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Al's Baked Swiss Steak

Al K

"This is a variation on another recipe, which is great as is, but I couldn't make Swiss steak without green peppers or garlic. I also season the meat instead of the flour; it gets a more intense taste that way."
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2 h 5 m servings 313 cals
Original recipe yields 4 servings


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 777 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  2. Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.
  3. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
  4. To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
  5. Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 31
  1. 38 Ratings

Most helpful positive review

With 2 minor changes - ie left out the Lawrey's seasoned salt and the shredded cheese - this turned out marvelous. With 1 pound of beef this easily made 4 servings with fantastic results. Love...

Most helpful critical review

Easy to put together and good tasting.

Most helpful
Most positive
Least positive

With 2 minor changes - ie left out the Lawrey's seasoned salt and the shredded cheese - this turned out marvelous. With 1 pound of beef this easily made 4 servings with fantastic results. Love...

Wonderful. The sauce was so good. And not too hard to make.

I added a 28oz can of tomatoes since I had more meat than recipe originally called for. I also added more carrots, left out celery since we don't care for it and didn't bother with the cheese. P...

very good. I cooked the onions and celery a little before adding the rest of the ingredients. Everything else I followed per recipe. we served on top of egg noodles. Everyone loved it and go...

My husband complimented it on the first bite. Served it over rice with no cheese. A couple modifications: (1) didn't use any flour so it was a bit soupy; (2) used home canned tomatoes, not ste...

loved it Al

Al, Al, Al - this recipe was delicious, easy and perfect for a winter dinner. I followed the recipe except I used cube steaks (on sale). The meat was tender to having a little chew which was fi...

Very good. First time I have made Swiss Steak so I can't compare it to others, but the family and I agreed that Al's works just fine. I also sauteed onions, celery etc. before mixing with the to...

love this recipe. So easy, and these ingrediants are always on hand in my house.