Swiss Steak

5.0 from 3 votes

Swiss steak is a homestyle braised beef dish that turns an affordable cut into something fork‑tender and deeply savoury. The meat is seared, then slowly simmered in a creamy tomato‑mushroom sauce until it practically falls apart.

Despite the name, the dish is not Swiss. The “Swiss” comes from an old tenderising technique called swissing, where tough meat is pounded or needled to break down the fibres. This version keeps things simple: no pounding required, just a long, gentle braise. The result is a rich, comforting main that pairs perfectly with rice, mashed potatoes, or crusty bread. If you enjoy beef recipes that reward a little patience, this one is worth adding to your rotation. For another easy beef favourite, see our Cambodian Beef Loc Lac Recipe, which comes together in minutes.

What You Need

The ingredient list is straightforward. Beef chuck or sirloin is the base—chuck is ideal because its marbling breaks down during the long simmer. Worcestershire sauce (or soy sauce) and light brown sugar form a quick marinade that seasons the meat before searing. Garlic, salt, and black pepper round out the seasoning.

The sauce relies on a can of cream of chicken mushroom soup, water, and fresh vegetables: yellow onion, celery, and Roma tomato. A final slurry of flour and water thickens the braising liquid into a gravy that clings to the meat.

Equipment

Large skillet: To sear the steaks and simmer the beef and sauce until tender.
Chef’s knife: To chop the onion and celery and dice the tomatoes.
Cutting board: To safely prepare the vegetables and trim the beef if needed.
Measuring spoons: To measure the Worcestershire sauce, sugar, salt, and pepper.
Measuring cup: To measure the water for the sauce and the flour slurry.
Small bowl: To mix the marinade and later the flour‑water slurry.
Wooden spoon or spatula: To stir the sauce and scrape up browned bits from the pan.
Tongs: To turn the steaks while searing without piercing the meat.
Serving plate or platter: To transfer the finished steaks and sauce to the table.

How to Make Swiss Steak

Step 1: Mix the marinade and coat the steak

In a small bowl, combine the Worcestershire sauce (or soy sauce), minced garlic, brown sugar, salt, and black pepper. Rub this mixture evenly over both sides of the beef steaks. Set the steaks aside while you prepare the vegetables.

Step 2: Sear the steaks

Heat a large skillet over medium‑high heat. When the pan is hot, add the vegetable oil and the marinated steaks. Pan‑fry until the meat is browned on both sides. This step builds flavour, but the steak does not need to be cooked through at this point. Transfer the steaks to a plate and set aside.

Step 3: Build the sauce

In the same skillet, add the chopped onion, celery, and diced tomato. Stir well, scraping up any browned bits left from the steaks. Cook for a minute or two, just until the vegetables begin to soften.

Step 4: Add the soup and simmer

Pour in the cream of chicken mushroom soup and 1¼ cups of water. Stir to combine, then return the seared steaks to the pan along with any resting juices. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover and cook until the meat is tender. The exact time will depend on the cut and thickness of your beef, but chuck typically needs 1½ to 2 hours on a low simmer.

Step 5: Thicken the sauce

In a small bowl, whisk the remaining ¼ cup of water with the flour until smooth. Stir this slurry into the simmering sauce. Continue to cook, stirring gently, until the sauce thickens enough to coat the back of a spoon. Taste and adjust the seasoning if needed.

For safe cooking, beef steaks should reach an internal temperature of at least 145°F (63°C) with a three‑minute rest. Because this dish is braised, the meat will usually exceed that temperature and become tender.

Cooking Tips

Sear in batches if needed. If your skillet is crowded, the steaks will steam instead of brown. Give them space.
Keep the simmer gentle. A hard boil can make the beef tough. A soft, steady simmer is what breaks down the connective tissue.
Slice against the grain when serving. This shortens the muscle fibres and makes each bite more tender.

How to Serve

Swiss steak is traditionally served with something that soaks up the gravy. Steamed jasmine rice, creamy mashed potatoes, or thick slices of crusty bread all work well. A simple green salad or steamed vegetables on the side adds freshness. For a Cambodian‑inspired side, try our Beef and Potato Soup, which shares the same comforting, beef‑forward flavour profile.

Recipe Notes

Cut of beef: The supplied recipe uses beef chuck or sirloin. Chuck is the better choice for braising because it becomes tender and juicy. Sirloin is leaner and can dry out if overcooked, so watch it closely.
Soup substitution: The recipe calls for cream of chicken mushroom soup. If you cannot find that exact product, a standard cream of mushroom soup will also work, though the flavour will be slightly different.
Make‑ahead: Like many braises, this dish tastes even better the next day. Cool it completely, refrigerate, and reheat gently on the stovetop. According to the USDA, refrigerated leftovers should be used within 3 to 4 days.

Frequently Asked Questions

What does Swiss steak taste like?

The beef is savoury and tender, with a sauce that is creamy, lightly tangy from the tomato, and rich from the mushroom soup. The Worcestershire and brown sugar add a subtle depth and a hint of sweetness.

Can I use a different cut of beef?

Yes. Chuck is the most reliable choice for braising. Round steak or cubed steak also work, but they may need a little longer in the simmer to become tender. Avoid lean cuts like sirloin if you plan to cook it for a long time, as they can become dry.

Is Swiss steak gluten‑free?

Not as written. Worcestershire sauce often contains barley malt vinegar, and cream of chicken mushroom soup typically contains wheat flour. Soy sauce, if used, also contains gluten. To make it gluten‑free, you would need to verify each packaged ingredient and use certified gluten‑free versions.

Can I freeze the leftovers?

Yes. Cool the dish completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat until steaming hot throughout.

Final Thoughts

Swiss steak is the kind of dish that quietly earns a place in your regular rotation. It does not demand fancy ingredients or a lot of hands‑on time—just a good sear and a slow, patient simmer. The creamy tomato‑mushroom sauce does the rest. Serve it over something that catches every drop of gravy, and you have a meal that feels generous without being complicated.

Swiss Steak

5.0 from 3 votes

Course: Stir-friesCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

564

kcal

Total time

hour

minutes

An easy, homestyle braised beef recipe. Chuck or sirloin steaks are marinated briefly, pan‑seared, then simmered with vegetables and cream of chicken mushroom soup until fork‑tender. The sauce is finished with a simple flour slurry for a smooth gravy.

Ingredients

2 tbsp Worcestershire sauce, or soy sauce
2 cloves garlic, minced
1 tbsp light brown sugar
¼ tsp salt
¼ tsp black pepper
2 lbs (900 g) beef chuck or sirloin, cut into steak‑sized pieces
2 tbsp vegetable oil
1 yellow onion, chopped
1 stalk celery, chopped
2 Roma tomatoes, diced
1 can (10.5 oz / 298 g) cream of chicken mushroom soup
1¼ cups water (plus ¼ cup for the slurry)
2 tbsp all‑purpose flour

Directions

In a small bowl, mix Worcestershire sauce (or soy sauce) with garlic, sugar, salt, and black pepper. Rub the marinade over the steaks and set aside.
Heat a large skillet over medium‑high heat. Add oil and the marinated steaks. Pan‑fry until browned on both sides. Remove the steaks and set aside.
In the same skillet, add the onion, celery, and tomato. Stir well, scraping up browned bits.
Pour in the cream of chicken mushroom soup and 1¼ cups water. Stir to combine, then return the steaks to the pan. Bring to a simmer, then reduce heat to low. Cover and simmer until the meat is tender, about 1½ to 2 hours for chuck.
In a small bowl, whisk the remaining ¼ cup water with the flour until smooth. Stir the slurry into the simmering sauce and cook, stirring, until thickened. Taste and adjust seasoning.