Beef / Comfort Food / Fall / Main Dishes / Uncategorized

Smothered Swiss Steak

This recipe for Smothered Swiss Steak is pure comfort food at its finest. It’s at the top of my list for when there is a chill in the air, and I’m looking for something warm and cozy for supper.

Smothered Swiss Steak

Although you can prepare this Swiss Steak recipe by simmering it on the stovetop, I like to make it by braising it in my enameled cast iron pot in the oven for a few hours. When it’s cold outside, it just makes my kitchen extra warm and inviting to have a pot full of something delicious slow-cooking in the oven. Oh, and the aroma! While these Swiss Steaks are in the oven simmering away, the whole house will be just amazingly fragrant with the aroma of home-cooked goodness!

I do tend to think of this recipe as something a bit old-fashioned (in a really good kind of way). This dish is something from my childhood, that my mom or grandma would prepare for supper on a cold fall or winter evening. Back in those days, growing up in Pennsylvania, fall was just magical to me (hint: fall, in all it’s crisp-air,  orange-hued, and pumpkin spice glory, is still my favorite!) Hearty, warming foods were standard fare on those crisp autumn, after-school evenings, and were definitely a part of the magic.

Aside from being a nostalgic kind of recipe, though, I think it’s also a bit of an old-fashioned because I use cubed steaks for this dish, a cut of beef that I really don’t see too often in modern recipes.  I really believe these steaks deserve a revival, though, because when properly cooked low and slow, cubed steaks are just oh-so-tender. And as an added bonus, they are also typically very inexpensive. Often I can find cubed steaks on sale for less than the price of regular ground beef. But if you can’t easily find cubed steaks, just go ahead substitute thin-cut top round steaks.

And the gravy for these steaks? It’s a beefy-tomato gravy, filled with tender bell peppers, onions, celery, and mushrooms. And here comes the “smothered” part – this rich, thick, savory gravy is just begging to be smothered, not just over the steak, but also over a scoop of mashed potatoes, egg noodles, or even rice. Truly down-home comfort food!

If you try this recipe, let me know in the comments. I hope you enjoy!

My Homemade Roots

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Smothered Swiss Steak

Smothered Swiss Steak

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

These Smothered Swiss Steaks are so tender and covered with rich and beefy tomato mushroom gravy.


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 2 pounds cubed steak (cut into serving-size pieces if necessary)
  • 1/4 cup vegetable oil (or other high-temperature cooking oil)
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 green bell pepper, thinly sliced
  • 8 ounces of cremini or white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can diced or stewed tomatoes (or use 1 pint of home-canned tomatoes)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 pinch celery seed (optional)
  • 2 tablespoons of water + 2 tablespoons cornstarch


  1. Preheat oven to 325° F. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic. Add steak, a few pieces at a time, and shake to coat.
  2. On the stovetop, heat oil in a cast-iron Dutch oven (or other heavy, oven-safe pot) over medium-high heat. Brown steak in oil on both sides. Remove steaks to a plate.
  3. To the same pot, add the onion, celery, bell pepper, and mushrooms. Turn the heat down to medium, and cook and stir for 6-7 minutes, or until vegetables are beginning to soften. If needed, add a little extra oil. Add garlic and tomato paste, and cook for 1 additional minute.
  4. Stir in diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed. Scrape the bottom of the pot with a spatula to release all of the flavorful bits. Return steaks to the pot, making sure they are covered by the gravy.
  5. Cover and bake 1 1/2 to 2 hours, or until meat is tender. At this point, remove the pot from the oven and place it on the stovetop. Remove the steaks to a plate, leaving the gravy in the pot.
  6. In a small bowl, combine corn starch and water into a paste; stir into gravy. Bring to a boil over medium heat, stirring continuously, until gravy has thickened. Serve steaks with gravy, and mashed potatoes, egg noodles, or cooked white rice.
For more great recipes, visit my friends at:

Full Plate Thursday at Miz Helen’s Country Cottage

Julia’s Simply Southern

Weekend Potluck at The Country Cook

Petals, Pies and Otherwise


  • C Austin
    July 16, 2018 at 9:45 pm

    Oh, my! This looks so delicious! I haven’t made Swiss steak since I was a newlywed, and that’s been 35 years ago! Not sure why, because we loved it. Instead of using the oven, I think I’ll try the crock pot. (Too hot in Florida for the oven.) Looking forward to making this week!

    P.S: Found my way here through Meal Plan Monday. So happy you shared!

    • Melissa
      July 16, 2018 at 10:05 pm

      I sometimes make it in the crock pot, too, especially when it’s hot out. I hope you enjoy!

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  • Stacy
    July 23, 2018 at 7:01 pm

    If I use the crock pot as mentioned…how long should it cook? 2-3hrs on low?

    Thanks. This looks wonderful. I’ll use the oven in the winter but for summer I would rather use the crock pot.

    • Melissa
      July 23, 2018 at 7:06 pm

      I would allow 3-4 hours in the crock pot because you’ll want it to be fork-tender.

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  • Miz Helen
    August 31, 2019 at 11:25 pm

    Your Smothered Swiss Steak looks amazing, I am ready to enjoy this plate of goodness right now. Thanks so much for sharing your awesome post with us at Full Plate Thursday,447 this week. Hope you have a great Labor Day Weekend and come back to see us real soon!
    Miz Helen

    • Melissa
      September 1, 2019 at 2:20 pm

      Thank, Miz Helen for always having me at your link party! Have a great holiday weekend!

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  • antoinette cristallo
    September 9, 2019 at 6:48 pm

    I’m confused by the instruction to: CUBE STEAK, CUT TO SERVING SIZE PIECES……I thought cube steak is about the same size as a hamburger patty….and there is no need to cut into pieces….Please clarify that instruction. Thank you.

    • Melissa
      September 9, 2019 at 7:02 pm

      Sometimes cube steaks come already cut to size but sometimes they are quite large. If I have a large piece of steak, I cut it into a small portion. If they are already small, there is no need to cut them further. Hope that helps.

  • maryann J DeMuynck
    September 16, 2019 at 4:18 pm

    Of course the recipe is different but I use cube steak for Salisbury steak. Growing up in lower Michigan if you went to a mom and pops diner that is how it came. Banquet style is what we used to call poor man’s steak. It didn’t have the chopped onions in it as it does now but were put into the gravy.

    • Melissa
      September 17, 2019 at 4:10 pm

      That sounds delicious! I will have to try the Banquet-style Salisbury steak! My husband also grew up in lower Michigan – I will have to ask him if he remembers eating it that way. Thanks for sharing!

  • Jerry Mansfield
    March 7, 2020 at 4:14 am

    I’ve been making Swiss Steak for 50 years and this is the best I’ve ever made! We both love it and the leftover were still just as awesome! Will never use another recipe!!

    • Melissa
      March 8, 2020 at 4:49 pm

      Thank you so much for your kind words. I am so happy you enjoyed the recipe!

  • Bobbie
    May 15, 2020 at 6:43 pm

    Swiss Steak has always been a favorite dish that my grandmother made me as a child. When I saw this picture, my heart swelled and I thought of my grandma instantly!

    I am anxious to try your recipe, and think of my Grams!

    Thank you!

    • Melissa
      May 16, 2020 at 9:47 pm

      Your comment just made my day! I hope you try the recipe and that it is even close to as good as your Grams’!

  • Kathi
    June 8, 2020 at 2:54 am

    This turned out teriffic. I did make one change – I cooked it in my electric pressure cooker for 20 minutes and omg was it ever tender and quick. Thank you so much for sharing this recipe. Oh – and nix on the peas – I did sauted in bacon string beans.

    • Melissa
      June 10, 2020 at 2:47 am

      I’m happy to hear it turned out well! The pressure cooker is a great idea!

  • Shannon
    June 14, 2020 at 7:33 pm

    This is a new family favorite recipe. Everyone cleaned their plates and it was so easy!

  • Richard
    June 14, 2020 at 7:45 pm

    Turned out great – will definitely make again.


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