Swiss Steak

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Growing up, my grandparents lived in Temple, Texas.  Every summer my sister, Laura, and I would take the 7 1/2 hour car ride from Weslaco to spend some extended amount of time in Temple. Sometimes we went together, sometimes we got alone time with the grandparents.  Regardless of the setup, every time we were there my Grandma McGee, or Mamoo as we lovingly called her, would make a point to cook a special meal for each of us.  Laura and I got to pick the menu for dinner one night, whatever we wanted, and Mamoo would come through.  She was an amazing cook.

I had a favorite (we’ll talk about that one later) but sometimes changed my menu up. Laura’s favorite dish, hands down, was Swiss Steak. She would ask for it every time… and I can’t blame her.  It’s a good one!

I’m gonna admit, I had to look up why it is called Swiss Steak.  Turns out, Swiss describes the meat being “swissed”, or a process called “swissing” in order to make it tender. Braising meat does this as well, but by tenderizing the steak you are giving it a chance to break down a little faster to make this an easy, manageable weeknight meal. When making this recipe, I use the cube steak already tenderized as it would be when making chicken fried steak.  Win!

I’ve got to hand it to Laura, this is a good choice.  I sometimes forget just how tasty and simple Swiss Steak is and making this for dinner brought back a flood of warm memories of Mamoo’s special dinners.

What would Mamoo make for you?


Swiss Steak

  • 1-2 lbs round steak or cube steak
  • Flour, salt and pepper
  • 1 onion, sliced
  • 1 green pepper, or 5-6 mini bell peppers, sliced
  • 3-4 cloves garlic, minced
  • ½ cup red wine
  • 1 can sliced stewed tomatoes
  • 1 15-ounce can tomato sauce
  • Worcestershire sauce
  • Oregano, basil and red pepper flakes

Heat a couple tablespoons EVOO in a large skillet over medium-high heat. 

Sprinkle a little flour, salt and pepper on both sides of each steak and then brown the steaks for a couple minutes on each side.  You’re not worried about cooking the steaks through, they are going to braise and get super tender a little later.  Don’t skip this step though – browned food is flavored food!

Remove the steaks from the pan and set aside.

In the same skillet, add the onions and peppers, adding a little more EVOO if needed. Saute the onions and peppers 2-3 minutes until the begin to soften.

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Add garlic and saute a few more minutes.

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Deglaze the pan with the red wine.  So remember that “deglaze” just means “pour some liquid in the hot pan and gently scrape all the delicious browned bits off the bottom”.  Very technical term.

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Remember how we always say to cook with wine you would drink in a glass?  I went all out on this one, using a bottle from one of my very favorite wineries – J Vineyards.  Check them out if you travel to California Wine Country!  They have a fabulous wine and cheese tasting option at the winery.

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Add the steaks back in, then the stewed tomatoes and tomato sauce.  Many times when using stewed tomatoes the recipe suggested mashing or tearing up the tomatoes.  In this case, I like to leave them sliced. I am notorious for grabbing the not-quite-right version of a grocery list item, like getting a can of whole tomatoes instead of sliced, or the chunky peanut butter that’s right next to the creamy.  If you have a can of whole tomatoes on hand, use them!  Just don’t break them down too much – the chunks of tomatoes get nice and sweet as they braise. 

Add a couple tablespoons Worcestershire sauce and taste, adding more if desired.

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Stir in a couple teaspoons of basil and oregano and red pepper flakes as desired.  Taste and adjust the seasonings as desired.  If the gravy seems a little thick, or is not covering the steaks and veggies, add a little water.

Cover and let the pan simmer until the meat is tender, about 45-60 minutes.  

Serve over rice or mashed potatoes.

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What do you think, Laura?  I’m pretty sure Mamoo would be proud 😉


Full Recipe

Swiss Steak

  • 1-2 lbs round steak or cube steak
  • Flour, salt and pepper
  • 1 onion, sliced
  • 1 green pepper, or 5-6 mini bell peppers, sliced
  • 3-4 cloves garlic, minced
  • ½ cup red wine
  • 1 can sliced stewed tomatoes
  • 1 15-ounce can tomato sauce
  • Worcestershire sauce
  • Oregano, basil and red pepper flakes

Heat a couple tablespoons EVOO in a large skillet over medium-high heat.

Sprinkle a little flour, salt and pepper on both sides of each steak.

Brown the steaks for a couple minutes on each side.

Remove the steaks from the pan and set aside.

In the same skillet, add the onions and peppers, adding a little more EVOO if needed.

Saute the onions and peppers 2-3 minutes until the begin to soften.

Add garlic and saute a few more minutes.

Deglaze the pan with the red wine.

Add the steaks back in, then the stewed tomatoes and tomato sauce.

Add a couple tablespoons Worcestershire sauce and taste, adding more if desired.

Stir in a couple teaspoons of basil and oregano and red pepper flakes as desired.

Taste and adjust the seasonings as desired.

If the gravy seems a little thick, or is not covering the steaks and veggies, add a little water.  

Cover and let simmer until the meat is tender, about 45-60 minutes.  

Serve over rice or mashed potatoes.

One thought on “Swiss Steak

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