Slow Cooked Smothered Swiss Steak
Smothered steak just like smothered chicken, takes on many forms. depending on the cooks preference and interpretation. This is my take on a classic, Swiss Steak. The rich tomato gravy enriched with sweet onion and bell pepper is the crowning touch. Since it isn’t a flour based “gravy” it makes this spectacular dish the perfect choice to warm you on cold days or keep the kitchen cool on warm days.
By slow cooking the cubed steak in this dish it becomes “melt in your mouth” tender. The sauce is simple and full bodied. I recommend that you take the time to brown the steak before adding it to the slow cooker for optimum flavor. It takes 15 minutes of prep time, then the slow cooker does the rest. After a busy day, my family loves to come home to aroma and flavors of this satisfying dish.
Cook’s note:
Taking the time to brown the steaks will add flavor and texture. If you prefer to skip this step, dredge the steaks in the seasoned flour then proceed with the recipe as written.
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Helpful Kitchen Items:
- 6 Quart Programmable Slow Cooker
- Onion/Vegetable Chopper
- Serving Set
- Insulated Slow Cooker Travel Case and Carrier
Slow Cooked Smothered Swiss Steak
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Servings: 6
Ingredients
- 1/2 cup all purpose flour
- 4 tsp Mediterranean Herb seasoning, divided i.e. McCormick's
- 1 tsp garlic salt plus additional as needed
- 2 lb cubed sirloin steak
- olive oil
- 1 large green bell pepper sliced
- 1 large sweet onion cut into thin wedges
- 1/4 cup Worcestershire sauce
- 2 14.5 oz cans fire roasted tomatoes with garlic
- 1 Tbsp brown sugar
- 2 bay leaves
- 1/2 tsp red pepper flakes
- 3 Tbsp tomato paste if needed to thicken
- 2 Tbsp chopped flat leaf parsley
- 1/3 cup grated Parmesan or shredded Swiss cheese
Instructions
- In a small bowl mix together flour, 1 tsp Mediterranean seasoning and garlic salt. Dust the steaks with seasoned flour on all sides.
- Drizzle a large skillet with olive oil. Heat to high browning steaks on both sides for around 2 minutes per side. Do not cook through.
- Meanwhile, arrange green peppers and 1/2 of the onion on the bottom of the slow cooker. Sprinkle with garlic salt and black pepper to your taste.
- Arrange the steaks on top. Top with remaining onion. Drizzle with Worcestershire sauce.
- Deglaze skillet with fire roasted tomatoes, brown sugar, bay leaves, 3 tsp of Mediterranean seasoning, red pepper flakes and 3 Tbsp tomato paste.
- Season with garlic salt and black pepper to your taste. Scrape any brown bits off the bottom of the pan. Pour sauce over the steaks in slow cooker.
- Cover and cook on low for 6 hours or on high for 3-4 hours.
- May use tomato paste to thicken the sauce at the end of cooking, if desired.
- Serve over Swiss Cheese Mashed Potatoes, rice or egg noodles. garnished with fresh chopped parsley and a sprinkle of grated Parmesan or Swiss cheese.
Notes
Taking the time to brown the steaks will add flavor and texture. If you prefer to skip this step, dredge the steaks in the seasoned flour then proceed with the recipe as written.
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Linda says
Oh boy, does this ever sound good! Since I don’t have a slow cooker, I’ll be making this on my stovetop. Just love the flavor combinations Melissa.
Melissa says
Thanks Linda! This works beautifully in a dutch oven. too. 🙂
From Valeries Kitchen says
Make ahead comfort food is the best! Saving this one to try. Thanks Melissa 🙂
Melissa says
Hi Valerie, boys ♥ this dish! Thanks for stopping by ~ Melissa
Anonymous says
What exactly is beef flvor boost? Are there any brand names/substitutions? Thanks.gs
Melissa says
It’s a product made by Swanson. Here’s a link to the product to learn more.
http://swansonbroth.com/ourproducts.aspx?infusedbroth=yes#boost
Anonymous says
It’s it cubes of regular steak or “cubed” (tenderized) steak?
Melissa says
Definitely cubed sirloin steak.
Anonymous says
This dish looks yummy can’t wait to make it.
Cathy Perez
Jamie says
This recipe is a winner!
I made as directed, except that I could not find the “Mediterranean Style” Perfect Pinch seasoning, so I used the “Garlic and Herb” variety, and I could not find the “Beef” Flavor Boost, so I used the “Sweet Onion and Burgundy Wine” flavor, which I thought would go well with the beef. I will look for the Beef flavor before I try the recipe again. But all in all I loved how it turned out.
Thank you for sharing such a great recipe.
Chris says
We just brought home 220 lbs. of elk meat. Could I thick-slice a roast and use this recipe?
Melissa says
Hi Cris, I’ve never cooked Elk but, I expect it is delicious and would do great with this flavor combination. This is done with tenderized beef steaks, so I would recommend you replace this with the same thing with Elk steaks. I’m curious to know so, if you try it come back and comment.
Janna W. Smith says
I have not been able to find the beef flavor boost here. What would be a good substitute?
Melissa says
Hi Janna, you could use the same amount of a concentrated beef stock or flavoring or simply leave it out.
Janna says
Thank you. The Worcestershire sauce goes in with the fire roasted tomatoes at the beginning of the sauce part?
Melissa says
Hi Janna, I’m sorry that wasn’t clear. Drizzle the Worcestershire sauce over the steaks and vegetables then top with the sauce.
Janna says
Thank you. I would have put it all in together, though I’m aire that would work, too. Think this will be my Sunday dinner to tomorrow!
Melissa says
Janna, indeed it would have. In my kitchen where there’s beef there’s usually Worcestershire sauce, too. It seems to bring the flavor of the beef out in my opinion. Drizzling directly onto the beef will give the beef a wonderful flavor but had you done it the other way, it would surely still be tasty. Hope you enjoy it!