Go Back

Swiss Steak with Onions and Peppers

A comforting classic featuring tender steak, sautéed onions, and vibrant bell peppers, perfect for weeknight dinners and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs flank steak A lean cut that becomes tender when simmered.
  • 2 tablespoons olive oil Substitute with vegetable oil if necessary.
  • 1 large onion, sliced Sweet or yellow onions work best.
  • 2 bell peppers any color Adds sweetness and crunch.
  • 3 cloves garlic, minced Fresh garlic gives an aromatic depth.
  • 1 can (14.5 oz) diced tomatoes Crushed tomatoes can also be used.
  • 1 cup beef broth Substitute with vegetable broth for a lighter version.
  • Salt and pepper to taste Essential for rounding out the flavors.

Method
 

Preparation
  1. Slice the onion and bell peppers and mince the garlic to maximize freshness.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the flank steak with salt and pepper, then sear it until it’s browned on both sides, about 4-5 minutes each. Remove and set aside.
  3. In the same skillet, toss in your sliced onions and peppers. Cook until they’re softened (about 5-7 minutes).
  4. Stir in the minced garlic and cook for an additional minute.
  5. Return the flank steak to the skillet, pouring in the diced tomatoes and beef broth. Bring to a gentle simmer.
  6. Cover the skillet and reduce the heat to low. Allow it to simmer for 30-35 minutes until the meat is fork-tender.
  7. Once cooked, slice the steak against the grain and spoon the onions and peppers over the top.

Notes

For extra flavor, finish with fresh herbs or a dash of balsamic vinegar. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.