By Krista Teigen
Updated Oct 20, 2025
This Swiss steak recipe is pure comfort food—tender beef simmered with onions, carrots, peppers, and tomatoes in one pan until it’s fall-apart delicious. I grew up eating this on chilly nights, always served over mashed potatoes. It’s cozy, simple, and easy to recreate with pantry staples.
Easy Swiss Steak Recipe
When I’m craving something warm and comforting but don’t want to spend all night in the kitchen, I turn to this Swiss steak recipe. It’s one of those meals that feels like a Sunday dinner but comes together with just a few simple steps—sear the meat, toss in the veggies and tomatoes, then let it all simmer until tender. The beef gets melt-in-your-mouth soft, and that savory sauce is so good over mashed potatoes, rice, or noodles. It’s a go-to in our house when we want something hearty without the hassle.
Tips for Beginners
- Low and slow. The key to tender meat is to simmer it low and slow. This gives the connective tissue time to break down, resulting in that tender, melt-in-your-mouth texture.
- Add in veggies. Try stirring in extras like chopped celery, mushrooms, peas, green beans, or even diced potatoes—they all simmer beautifully in the sauce and make the meal even heartier.
Ingredients1x2x3x
- ▢ 2 pounds round steak sliced into 6-8 rectangular pieces
- ▢ ½ tsp onion powder
- ▢ ½ tsp garlic powder
- ▢ 1½ tsp salt divided
- ▢ ½ tsp pepper
- ▢ ¼ cup flour
- ▢ 2 tbsp olive oil divided
- ▢ 1 onion chopped
- ▢ 2 carrots chopped
- ▢ 1 large green bell pepper chopped
- ▢ 1 15 oz can crushed tomatoes
- ▢ ⅓ cup beef broth add more as needed
Video
Instructions
- In a shallow dish, whisk together the onion powder, garlic powder, 1 tsp salt, pepper, and flour. Dredge each piece of steak in the flour mixture. ½ tsp onion powder, ½ tsp garlic powder, 1½ tsp salt, ½ tsp pepper, ¼ cup flour
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Once heated, place the steak in the skillet and brown on both sides. Do this in 2 batches if needed. 2 pounds round steak
- Transfer the steak to a plate. Add in another tbsp of olive oil. Then, add in the onion, carrots, bell peppers, and ½ tsp salt. Cook for 3-4 minutes until softened. 2 tbsp olive oil, 1 onion, 2 carrots, 1 large green bell pepper
- Add in the crushed tomatoes and beef broth, and bring to a boil. 1 15 oz can, ⅓ cup beef broth
- Reduce to a simmer, and add the steak back in. Cover the skillet and cook on low for 45-60 minutes until the steak is fork tender.
- Serve the steak over mashed potatoes, rice, or noodles.
Becky’s Tips
- If sauce is too thick, stir in a bit of beef broth or water as it cooks until you reach your desired consistency.
- If sauce is too thin, take the lid off during the last 10–15 minutes of simmering to let some of the liquid cook off and thicken naturally.
- To make in the slow cooker: Brown the steak and sauté the veggies, then transfer everything to a slow cooker and cook on low for 6–8 hours .
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Swiss Steaks Step by Step
Gather all the ingredients together.
Make the seasoned flour mixture: In a shallow dish, whisk together ½ tsp onion powder, ½ tsp garlic powder, 1 tsp salt, ½ tsp black pepper, and ¼ cup flour. Dredge 2 pounds of round steak, sliced into 6–8 pieces, in the seasoned flour mixture until well coated.
Sear the steak: Heat 1 tbsp of olive oil in a large skillet over medium heat. Working in batches if needed, brown the steak pieces on both sides, about 2–3 minutes per side. Transfer the browned steak to a plate and set aside.
Make the sauce: Add the remaining 1 tbsp olive oil to the skillet. Stir in 1 chopped onion, 2 chopped carrots, 1 chopped green bell pepper, and the remaining ½ tsp salt. Cook for 3–4 minutes, stirring occasionally, until the vegetables are softened. Pour in 1 (15-ounce) can of crushed tomatoes and ⅓ cup beef broth. Stir to combine and bring the mixture to a gentle boil.
Add the steak back in: Return the steak to the skillet, nestling the pieces into the sauce.
Slow cook: Reduce the heat to low, cover, and simmer for 45–60 minutes, or until the steak is fork-tender.
Serve and enjoy: Serve hot over mashed potatoes, rice, or noodles for a complete meal. Enjoy!
How to Store and Reheat
Store any leftover Swiss steak in an airtight container in the fridge for up to 4 days. For longer storage, let it cool completely, then transfer to a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to reheat, warm it gently in a skillet or in the microwave until heated through—just add a splash of broth or water to loosen the sauce if needed.
Serving Suggestions
I love serving this over creamy mashed potatoes —it’s the classic combo I grew up with and still crave on chilly nights. It’s just as delicious over buttered egg noodles or a bowl of fluffy rice if that’s what you have on hand. Crusty bread is always great to have on the side. You’ll want it to soak up every last bit of that rich, savory sauce.
More Comforting Dinners to try
Chicken Pot Pie
Chicken and Dumplings
Homemade Lasagna with Meat Sauce
Beef Stroganoff
Swiss Steak
Ingredients
- 2 pounds round steak sliced into 6-8 rectangular pieces
- ½ tsp onion powder
- ½ tsp garlic powder
- 1½ tsp salt divided
- ½ tsp pepper
- ¼ cup flour
- 2 tbsp olive oil divided
- 1 onion chopped
- 2 carrots chopped
- 1 large green bell pepper chopped
- 1 15 oz can crushed tomatoes
- ⅓ cup beef broth add more as needed
Instructions
- In a shallow dish, whisk together the onion powder, garlic powder, 1 tsp salt, pepper, and flour. Dredge each piece of steak in the flour mixture. ½ tsp onion powder, ½ tsp garlic powder, 1½ tsp salt, ½ tsp pepper, ¼ cup flour
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Once heated, place the steak in the skillet and brown on both sides. Do this in 2 batches if needed. 2 pounds round steak
- Transfer the steak to a plate. Add in another tbsp of olive oil. Then, add in the onion, carrots, bell peppers, and ½ tsp salt. Cook for 3-4 minutes until softened. 2 tbsp olive oil, 1 onion, 2 carrots, 1 large green bell pepper
- Add in the crushed tomatoes and beef broth, and bring to a boil. 1 15 oz can, ⅓ cup beef broth
- Reduce to a simmer, and add the steak back in. Cover the skillet and cook on low for 45-60 minutes until the steak is fork tender.
- Serve the steak over mashed potatoes, rice, or noodles.
Video
Notes
- If sauce is too thick, stir in a bit of beef broth or water as it cooks until you reach your desired consistency.
- If sauce is too thin, take the lid off during the last 10–15 minutes of simmering to let some of the liquid cook off and thicken naturally.
- To make in the slow cooker: Brown the steak and sauté the veggies, then transfer everything to a slow cooker and cook on low for 6–8 hours .
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
