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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.

Source: EatingWell Magazine, November/December 2014


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200 degrees F.

  • Sprinkle steaks with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge the steaks in it.

  • 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.

  • 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 1/4 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.

Nutrition Facts

1 steak & 3/4 cup sauce
361 calories; protein 39.2g; carbohydrates 15.8g; dietary fiber 3g; sugars 4.9g; fat 16.1g; saturated fat 4.1g; cholesterol 105.3mg; vitamin a iu 558.4IU; vitamin c 41.2mg; folate 41.8mcg; calcium 71mg; iron 5.6mg; magnesium 20.4mg; potassium 358.4mg; sodium 577.8mg; thiamin 0.7mg.

1/2 starch, 2 vegetable, 5 lean meat, 1 1/2 fat