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Skillet Swiss Steak

  • 30 m
  • 30 m
EatingWell Test Kitchen
“This weeknight-fast Swiss steak recipe is made on the stovetop in just 30 minutes (traditional Swiss steak braises in the oven for an hour or more). Sautéed peppers, onions and tomatoes make a quick, savory sauce. Ask your butcher for 4 equal-size cube steaks (about 4 ounces each) so they cook evenly.”


    • 4 cube steaks (1-1¼ pounds total)
    • ½ teaspoon salt, divided
    • ¼ teaspoon ground pepper
    • ¼ cup all-purpose flour
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 large onion, cut into ½-inch-thick slices (don’t separate)
    • 1 medium green bell pepper, thinly sliced
    • 1 clove garlic, minced
    • 1 teaspoon chopped fresh thyme
    • 1 14-ounce can whole tomatoes
    • 1 tablespoon Worcestershire sauce


  • 1 Preheat oven to 200°F.
  • 2 Sprinkle steaks with ¼ teaspoon salt and pepper. Place flour in a shallow dish and dredge the steaks in it.
  • 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and cook the steaks until browned, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven.
  • 4 Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion slices and cook, turning once and pressing with a spatula a few times, until browned on both sides, 4 to 6 minutes total. Stir in bell pepper, separating the onion rings as you stir, and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in garlic, thyme and the remaining ¼ teaspoon salt; cook, stirring, for 15 seconds. Add tomatoes with their juice and Worcestershire. Cook, stirring, breaking up the tomatoes and scraping up any browned bits, until thickened, about 5 minutes. Serve the sauce over the steaks.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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