Swiss Steaks

Swiss steaks are tough cuts of beef slowly braised in tomatoes until they are fork tender and melt in your mouth. Round steaks are traditionally used or cube steaks; a round steak run through a tenderizing machine (“swissed”) by the butcher. Here I used round steaks that I tenderized myself by piercing deeply all over with a fork.

Bell pepper, onion, garlic and Worcestershire sauce are also added to help season the thick and chunky sauce that is delicious served over rice, noodles and mashed or baked potatoes. If you like a lot of sauce double the tomatoes. Although simple, the sauce really needs nothing else but also serves as a blank canvas for seasonings like smoked paprika (Alton Brown’s idea), hot peppers or Italian seasonings (mine).

Recipes like this were made for the crockpot! And vice versa. It’s a magical invention. I’m making it a point to use mine more often in the hopes of inspiring you to do the same. You can also use a Dutch oven to slow roast them or cook stove top in a tightly covered pan on low heat for about 2 hours.

This is proof old-fashioned comfort food never goes out of style! My family loved it and gobbled up every last, tender, succulent bite.

Swiss Steaks

Rating: 51

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 5 servings

Swiss Steaks

Swiss steaks made by slow braising round steaks in tomatoes, peppers and onions until they are fork tender and melt in your mouth.


1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)
1 teaspoon Worcestershire sauce
1 green bell pepper, diced
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 + 1/2 pounds round steaks
sea salt and fresh black pepper


    Crockpot Directions:
  1. Mix tomatoes, Worcestershire, peppers, onion, garlic and thyme together in crock pot and season well with salt and pepper. Season each side of the steaks with salt and pepper and prick with a fork all over about an inch apart. {An optional step is to dredge the steaks with flour and sear in a frying pan with a tablespoon or two of oil over medium-high heat on each side.} Add to crock pot. Cook on high 4-5 hours or low 7-8. Serve with cooked rice, potatoes, or pasta.
  2. Oven Directions:
  3. Preheat oven to 325 degrees F. Follow the same directions above using a Dutch oven, roast about 2 hours until steak is tender and falling apart.

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  1. Platanos, Mangoes and Me! says

    This is such an old recipe.  I rememebr eating this when I was a young girl…eons ago….What great pictures you take.

  2. says

    This was one of our family favorites some 15 years ago but it’s been years since I made it.  Time to revisit it, because yours looks fantastic.

  3. says

    I love swiss steak – it is a dish that my mom always made growing up with mashed potatoes and it is so comforting.  I love the addition of the it a nice rich flavor.

  4. says

    I’m glad you explained what Swiss Steaks were right away because otherwise I would have had absolutely no clue.  I was imagining something from Switzerland with Swiss flavors throughout.  This is a good reminder that I definitely need to pull out the crockpot more.  I’m actually thinking of using it to make a brisket recipe this weekend.

  5. Barbara Williams says

    I am so pleased you posted this, Reeni. I haven’t made it in years and it used to be a family favorite. Especially on cold wiintry days. Delicious!

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