This slow cooker Amish Swiss steak is the kind of dependable supper that makes a busy day feel manageable. Cube steak turns tender as it cooks low and slow beneath stewed tomatoes and a handful of pantry staples, creating a savory gravy-like sauce that tastes like it took much more effort than it really did. It has that old-fashioned, comforting style often associated with Amish and Midwestern home cooking, where simple ingredients come together into a hearty meal everyone is happy to see on the table.
Serve this over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that rich tomato-onion gravy goes to waste. A side of green beans, glazed carrots, or a crisp lettuce salad balances the meal nicely, and warm rolls or a slice of bread are always welcome for soaking up the sauce.
Slow Cooker 6-Ingredient Amish Swiss Steak
Servings: 6
Ingredients
2 pounds beef cube steak
2 cans (14.5 ounces each) stewed tomatoes
1 large onion, thinly sliced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Lightly coat the slow cooker insert with nonstick spray if desired for easier cleanup. Season the cube steak on both sides with the salt and black pepper, then dust each piece lightly with the flour.
2. Arrange the cube steak in the bottom of the slow cooker, overlapping the pieces as needed.
3. Scatter the sliced onion over the beef, then pour the stewed tomatoes evenly over the top, making sure the meat is mostly covered.
4. Cover and cook on low for 6 to 8 hours, or until the cube steak is fork-tender and the tomatoes, onion, and flour have formed a rich sauce.
5. Gently stir the sauce, spoon it over the steak, and serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
For extra savory flavor: If you have a few extra minutes, brown the floured cube steak in a skillet with a little oil before adding it to the slow cooker. This step is optional, but it adds deeper flavor and a little more color to the finished dish.
For picky eaters: If your family prefers a smoother sauce, break up the stewed tomatoes with kitchen shears right in the can before adding them, or lightly mash them once they go into the slow cooker. That gives you the same flavor with a less chunky texture.
To make the sauce thicker: If the sauce seems thinner than you like at the end of cooking, remove the lid for the last 20 to 30 minutes on high, or stir in a small slurry made from 1 tablespoon flour and 2 tablespoons cold water until the sauce thickens.
Easy vegetable addition: Sliced mushrooms or green bell pepper can be added with the onions for a little extra flavor and color. They fit right into the cozy, old-fashioned feel of this meal without making the recipe complicated.
Best make-ahead tip: This dish reheats beautifully, and the flavor is often even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days and warm gently on the stove or in the microwave with a spoonful of water if needed.