How to cook Swiss Steak Piperade - USMEF Europe US Beef


Swiss Steak Piperade

Swiss Steak Piperade

Beef steaks are slow-cooked with peppers and served over hot pasta or rice.


500-grams of beef Shoulder Steaks, cut 2 cm thick

1 tablespoon vegetable oil

3/4 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon black pepper

1 large onion, chopped

1 to 2 jalapeno peppers, thinly sliced

4 medium tomatoes, chopped

1/2 green bell pepper, cut into 2,5 cm pieces

1/2 yellow bell pepper, cut into 2,5 cm pieces

3 cups hot cooked pasta or rice

No. Servings:


Cooking time:

120 minutes


  1. Heat oven to 165°C. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
  2. Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 165°C 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.
  3. 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.

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