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


  • 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 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 213 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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About the author

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. 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

  2. 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.

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