenderize them (I use a mallet style tenderizer). You can use round or chuck steaks, which are generally a tougher cut of meat, so the tenderizing process is important.

Swiss Steak with carrots and tomatoes over mashed potatoes in a bowl

Believe me when I say there is nothing quite as nice as having a hot dinner that is packed with comfort from a great steak flavor with all of that creamy gravy!

Swiss Steak over mashed potatoes in a bowl topped with parsley
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Easy Swiss Steak

Swiss Steak is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
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  • 1 ½ pounds round steak
  • ½ cup flour
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 tablespoons olive oil or as needed
  • 2 onions chopped
  • 2 carrots chopped
  • 1 can canned diced tomatoes with juice, 28 ounces
  • 1 can beef broth 10 oz
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch optional, see note below


  • Preheat oven to 350°F.
  • Using a meat mallet, pound meat to ½″ thickness.
  • Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
  • Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
  • Place onion & carrot in the bottom of the pot. Top with browned steaks.
  • Add remaining ingredients except for cornstarch. Cover and cook for 2 ½-3 hours.
  • Serve over mashed potatoes.


If you’d prefer a thicker tomato gravy, after cooking remove beef from the pot. Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.
4.98 from 295 votes

Nutrition Information

Calories: 439 | Carbohydrates: 31g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 456mg | Potassium: 1213mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5460IU | Vitamin C: 25.5mg | Calcium: 125mg | Iron: 6.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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Swiss Steak over mashed potatoes in a bowl with a title
Swiss Steak over mashed potatoes in a bowl


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Good base recipe, even works with pork chops/steak but if your like me you’ll want to add more seasonings and salt.

    Made today substituting boneless pork loin chops and some steaks I cut from a whole pork butt. In addition to the broth I added a tsp each of beef and chicken bullion, added some fresh garlic the last 1-2 min when I sauteed the veggies and added a bay leaf and some other herbs. Only cooked 50-55 min with the pork and it came out really good. Was tender but not too dry and the sauce had a good flavor everyone said it was worth making again.5 stars

  2. Good recipe, also works with pork chops/steaks. Just made today using some boneless loin chops and some pork butt cut into steaks. Was worried it’d be too dry so checked it after 50-55 min in the oven and it was perfect.5 stars

  3. This is good, but is missing salt and other seasonings. Could definitely use some celery or something.

  4. This was ok. Way too many tomatoes-will cut back to one sm can next time. Just tasted tomatoes. As others said, it needs more flavoring to enhance the meat. May try more garlic and some oregano next time.

    1. Thanks for your suggestions, Mary! You can definitely adjust it to your preferences.

  5. Came out good. I don’t think I can upload the pictures, but it looked savory. Gonna boil some wide noodles to go on the side with left overs. The tomato gravy will go well with that. I also added 28oz of whole peeled tomatoes.5 stars

  6. Sooo tender. Beating it with a meat tenderizer isn’t necessary. I used cubed steak and it was wonderful. It was fork tender. I will certainly make this again.5 stars

  7. Lovely recipe. I used an instant-pot on high pressure, 40 minutes. Gravies easily give a ” Burn” error even if there is no actual scorching, so I left out the flour and 1/2 cup of the beef stock during pressure cooking. I browned the steaks and then the onions and added all the remainder of ingredients but the flour and half cup of stock. While it cooked I dry toasted the flour in a skillet to medium blond and took it off the heat to cool. When the pressure cooking was done, I let off the pressure and set the meat on a warming tray to keep temperature. I made a smooth rue with the toasted flour and reserved beef stock and whisked that into the hot tomato, carrot and onion juices, bringing it back to simmer for just one minute. The consistency of the gravy was just right. The whole recipe is the very definition of comfort food. I appreciate it too for its simplicity, being able to use canned tomatoes, less expensive cuts of beef, and no exotic pantry ingredients.5 stars

    1. Thank you for sharing your tips and tricks with the instant pot on this recipe Shiloh! I am so glad you enjoyed this recipe.

  8. Good base recipe. I loved that it was normal ingredients that I already had on hand and totally easy to make. But it definitely needs a lot more salt and garlic. It is VERY bland without it.

    next time I am going to mix the gravy on a bowl and season it so that some flavor will cook into the stake.3 stars

  9. I used one 14 oz can of fire roasted tomatoes and one can of Rotel ( because that’s what I had on hand). Served it on homemade egg noodles. Comfort food for sure.5 stars

  10. I normally have a lot of success with this website, but I have to say that I was disappointed in this Swiss Steak recipe. The taste was so bland and it’s no wonder since it had 28 ounces of tomatoes with juice (which is a large quantity) and *only* 1/2 tsp garlic powder, 1/2 tsp paprika, S&P IN THE FLOUR DREDGE. There were no other spices except for onions and carrots. I did wonder about that and should have followed my instinct to jazz it up more. Sadly we had a lot of leftovers but I was able to doctor the gravy with additional spices and make it more palatable. Also, I’ve never tenderized my round steak for this recipe before and although I did follow the recipe, I was keen on the texture, and don’t find it’s necessary since it cooks low and slow for such a long time. Anyway, that was my experience.

      1. Hi Melanie, in step 4 we brown the steaks on the stovetop. Then everything is layered into the post in step 5 and baked in the oven. I hope that helps!

  11. Excellent…like my elementary school lunch in the 60’s. You did leave out salt in initial ingredient list.
    Sandra5 stars