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Swiss Steak Piperade

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Soybean Minestrone

Braised Greens with Lots of Garlic

Banana-Caramel Parfait

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings


1- 3/4 lbs boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4 inch thick

1 Tbs vegetable oil

3/4 tsp salt

1/2 tsp dried thyme

1/4 tsp pepper

1 large onion, chopped

1 to 2 jalapeño peppers, thinly sliced

4 medium tomatoes, chopped

1/2 green bell pepper, cut into 1-inch pieces

1/2 yellow bell pepper, cut into 1-inch pieces

3 cups hot cooked pasta or rice


Heat oven to 325°F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.

Sprinkle onion and jalapeño peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.

Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.

Nutrition facts

Serving Size 1 serving
Calories 455
Calories from Fat 193 (42%)
% Daily Value*
32%Total Fat 21g
30%Saturated Fat 5.9g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 9.7g
27%Cholesterol 82mg
40%Sodium 957mg
18%Potassium 629mg
9%Total Carbohydrate 28g
15%Dietary Fiber 3.8g
Sugars 2g
Sugar Alcohols 0g
75%Protein 37g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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