Slow Cooker Pepper & Onion (Swiss) Steak

Swiss Steak — Take a less tender cut of meat (beef round), cook it in an acid (tomatoes) for a long time until it is fall apart tender and packed with flavor. The slow cooker is ideal for this task but it can also be done in the oven.

It also helps to tenderize the meat by pounding, or simply purchase cubed steaks.

While beef is normally used to make Swiss Steak, try cubed pork cutlets for another tasty variation. 

Slow Cooker Pepper & Onion (Swiss) Steak    2 to 3 servings 

1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)

1 teaspoon Worcestershire sauce

2 to 3 small mini peppers – I used a red, orange & yellow

1 large yellow onion, cut in half & thinly sliced

4 cloves garlic, crushed & minced

1 small bunch fresh thyme, tied or 1 teaspoon dried thyme

About 1 pound round steaks, tenderized or buy cubed steak. Or, used cubed pork cutlets instead

Kosher salt and fresh black pepper

All-purpose flour

Olive oil, optional

Fresh parsley for garnish, if desired

1. Slow Cooker: Mix tomatoes, Worcestershire sauce, peppers, onions, garlic, and thyme in slow cooker.
   
2. Season steaks with salt and pepper. Or, add an extra step (which I did) — After seasoning steak, dredge in flour and lightly fry in a pan (medium-high heat) coated with olive oil (this step creates another layer of flavor).

   

   Above -- tenderized steak dredged in flour.
   Below -- Dredged steak lightly fried before adding it to the slow cooker.  

   
3. Add meat to slow cooker and “nestle” it into the sauce.
4. Cook on high 4 to 5 hours or on low for 7 to 8 hours. During about the last hour or so, mix a couple of tablespoons of flour with enough water to create a slurry. Add this to the sauce and carefully mix – this will create a slightly thickened sauce vs. a watery one. Taste and adjust seasonings as needed.
5. Serve over noodles, mashed potatoes or even rice. Garnish with fresh parsley if desired.
   

Oven Directions: Assemble ingredients into a Dutch oven and baked in a preheated 325° oven for 2 hours or until steak is tender and falling apart. 

Recipe without photos . . .

Slow Cooker Pepper & Onion (Swiss) Steak    2 to 3 servings 

1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)

1 teaspoon Worcestershire sauce

2 to 3 small mini peppers – I used a red, orange & yellow

1 large yellow onion, cut in half & thinly sliced

4 cloves garlic, crushed & minced

1 small bunch fresh thyme, tied or 1 teaspoon dried thyme

About 1 pound round steaks, tenderized or buy cubed steak. Or, used cubed pork cutlets instead

Kosher salt and fresh black pepper

All-purpose flour

Olive oil, optional

Fresh parsley for garnish, if desired

1. Slow Cooker: Mix tomatoes, Worcestershire sauce, peppers, onions, garlic, and thyme in slow cooker.
2. Season steaks with salt and pepper. Or, add an extra step (which I did) — After seasoning steak, dredge in flour and lightly fry in a pan (medium-high heat) coated with olive oil (this step creates another layer of flavor).
3. Add meat to slow cooker and “nestle” it into the sauce.
4. Cook on high 4 to 5 hours or on low for 7 to 8 hours. During about the last hour or so, mix a couple of tablespoons of flour with enough water to create a slurry. Add this to the sauce and carefully mix – this will create a slightly thickened sauce vs. a watery one. Taste and adjust seasonings as needed.
5. Serve over noodles, mashed potatoes or even rice. Garnish with fresh parsley if desired.

Oven Directions: Assemble ingredients into a Dutch oven and baked in a preheated 325° oven for 2 hours or until steak is tender and falling apart.