Copycat Mccormick Swiss Steak Bag and Seasoning

"Found this on eHow submitted by Athena Hessong. Thank you Athena!! I have such a hard time finding the Swiss Steak bag and seasoning at my grocery store that I got annoyed and did some searching online. Found this recipe and it is even better than the original. Was not able to find dehydrated green bell peppers so I broke out the dehydrator and did it myself. Made "flakes" for measuring purposes and then put all the ingredients in a small chopper and powdered it. Seems like A LOT to put on 1 1½ lbs of eye round but it came out fantastic. The swiss steak preparation directions I followed were McCormicks rather than Athena's. I put the powder on both sides of the steak piercing it with a fork. Let it sit 5 minutes as I mixed the water and tomato sauce. Put steak in a cooking bag and poured the sauce/water over the steak. Pierced the bag in several places (top) and baked at 350 for 45-50 minutes. Use coarse ground black pepper. (Prep time=cooking time after powder mix is made)."
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Ready In:
6 pieces




  • Combine the flour, minced onions, dried green bell peppers, garlic powder, salt, ground black pepper and paprika in the resealable jar. (I modified Athena's directions slightly and put mine in a small electric chopper to "powder" as I prefer to sprinkle mine on the steak from an old plastic spice bottle with a sprinkle top).
  • Close the jar and shake to combine the ingredients.
  • Store the dry Swiss steak seasoning in a dry, dark place for up to one month.
  • To prepare Swiss steak using your seasoning mixture. Combine the dry mix with 8 oz of tomato sauce and 1 cup of water. Pour this over 1 1/2 lb. of round steak in a baking dish and cover. Bake the steak for 45 minutes at 350 degrees Fahrenheit. (Please see recipe description for instructions closer to McCormicks original).

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  1. This is, almost, it!!! I added about a half of a cup of freshly saut?ed green pepper instead of dealing with drying them since it takes so long, and it was VERY close to the original. I did find it to be too salty and would reduce it down to one teaspoon. I'm grateful to have found this since the McCormick is either sold out or just not available.
  2. McCormick discontinued the Bag 'n Season® Swiss Steak product effective June 13, 2013.
  3. I reduced the salt to 1 tsp. and instead of tomato sauce, I used stewed tomatoes with the juice
  4. Didn't turn out at all like I expected. Won't be making this recipe again - too much pepper, not enough liquid, and tough as leather.
  5. I use this recipe as a guideline, but I do just a little tweaking. When I made is the first time I followed this recipe to the letter, but my family said it was too salty, which is why I started tweaking it. After I refined it, my family absolutely loved it!


  1. This was actually pretty close to what I remember... but needs a little more tartness. I'm thinking of maybe adding a Tbs of tomato paste or maybe a dash of lemon juice. I also used 3 tbs of minced onion and only 1 tsp of salt. My other tweak was to mix all the ingredients in a mixing bowl and let the steak ( which I cut into small finger steaks) marinate in the mixture for 30 to 45 minutes. Removed the steak, dredge lightly in flour and pan fry. Once the steaks are browned, then pour the remaining mixture over the top and put on a low simmer about 30 minutes. Thanks for sharing, this was a great starter.
  2. I decrease the salt 1 teaspoon, increase the instant minced onion to at least 3 tablespoons. I also use fresh chopped green peppers, since dehydrated aren't available locally. To me this tastes more like the original McCormick product.


Born in Macon Georgia. Met a wonderful British lady while playing spades one day..and the rest is history! Hope to get back to Georgia soon -- I miss being able to buy simple things like Crisco (or any kind for that matter!) shortening, Corn Meal, SNOW CRAB!!! I love "smoke cooking", that's not so easy over here either! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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