When it comes to warm, rustic meals that fill both your home and your heart, The Pioneer Woman (Ree Drummond) has the magic touch.
This Swiss Steak recipe, inspired by her simple, cozy cooking style, is an old-fashioned favorite that’s as satisfying as it is nostalgic. Imagine tender beef simmered in a tomato-rich gravy with onions and peppers, served over mashed potatoes or buttered noodles—this is dinner done right.
Swiss steak might sound like a fancy cut of meat, but it’s actually a humble, affordable dish that transforms inexpensive steak into something melt-in-your-mouth delicious.
It’s a perfect Sunday supper or weeknight comfort food when you need a break from the ordinary.
Why You’ll Love This Recipe
This Pioneer Woman-style Swiss Steak is slow-cooked to perfection, turning tough round steak into buttery, flavorful meat swimming in a savory tomato gravy.
It’s a one-pan wonder that’s easy to prep, simmers low and slow, and fills your kitchen with the most incredible smell.
It’s also family-friendly and budget-friendly. Kids love the tender texture and flavorful sauce (especially over mashed potatoes), and adults love how it reminds them of their grandma’s kitchen. Plus, it’s a great make-ahead meal that gets even better the next day.
What You’ll Need
For the Steak and Gravy
- 2 lbs beef round steak (about ½-inch thick), cut into large pieces
- ½ cup all-purpose flour
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 3 tbsp vegetable oil
- 1 large yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
For Serving (optional but recommended)
- Mashed potatoes, rice, or egg noodles
- Chopped fresh parsley for garnish
Pro Tips
- Pound the steak lightly with a meat mallet to help tenderize it before dredging.
- Brown in batches to avoid steaming the meat—this builds flavor for the gravy.
- Simmer low and slow for the most tender steak and richest sauce.
- Add a splash of vinegar or Worcestershire at the end for brightness.
- Make extra for leftovers—this dish reheats beautifully and tastes even better the next day.
Tools You’ll Need
- Large Dutch oven or heavy skillet with lid
- Tongs
- Mixing bowls
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
Substitutions and Variations
- Meat swap: Chuck steak or cube steak can be used instead of round steak.
- Add mushrooms: Sauté with the onions for extra depth.
- Tomato alternative: Use fire-roasted tomatoes for a smoky flavor.
- Spicy version: Add crushed red pepper or a dash of hot sauce.
- Low-sodium: Use low-sodium broth and no-salt-added tomatoes.
Make Ahead Tips
- Make the whole dish ahead: Swiss steak tastes even better the next day—just reheat gently on the stove or in the oven.
- Freeze it: Let cool, portion into containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Prep components: Slice onions and peppers the night before and refrigerate to save time.
How to Make Pioneer Woman-Inspired Swiss Steak
Step 1: Prep the Steak
Cut round steak into large pieces. In a shallow bowl, mix flour, salt, pepper, and paprika. Dredge each steak piece in the flour mixture, coating all sides.
Step 2: Brown the Steak
Heat oil in a Dutch oven over medium-high heat. Brown steak pieces in batches, 2–3 minutes per side. Remove and set aside.
Step 3: Sauté the Veggies
In the same pot, add sliced onions and peppers. Sauté until softened, about 5–6 minutes. Add garlic and cook 1 minute more.
Step 4: Make the Sauce
Pour in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and oregano. Stir to combine and bring to a simmer.
Step 5: Simmer the Steak
Return the browned steak to the pot. Submerge in the sauce, cover, and reduce heat to low. Simmer for 1½ to 2 hours, until the steak is fork-tender.
Step 6: Serve and Enjoy
Serve Swiss steak over mashed potatoes, egg noodles, or rice. Spoon sauce and veggies over the top and garnish with fresh parsley.
Leftovers and Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions with sauce for up to 3 months.
- Reheat: Warm slowly on the stovetop or in the microwave. Add a splash of broth if needed.
Recipe FAQs
1. Why is it called Swiss steak?
It refers to the technique of tenderizing the meat by pounding and braising, not the country!
2. Can I make this in a slow cooker?
Yes—brown the steak and sauté the veggies first, then cook on low in the slow cooker for 7–8 hours.
3. What cut of beef works best?
Round steak is traditional, but chuck, cube, or bottom round all work well.
4. Can I use fresh tomatoes instead of canned?
Yes—about 2 cups of peeled, chopped tomatoes will work in place of the canned.
Why You’ll Crave This Swiss Steak Again and Again
This Pioneer Woman-inspired Swiss Steak is everything we love about hearty, old-school meals—simple, satisfying, and made with love. It transforms a humble cut of beef into a rich, comforting dinner that brings the whole family to the table.
Try it once, and you’ll see why it’s a recipe you’ll reach for on every chilly day, every slow Sunday, and every time you need something that just feels like home. Let me know how it turned out in the comments—and what you served it with!
