If you love the classic flavors of a Reuben sandwich but want something quicker, lighter, and packed with all that satisfying tang and richness, the Reuben in a Bowl Recipe is exactly what you need to try next. This clever twist captures the essence of the traditional deli favorite—savory corned beef, crunchy cabbage, tangy sauerkraut, melty Swiss cheese, and that unmistakable Thousand Island dressing—all served warm in a comforting bowl. It’s perfect for busy weeknights or when you crave comfort food without the fuss of bread. Trust me, once you make this, it just might become your new go-to comfort dish.
Ingredients You’ll Need
Getting ready to make this Reuben in a Bowl Recipe is a breeze because the ingredients are straightforward but each one plays a crucial role in bringing the dish to life. From the tender corned beef to the crisp coleslaw mix and tangy sauerkraut, every component adds layers of flavor and texture that make this bowl so irresistible.
- ¾ pound thickly sliced deli corned beef: The star protein that delivers that classic Reuben flavor and hearty bite.
- 3 tablespoons olive oil (divided): Used for browning the beef and sautéing the veggies, adding a subtle richness.
- 1 small sweet onion (diced): Adds natural sweetness and depth while softening beautifully when cooked.
- 2 garlic cloves (finely minced): Gives a fragrant punch without overpowering the other ingredients.
- 1 teaspoon caraway seeds: The signature spice that offers a warm, slightly nutty flavor essential in a Reuben.
- 2 10-ounce packages coleslaw mix: A convenient mix of shredded cabbage and carrots that maintains a lovely crunch.
- 1 cup drained sauerkraut: Adds that iconic tang and a delightful zing to balance the richness.
- ½ teaspoon salt: Enhances the natural flavors of the ingredients without making the dish salty.
- ¼ teaspoon black pepper: Provides a mild heat to round out the seasoning.
- 4 ounces sliced Swiss cheese: Melts smoothly to create a gooey, creamy layer that ties everything together.
- Green onions (green parts only, thinly sliced): A fresh, mild onion flavor plus a pop of color for serving.
- â…“ cup mayonnaise: Forms the creamy base of the Thousand Island dressing for that classic tang.
- 2 tablespoons sour cream: Adds a smooth, tangy component to the dressing’s creaminess.
- 1 tablespoon ketchup: Sweetness and acidity to brighten the dressing.
- 1 tablespoon dill relish: Briny and sweet, this brings crunch and flavor to the sauce.
- 1 tablespoon minced sweet onion: Gives added texture and sweet onion flavor in the dressing.
- ½ teaspoon Worcestershire sauce: Deep umami notes for complexity in the dressing.
- 1 garlic clove (finely minced): A subtle garlicky kick to the sauce.
- ¼ teaspoon paprika: Just a hint of warmth and smoky flavor to finish the dressing.
- Salt (optional): To taste, if your palate prefers a little extra seasoning.
How to Make Reuben in a Bowl Recipe
Step 1: Cut and Brown the Corned Beef
Start by cutting your thickly sliced deli corned beef into half-inch cubes. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and toss in the beef cubes. Cook for about 4 to 5 minutes while stirring occasionally until the edges start to brown beautifully. Once they have a nice color, transfer the meat to a plate lined with a paper towel to soak up any excess oil. This step builds the rich, savory base that every great Reuben needs.
Step 2: Sauté Onion, Garlic, and Caraway Seeds
Add another tablespoon of olive oil to the now-empty skillet, then toss in the diced sweet onion. Let it cook for 2 to 3 minutes until translucent and sweetly fragrant. Stir in the minced garlic and caraway seeds, then cook for an additional minute to really boost the signature Reuben flavors. This combination infuses the dish with a lovely aromatic warmth.
Step 3: Cook the Coleslaw Mix
Pour in the remaining tablespoon of olive oil along with the coleslaw mix. Stir everything together and let it cook for 6 to 8 minutes, allowing the cabbage and carrots to soften while still keeping a pleasant crunch. The coleslaw mix is perfect for bringing texture and freshness to balance heavier ingredients.
Step 4: Combine Sauerkraut, Corned Beef, and Cheese
Now it’s time to add the drained sauerkraut, browned corned beef cubes, salt, and black pepper to the skillet. Mix everything thoroughly and then lay slices of Swiss cheese over the top. Reduce the heat to low, cover the pan, and let it cook for about 3 to 4 minutes until the cheese melts into gooey perfection. This step feels like the ultimate comfort food moment.
Step 5: Whip Up the Thousand Island Dressing
While your skillet is working its magic, combine mayonnaise, sour cream, ketchup, dill relish, minced sweet onion, Worcestershire sauce, minced garlic, and paprika in a medium bowl. Stir well until smooth and taste to add a pinch of salt if needed. This homemade Thousand Island dressing is key to capturing that authentic Reuben experience.
Step 6: Serve and Enjoy
Spoon your warm, cheesy Reuben filling into bowls, drizzle generously with the homemade Thousand Island dressing, and sprinkle with thinly sliced green onions for a fresh finish. This simple plating transforms the classic sandwich flavors into a wonderfully comforting bowl that’s ready in under 30 minutes.
How to Serve Reuben in a Bowl Recipe
Garnishes
A sprinkle of sliced green onions adds not only a burst of color but also a fresh, mild onion crunch that perfectly contrasts the creamy, tangy elements in the bowl. If you’re feeling adventurous, a little extra dill relish on top or a dash of paprika can elevate the look and taste even more.
Side Dishes
This dish is satisfying on its own, but if you want to round out your meal, simple sides like kettle-cooked potato chips, a crisp pickle spear, or a light cucumber salad with vinegar and dill would complement the flavors beautifully without overshadowing the star Reuben in a Bowl Recipe.
Creative Ways to Present
Try serving this in mini ramekins as a fun appetizer option at your next gathering or pack it in a lunch container for a hearty mid-day meal. You can also layer the filling atop mashed potatoes or even stuff it inside roasted bell peppers for an inventive twist that will impress friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it even tastier the next day.
Freezing
This Reuben in a Bowl Recipe freezes well if you want to prepare it in advance. Transfer cooled portions to freezer-safe containers or bags, separating into single servings if possible. It will keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to maintain that melty cheese texture, or microwave briefly. Add an extra drizzle of Thousand Island dressing after reheating to freshen it up. Avoid overheating to keep the corned beef tender and the cabbage crisp.
FAQs
Can I use fresh cabbage instead of coleslaw mix?
Absolutely! You can shred fresh green and purple cabbage along with some carrots to replicate the coleslaw mix. Just be sure to cook it long enough to soften slightly while still retaining some crunch.
Is there a vegetarian version of the Reuben in a Bowl Recipe?
Yes, you can swap the corned beef for sautéed mushrooms or tempeh seasoned with smoky paprika and soy sauce to mimic that savory depth. The rest of the recipe stays largely the same and delivers a delicious plant-based alternative.
Can I make the dressing ahead of time?
Definitely! The Thousand Island dressing can be mixed up a day in advance and kept in the fridge. The flavors deepen and marry wonderfully if you let it rest.
What type of sauerkraut is best for this recipe?
Look for a good-quality, well-drained sauerkraut that isn’t too salty or overly wet. You want it tangy with just enough crunch to add texture, not sogginess.
Is this recipe gluten-free?
Yes, as long as your deli corned beef and Worcestershire sauce are gluten-free brands, this entire recipe is safe for gluten-sensitive diets.
Final Thoughts
Bringing all the charm and comfort of a classic Reuben sandwich into a bowl makes this Reuben in a Bowl Recipe a standout for any day of the week. It’s quick to prepare, full of balanced textures, and bursting with tangy, cheesy, and savory goodness that feels like a warm hug. Give it a try—you might just find it swapping places with your favorite recipes in no time!
Print
Reuben in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This Reuben in a Bowl recipe delivers all the classic flavors of a traditional Reuben sandwich without the bread. Tender corned beef cubes are browned and combined with sautéed onions, garlic, caraway seeds, and a crisp coleslaw mix. Tangy sauerkraut and melted Swiss cheese elevate the dish, which is finished with a creamy homemade Thousand Island dressing. Ready in just 30 minutes, this low-carb, family-friendly skillet meal is perfect for a quick lunch or dinner.
Ingredients
Meat and Vegetables
- ¾ pound thickly sliced deli corned beef
- 3 tablespoons olive oil (divided)
- 1 small sweet onion (diced)
- 2 garlic cloves (finely minced)
- 1 teaspoon caraway seeds
- 2 10-ounce packages coleslaw mix
- 1 cup drained sauerkraut
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces sliced Swiss cheese
- Green onions (green parts only, thinly sliced, for serving)
Dressing
- â…“ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon ketchup
- 1 tablespoon dill relish
- 1 tablespoon minced sweet onion
- ½ teaspoon Worcestershire sauce
- 1 garlic clove (finely minced)
- ¼ teaspoon paprika
- Salt (optional, to taste)
Instructions
- Cut the meat: Cut the corned beef into ½-inch thick cubes to prepare for even cooking and browning.
- Brown the meat: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed corned beef and cook for 4-5 minutes, stirring occasionally until the meat is lightly browned. Transfer the browned beef to a paper towel-lined plate to drain.
- Cook the onion: Add another tablespoon of olive oil to the same skillet, then add the diced sweet onion. Cook for 2-3 minutes until the onion becomes translucent. Add the minced garlic and caraway seeds, cooking for an additional minute to release their flavors.
- Add cabbage: Add the remaining 1 tablespoon of olive oil along with the coleslaw mix to the skillet. Stir well to combine and cook for 6-8 minutes until the cabbage is tender but still retains some crispness.
- Mix in sauerkraut and cheese: Stir in the drained sauerkraut, browned corned beef, salt, and black pepper. Top the mixture with the sliced Swiss cheese, reduce heat to low, and cook for 3-4 minutes until the cheese is melted and everything is heated through.
- Make dressing: In a medium bowl, combine mayonnaise, sour cream, ketchup, dill relish, minced onion, Worcestershire sauce, garlic, and paprika. Mix thoroughly and adjust salt to taste.
- Serve: Spoon the warm Reuben filling into bowls, drizzle with the prepared Thousand Island dressing, and garnish with thinly sliced green onions before serving.
Notes
- You can substitute deli turkey or pastrami if corned beef is not available.
- This recipe is low-carb and bread-free, perfect for those watching carbohydrate intake.
- Use fresh sauerkraut for better flavor and texture; drain it well to prevent excess moisture.
- To make this recipe vegetarian, omit the corned beef and use smoked tofu or tempeh instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
