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Swiss Steak Piperade

  • Prep Time: 2 to 2-1/4 hours
  • Serving Size: 4
  • 1-3/4 pounds Boneless Beef Shoulder Or Chuck Eye Or Bottom Round Steaks, Cut 0.75 Inch Thick
  • 1 tablespoon Vegetable Oil
  • 1/2 teaspoon Dried Thyme
  • 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
  • 1. Heat oven to 325°F. Heat oil in stockpot over medium heat until hot; brown beef steaks.

    2. Sprinkle steaks with thyme and salt and pepper; top with onion and jalapeño peppers. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Cook, covered, 30 to 45 minutes or until beef is fork-tender.

    3. Remove steaks. Cook and stir sauce over high heat 8 to 10 minutes or until slightly thickened. Cut steaks into serving-size pieces; add to sauce. Serve over pasta.