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Diabetic Recipe: Swiss Skillet Steak

Makes 4 servings 


  • 4 cube steaks (of the same size so they cook evenly)
  • 1 medium green bell pepper, thinly sliced
  • 14 oz. can of whole tomatoes
  • 1 large onion, cut into ½-inch-thick slices (don’t separate)
  • 1 minced garlic clove
  • ½ teaspoon salt, divided
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon ground pepper
  • 1 tablespoon Worcestershire sauce
  • ¼ cup of all-purpose flour
  • 2 tablespoons extra-virgin olive oil, divided


1. Preheat oven to 200 degrees F.  Sprinkle ¼ teaspoon salt and pepper on the steaks. Place flour in a shallow dish and dredge the steaks in it.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and cook the steaks until browned (2 - 4 minutes per side). Transfer to a baking sheet and warm them in the oven.

3. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion slices and cook, turning once and pressing with a spatula a few times, until browned on both sides (4 - 6 minutes). Stir in bell pepper, separating the onion rings as you stir, and cook, stirring occasionally, until the vegetables are tender (3 - 4 minutes). Stir in garlic, thyme and the remaining ¼ teaspoon salt; cook, stirring, for 15 seconds. Add tomatoes with their juice and Worcestershire. Cook, stirring, breaking up the tomatoes and scraping up any browned bits, until thickened (about 5 minutes). Serve the sauce over the steaks.

Nutrition Facts per Serving

Calories: 361
Protein: 39 g
Total Fat: 16 g 
Carbohydrate: 16 g

Adapted from Eating Well Healthy Recipes