Ninja Foodi Swiss Steak Recipe for Tender Tomato Beef

Ninja Foodi Swiss steak is beef round steak pressure-cooked until tender in a savory tomato gravy with onion, bell pepper, and celery. This American-style comfort food borrows the classic slow-braised flavors but uses the Foodi’s pressure-cooking function to shorten the cook; family and regional versions vary in their vegetables and seasoning.

Ingredients

2 lb (900 g) beef bottom round steak, cut into 4 pieces about 1 inch thick
1 tsp (5 g) fine salt
½ tsp (1 g) ground black pepper
½ cup (60 g) all-purpose flour, for dredging
2 tbsp (30 ml) neutral cooking oil, such as canola or vegetable oil
1 medium yellow onion, about 5 oz (150 g), thinly sliced
1 medium green bell pepper, about 5 oz (150 g), cut into strips
2 celery ribs, about 3 oz (80 g), diced
2 garlic cloves, about 6 g, minced
1 tbsp (16 g) tomato paste
1 can diced tomatoes, 14.5 oz (411 g), with their juices
1 cup (240 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1 tsp (2 g) paprika
½ tsp (0.5 g) dried thyme
1 dried bay leaf
2 tsp (5 g) cornstarch, optional, for a thicker gravy
1 tbsp (15 ml) cold water, optional, to mix with the cornstarch

Instructions

Prepare the steak and vegetables. Pat the steak dry. If a piece is noticeably thicker than 1 inch, place it between sheets of parchment or plastic wrap and gently pound it to an even thickness; this helps the pieces cook at a similar rate. Season both sides with the salt and pepper. Put the flour in a shallow dish, dredge each piece, and shake off the excess. Slice the onion and bell pepper, dice the celery, and mince the garlic. Keep a little of the measured flour aside only if you want to use it for another purpose; it is not needed in the pressure cooker.
Brown the steak. Select Sear/Sauté on the Ninja Foodi and set it to medium-high. Add the oil and let it heat until it shimmers. Working in batches so the pieces do not crowd the pot, brown the steak for about 2 minutes per side, roughly 8–10 minutes total depending on the Foodi model and batch size. Transfer the browned pieces to a plate. They do not need to be cooked through at this stage. If the pot looks dry between batches, add a teaspoon of oil rather than letting the flour coating scorch.
Soften the vegetables and build the sauce. Add the onion, bell pepper, and celery to the pot. Sauté for about 3 minutes, stirring and scraping up the browned bits. Add the garlic and tomato paste and stir for 30 seconds. Pour in the beef broth and Worcestershire sauce, scraping the bottom thoroughly with a wooden or heat-safe spoon so no browned flour is stuck there. Stir in the diced tomatoes, paprika, thyme, and bay leaf.
Pressure-cook the steak. Return the steak and any plate juices to the pot, arranging the pieces in the sauce. Cancel Sear/Sauté. Fit the pressure-cooking lid according to your model’s instructions and set the valve to Seal. Choose Pressure, High, for 25 minutes. Allow about 8 minutes for the cooker to come to pressure; this preheat time varies with the appliance and the temperature of the ingredients. Do not try to force the lid open while the unit is pressurized.
Release pressure and check the beef. When the 25-minute cycle ends, leave the cooker undisturbed for a 10-minute natural release, then carefully move the valve to Vent to release any remaining pressure. Open the lid away from your face because hot steam escapes. Check the thickest steak with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For Swiss steak, the beef is usually cooked longer for tenderness; if it is still firm, pressure-cook it for another 5 minutes and allow another 5-minute natural release.
Finish and serve the gravy. Lift out the bay leaf. If the steak is tender but the sauce seems thin, transfer the beef to a plate and select Sear/Sauté on low. Stir together the cornstarch and cold water until smooth, then whisk the slurry into the simmering sauce. Cook for 1–2 minutes, stirring, until the gravy thickens; use only as much slurry as needed. Return the steak and juices to the sauce, and let everything stand for 3 minutes before serving.

Tips

Choose the right cut. Bottom round is lean and widely available, while top round or chuck steak can also work. Round steak benefits from an even thickness and pressure cooking; a very thick, uneven piece may need extra time. Avoid trimming away every bit of connective tissue, since a small amount contributes flavor to the braising liquid.
Do not skip deglazing. Scraping up the browned bits after adding the broth adds flavor and helps prevent a burn warning. Look carefully around the base of the pot for flour or tomato paste stuck to the surface. If anything is scorched, loosen it before pressure-cooking rather than hoping the liquid will cover it.
Keep the flour coating light. Shake off excess flour before browning. A heavy coating can darken too quickly during searing and make the sauce pasty. If the sauce is already thick enough after pressure-cooking, leave out the optional cornstarch slurry.
Use the model’s pressure lid and settings. Foodi models differ in their controls, but use the pressure-cooking lid, a sealed valve, and High pressure. The crisping lid is not used for this recipe. Allow for variation in the time it takes your cooker to build pressure, and follow its manual for fitting and releasing the lid.

Serving Suggestions

Spoon the steak and plenty of tomato gravy over mashed potatoes, buttered egg noodles, or steamed rice. These mild, starchy sides catch the sauce and make the meal feel complete. For a vegetable on the side, try green beans, peas, roasted carrots, or a simple green salad. If you serve bread, crusty rolls are useful for wiping up the gravy.

The recipe makes four generous portions, especially when paired with a substantial side. For a lighter plate, serve one steak piece with a larger helping of vegetables and a modest scoop of rice or potatoes. Bring the gravy to the table separately if diners prefer to control how much sauce they add. The onion, pepper, and celery cooked into the sauce are already soft and savory, so a crisp salad or quickly steamed vegetable gives the plate a pleasing contrast.

Variations

For a slightly sweeter, more traditional-style tomato gravy, stir in 1 tsp (4 g) brown sugar with the tomatoes; it rounds out their acidity without making the sauce taste sugary. Add ½ tsp (1 g) crushed red pepper flakes with the paprika for gentle heat, or use a red bell pepper in place of green for a milder, sweeter flavor. A pinch of smoked paprika can add a subtle smoky note, though it will shift the flavor away from a straightforward braise.

For a gluten-free version, skip the flour dredge and brown the uncoated steak in the oil. Check that the Worcestershire sauce and broth are labeled gluten-free, and thicken the finished gravy with the cornstarch slurry if desired. The coating will not be as browned, but the sauce will still be flavorful. You can also use 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water instead of the optional 2 tsp amount for a slightly thicker gravy; add it gradually and stop when the texture suits you.

If you do not have round steak, chuck steak can be used, though its additional fat may make the sauce richer. For a version without bell pepper, replace it with another ½ cup (75 g) sliced onion or 1 cup (100 g) sliced mushrooms. Mushrooms release liquid, so sauté them until their excess moisture has mostly evaporated before adding the broth. These changes keep the same pressure-cooking approach while adjusting the sauce to what is on hand.

Storage and Reheating

Refrigerate leftover steak and gravy within 2 hours of cooking, using a shallow, covered container so they cool promptly. Keep them refrigerated for 3–4 days. The sauce may thicken as it chills; that is normal. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.

Reheat a portion gently in a covered saucepan over medium-low heat, stirring the gravy and turning the steak occasionally. Add a splash of broth or water if the sauce has become too thick. You can also microwave it in a covered, microwave-safe dish, stirring the sauce halfway through and checking that the center is hot. USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer. Avoid repeated cycles of cooling and reheating, and return any uneaten portion to the refrigerator within 2 hours.

Frequently Asked Questions

Can I use frozen steak?
For the best browning and more predictable timing, thaw the steak completely in the refrigerator before cooking, then pat it dry. Frozen meat will release liquid instead of browning well, and it changes how quickly the Foodi reaches pressure. Do not rely on the stated 25-minute pressure time for frozen pieces; thaw first for this method.

Why is my Swiss steak still tough?
Round steak is lean and can remain chewy if it has not had enough time to soften. Check that the pieces are no thicker than about 1 inch and that the cooker reached pressure. If the beef is still firm after the first cycle, add 5 minutes at High pressure and use a 5-minute natural release. Tenderness can vary with the cut, thickness, and age of the meat.

Can I make the gravy thicker without cornstarch?
Yes. Remove the steak after pressure-cooking and simmer the sauce on Sear/Sauté with the lid off until some liquid evaporates, stirring frequently. This can take several minutes and will concentrate the tomato and beef flavors. Do not boil the steak vigorously while reducing the sauce, since prolonged hard simmering can make the pieces break apart.

Can I double the recipe?
Only double it if the ingredients stay below your Foodi’s maximum pressure-fill line and there is enough room for the pressure lid to fit safely. Do not increase the pressure-cooking time just because there is more food; the thickness of the steak pieces determines the cooking time, while a fuller pot may take longer to come to pressure. Brown the meat in batches, and use the appliance manual’s fill guidance.

Can I make this without a Ninja Foodi?
Yes. Use a stovetop pressure cooker with its manufacturer’s instructions for the same High-pressure timing, or braise the browned steak with the sauce in a covered Dutch oven at a gentle simmer until fork-tender. The stovetop braise will take longer, and you will need to check the liquid occasionally so it does not dry out. The Foodi method is specifically timed for pressure cooking, so do not apply its short cook time to an uncovered pan.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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