This slow cooker 6-ingredient Swiss steak is one of those cozy, set-it-and-forget-it dinners that makes the whole house smell like home. You simply layer tenderized round steak under stewed tomatoes and a few pantry staples, then let the slow cooker do the work. Swiss steak has been a budget-friendly comfort dish in a lot of Midwestern kitchens for generations, and this version keeps it extra simple for busy weeknights while still tasting like the meal everyone asks for.
This Swiss steak is perfect served over fluffy mashed potatoes, egg noodles, or steamed white rice to soak up all that tomato gravy. Add a simple green side like buttered green beans, a tossed salad, or roasted carrots to round out the plate. Warm dinner rolls or crusty bread are great for dipping in the sauce, and if you want to make it feel extra special, finish with a light dessert like fruit salad or vanilla pudding.
Slow Cooker 6-Ingredient Swiss SteakServings: 6
Ingredients
2 to 2 1/2 pounds beef round steak, tenderized and cut into 4 to 6 pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion, thinly sliced
2 (14.5-ounce) cans stewed tomatoes, undrained
1 (10.5-ounce) can condensed cream of mushroom soup
Directions
Lay out the tenderized round steak on a cutting board and trim any large pieces of excess fat. Cut into 4 to 6 serving-size pieces if needed. Season both sides of the steak pieces evenly with the salt and black pepper.
Lightly spray the inside of your slow cooker with cooking spray for easier cleanup. Scatter the sliced onion evenly over the bottom of the slow cooker to make a bed for the meat.
Layer the seasoned, tenderized round steak pieces in a single, slightly overlapping layer on top of the onions in the slow cooker. This layering helps keep the meat moist and lets it soak up the flavor.
Pour the stewed tomatoes, with all their juices, evenly over the steak, making sure the meat is covered as much as possible. Use the back of a spoon to gently spread them so they blanket the steak.
Spoon the condensed cream of mushroom soup over the stewed tomatoes in dollops, then gently spread it around without fully mixing. You want loose layers of steak on the bottom, then tomatoes, then soup on top, which will melt down into a rich sauce as it cooks.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the round steak is very tender and can be easily cut with a fork.
Once done, taste the sauce and adjust seasoning with a pinch more salt and pepper, if needed. Gently stir the top tomato-mushroom layer together to make a smooth gravy, being careful not to break the steak pieces too much.
Serve the Swiss steak pieces hot, spooning plenty of the tomato-mushroom gravy and onions over the top. Pair with mashed potatoes, noodles, or rice so the sauce has something to soak into.
Variations & Tips
If you have picky eaters who don’t love visible onions or tomato chunks, you can dice the onion very small or even cook the dish as written and then use a spoon to mash the stewed tomatoes more into the sauce before serving. For extra flavor, you can add 1 teaspoon of dried Italian seasoning or garlic powder along with the salt and pepper. If your family likes a little sweetness in tomato dishes, stir in 1 teaspoon of sugar at the end to balance the acidity. To make it creamier, add 1/4 cup of sour cream or plain Greek yogurt to the sauce right before serving, stirring until smooth (turn the slow cooker to WARM so it doesn’t curdle). If you want more vegetables, you can tuck sliced bell peppers or mushrooms on top of the steak before adding the stewed tomatoes. For a lighter version, trim as much visible fat from the round steak as possible and skim any fat from the top of the sauce with a spoon before serving. Food safety tips: Always thaw beef completely in the refrigerator before adding it to the slow cooker; do not cook from frozen in this recipe. Keep the lid on the slow cooker as much as possible so it stays at a safe temperature. Leftovers should be cooled and refrigerated within 2 hours and used within 3 to 4 days, or frozen for longer storage.
