Swiss Steak

There are some dishes that just feel like a hug, and Swiss steak is one of them. It’s the kind of hearty, comforting meal that’s been around for a long time, and for good reason. Tender beef, slowly braised in a rich tomato and onion sauce, served over something cozy like mashed potatoes, rice, or noodles—it’s comfort food at its finest. This is the kind of recipe that fills your kitchen with the most wonderful smell, the kind that makes everyone wander in and ask, “When’s dinner ready?”

What I love about Swiss steak is how simple yet special it feels. It starts with cube steaks—or a quick tenderizing session if you’re using eye round—and then builds flavor layer by layer. First you sear the beef until it’s golden, then you sauté the veggies until soft and fragrant. Finally, everything gets nestled into a savory tomato-broth mixture and cooked low and slow in the oven until the meat is fork-tender and practically melts in your mouth. It’s the sort of meal that tastes like it took all day, but it’s really just good, honest cooking doing its thing.

What cut of meat is Swiss steak made from?

Swiss steak is usually made from tougher cuts of beef like round steak or cube steak. These budget-friendly cuts are perfect for this recipe because they become flavorful and tender after slow braising in the rich tomato-based sauce.

Why is my Swiss steak tough?

Swiss steak can turn out tough if you use the wrong cut of beef or you don't cook it long enough. This dish is meant for tougher cuts like round steak or cube steak, sliced thin and tenderized by the butcher (or you can do it with a meat mallet at home). These cuts need slow braising to break down their fibers. If the steaks are cooked too quickly or at too high a temperature, they’ll stay chewy instead of becoming fork-tender. Make sure to brown the steaks first for flavor, then let them simmer low and slow in the tomato-based sauce for at least 1 ½ to 2 hours and you can easily cut them with a butter knife.