Ingredients
Two pounds cube steak (or round steak, about four to six pieces), one can (14.5 ounces) diced tomatoes (do not drain), one can (10.5 ounces) condensed tomato soup (undiluted), one large yellow onion sliced into thin rings, and one packet (1 ounce) dry onion soup mix.
Equipment Needed
A slow cooker (four to six quarts or larger), a large skillet (optional, for browning), tongs or a spatula, and a can opener.
Method
If you have time, brown the cube steak for extra flavor. Heat a drizzle of oil in a large skillet over medium-high heat. Pat the cube steak dry with paper towels. Sear each piece for one to two minutes per side until lightly browned. Browning adds depth but can be skipped if you are short on time. Transfer the beef to the slow cooker.
If you are not browning, place the cube steak directly in the bottom of the slow cooker.
Scatter the sliced onion rings evenly over the beef.
In a medium bowl or directly in the slow cooker, combine the diced tomatoes (with their juice), condensed tomato soup, and dry onion soup mix. Whisk or stir until well blended.
Pour the tomato mixture over the onions and beef. Make sure the beef is mostly submerged.
Cover the slow cooker with the lid. Cook on LOW for seven to eight hours or on HIGH for four to five hours. The steak is done when it is fork-tender and easily pulls apart. Cube steak is already tenderized, so this long cooking makes it exceptionally tender.
Serve the Swiss steak smothered in the rich tomato gravy, with the onions spooned over the top.
Storage
Refrigerate in an airtight container for up to four days. The flavor improves overnight. Reheat gently on the stovetop over low heat or in the microwave. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Variations
For a mushroom Swiss steak, add one cup of sliced cremini mushrooms along with the onions. For a bell pepper version, add one sliced green bell pepper along with the onions. For a garlic version, add four cloves of minced garlic to the tomato mixture. For a spicy version, add half a teaspoon of red pepper flakes or a chopped jalapeño. For a herbed version, add one teaspoon of dried thyme or oregano. For a creamy version, stir in half a cup of sour cream or heavy cream during the last thirty minutes of cooking. For a chunky vegetable version, add chopped carrots and celery along with the onions. For a gluten-free version, use gluten-free condensed tomato soup and a gluten-free dry onion soup mix. Serve over gluten-free noodles or rice.
Serving Suggestions
Serve over wide egg noodles—the classic pairing. Serve over creamy mashed potatoes, white rice, or buttered pasta. Pair with crusty bread for dipping into the gravy. Serve alongside roasted green beans, steamed peas, or a simple green salad. Top with fresh parsley for color.
Tips for Best Results
Use cube steak for authenticity. Cube steak is round steak that has been mechanically tenderized (those little crosshatch marks). It is inexpensive, cooks quickly, and becomes incredibly tender in the slow cooker. If you cannot find cube steak, use round steak or bottom round and plan to cook on LOW for eight to nine hours.
Do not drain the diced tomatoes. The juice is essential for the gravy. Use the entire can including all the liquid.
Do not add extra liquid. The tomatoes, tomato soup, and juices released from the onions and beef create exactly the right amount of gravy. Adding water or broth will make it too thin.
Use dry onion soup mix as the secret ingredient. This retro pantry staple adds deep savory flavor and helps thicken the gravy. Do not skip it.
Brown the beef if you have ten minutes. Cube steak is pale when raw. Browning creates a rich, caramelized crust that adds depth to the gravy. This step makes a noticeable difference but is not required.
Do not lift the lid during cooking. Each time you lift the lid, heat escapes and adds fifteen to twenty minutes of cooking time. Trust the process.
Shred the beef before serving. After seven to eight hours, the cube steak will be tender enough to shred with two forks. Shredding allows the meat to soak up more of the tomato gravy. Serve it like a thick, chunky stew over noodles.
Make it a day ahead. Like most slow cooker meals, Swiss steak tastes even better the next day. Prepare, cool, and refrigerate overnight. Reheat gently on the stovetop or in the slow cooker.
Double the recipe for a crowd. Use a six to eight quart slow cooker. Increase cooking time by about thirty minutes on LOW.
Use leftover gravy as a sauce. The tomato gravy is rich and flavorful. Save any leftovers to serve over roasted potatoes, meatloaf, or even scrambled eggs.