A simple, hearty comfort food, beautifully seared swiss steak is slowly simmered in an easy, flavor-packed tomato sauce. Serving it over rice or mashed potatoes creates a satisfying combination that won’t break the bank!
Most people I know have this mallet-looking thing with spikes on one side meant for tenderizing tough cuts of meat. Top and bottom round from the hind leg, cut ½-1 inch thick, is the classic choice. You can use chuck, but you may need to braise it longer for it to become tender.
While this tougher cut of beef takes a little more work, the flavor you’ll enjoy more than compensates for it. Plus, they’re usually cheaper than the more tender cuts.
Why Use Cube Steak
The swissing process (an American technique that has nothing to do with Switzerland) turns a tough cut of meat into a tender, economical meal. However, it takes a bit of work. Breaking down the muscle fibers and connective tissue requires some pounding with a meat tenderizer. So we take a shortcut and get cube steaks that have already been swissed. I’ll save my workout for the gym.
How to Make Swiss Steak
- Season, flour, and sear the cube steaks. Then set them aside.
- Sauté the aromatics, add the tomato paste and sauce, Worcestershire sauce, and broth.
- Add the steaks back, and simmer until tender. Enjoy!
Recipe Tips
- Add ¼ cup dry red wine with the broth for more umami.
- Don’t feel limited to cube steak. I’ve used stew beef (no pounding involved), and it turned out great.
- Sear the meat in an oven-proof skillet, add the gravy ingredients, cover with a lid, and bake at 350℉ (180℃) for an hour or two until the meat is tender. Remove it from the oven and let it rest for about 10 minutes before serving.
- This recipe also works well in a slow cooker. Sear the meat, add it to the slow cooker with the rest of the ingredients, and simmer for 7-8 hours on low or 3-4 hours on high.
Make-Ahead and Storage Instructions
You can definitely make this the day before, then reheat it in the oven or on the stovetop. Something about tomato-based sauces tastes even better the next day. Let it cool completely, then refrigerate it for 1-2 days or freeze it for 4-5 months.
Leftovers last in the fridge for 4-5 days or in the freezer for 4-5 months. We love chopping the steaks into bite-sized chunks, adding leftover rice, frozen vegetables, and a little more broth, then heating it through for a simple one-pot meal.
What to Serve With Swiss Steak
Swiss steak makes an ideal weeknight meal and special occasion main course. Roast garlic mashed potatoes, oven-roasted corn on the cob, spicy broccoli, and rice pilaf are all great sides. A tossed salad lightens things up while a lemon tart refreshes the palate.
More Mouthwatering Steak Recipes to Try
Watch How to Make It
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This blog post was originally published in December 2018 and has been updated with additional tips, new photos, and a video.