Swiss Steak

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Swiss Steak is round steak braised in a tomato sauce until tender. This Retro Recipe is a great way to turn an inexpensive cut of beef into a family favorite! 

I love collecting old cookbooks. Seeing the way that people used to cook and make memories long ago. And then I love making those recipes for my family. Now, I don’t rush to make all of the retro recipes (looking at you jello molds) but some retro recipes really do stand the test of time. 

Take this Swiss Steak Recipe for instance. The first time a recipe for Swiss steak was found in print was 1915 but it didn’t start popping up in cookbooks until the 1940s. It also gained popularity when Reynolds Aluminum used a recipe on their box to advertise as a great dish to use aluminum foil so that clean up would be a breeze. Swiss Steak was seen as an easy, delicious and inexpensive meal to feed your family. 

And it still is! Let’s talk about everything you need to get this retro classic recipe on the table. 

Ingredients you need for Swiss Steak Recipe:

• TOP ROUND ROAST: Top round comes from the inside of the rear leg. It is a very lean cut of meat so it benefits the most when it’s tenderized before cooking like we do with this recipe.
• FLOUR: Flour will help the steak get a crust on it as well as help the sauce thicken a bit as it cooks.
• SALT/PEPPER
• CANOLA OIL: Or other high heat oil to brown the meat in.
• ONION: Yellow or white onion will work the best in this recipe.
• GARLIC: When I first posted this recipe, I used 2 cloves. I’ve since upped it to 6. You get more garlic flavor but it’s not overpowering at all.
• TOMATO PASTE: Adds rich tomato flavor.
• ITALIAN SEASONING: Use your favorite Italian seasoning blend.
• DICED TOMATOES: These will be the base of the sauce.
• BEEF BROTH: I prefer to use low-sodium beef broth so that I can control the final saltiness of the dish.
• WORCESTERSHIRE SAUCE: I love adding Worcestershire sauce to recipes. It packs such an umami punch.
• PARSLEY: This is totally optional but the green does at a bright pop of color that makes the dish extra pretty.

Step by Step Photos and Instructions:

Some Swiss Steak recipes have you use a slow cooker or do this in the oven. This recipe is made right on the stovetop instead!

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• STEP #1: Cut the round roast into 3/4 inch slices. Use the ridged side of a meat tenderizer to pound the pieces into 1/2 inch thickness.
• STEP #2: Combine flour, salt and pepper together on a plate. Dredge the steak pieces in the flour.
• STEP #3: Heat oil in a large braising pan over medium heat. Cook the slices of beef just until browned on both sides. You may need to do this part in batches to avoid overcrowding the pan. This will help them brown better.
• STEP #4: In the same pan that you cooked the beef in, reserve 1 tablespoon of pan drippings. Cook the onion ,garlic, tomato paste and Italian seasoning just until the onions start to soften. Return the beef to the pan. Pour in the broth, diced tomatoes and Worcestershire sauce. Reduce heat to low and cover. Allow to simmer for 1 1/2 hours.
• STEP #5: Season to taste with salt and pepper. Sprinkle with parsley if using and serve.

Swiss Steak is great when served over creamy mashed potatoes or over buttery noodles.

Storage and Leftovers:

Swiss steak makes great leftovers. Keep them in the refrigerator for up to three days and reheat in the microwave.

My family loved this Swiss Steak Recipe! Sometimes it’s fun to return to those retro recipes and introduce your family to new favorites.

Want more recipes using inexpensive beef top round? Try these!

Creamy Steak and Mushroom Soup is a great way to warm up on a cold winter’s day!

Grilled Marinated London Broil is perfect for your next outdoor grilling session!

Learn how to tenderize lean cuts of steak with my salt hack!

Note: This post was originally published in 2010. It was updated in 2023 with a new recipe, step by step photos, new photos and nutrition information.