Pioneer Woman Swiss Steak Recipe

Pioneer Woman Swiss Steak is the ultimate cowboy comfort food, transforming tough, budget-friendly cuts of beef into melt-in-your-mouth tenderness through the magic of slow braising. True to Ree Drummond’s ranch-style cooking, this recipe relies on a simple technique: pounding seasoning into the meat (giving it that “Swissed” texture) and simmering it low and slow in a rich, savory tomato-onion gravy. It is a hearty, stick-to-your-ribs dinner that fills the kitchen with an incredible aroma.

Try More Dinner Recipes:

• Pioneer Woman Prime Rib Soup Recipe
• Pioneer Woman Sausage and Peppers Recipe
• Pioneer Woman Sirloin Tip Roast Crock Pot Recipe

🤎 Why You Will Love This Swiss Steak Recipe:

• Fork-Tender Meat: The combination of mechanical tenderizing (pounding) and slow braising breaks down the connective tissue, making even the cheapest round steak fall apart with a fork.
• Budget Friendly: This dish is designed for economical cuts like top round or bottom round, proving you don’t need expensive ribeye to have a delicious beef dinner.
• The Gravy: The meat cooks directly in the sauce, infusing the tomato-onion mixture with beef juices to create a gravy that begs to be spooned over mashed potatoes.
• One-Pot Wonder: Everything cooks in a single Dutch oven or heavy skillet, meaning less cleanup after a hearty meal.

🥩 Pioneer Woman Swiss Steak Ingredients

The Meat:

• 2 lbs Round Steak
• 1 cup All-Purpose Flour
• 1 tsp Seasoned Salt
• 1 tsp Black Pepper
• 1/2 tsp Paprika
• Vegetable Oil

The Sauce:

• 1 Large Onion
• 1 Green Bell Pepper
• 2 cloves Garlic
• 1 can (14.5 oz)
• 1 can (8 oz)
• 1 cup Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Oregano or Thyme

🍲 How To Make Pioneer Woman Swiss Steak

1. Prep the Meat: If using plain round steak, cut it into serving-size pieces. Place the meat between two sheets of plastic wrap and pound it vigorously with a meat mallet until it is about 1/4 inch thick. (If using cube steak, skip the pounding).
2. Season and Dredge: On a large plate, mix the flour, seasoned salt, pepper, and paprika. Press each piece of steak into the flour mixture, ensuring it is coated on both sides. Do not shake off the excess flour—this helps thicken the gravy later.
3. Sear: Heat oil (or bacon grease) in a heavy skillet or Dutch oven over medium-high heat. Brown the steaks on both sides—about 2–3 minutes per side. You aren’t cooking them through, just getting a golden crust. Remove meat and set aside.
4. Sauté Vegetables: In the same pan, add the onions, bell peppers, and garlic. Cook for 3–5 minutes until the onions start to soften. Scrape up any “fond” (browned bits) from the bottom of the pan.
5. Build the Sauce: Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and herbs. Stir to combine and bring to a gentle simmer.
6. Simmer: Return the steaks to the pan, submerging them in the sauce. Cover the pan with a tight-fitting lid.
   • Stovetop Method: Reduce heat to low and simmer gently for 1.5 to 2 hours.
   • Oven Method: Transfer the covered pot to a 325°F (165°C) oven for 1.5 to 2 hours.
7. Check Tenderness: The meat is done when it shreds easily with a fork. If it still feels tough, cover and cook for another 20 minutes.

💡 Recipe Tips

• Don’t Skip the Pounding: If you buy round steak, you must pound it. This isn’t just to flatten it; it physically breaks the muscle fibers. Without this step, the meat will be chewy.
• Crowding the Pan: When searing the meat, do it in batches if necessary. If you crowd the pan, the meat will steam instead of brown, and you’ll lose that delicious crust flavor.
• Thicker Gravy: The flour on the steak usually thickens the sauce perfectly. However, if you want it thicker at the end, remove the meat and stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water), then simmer for 2 minutes.
• Spicy Variation: Add a pinch of cayenne pepper or a dash of hot sauce to the tomato mixture for a “Tex-Mex” kick.

🍝 What To Serve With Swiss Steak?

Because Swiss Steak is defined by its rich, savory tomato gravy, it demands a starch to soak up every drop of sauce. Creamy mashed potatoes are the traditional favorite, but buttered egg noodles or fluffy white rice work just as well to catch the juices. To balance the heavy meat and tangy sauce, serve it with a bright green vegetable like steamed green beans or roasted broccoli. A slice of crusty bread or cornbread is also excellent for mopping the plate clean.

🎚 How To Store Leftovers Swiss Steak?

• Refrigerator: Allow the steak and gravy to cool completely (within 2 hours) before transferring to an airtight container. Storing the meat submerged in the sauce helps it stay moist. It will last for 3 to 4 days.
• Freezer: This dish freezes exceptionally well. Place the steaks and plenty of gravy into freezer-safe bags or containers. Leave about an inch of space for expansion. Store for up to 3 months.

🥵 How To Reheat Leftovers Swiss Steak?

• Stovetop (Best Method): Place the steaks and the gravy into a skillet or saucepan over medium-low heat. You will likely need to add a splash of water or beef broth to loosen the sauce, as it thickens in the fridge. Cover and simmer gently for 10–15 minutes until heated through.
• Oven: Preheat oven to 350°F (175°C). Place the leftovers in a baking dish and cover tightly with aluminum foil to trap the steam. Bake for 20–30 minutes. This method keeps the meat tender without drying it out.
• Microwave: Cut the steak into bite-sized pieces for more even heating. Place in a microwave-safe bowl with the gravy and cover with a lid or paper towel (to prevent red splatters). Heat on medium power for 2–3 minutes, stirring halfway through.

FAQs

More Dinner Recipes:

• Pioneer Woman Rump Roast
• Pioneer Woman Zucchini Lasagna
• Pioneer Woman Sausage and Peppers Recipe

📊 Swiss Steak Nutrition Facts

• Calories: ~350 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Protein: 32g

Pioneer Woman Swiss Steak Recipe

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: American/CountryDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

350

kcal

Pioneer Woman Swiss Steak features tenderized beef braised slowly in a rich tomato, onion, and bell pepper gravy. It is a hearty, economical, one-pot meal that delivers classic comfort food flavors.

Ingredients

• The Meat:

• 2 lbs Round Steak

• 1 cup All-Purpose Flour

• 1 tsp Seasoned Salt

• 1 tsp Black Pepper

• 1/2 tsp Paprika

• Vegetable Oil

• The Sauce:

• 1 Large Onion

• 1 Green Bell Pepper

• 1 can (14.5 oz)

• 1 can (8 oz)

• 1 cup Beef Broth

• 1 tbsp Worcestershire Sauce

• 1 tsp Dried Oregano or Thyme

Directions

• Prep the Meat: If using plain round steak, cut it into serving-size pieces. Place the meat between two sheets of plastic wrap and pound it vigorously with a meat mallet until it is about 1/4 inch thick. (If using cube steak, skip the pounding).
• Season and Dredge: On a large plate, mix the flour, seasoned salt, pepper, and paprika. Press each piece of steak into the flour mixture, ensuring it is coated on both sides. Do not shake off the excess flour—this helps thicken the gravy later.
• Sear: Heat oil (or bacon grease) in a heavy skillet or Dutch oven over medium-high heat. Brown the steaks on both sides—about 2–3 minutes per side. You aren’t cooking them through, just getting a golden crust. Remove meat and set aside.
• Sauté Vegetables: In the same pan, add the onions, bell peppers, and garlic. Cook for 3–5 minutes until the onions start to soften. Scrape up any “fond” (browned bits) from the bottom of the pan.
• Build the Sauce: Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and herbs. Stir to combine and bring to a gentle simmer.
• Simmer: Return the steaks to the pan, submerging them in the sauce. Cover the pan with a tight-fitting lid. Stovetop Method: Reduce heat to low and simmer gently for 1.5 to 2 hours.
  Oven Method: Transfer the covered pot to a 325°F (165°C) oven for 1.5 to 2 hours.
  Check Tenderness: The meat is done when it shreds easily with a fork. If it still feels to
• Check Tenderness: The meat is done when it shreds easily with a fork. If it still feels tough, cover and cook for another 20 minutes.