Homemade Swiss Steak

Homemade Swiss Steak in a cast iron pan with tender beef strips, bell peppers, and a rich tomato sauce. A classic comfort food recipe from FoodForYourGood.com — This Homemade Swiss Steak is slow-simmered in a flavorful tomato sauce with onions and bell peppers, making it the perfect comfort meal! Find the full recipe at FoodForYourGood.com

There’s nothing quite like a plate of Homemade Swiss Steak to bring comfort to the table. This dish, with its fork-tender beef simmered in a rich tomato-based sauce, is the kind of hearty meal that warms both the heart and soul. Even better, it’s easy to make using a cast iron pan, which adds a deep, savory flavor you just can’t get from anything else. Whether you’re cooking for a cozy family dinner or just craving something satisfying, this recipe is a must-try.

Now, here’s a fun fact—despite its name, Swiss Steak isn’t Swiss at all! The term comes from “swissing,” a method of tenderizing tougher cuts of meat by pounding and slow-cooking them in a flavorful sauce. Over time, this technique became a favorite in American kitchens, especially in the South and Midwest.

With simple ingredients and one pan, you’ll have a meal that’s bold, flavorful, and incredibly satisfying. So, grab your cast iron skillet and get ready to cook up a homestyle classic that never goes out of style!

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lb beef round steak, cut into ½-inch thick pieces (leave whole, cut into strips after cooking)
½ cup all-purpose flour
1 ½ tsp salt
one tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
2 tbsp olive oil
1 tbsp butter
one medium onion, thinly sliced
1 green bell pepper, sliced
3 garlic cloves, minced
1 can (15 oz) fire-roasted diced tomatoes, undrained
1 ¼ cup beef broth
one tbsp Worcestershire sauce
1 tbsp tomato paste
one tsp dried thyme
½ tsp dried oregano
½ tsp red pepper flakes (optional)

INSTRUCTIONS

1. Prep the steak: In a shallow dish, mix flour, salt, black pepper, smoked paprika, and garlic powder. Dredge each steak piece in the flour mixture, coating both sides.

2. Sear the steak: Heat olive oil and butter in a cast iron pan over medium-high heat. Sear steak for 2-3 minutes per side until golden brown. Remove and set aside.

3. Sauté the veggies: In the same pan, add onions and bell pepper. Cook for 3-4 minutes until slightly softened. Stir in garlic and cook for another 30 seconds.

4. Build the sauce: Stir in tomato paste and cook for 1 minute to enhance the flavor. Add fire-roasted diced tomatoes, beef broth, Worcestershire sauce, thyme, oregano, and red pepper flakes. Stir well, scraping up any browned bits.

5. Simmer to perfection: Return the steak to the pan, submerging it in the sauce. Reduce heat to low, cover, and simmer for 1 ½ to 2 hours, stirring occasionally, until fork-tender.

6. Serve and enjoy: Transfer the Swiss steak to a cutting board and let it rest for 5 minutes. Slice into strips against the grain, then plate with mashed potatoes, rice, or buttered egg noodles. Spoon extra sauce over the top and serve warm!

Helpful Tips to Perfect This Recipe

Use Fire-Roasted Tomatoes: These add a smoky depth to the sauce, enhancing the overall flavor.
Don’t Skip the Tomato Paste: It adds richness and thickness to the sauce, balancing the acidity of tomatoes.
Low and Slow is Key: Simmering for at least 1 ½ hours is crucial for tender steak and a deeply flavorful sauce.

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