Classic Swiss Steak makes a hearty dinner any time of year. Cube Steak gets coated in flour and then browned in a pan. It’s slow-cooked with tomatoes, green peppers, onions, and seasonings until tender. Serve it over rice or mashed potatoes for a filling meal that won’t break the bank.
I love using cube steak. It’s a great way to inexpensively put a protein on the table. It’s also delicious when made into Chicken Fried Steak.
You could also use slices of round steak and tenderize them with a meat mallet.
To make Swiss Steak, I cook a bunch of thinly sliced green peppers and onion in a touch of butter until soft. I remove them from the pan and set them aside so I can brown the cube steak, which I coat in flour, in the same pan.
I like to use my Cast Iron Dutch Oven
to make Swiss Steak. It is perfect for slow cooking because it heats so easily and retains heat well.
Once the meat is browned, I add the onions and peppers back to the pan along with stewed tomatoes, a few beef bouillon cubes, some Worcestershire sauce, garlic powder, seasoned salt and pepper. It cooks for about an hour and 15 minutes. The meat becomes tender and all the flavors have plenty of time to blend.
Old-Fashioned comfort food is always well received.
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Swiss Steak
Ingredients
- 2 tablespoons butter
- 1 large onion, cut in half and sliced into 1/2 moon shapes
- 1 green pepper,, sliced
- 1 1/2 pounds cube steak
- salt and pepper
- 1 cup flour
- 4 tablespoons Vegetable oil,, divided
- 2 (14.5-ounce) cans stewed tomatoes
- 1 cup water
- 2 beef bouillon cubes,, crumbled
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
Instructions
- Melt 2 tablespoons of butter in a cast iron Dutch oven. Add onion and green pepper and cook until soft, about 5 minutes. Remove onion and green pepper to a bowl and set aside.
- Season both sides of cube steak with salt and pepper and dredge in flour. You want a thick coating of flour because it will help thicken the sauce.
- Add 2 tablespoons vegetable oil to Dutch oven. Working in 2 batches, cook cube steak until browned on both sides (it will not be cooked through).
- Leave the second batch of cube steak in the Dutch oven and return the first batch plus the onion and green peppers to the Dutch oven.
- Add remaining ingredients and stir to mix. Cover Dutch oven (I leave a little gap) and cook for 1 hour and 15 minutes over low heat, stirring occasionally to make sure nothing on the bottom burns.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Comfort Foods
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Can you make this in a slow cooker?
Can you make this recipe in a slow cooker?
Stove top to oven, awesome, served over spahgetti noodles, with garlic toast
I am making this tonight, so excited!!
Thank you so much for sharing this recipe. My Grandmother made swiss steak and mashed potatoes for us all the time and right when I saw this, it brought back the most wonderful family food memories for me. I haven’t made this in a very long time and you’ve reminded me that I need to. Total comfort food for winter too )
So glad it brought back a happy memory for you Karrie!
Mmm I’m craving this swiss steak for dinner, Christin! I’ve never made my own before, but that has got to change after seeing this recipe. I love how warm and comforting it looks!
I haven’t cooked a cube steak in foh-ev-a! And this swiss steak is making me question my life choices! lol This looks insanely delicious! My grams use to make a swiss steak back in the day, but I don’t recall hers ever lookin’ this good! (<– I will deny saying that if you tell her! wink wink). My husband would flip over this, Christin! Total comfort food. Totally delicious! Pinned! Cheers! <3
I love all of your classic, comfort food recipes Christin! This has always been one of our favorites!
Oh I love this! Such great flavor too!
Looks yummy! I think I would like such dish, need to try 😀
This looks delicious, Christin! Love the flavours! This is definitely my idea of comfort food!
I like the recipe. I’m going to use a red bell pepper and some mushrooms. also I will reduce some beef stock instead of cubes. Thanks for your inspiration. Peace