Swiss Steak Braised in Fire-Roasted Tomato Gravy

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

This old-fashioned swiss steak features cube steak slowly braised with fire-roasted tomatoes, green bell peppers, and celery until the meat melts into a thick, tangy tomato gravy. A true American farmhouse classic. This American-inspired beef recipe, ready in about 105 minutes, pairs cube steak, fire-roasted diced tomatoes, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs cube steak
• 28 oz can fire-roasted diced tomatoes
• 1 large, diced green bell pepper
• 2, sliced celery stalks
• 1 large, diced yellow onion
• 4 cloves, minced garlic
• 1/2 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1/3 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season cube steaks with salt and pepper. Dredge in flour, shaking off excess.
2. Step 2: Heat oil in a large Dutch oven over medium-high heat. Brown steaks 3 minutes per side. Remove and set aside.
3. Step 3: In the same pot, sauté onion, bell pepper, and celery over medium heat for 5 minutes. Add garlic, cook 1 minute.
4. Step 4: Stir in tomato paste and cook 2 minutes. Add fire-roasted tomatoes (with juices), beef broth, Worcestershire, oregano, and thyme. Stir to combine.
5. Step 5: Return steaks to the pot, nestling them into the tomato mixture. The liquid should come halfway up the steaks.
6. Step 6: Cover and cook on low heat for 1 hour 15 minutes, turning steaks once halfway, until very tender.
7. Step 7: Uncover, increase heat slightly, and simmer 10 minutes to thicken the gravy. Serve over white rice or wide egg noodles.