Thursday, February 11, 2010

Creole Smothered Swiss Steak

Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!

Creole Smothered Swiss Steak

A stepped up version of Swiss Steak, Creole Smothered Steak can use either cube steaks, which have already been tenderized, or other beef steaks such as chuck or round steak which is cheaper, but also leaner cuts of beef and definitely needing tenderizing. Be sure not to skip that step. You can grab a simple explanation of how to do that by clicking right here. I also like to infuse a bit of additional flavor into my round steak by soaking it in a marinade or flavor enhancer, such as Dale's shown below. That is completely optional and you can certainly skip that step, particularly if you are watching sodium intake.

If you have to open a new can of tomato paste for this, be sure to check out my tip on what to do with the rest of the can. Otherwise, you know what will happen don't you? You'll stick some aluminum foil on top of the can, put it in the fridge thinking you'll use it on something, forget about it and then one day far, far in the future, you will find it, and well... let's just say it won't be purty and into the trash can it'll go! Save that tomato paste with this tip, and you'll have it for another future use.

For more of my favorite recipes using cube steaks and round steaks pop over to my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Creole Smothered Swiss Steak

©From the Kitchen of Deep South Dish
Prep time: 30 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

  • 6 cube steaks or tenderized bottom round steak (3 to 4 pounds)
  • Original Dale's seasoning or Worcestershire sauce
  • 1/2 cup of all purpose flour
  • 6 turns of the pepper grinder
  • 1 teaspoon of Lawry's seasoned salt
  • 2- 3 tablespoons of canola oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped 
  • 1 can of Coca-Cola Classic
  • 1 tablespoon of tomato paste
  • 1 tablespoon of Better Than Bouillion Beef Base or beef bouillon granules
  • 1/2 teaspoon of dried thyme, crushed
  • 1/2 teaspoon of dried rosemary, crushed
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 (14.5 ounce) can of diced tomatoes, undrained

Pour Dale's seasoning or Worcestershire sauce on tenderized round steak and let sit for 20 minutes. Mix the flour, seasoned salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.

In that same skillet and adding additional oil if needed to equal 1 tablespoon, add the green pepper and onion and cook for about 5 minutes, until tender. Pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.

Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.

Serve over hot cooked noodles, or rice.

Crockpot: This recipe also does well in a slow cooker when using (bottom) round or other slow braising steaks. May cut into strips, if desired, and prepare as noted except do not return the steaks to the skillet. Add them to the slow cooker and pour the cooked sauce on top. Cook on low for about 6 to 8 hours, or high for 4 to 5 hours, or until tender.


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Posted by on February 11, 2010

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  1. After reading through the ingredients, I can totally see how this is delicious! The can of cola has my interest peaked. I'm home visiting my parents so I'll have to load up a round steak with the rest of my beef before headin' home and I'll give this a try.

  2. This looks so good Mary, and the addition of cola sounds intriging! I've book marked this one!

    BTW, I tried your Red Beans and Rice and it's delish!

  3. Now I'm hungry! God has greatly gifted you
    I enjoyed visiting your blog
    God Bless;

  4. That dish sure does look good - kinda like swiss steak with an attitude.

  5. OMG, that paste tip alone is awesome! You completely had me pegged with the "I'll stick it in the fridge with the lid still on".

    You smother your own beef? Impressive, I let the butcher kill mine before I cook it. Do you use an extra large pillow? :) ;) :)

  6. Nice steak Mary. Your dishes are always so flavorful. Using cola, very interesting. See that's what I mean, always flavorful!

  7. I love all the recipes I have read so far....and I have read TONS! But I have just one comment. And it is not about this recipe...Dale's seasoning is full of salt. If you salt raw meat, like in a marinade, and let it sit...the salt pulls the moisture out of the meat. In the end...dry meat. And I find that Dale's is the most offensive flavor I have ever put in my mouth. Once was too much.I know you will not post this. That is OK. It is just my opinion. I worked in an upscale grocery with a superb meat department and it shocked my socks off at the number of people that spent a small fortune on steaks, or beef tenderloin, and talked about their great steak coking skills and used Dale's. There has never been a bottle in my house and never will be. sorry. I think your recipes are great and I worship them. I think you are awesome. But I have to say no to the Dale's. Have a nice day!

  8. And, here's what I say. That is perfectly fine!! There are folks who read here and hate Velveeta. But I use it sometimes. There are folks who read here and hate canned condensed soups. But I use them sometimes. These are just my recipes and the way I happen to do them but I know that everybody's tastes are different, and I dig that! So make my recipes your own by using substitutes accordingly. That's what I say.

  9. I am soooooo in love with your website!! I visit it joke!! I found you by searching for a recipe for shrimp pistolettes....which I made by the way....and can I just say.......FABULOUS!!! They were soooo good and so easy! I love it! I am making the creole smothered steak right now....actually, its simmering away on the stove as we speak. I know its going to be just as amazing as the pistolettes. Thank you so much for having such an awesome website! I am from Jackson, MS and my DH is from Winnfield, LA, so we know a thing or two about Deep South cooking and it looks like you do too! I will let you know how the smothered steak turns out!! :-)

    1. Hi Tiffny & welcome! I'm glad you found me by accident & hope you enjoy my recipes. Yes, please do let me know what you thought of the creole steak!

    2. I am soooooo in love with your website!! I visit it joke!!...Thank you Tiffny for my (your) opening line to my reply to Mary. I too was searching for a recipe and just by chance, lucky for me I found you Mary. I found your Creole Smothered Steak recipe and for years had been searching for a recipe just like yours. I had found other recipes that were good, but were all lacking the taste that I was looking for and let me tell you, you nailed it. So my search for the perfect website has ended thanks to you. Me and my meat & potatoes man were in heaven. I cannot wait until I can cook more of your wonderful recipes. I am sure we will not be disapointed. I have also let my entire family of great cooks know about your wonderful website. Again thank you.

    3. Thank you so much Kathy & welcome!! I hope you find many more recipes to try & thank you so much for sharing Deep South Dish with your family - that really means a lot to me!

  10. Hi Mary,

    I made this in my slow cooker today for dinner. It was delicious! I served it with Chef John's Easy Cheesy Potatoes, and green beans. The Creole sauce and the cheesy potatoes were made for each other, lol! I am looking forward to eating the leftover sauce tomorrow with cornbread!

  11. This is the best site ever! I have already made several of your recipes and I am trying this one tonight! It's great to be able to print them so easily and to share on Facebook and Pinterest. And I use Zip List so it's nice to be able to just add them-no trouble! Thanks!

  12. Hi Mary! I made this the other night and I have to say it is replacing my regular Swiss steak recipe I've had for years! It has so much more flavor and geesh the next day after the flavors melded so nicely together it was even better! I had never used Dale's Seasoning and wasn't sure I could find it but there it was on my grocer's shelf. Made exactly as written and as stated more or less of the Cajun seasoning. Next time when I'm not feeding my grown children (I doubled the recipe to make sure we had leftovers) who don't tolerate spicy well, I'm going to spice it up for me and hubby!

    To save on time I used Minute Rice but after devouring our plates, I realized it would be better over fresh hot Jasmine, so the next night for leftovers I made some Jasmine rice and it was so good. The nutty flavor and texture of the Jasmine rice just goes really well with this recipe. I served it with some Southern style green beans.

    Thanks for another great recipe. WE ALL LOVE THIS!

    1. I do love me some Jasmin rice!! I'm so glad y'all enjoyed the recipe Kilyena & thank you so much for letting me know!

  13. Making this for the second time tonight, it's just amazing! The aroma, the flavor.. simply excellent. I par-boil some egg noodles and throw them in the pan for the last 8 minutes. Such comfort!

  14. Hi Mary! Cube Steak is one of my favorite childhood food memories. Mother called it country style steak. This is different and I know will be awesome so I'm Pinning it to try!!

  15. Mary, this was my first try with a Deep South Dish recipe. My family loved this creole steak! Will definately make this a regular meal at our home! I used round steak but want to know how many pounds this recipe would call for? Thank you for sharing your kitchen talents with us!

    1. You're welcome & I'm so glad your family enjoyed it Mary! For round steaks you'll want about 4 pounds bottom round.

  16. I absolutely love this dish!!! Hubby does too!!! Going to have to check out more of your recipes! Been reading the reviews and seems everyone loves your recipes, and not just this one!! Thanks!!! 😊

  17. Hello,
    I love all your recipes! Do I drain the diced tomatoes before adding them

  18. Hello,
    I love your recipes! Do I need to drain the diced tomatoes before adding them?

    1. Thank you Regan! The tomatoes are added with the juices.


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