There’s nothing more comforting than a plate of fork-tender Swiss steak smothered in rich tomato gravy.

This classic dish transforms budget-friendly cubed round steak into a hearty meal that’s full of flavor and perfect for a family dinner.

Why You’ll Love This Recipe

The steak becomes melt-in-your-mouth tender thanks to slow braising.

The tomato-based gravy is rich, savory, and perfect for spooning over mashed potatoes, rice, or noodles.

It uses simple, affordable ingredients that you likely already have on hand.

The oven does all the hard work—after searing, it’s nearly hands-off.

What You’ll Need (Ingredient Highlights)

Cubed round steak: Budget-friendly beef that tenderizes beautifully when slow cooked.

All-purpose flour: Helps brown the meat and thicken the sauce.

Onion, celery, and garlic: Classic aromatics that add depth to the gravy.

Canned diced tomatoes: The acidity helps tenderize the beef while building a rich tomato base.

Worcestershire sauce and beef broth: Boost umami and savory depth.

Pro Tips Before You Start

Brown the meat well—this builds flavor into both the steak and the gravy.

Use a heavy Dutch oven or oven-safe skillet for best heat retention.

Don’t rush the oven time; low and slow cooking is key for tender steak.

Taste the gravy before serving and adjust with salt, pepper, or extra Worcestershire.

How to Make Swiss Steak

Step 1 – Prep the beef

Pat cubed steaks dry and dredge lightly in seasoned flour.

Step 2 – Brown the steaks

Heat oil in a Dutch oven.

Sear steaks until browned on both sides. Remove and set aside.

Step 3 – Cook the aromatics

Add onion, celery, and garlic to the same pan. Sauté until softened.

Step 4 – Build the gravy

Stir in diced tomatoes, Worcestershire sauce, and beef broth. Bring to a gentle simmer.

Step 5 – Return the beef

Nestle the browned steaks back into the pot, spooning sauce over the top.

Step 6 – Bake low and slow

Cover tightly and bake at 325°F for 1½ to 2 hours, until the steak is tender and the sauce has thickened into a gravy.

Step 7 – Serve and enjoy

Garnish with fresh parsley and serve hot over mashed potatoes, rice, or egg noodles.

What to Serve Them With

Creamy mashed potatoes soak up the rich tomato gravy.

Buttered egg noodles are a classic pairing.

A side of green beans or peas adds freshness to the meal.

Variations / Substitutions

Substitute cubed steak with round steak or chuck steak cut into portions.

Add sliced mushrooms for earthy flavor.

Swap canned tomatoes with fire-roasted tomatoes for smokiness.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze for up to 2 months; thaw in the fridge overnight before reheating.

Reheat gently on the stovetop or in the oven, adding a splash of broth if needed.

FAQs

Can I make this on the stovetop instead of the oven?
Yes, simmer covered on low heat for about 2 hours, stirring occasionally.

Is cubed steak the same as Swiss steak?
Swiss steak refers to the cooking method, not the cut.

Cubed steak is often used because it’s already tenderized.

Do I need to use Worcestershire sauce?
It adds savory depth, but you can substitute soy sauce or omit if preferred.

Can I make this in a slow cooker?
Yes, follow the steps through browning, then transfer everything to a slow cooker and cook on low for 6–7 hours.

What cut of beef works best if I can’t find cubed steak?
Round steak, top sirloin, or chuck can all be used when sliced into portions.

How do I thicken the gravy more?
If you prefer a thicker sauce, stir in a cornstarch slurry during the last 10 minutes of cooking.

Final Thoughts

Swiss steak is the ultimate comfort food—budget-friendly, hearty, and deeply flavorful.

The tender beef and savory tomato gravy make it a recipe you’ll come back to time and again.