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Italian Swiss Steak

 Italian Swiss Steak
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.
6-8 ServingsPrep: 20 min. Cook: 1 hour 25 min.


  • 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


  • 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.
  • 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.
  • 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.

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Italian Swiss Steak (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.