Italian Swiss Steak Recipe
Italian Swiss Steak Recipe photo by Taste of Home

Italian Swiss Steak Recipe

Publisher Photo
The Swiss steak supper combines tender beef and vegetables in tangy sauce that melds tomato basil under a cheesy topping. It's quick to put together. Add a salad and warm bread, and you have a complete meal.
TOTAL TIME: Prep: 20 min. Cook: 1 hour 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 25 min.
MAKES: 6-8 servings

Ingredients

  • 3 tablespoons all-purpose flour
  • 2 pounds boneless beef top round steak, cut into serving-size pieces
  • 1/4 cup butter, cubed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 254 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 664 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.

Directions

  1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Remove meat form bag; pound to flatten.
  2. In a large skillet over medium-high heat, brown steak on both sides in butter. Add the tomatoes, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  3. Add green pepper and onion. Cover and simmer for 25-30 minutes or until vegetables are tender. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Italian Swiss Steak in Country Woman July/August 2002, p31

Nutritional Facts

1 serving (1 each) equals 254 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 664 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Italian Swiss Steak

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   (5)
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MY REVIEW
Reviewed Nov. 2, 2012

"This is very good! I did use more peppers, onions and tomatoes. I also used fresh basil. I served this with rice and warm bread. I will definitely make this again!"

MY REVIEW
Reviewed Apr. 12, 2011

"Wow. What a great recipe and so yummy. I served it with rice."

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