This Dutch Oven Swiss Steak recipe is one of those recipes that instantly takes me back to my childhood. My mom used to make this meal often, especially on Sundays, and the smell of it simmering in the oven still reminds me of her kitchen. She passed this recipe down to me, and now I love making it for my own family. I make Dutch Oven Swiss Steak for days when we’re craving something warm, savory, and comforting. The meal makes the cube steak tender and full of flavor, and it’s the kind of meal that brings everyone to the table with big smiles and hungry appetites.
Love Swiss Steak from Dutch Oven recipe? Check out my Dutch Oven Beef Stew and Dutch Oven Braised Beef Short Ribs recipes as well. New for Dutch Oven cooking? Check this.
Ingredients for Dutch Oven Swiss Steak
You only need a few basic pantry staples to make this comforting, slow-baked Swiss Steak recipe.
- Cube steak
- Salt
- Black pepper
- All-purpose flour
- Olive oil
- Yellow onion
- Carrots
- Garlic
- Tomato paste
- Crushed tomatoes
- Beef broth
- Dried thyme
- Paprika
Instructions for Dutch Oven Swiss Steak
- Preheat the oven to 325°F.
- Pat the cube steaks dry and season both sides with salt and black pepper. Dredge lightly in flour, shaking off the excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the cube steaks for 2–3 minutes per side until browned. Work in batches if needed, then transfer the steaks to a plate.
- Lower the heat to medium. Add the sliced onion and sauté for about 5 minutes until softened.
- Stir in the grated carrots and cook for 2 minutes until they begin to soften.
- Add the garlic and cook for about 1 minute until fragrant.
- Stir in the tomato paste. Then pour in the crushed tomatoes and beef broth. Stir in the thyme and paprika. Bring to a gentle simmer.
- Return the cube steaks to the Dutch oven, nestling them into the sauce. Spoon a bit of the sauce over the top.
- Cover with the lid and transfer the pot to the oven. Bake for 2 to 2½ hours, or until the steaks are fork-tender.
- Taste, adjust seasoning if needed, and serve it warm with mashed potatoes or rice.
Tips & Substitutions for the recipe
- Choose cube steak:
Cube steak is ideal for a this recipe because it’s already tenderized and becomes melt-in-your-mouth soft after a long braise. - Serving suggestions:
Serve Dutch Oven Swiss Steak with mashed potatoes, buttered egg noodles, or rice. - Add more vegetables:
Feel free to add sliced mushrooms, celery, or bell peppers if you want to bulk up the sauce. - Want a thicker sauce?
If the sauce is thinner than you’d like, remove the lid during the last 15–20 minutes of baking, or simmer uncovered on the stovetop to reduce.
Storage & Reheating
- Storing:
Let the Dutch Oven Swiss Steak cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. - Freezing:
Dutch Oven Swiss Steak freezes well. Place cooled portions with sauce in freezer-safe containers or bags, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the steaks are warmed through. You can also microwave until warmed through.
Dutch Oven Swiss Steak
Servings: 4 people
Ingredients
- 1½ to 2 pounds cube steak
- Salt and black pepper to taste
- ½ cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 large yellow onion sliced
- 2 large carrots finely grated
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 can 14.5 oz crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Preheat the oven to 325°F.
- Pat the cube steaks dry and season both sides with salt and black pepper. Dredge lightly in flour, shaking off the excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the cube steaks for 2–3 minutes per side until browned. Work in batches if needed. Transfer steaks to a plate.
- Lower the heat to medium. Add the sliced onion and sauté for 5 minutes until softened.
- Stir in the grated carrots and cook for 2 minutes until they begin to soften.
- Add the garlic and cook until fragrant.
- Stir in the tomato paste, stir it, and pour in the crushed tomatoes and beef broth. Stir in thyme and paprika. Bring to a gentle simmer.
- Return the cube steaks to the Dutch oven, add them into the sauce. Spoon a bit of sauce over the top.
- Cover with the lid and transfer to the oven. Bake for 2 to 2 ½ hours, or until the steaks are fork-tender.
- Taste, adjust seasoning if needed, and serve warm.
