There’s something so comforting about The Best Old-Fashioned Swiss Steak Recipe, and I’m always excited when it’s on the menu. It’s one of those dishes that feels like a warm hug from the inside—tender beef swimming in a rich, tomatoey gravy loaded with veggies. Whenever I’m craving a homemade meal that’s hearty but still simple enough for a weeknight, this recipe fits the bill perfectly.

What really makes this recipe stand out is how it uses inexpensive cuts of beef and turns them into melt-in-your-mouth goodness with a slow simmer. Plus, it’s a dish that’s just as good the next day, so it’s perfect for anyone looking for cozy leftovers. I’m thrilled to share The Best Old-Fashioned Swiss Steak Recipe with you because it’s a classic that never fails to impress both family and friends.

Ingredients You’ll Need

Each ingredient in this recipe plays an important role, whether for flavor, tenderizing the beef, or creating that luscious sauce. Choosing fresh veggies and good-quality broth really helps elevate the final dish—trust me, it makes a huge difference.

All-purpose flour: Helps to tenderize and thicken the sauce. Make sure to coat the steak well for a nice crust.
Salt: Adds essential seasoning to elevate the beef flavor.
Ground black pepper: For a touch of mild heat.
Granulated garlic: Adds depth without overpowering the dish.
Cubed steak or round steak: The star protein. Cubed steak works great because it’s already tenderized, but round steak is a solid budget-friendly option.
Vegetable oil: Use a high-smoke-point oil like canola or corn oil if you prefer; it’s essential for proper browning.
Onion: Adds a wonderful aromatic base.
Celery: Gives a subtle crunch and earthy undertone.
Green bell pepper: Brings a little sweetness and vibrant color.
Cremini or white button mushrooms: Adds earthiness and meaty texture.
Garlic cloves: Fresh garlic always beats pre-minced for a punchier flavor.
Tomato paste: Concentrates the tomato flavor and enriches the sauce.
Diced or stewed tomatoes: I love using home-canned tomatoes for freshness, but canned store-bought works just as well.
Beef broth: Provides hearty, savory liquid for braising.
Worcestershire sauce: Boosts umami complexity.
Dried thyme: Adds that subtle herbaceous warmth.
Sugar: Just a touch to balance the acidity of the tomatoes.
Celery seed (optional): I usually leave this out, but it’s a nice little flavor enhancer if you like it.
Water and cornstarch: For thickening the sauce at the end to a luscious finish.

Variations

I love making this recipe my own by swapping or adding ingredients here and there — it’s flexible that way. You should definitely feel free to experiment to suit your taste and dietary needs.

Variation: Using bone broth instead of regular beef broth adds extra richness. I tried this once when I had some homemade broth on hand — the flavor was next-level!
Variation: For a low-carb twist, skip the flour and use almond flour for dredging. It changes the texture slightly but keeps that coating element.
Variation: Add a splash of red wine along with the Worcestershire sauce for deeper complexity — excellent for special occasions.
Variation: Swap cremini mushrooms for shiitake if you can find them; their bold flavor really stands out and adds an earthy note.

How to Make The Best Old-Fashioned Swiss Steak Recipe

Step 1: Prep and Dredge the Steak

Start by mixing the flour, salt, pepper, and granulated garlic in a shallow dish. Pat your cubed or round steak dry with paper towels to help the coating stick better. Then, dredge each piece in the seasoned flour mixture, making sure it’s well-coated but not clumpy. This coating is key for giving the meat a nice crust and thickening the sauce later on.

Step 2: Brown the Steak

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in batches to avoid overcrowding — this prevents steaming and helps get that beautiful sear. Brown each side for about 3-4 minutes until golden, then transfer them to a plate. Browning adds flavor, so don’t rush this step!

Step 3: Sauté the Veggies and Build the Sauce

In the same skillet, add diced onion, celery, and bell pepper. Cook until they soften up—about 5 minutes. Next, toss in the mushrooms and garlic and cook for another 2 minutes. Stir in the tomato paste and cook it out for about a minute to deepen the flavors. Then add the tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed if you’re using it.

Step 4: Simmer the Steak in the Sauce

Return the browned steak to the skillet, nestling it into the sauce. Bring the mixture to a gentle simmer, cover, and let it cook low and slow for about 1.5 to 2 hours. This is where the magic happens — the longer it simmers, the more tender and flavorful the steak becomes. Just keep an eye on it and stir occasionally to prevent sticking.

Step 5: Thicken the Sauce

In the last 5 minutes of cooking, mix the cornstarch with cold water to create a slurry, then stir it into the simmering sauce. Let it cook until the sauce thickens up nicely. This step gives you that perfect, rich gravy consistency everybody loves with Swiss steak.

How to Serve The Best Old-Fashioned Swiss Steak Recipe

The Best Old-Fashioned Swiss Steak Recipe - Recipe Image

Garnishes

I usually sprinkle chopped fresh parsley over the top just before serving—it brightens up the plate and adds a fresh touch that balances all the richness. Sometimes, a dollop of sour cream is fantastic if you want extra creaminess.

Side Dishes

This Swiss steak pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up that savory sauce. I also love serving it alongside roasted green beans or a crisp garden salad to add some freshness and crunch.

Creative Ways to Present

For special dinners, I like plating the steak over a bed of garlic mashed potatoes and then ladling the sauce over everything in an appealing swirl. Adding roasted cherry tomatoes or a sprinkle of grated Parmesan over the mushrooms elevates the look and flavor, too—simple touches that make a home-cooked meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Swiss steak in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting a day or two, so leftovers are a treat in their own right. Just be sure to cool it completely before refrigerating.

Freezing

If I’m making a big batch, I portion out leftovers in freezer-safe containers and freeze them for up to 3 months. When you want to eat it, thaw overnight in the fridge for best results. I’ve found the texture and flavor hold up surprisingly well after freezing.

Reheating

To reheat, I warm the Swiss steak gently on the stovetop over low heat, stirring occasionally. This prevents the meat from drying out and keeps the sauce silky. If it seems too thick after reheating, just splash in a little beef broth or water to loosen it up.

FAQs

Can I use a different cut of beef for this Swiss steak recipe?

Absolutely! Cubed steak is traditional because it’s tenderized, but round steak or even chuck steak work well too—just be prepared to cook a little longer until the meat is tender. The slow braising method in this recipe helps break down tougher cuts beautifully.
Is it necessary to dredge the steak in flour?

Coating the steak in flour does two things: it helps brown the meat beautifully and thickens the sauce as it simmers. While you can skip it, the texture and sauce consistency won’t be quite as rich, so I recommend sticking to this step if you want authentic results.
Can I make Swiss steak in a slow cooker?

Yes! After browning the steak and sautéing the veggies, transfer everything to your slow cooker and cook on low for 6-8 hours. Just add the thickening slurry near the end when there’s about 30 minutes left.
What can I serve with Swiss steak for a complete meal?

Mashed potatoes, egg noodles, or even creamy polenta are classic sides. Adding simple steamed or roasted veggies like green beans or carrots will round out the plate nicely.
How long can I store leftovers?

Stored in an airtight container in the refrigerator, leftovers are best enjoyed within 3 days for optimal flavor and safety. For longer storage, freeze portions for up to 3 months.

Final Thoughts

This is genuinely one of my all-time favorite comfort recipes, and I can’t recommend The Best Old-Fashioned Swiss Steak Recipe enough. It’s one of those meals that’s simple on paper but fills the kitchen with such incredible aromas and leaves everyone smiling at the dinner table. Give it a try—you’ll see how tender the meat gets and how that rich sauce just pulls everything together. It’s a recipe I’ve shared with close friends and family many times, and it’s always a hit. I hope it becomes a staple in your kitchen, too!

The Best Old-Fashioned Swiss Steak Recipe

★★★★★ 5 from 129 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Print Recipe

Description

This classic Old-Fashioned Swiss Steak recipe features tender, pan-fried cubed steak smothered in a rich, flavorful tomato-based gravy with onions, bell pepper, mushrooms, and aromatic herbs. The steak is lightly coated in seasoned flour, seared to develop a savory crust, then simmered slowly in beef broth and tomatoes to create a comforting and hearty dish perfect for any family meal.

Ingredients

Scale

For the Steak and Coating

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon granulated garlic
2 pounds cubed steak or round steak, cut into serving-size pieces if necessary
1/4 cup vegetable oil (or other high-temperature cooking oil)

For the Vegetable Sauce

1 onion, diced
1–2 stalks celery, diced
1 green bell pepper, thinly sliced
8 ounces cremini or white button mushrooms, sliced
2 cloves garlic, minced

For the Sauce Base

3 tablespoons tomato paste
1 (15-ounce) can diced or stewed tomatoes, or 1 pint home-canned tomatoes
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1 teaspoon sugar
1 pinch celery seed (optional)

For Thickening

2 tablespoons water
2 tablespoons cornstarch

Instructions

Prepare the Flour Mixture: In a shallow dish, combine all-purpose flour, salt, black pepper, and granulated garlic. This seasoned flour will coat the steak, adding flavor and helping form a crust while cooking.
Coat the Steak: Dredge the cubed steak pieces in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour before cooking.
Sear the Steak: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the floured steak pieces in batches to avoid overcrowding. Brown the steak on both sides until a crisp golden crust forms, approximately 2-3 minutes per side. Remove the steak and set aside.
Sauté the Vegetables: In the same skillet, add diced onion, celery, green bell pepper, and mushrooms. Cook over medium heat until the vegetables soften and begin to caramelize, about 5-7 minutes. Add minced garlic during the last minute of cooking and stir well.
Create the Sauce: Stir in tomato paste with the vegetables and cook for 2 minutes to develop flavor. Add the canned diced or stewed tomatoes along with beef broth, Worcestershire sauce, dried thyme, sugar, and optional celery seed. Mix thoroughly to combine.
Simmer with Steak: Return the seared steak pieces to the skillet, submerging them in the tomato-vegetable mixture. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours, or until the steak is tender and the sauce has thickened and deepened in flavor.
Thicken the Sauce: In a small bowl, whisk together water and cornstarch until smooth. Gradually stir this slurry into the simmering sauce, stirring constantly. Cook for an additional 3-5 minutes until the sauce thickens to your desired consistency.
Final Taste and Serve: Adjust seasoning with additional salt or pepper if needed. Serve hot over mashed potatoes, rice, or egg noodles for a comforting and satisfying meal.

Notes

Using cubed steak or round steak works best as they become tender with slow simmering.
You can substitute beef broth with vegetable broth for a lighter flavor.
Adjust the thickness of the sauce by adding more or less cornstarch slurry.
This dish reheats well and flavors intensify after resting overnight.
For a gluten-free version, use gluten-free flour and cornstarch.

Keywords: Swiss steak, old-fashioned recipe, cubed steak, tomato sauce, beef stew, comfort food, stovetop cooking