If your ideal dinner includes tender beef cooked in a flavorful tomato-based sauce, you’re going to love this Swiss steak in oven recipe.
I’ve previously written a post on how to cook Swiss steak in the crockpot. But this Swiss steak in oven recipe is a little different. It still includes the same delicious ingredients, which pack a flavor punch. This includes two different types of tomatoes, paprika, garlic powder, and oregano. But instead of just dumping the ingredients in the crockpot and walking away, this recipe includes coating the steak in flour and these seasonings and then quickly browning them before cooking in the oven.
This lets all those delicious spices really seal into the meat, so you can taste them in every bite. Both Swiss steak recipes are ridiculously easy though, I can promise you that. And the end result is still the same. You’re rewarded with tender and flavorful steaks the whole family will enjoy. I love serving mine with mashed potato and veggies, but I’ve included other serving options below too.
Let’s get cooking!
- Cubed steak
- Flour (all-purpose flour or almond flour for gluten-free swiss steak)
- Salt and pepper
- Garlic powder
- Canned tomatoes (can be any canned variety, like crushed tomatoes, stewed tomatoes, or diced tomatoes)
- Tomato sauce
How to Make Swiss Steak in Oven
Preheat oven to 350°F.
Using a meat mallet, pound meat to ½″ thickness.
Combine flour, paprika, garlic powder, oregano, pepper, and salt to taste in a baking dish. Mix to combine.
Coat both sides of each steak in the flour mixture.
Heat 1 tablespoon of olive oil over medium heat in a dutch oven or a large oven-safe pan.
Brown steaks on each side. Set aside.
Pour half the tomato sauce…
and half the canned tomatoes in the bottom of the dutch oven or pan.
Place steaks on top.
Add remaining tomato sauce…
And canned tomatoes to the pan.
Top with the sliced onion and then salt and pepper if you like.
Cover and cook your Swiss steak in oven for 2 ½-3 hours.
It’ll look like this once ready.
Serve with mashed potatoes and your favorite veggies.
- Store Swiss steak leftovers in an airtight container in the fridge for up to 4 days and reheat either in a saucepan or in the microwave.
- You can also freeze leftovers for up to 4 weeks. Thaw overnight in the fridge before reheating as above.
- If you’d prefer to add more vegetables to the dutch oven rather than serving on the side, feel free to add 1 cup each of chopped bell pepper, carrots, celery, or mushroom alongside the yellow onion.
- While I like to use cube steak in this Swiss steak recipe, you can also use round steak, chuck steak, and cubed stew meat.
- Substitute the garlic powder for for added flavor. Speaking of, you can also add a teaspoon of too.
- If you like, add some shredded cheddar cheese to the top of the dish just before it’s finished cooking and place it back in the oven, uncovered, for 5 minutes or until melted.
What do you serve with crockpot Swiss steak?
While I mentioned I enjoy serving my steak with homemade mashed potatoes, you can also serve it with cheesy garlic mashed potatoes, rice, cauliflower rice, noodles, or with some fresh dinner rolls to soak up the sauce. As for vegetables, you might like roasted vegetables, Brussel sprouts, a simple green salad, candied carrots, or fresh green beans.
Why is this main dish called Swiss steak?
It has no relation to the country. Its name actually comes from the “swissing” technique for tenderizing meat. In our case, we just use a meat mallet to tenderize our steak.
What’s the difference between Salisbury steak and Swiss steak?
These are two different steak recipes. While we use actual steaks for Swiss steak, Salisbury steak is made with ground beef.
Here are some other delicious steak recipes:
Southern Cubed Steak and Milk Gravy
Delicious Hamburger Steak Recipe with Fried Onions (Oh Yum!)
- 1-2 pounds cubed steak
- 1/2 cup flour all-purpose or almond
- 1 tsp oregano
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 14-16 oz canned tomatoes
- 14-16 oz tomato sauce
- 1 onion, sliced
- Preheat oven to 350°F.
- Using a meat mallet, pound meat to ½″ thickness.1-2 pounds cubed steak
- Combine flour, paprika, garlic powder, oregano, pepper, and salt to taste in a baking dish. Coat meat in the flour mixture.1/2 cup flour, 1 tsp oregano, 1/2 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp paprika
- Heat 1 tablespoon of olive oil over medium heat in a dutch oven or a large oven-safe pan. Brown steaks on each side. Set aside.
- Pour half the tomato sauce and canned tomatoes in the bottom of the dutch oven or pan, put steaks on top, and then add the rest of the canned tomatoes and tomato sauce. Finally, add sliced onions and salt and pepper again if you like.14-16 oz canned tomatoes, 14-16 oz tomato sauce, 1 onion, sliced
- Cover and cook for 2 ½-3 hours.
- Serve with mashed potatoes and your favorite veggies.
I followed the recipe exactly & my finished dish looked exactly like the one they showed. But the burned on mess was a huge ordeal to clean & all the steaks on the bottom had a black tough crust on them. I thought with the tomatoes & sauce on the bottom this wouldn’t happen. Just disappointing.
Swiss Steak was good but next time I will cook at a lo
wer temperature maybe 325.
I wished I would have tried that, still don’t know if it would have made a difference.
Yum was out late tonight but it well B on my plate this week!!
The only thing I don’t love about this is that it isn’t on my plate right now. <3
Hopefully it will get there soon!