Start by preparing the beef. Trim any excess fat from the round steak and cut it into serving-size pieces.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of steak in the flour mixture, ensuring it is evenly coated.
In a large skillet, heat the vegetable oil over medium heat. Add the coated steak pieces to the skillet and cook until browned on both sides. Remove the steak from the skillet and set it aside.
In the same skillet, add the sliced onion, minced garlic, and green bell pepper. Sauté until the vegetables are tender.
Add the diced tomatoes, beef broth, Worcestershire sauce, paprika, and dried thyme to the skillet. Stir well to combine.
Return the steak to the skillet, ensuring it is submerged in the tomato mixture. Bring the mixture to a simmer.
Cover the skillet and let the Swiss Steak simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
Once cooked, remove the Swiss Steak from the heat and let it rest for a few minutes before serving.
