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Zippy Swiss Steak

This recipe has been in my family so long I don't even remember where it came from. Mexican-style food has been a favorite of mine since I was a child. This easy dish is mild, but it can be made hotter if desired.
  • Total Time
    Prep: 35 min. Bake: 2 hours
  • Makes
    6 servings


  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons canola oil, divided
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons salt, divided
  • 3 tablespoons all-purpose flour
  • Dash pepper
  • 2 pounds beef top round steak (1/2 inch thick)


  • In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
  • Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over steak.
  • Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak.

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  • BethenyW
    Jun 14, 2014

    Wonderful recipe!! Used rotel tomatoes, 3 cans, instead of green chilies and diced tomatoes. Was just spicy enough without being too spicy. I baked the steak with all the sauce. It was delicious!! My husband loved it too!! This will be made again!!

  • Orisleuth_MN
    Apr 23, 2008

    No comment left

  • killingsworth
    Feb 6, 2008

    No comment left