Mexican Swiss Steak
Transform dinnertime with this robust and flavorful Mexican Swiss Steak, a fusion of comforting Southern-style Swiss steak and bold Mexican spices. Tenderized beef round steak is lightly coated in a seasoned flour mixture and seared to perfection before simmering in a rich, savory sauce made with diced tomatoes, green chilies, bell peppers, and aromatic spices like cumin and chili powder. Slow-cooked until fork-tender, this hearty dish is packed with vibrant flavors and a touch of warmth. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and pair it with rice, creamy mashed potatoes, or warm tortillas for a satisfying and family-friendly meal. Perfect for cozy dinners or impressing at gatherings, this recipe is an easy-to-follow way to bring a taste of Mexican-inspired comfort to your table.
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Recipe Information
Ingredients
- 1.5 pounds beef round steak
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons onion powder
- 3 tablespoons olive oil
- 1 yellow onion, sliced
- 14.5 ounces diced tomatoes with green chilies (e.g., Rotel)
- 1 cups beef broth
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 teaspoons ground cumin
- 1 teaspoons chili powder
- 3 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime wedges for serving (optional)
Instructions
Begin by prepping the beef. If the beef round steak is not already tenderized, use a meat mallet to pound it to about 1/4-inch thickness.
Combine the flour, salt, black pepper, and onion powder in a shallow dish. Dredge the beef in the flour mixture, coating both sides, and shake off excess flour.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the beef on both sides until browned (about 3-4 minutes per side). Work in batches if necessary, and add more oil as needed.
Remove the browned beef from the skillet and set aside on a plate. Reduce the heat to medium.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the sliced onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced tomatoes with green chilies, sliced bell peppers, beef broth, cumin, and chili powder. Mix well to combine.
Return the seared beef to the skillet, nestling it into the tomato-pepper mixture. Make sure the beef is mostly submerged in the sauce.
Bring the mixture to a gentle simmer. Cover the skillet or Dutch oven with a lid, reduce the heat to low, and cook for 1 1/2 hours, or until the beef is fork-tender.
Taste the sauce and adjust seasonings with additional salt and pepper, if needed.
Garnish with freshly chopped cilantro for added freshness, if desired.
Serve the Mexican Swiss Steak warm with lime wedges on the side, and pair with rice, mashed potatoes, or warm tortillas for a complete meal.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
