Easy Balsamic Swiss Steak Recipe

Looking for an easy steak dinner that’s full of flavor? This Balsamic Swiss Steak Recipe combines tender top sirloin with tangy balsamic vinegar, savory steak sauce, and melted Swiss cheese for a delicious meal that’s ready in just 25 minutes. It’s a simple, low-carb dinner that’s perfect for busy weeknights or special occasions.

The balsamic vinegar enhances the natural flavor of the beef while helping create a rich, savory glaze. Finished with melted Swiss cheese, this sirloin steak recipe is juicy, satisfying, and sure to become a family favorite. Pair it with roasted vegetables, cauliflower mash, or a fresh salad for a complete meal.

Balsamic Swiss Steak Ingredients

• 1 beef top sirloin steak (¾-inch thick, about 1 pound)
• ¼ teaspoon coarsely ground black pepper
• 2 tablespoons balsamic vinegar
• 2 teaspoons steak sauce
• 2 ounces reduced-fat Swiss cheese, cut into thin strips

How to Make:

Step 1

Preheat your broiler. Place the sirloin steak on a broiler pan and season with black pepper. Broil about 4 inches from the heat for 7 minutes.

Step 2

While the steak cooks, combine the balsamic vinegar and steak sauce in a small bowl.

Step 3

Turn the steak over and drizzle with half of the balsamic mixture. Continue broiling for another 4–6 minutes, or until the steak reaches your preferred level of doneness.

• Medium-rare: 135°F
• Medium: 140°F
• Medium-well: 145°F

Step 4

Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.

Step 5

Slice the steak into ¼-inch strips and return the slices to the broiler pan. Drizzle with the remaining balsamic mixture and top with Swiss cheese.

Step 6

Broil for 30–60 seconds, or until the cheese is melted and bubbly. Serve immediately.

Tips for the Best Balsamic Swiss Steak

• Let the steak rest before slicing to keep it juicy.
• Use an instant-read thermometer for perfectly cooked steak.
• Pair this Balsamic Swiss Steak with roasted asparagus, broccoli, green beans, cauliflower mash, or a crisp side salad.
• Leftovers can be refrigerated for up to 3 days and reheated gently.