Why You’ll Love this Swiss Steak
If you’re wondering why this Swiss Steak deserves a spot in your dinner rotation, let me tell you—it’s simply one of those rustic, comforting dishes that makes everyone at the table feel right at home.
The tender round steak, slowly simmered until it practically melts in your mouth? Divine. That rich gravy with perfectly cooked onions? Heaven on a plate.
And can we talk about how adaptable it is? Add more water for saucier results or keep it thick and hearty, depending on your mood.
What I love most? It’s impressive without being fussy—a true one-pot wonder.
What Ingredients are in Swiss Steak?
Swiss Steak is one of those classic, hearty dishes that doesn’t require a fancy shopping list to make something truly delicious. The beauty lies in its simplicity—taking an affordable cut of beef and transforming it through slow cooking into something tender and flavor-packed.
You’ll find most of these ingredients already hanging out in your pantry or refrigerator, which makes this recipe perfect for those evenings when you want something comforting without running to the store.
- 1½-2 pounds round steaks (cut 1-inch thick)
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- 1½ teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon seasoning salt
- 1 large onion, sliced
- 1 cup water (plus potentially more to reach desired gravy consistency)
When shopping for the round steak, don’t be tempted to substitute with a more expensive cut—this recipe was designed to tenderize tougher, more economical cuts through the slow cooking process.
The seasoning salt adds that little something extra, but you could easily customize with your favorite spice blend if that’s what you have on hand.
And regarding the water, I’m a big fan of starting with the suggested amount and then adding more gradually until I get that perfect gravy thickness. Sometimes I end up using closer to 2 cups by the end, depending on how saucy I want the final dish to be.
How to Make this Swiss Steak
Making Swiss steak is all about transforming a humble cut of beef into something mouthwateringly tender.
Start by dredging your 1½-2 pounds of round steak in ¼ cup of flour, making sure each piece is evenly coated. This flour coating is what helps create that gorgeous gravy later on, so don’t skimp on this step.
Next, heat 3 tablespoons of olive oil in a large skillet over medium heat until it’s shimmering but not smoking. Place the floured steaks in the hot oil and brown them thoroughly on both sides—this might take 3-4 minutes per side to develop that rich color and flavor that’ll serve as the foundation for the dish.
Once your meat is beautifully browned, it’s time to season. Sprinkle 1½ teaspoons of salt, ¼ teaspoon of pepper, and ½ teaspoon of seasoning salt evenly over the meat.
Now add the sliced large onion (I love watching how these transform during cooking) and pour in ½ cup of water. This is where the magic happens! Cover the skillet tightly and reduce the heat to a gentle simmer.
Let this cook for about 1½ hours, checking occasionally. You’ll want to add the remaining ½ cup of water sometime during the cooking process as the liquid reduces.
And honestly, depending on how saucy you prefer your Swiss steak, you might want to add even more water than the recipe calls for—I often do.
The meat is ready when it’s fork-tender and practically melting in the pan, surrounded by a rich, savory gravy that’s perfect for spooning over mashed potatoes or rice.
Swiss Steak Substitutions and Variations
The beauty of this classic recipe lies in its flexibility—you can easily adapt it to suit your pantry and preferences.
Don’t have round steak? Try chuck, bottom round, or even cube steak if that’s what you’ve got on hand.
The flour coating can be seasoned with Italian herbs, paprika, or garlic powder to add dimension.
Want more veggies? Toss in bell peppers, celery, or carrots with those onions.
For a richer sauce, replace some of the water with beef broth or even a splash of red wine.
Can you imagine the depth that would add?
Tomatoes work wonderfully too—diced, crushed, or sauced.
What to Serve with Swiss Steak
A perfect side dish can transform Swiss steak from a simple dinner into a memorable meal.
I love pairing this hearty dish with creamy mashed potatoes or buttery egg noodles to soak up that rich gravy. Can you imagine anything more comforting?
Vegetables work beautifully too.
Try roasted carrots, steamed green beans, or a simple side salad with vinaigrette.
For a complete comfort food experience, add some warm, crusty bread.
Want something different?
Polenta or cauliflower mash make fantastic alternatives to potatoes. Trust me, the gravy tastes amazing on anything starchy.
Final Thoughts
Swiss steak, with its tender meat and rich, flavorful gravy, never fails to become a family favorite after your first attempt.
There’s something magical about transforming a tough cut into something so mouthwateringly delicious with just a bit of patience and simple ingredients.
What I love most about this classic recipe is its versatility.
Don’t have round steak? Chuck works beautifully too.
Want more vegetables? Toss in some carrots or celery with those onions.
If you enjoy hearty meat dishes, you might also appreciate a classic meatloaf recipe that combines ground beef with savory vegetables and seasonings for a comforting meal.
For an elegant appetizer alternative, consider serving burrata tartines topped with artichoke hearts and a distinctive pesto blend.
