There’s something about the smell of onions and tomatoes simmering that makes you think Grandma might walk through the door any second. Grandma’s Classic Swiss Steak isn’t fancy, but it knows exactly what it’s doing. It shows up with a big spoon and zero apologies—just the way dinner should. This one brings all the comfort without requiring you to wear real pants. If you’ve been craving a dinner that feels like someone cares, you’ve just found it.
Get the Recipe: Classic Swiss Steak
Ingredients
900 g beef (cut into 1.27 cm thick slices), 1 teaspoon salt (or to taste), ¼ cup cornstarch or all-purpose flour (45 g), 2 tablespoons olive oil (30 ml), 1 onion, sliced, 3 cloves garlic, crushed, 1 cup sugar-free marinara sauce (240 ml), 4 ripe tomatoes, diced (about 2 cups or 400 g), 4 cups low-sodium beef broth (960 ml), 2 teaspoons Italian seasoning, 1 tablespoon Worcestershire sauce (15 ml), 1 tablespoon freshly chopped parsley (5 g), fresh chopped cilantro for serving.
Prep and Season the Beef
Tenderize the beef slices with a meat mallet. Season both sides with Italian seasoning, crushed garlic, and salt, then coat evenly with cornstarch or flour.
Sear the Meat
Heat olive oil in a large pot or Dutch oven over high heat. Sear the beef slices for 2–3 minutes per side until golden-brown, then remove and set aside.
Build the Sauce
In the same pot, sauté sliced onions over medium heat until translucent. Add diced tomatoes and cook for 2–3 minutes. Stir in marinara sauce, beef broth, and Worcestershire sauce, bringing it to a gentle simmer.
Simmer the Steak
Return the seared beef to the pot, fully submerging it in the sauce. Cover and simmer on low for 1½ to 2 hours, stirring occasionally, until the meat is tender and the flavors are well blended.
Serve
Once tender, stir in chopped parsley and serve hot with fresh cilantro.
Substitutions and Variations
For variations, you can swap the beef with cube steak or round steak for a more tender result, and use all-purpose flour instead of cornstarch for dredging. If fresh tomatoes aren’t on hand, canned diced tomatoes work well, and you can replace sugar-free marinara with regular or homemade sauce. Try adding bell peppers or mushrooms for extra flavor and texture. Worcestershire sauce can be substituted with soy sauce and a dash of vinegar. For herbs, parsley can be replaced with thyme or basil, and cilantro is optional or can be omitted entirely.
Tips and Tricks for A Tender Swiss Steak
There are three reliable ways to ensure your Swiss steak turns out fork-tender every time. First, marinate it in an acid-based mixture like vinegar for at least 12 hours—this not only adds flavor but also breaks down tough fibers. Second, use a meat mallet to pound the steak before cooking, which physically tenderizes the meat. Finally, cook it low and slow—whether in a traditional pot or a slow cooker—to lock in juiciness and achieve a melt-in-your-mouth texture.
Get the Recipe: Classic Swiss Steak
