Scratch-made Mississippi Swiss Steaks are tender and juicy covered in a rich, tangy sauce. This modified version of the iconic Mississippi pot roast doesn’t use prepackaged seasoning mixes and is still a quick and easy weeknight meal using your slow cooker.
Mississippi Swiss steak is a delicious and flavorful dish that combines the techniques of Swiss steak with the tangy flavors of Mississippi-style cooking. Swiss steak typically involves braising or simmering tough cuts of beef in a tomato-based sauce until tender. Mississippi-style cooking, on the other hand, incorporates ingredients like butter, tangy pepperoncini peppers, and sometimes ranch seasoning for a unique flavor profile.
Tender beef round steak coated in a flavorful blend of flour, spices, and simmered with onions, peppers, tangy pepperoncini, and a rich tomato-based sauce for a taste of Mississippi in every bite.
- beef round steaks – also called Cubed steaks
- Salt – to taste
- Ground black pepper – to taste
- Flour – All-purpose or gluten-free are both acceptable.
- Olive oil – I prefer olive oil, but canola is also acceptable.
- Butter – Unsalted is best but salted can be used. Just decrease the amount of salt in the seasoning.
- Homemade dry ranch seasoning , [See Note 1]
- Beef stock – Look for low sodium.
- Apple cider vinegar
- Pepperoncini peppers
How to Prepare
This recipe is so easy to prepare using the crock pot. Just get the ingredients in there and set it to cook!
- Season the steaks with salt and pepper. Coat with flour and shake off excess. Discard remaining.
- Cook steaks until golden brown on each side. About 2-3 minutes per side.
- Remove from pan and set steaks into the bottom of the slow cooker [paid link] insert.
- Pour the remaining ingredients over the top of the steaks and add pepperoncini on top. Cover and cook on LOW.
Recipe tips and kitchen tricks
- Dredging the steak: When coating the steak in flour before browning, make sure to shake off any excess flour. This will prevent the flour from clumping and burning during the browning process.
- Browning the steak: For a nice brown crust on the steak, make sure the skillet is hot before adding the oil. Also, avoid overcrowding the pan, as it can cause the meat to steam instead of achieving a desirable sear.
- Adjusting the seasoning: Taste the sauce as it simmers and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of sugar to balance the flavors according to your preference.
- Slow cooking for tenderness: Cooking the steak at a low temperature for an extended period allows the meat to become tender and develop rich flavors. Be patient and give it enough time to achieve the desired texture.
- Adding a buttery finish: Adding a pat of butter at the end of cooking will enrich the sauce and give it a velvety texture. Stir it in until it melts completely and combines with the other flavors.
- Garnishing options: For a fresh and vibrant touch, consider garnishing the finished dish with chopped parsley or sliced green onions. It adds a pop of color and freshness to the plate.
- Spicy Kick: If you enjoy some heat, add a diced jalapeño pepper or a sprinkle of red pepper flakes to the sauce. This will give your Mississippi Swiss steaks an extra spicy twist.
- Herb-infused: For an herbal touch, sprinkle dried herbs such as thyme, rosemary, or oregano into the sauce. These aromatic herbs will add depth and complexity to the flavors of the dish.
- Chicken or Pork: If you prefer poultry or pork, you can substitute the beef round steak with chicken breasts or boneless pork chops. Adjust the cooking time accordingly as chicken and pork may require less time to cook compared to beef.
- Veggie Twist: For a vegetarian version, substitute the beef with thick slices of eggplant or portobello mushrooms. Adjust the cooking time accordingly and consider using vegetable broth instead of beef broth for the sauce.
- Mashed Potatoes: Creamy mashed potatoes are a classic and comforting side dish that pairs perfectly with the rich sauce of the steaks. Choose traditional mashed potatoes or mix it up with garlic mashed potatoes for added flavor.
- Vegetable Rice: Serve the steaks with a side of fragrant vegetable rice. The light and fluffy rice will soak up the flavorful sauce and provide a nice textural contrast.
- Buttered Noodles: Simple buttered noodles are an excellent option to accompany the steaks. Cook the noodles according to package instructions, toss them with melted butter, and season with a sprinkle of salt and herbs like parsley or basil.
- Roasted Vegetables: Roasted vegetables like carrots, Brussels sprouts, or asparagus complement the savory flavors of the steak. Season them with olive oil, salt, and your favorite herbs, then roast in the oven until tender and slightly caramelized.
- Garlic Biscuits: Serve the steaks with Garlic biscuits. It’s perfect for dipping into the flavorful sauce.
- Side Salad: Add some freshness to your plate with a Tossed salad. Choose a mix of greens, cherry tomatoes, cucumbers, and your favorite salad toppings. Dress it with vinaigrette or a creamy dressing of your choice.
- Cornbread: Mississippi Swiss steaks also pair well with homemade cornbread. The slightly sweet and crumbly cornbread complements the tangy flavors of the dish.
Frequently Asked Questions (FAQs):
Q: Can I use a different cut of beef for Mississippi Swiss steaks? While beef round steak is commonly used for Swiss steaks, you can experiment with other cuts like chuck steak or flank steak. Just keep in mind that the cooking time may vary depending on the cut you choose.
Q: Can I make Mississippi Swiss steaks in advance? Yes, Mississippi Swiss steaks can be made in advance and refrigerated for a day or two. The flavors often deepen and develop further when the dish is reheated. Simply store the cooked steaks with the sauce in an airtight container in the refrigerator and reheat gently on the stovetop or in the oven.
Q: Can I freeze Mississippi Swiss steaks? Yes, you can freeze Mississippi Swiss steaks for future use. Ensure the steaks are completely cooled before transferring them to freezer-safe containers or freezer bags. Label and date the containers, and they can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Q: Can I adjust the level of spiciness in the dish? A: Yes, you can easily adjust the spiciness of Mississippi Swiss steaks to your preference. If you prefer a milder version, reduce the amount of pepperoncini peppers or omit them altogether. For a spicier kick, add additional pepperoncini peppers or incorporate some diced jalapeño peppers or red pepper flakes into the sauce.
Q: Are there vegetarian or vegan alternatives for Mississippi Swiss steaks? Yes, you can adapt the recipe to be vegetarian or vegan. Substitute the beef with thick slices of eggplant or portobello mushrooms, and use vegetable broth instead of beef broth. Adjust the cooking time accordingly. This modification will create a flavorful vegetarian or vegan version of Mississippi Swiss steaks.
Q: Can I make Mississippi Swiss steaks in an Instant Pot [paid link]? While the traditional method involves slow cooking, you can try adapting the recipe for an Instant Pot [paid link]. Sear the meat using the sauté function, then add the remaining ingredients and cook on high pressure for about 20-25 minutes, depending on the thickness of the steak. However, note that the texture and flavors may differ slightly from the slow-cooked version.
Best Wine Pairings
- Red Bordeaux: A classic choice, a medium to full-bodied red Bordeaux wine pairs well with the beefy flavors of the steaks. Look for wines with a blend of Cabernet Sauvignon and Merlot for a good balance of structure and fruitiness.
- Syrah/Shiraz: Syrah or Shiraz wines with their bold flavors and peppery notes can be a great match for the tangy and robust flavors of the dish. Look for wines from the Northern Rhône region of France, Australia, or other New World regions.
- Zinfandel: A ripe and jammy Zinfandel can complement the richness of the steak and the tangy components of the sauce. Look for Zinfandels from California for a fruit-forward and spicy pairing.
- Malbec: The juicy and fruit-driven characteristics of Malbec wines make them a nice choice for Mississippi Swiss steaks. The wine’s dark fruit flavors and moderate tannins can harmonize with the dish.
- Côtes du Rhône: A versatile and food-friendly option, Côtes du Rhône wines offer a blend of Grenache, Syrah, and Mourvèdre grapes. They often have a medium body, spice, and red fruit flavors that can complement the flavors in the dish.
Mississippi Swiss Steak
- 1.5 pounds beef round steaks (about 4 steaks)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 4 tablespoons Butter (1/2 stick) unsalted butter, melted
- 2 tablespoons dry ranch seasoning , [See Note 1]
- 1 cup beef stock
- 2 teaspoons beef paste , OR 2 beef bouillon cubes [See Note 2]
- 1 tablespoon apple cider vinegar
- 8 pepperoncini peppers , [See note 3]
- Season the round steaks with salt and pepper. Place flour onto a plate or into a zip top bag. One at a time, dredge seasoned steaks into the flour shaking off any excess. Discard any unused flour.
- Heat the oil in a large skillet. When the oil is hot and shimmering, add the steaks and cook until golden brown on each side. About 2-3 minutes per side.
- Remove from pan and set steaks into the bottom of the slow cooker insert.
- Mix the melted butter with the ranch dressing, beef paste (or bouillon), and beef stock until well blended.
- Pour over the top of the steaks and add pepperoncini on top. Cover and cook for 6 to 8 hours on LOW.
- Serve with buttered noodles, mashed potatoes, or steamed rice and a side of vegetables for an easy weeknight meal.
- You may substitute homemade ranch seasoning with 1 envelope of packaged dry ranch seasoning.
- I use “Better than Bouillon” beef base but 1 beef bouillon cube equals 1 teaspoon of beef base and may be substituted accordingly.
- The pepperoncini produce a mildly spicy sauce. If you like a spicy gravy, use more or hotter peppers. For a milder sauce, use less or omit the peppers altogether.
6 thoughts on “Mississippi Swiss Steaks – A quick Twist on Classic dish”
Super easy to make and for a small family was perfect portion of Mississippi pot roast without a week of leftovers
This looks so good. I got to try this one night. I am sure the family will love it. This S. Carolina boy loves his meat and potatoes!
Hi – Nice to meet you Southern Food Junkie. Where are you at in SC?
I am located in Lancaster, SC. Are you in SC too?
Yes, Sir! I’m a Florida transplant now living in Goose Creek, SC with my husband who is a local, from Hanahan/Charleston. Great to meet you!
Oh that is nice! I love that area. I have some family down that way in Cottgeville. She is a wedding planner haha. Well nice to meet you too. Maybe one day we can get up and do a collaboration! Would love to connect if you wanted if that would be alright? Maybe through email?
Talk to you later and also I love your recipes!