A simple one pot meal, this Dump-and-Bake Swiss Steak is an easy dinner recipe that can be prepared in the oven or in the Crock Pot. With plenty of nourishing beef, vegetables and herbs, the satisfying dish has been a classic family favorite for generations!
It’s nice to have a simple dinner that comes together in minutes and doesn’t require much effort! This old fashioned recipe is one of those great meals that everyone around the table will enjoy.
Tender, juicy beef is braised in a tomato sauce with plenty of fresh herbs and vegetables for added flavor and color. Serve it over mashed potatoes, noodles or rice for a hearty, cozy option any night of the week!
What is Swiss Steak?
This dish is typically made with beef that has been rolled or pounded and then braised in a pot of stewed tomatoes, mushrooms, or other similar sauce. In parts of the South, it’s also called Smothered Steak.
While this recipe did not originate in Switzerland (as the name might suggest), it’s called “Swiss Steak” because the process of pounding or rolling the meat is also known as “swissing.” (source)
Swiss Steak is often confused with Salisbury Steak, but they are actually two different dishes. Salisbury Steak is made with ground beef that has been shaped into patties, while Swiss Steak is made with actual steak. You can find my favorite slow cooker or oven-baked Salisbury Steak recipe here!
Is cube steak the same as Swiss steak?
Cube steak is a cut of beef, usually top round or top sirloin, that has been tenderized or flattened by pounding (the “swissing” process). This results in a steak with cube-shaped indentations from the tenderizer. Cube steak can be used in this Swiss Steak recipe.
How to cook Swiss Steak:
This simple comfort food is made by slowly braising beef with a tomato gravy. First, place about 2 tablespoons of flour in a shallow dish.
Dip the steak in the flour to coat on both sides. Shake off any excess.
Add the steak to a Dutch oven or other large covered baking dish.
Place the remaining ingredients (except for the cornstarch) in the pot as well. You’ll have a beautiful blend of:
- tomatoes
- mushrooms
- carrots
- celery
- onion
- and rosemary, thyme, garlic, salt and pepper
Plus beef broth and Worcestershire sauce! Then cover the dish and bake at 325 degrees F for 2 hours.
After two hours, remove the dish from the oven and stir in the cornstarch slurry.
Bake for another 45 minutes – 1 hour, or until the beef and vegetables are thick, tender and rich.
What goes with Swiss Steak?
The meat and sauce is typically served with a simple starch, such as:
- Mashed Potatoes
- Egg noodles
- Rice
- Spoon Bread
For added vegetables, these sides would also complement the meal:
- A simple green salad dressed in Italian Balsamic Vinaigrette
- Oven Roasted Asparagus
- Garlic Roasted Broccoli
- Slow Cooker Southern Green Beans
Can you make Swiss Steak ahead of time?
This is a great meal to serve on those days when you know that you’ll have a busy evening rush. You can prep the entire dish in advance, and then let it cook in the oven for 3 hours or set it in the slow cooker so that you come home to a warm, comforting dinner with no last-minute effort!
Cook’s Tips and Recipe Variations:
- For a Crock Pot Swiss Steak recipe, cook the meat and vegetables on LOW for about 8-10 hours or on HIGH for about 4-5 hours.
- I use a beef round steak for this recipe, which is already a thin cut that doesn’t require pounding or flattening. Slowly braising it in the oven tenderizes the meat and breaks down the tough cut into a steak that just melts in your mouth! You can also use other thicker tough cuts of beef for this recipe, such as chuck shoulder steak that you slice or pound into thinner cutlets.
- I prefer the thick, rich flavor that you get from adding the cornstarch near the end of the cooking time. That said, for a thinner tomato gravy, you can omit the cornstarch altogether.
Other easy beef recipes that you might enjoy:
- Dump-and-Bake Chinese Pepper Steak
- Beef Tips with Mushroom Gravy
- Balsamic Slow Cooker Roast Beef
- Beef Shish Kabobs
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Swiss Steak
Equipment
Ingredients
- 1 to 1½ lb. beef round steak
- 2 tablespoons flour
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 1 large sweet onion, sliced
- 2 stalks celery, diced
- 2 medium carrots, peeled and thinly sliced
- 8 ounces sliced mushrooms
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- ½ cup beef stock or broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons cornstarch + 2 teaspoons cold water
- For serving: cooked egg noodles, rice, or mashed potatoes
Instructions
- Preheat oven to 325°F. Place flour in a shallow dish. Dip steak in flour to coat both sides, shaking off excess. Place in the bottom of a Dutch oven or large covered baking dish sprayed with cooking spray.
- Add tomatoes (with juices), onion, celery, carrots, mushrooms, rosemary, thyme, Worcestershire sauce, beef broth, salt, pepper, and garlic powder.
- Cover tightly and bake for 2 hours.
- Stir together cornstarch and cold water to make a slurry.
- Remove pot from oven and stir in cornstarch mixture. Cover and bake for 45 to 60 more minutes, until beef is fork-tender and gravy has thickened.
- Remove herb stems. Slice or shred steak and serve with vegetables and gravy over mashed potatoes, noodles, or rice.
Notes
- For Crock Pot Swiss Steak: Cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. For thicker gravy, add the cornstarch slurry during the final 15 to 30 minutes on HIGH heat.
- Best cuts: Beef round steak, chuck shoulder steak (sliced or pounded thin), or cube steak all work well.
- For thinner gravy: Omit the cornstarch altogether.
- Gluten-free option: Skip the flour dredge. The gravy will be thinner, but you can still use the cornstarch slurry to add some body.
- Don’t drain the tomatoes. The liquid helps create a rich, saucy gravy.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop with a splash of broth if needed.
- Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-ahead: Prep the dish up to 24 hours in advance. Refrigerate covered, then let sit at room temperature 20 to 30 minutes before baking.
If using the crockpot, Blair, when should you add the cornstarch slurry? I like the idea of a thicker gravy. Thanks!
Great question! You’ll want to add the cornstarch slurry during the final 15-30 minutes of the slow cooking time. I like to turn the pot to HIGH heat so that it simmers and the cornstarch is activated to thicken the sauce. 🙂
Can this same recipe be done in the insta pot?
Hi, Patti! I think so, but I haven’t tested this cut of beef in the Instant Pot so I can’t offer exact timing instructions. Let me know if you give it a shot!
We harvest a lot of wild game and make cubed steaks with tougher cuts. I used moose for the base of this recipe and it turned out amazing! Thank you for the idea and another way to use our cubed steaks.
Yay! I’m so glad to hear that you enjoyed it, Darcy! Thanks for taking the time to let me know. I need to remember to make this again soon. 🙂
My last grocery order was delivered with a round steak that was too small to use as I had planned so I started looking for a way to use it. This recipe looked like it would scale down well so I made it tonight with my 0.65Lb steak and it was perfect for my wife and I.
I hammered the steak with a meat tenderizer but that probably wasn’t necessary as it basically fell apart when I was serving it. Cooked in a Dutch oven per the instructions, the kitchen smelled great while cooking and the taste was very pleasant. Printed and filed in the “keeper” binder.
Excellent! Thanks, Jerry. I’m so glad that it worked well for you!
All sounds good !