If you’re looking for a hearty dinner that tastes like a classic deli sandwich, look no further than the Reuben in a Bowl, a satisfying take on the hearty beef bowl you already love!
Since everything cooks in a single skillet, this recipe is incredibly easy to prepare, making it a go-to option for busy weeknights when you want something different from your usual ground turkey rice bowls.
Did you know the Reuben sandwich has debated roots in both Omaha and New York, yet it became a deli favorite across the country? With just a few simple ingredients, you can whip up a meal that will impress your family and friends, much like this one pan dinner.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
Ingredients for Reuben in a Bowl
To create the perfect Reuben in a Bowl, you’ll need the following ingredients:
Essential Ingredients
- 6 ounces deli sliced corned beef cut into 3/4 inch squares
- 6 ounces deli sliced pastrami cut into 3/4 inch squares
- 1/2 medium sweet onion thinly sliced
- 1 tablespoon high-heat cooking oil such as avocado or canola
- 28 ounces coleslaw mix vegetable mix only
- 1 1/2 cups sauerkraut drained well
- 6 slices Swiss cheese for melting over the filling
- 4 tablespoons Thousand Island dressing for drizzling, about 1 tablespoon per bowl
Optional Ingredients
- 1/2 tablespoon caraway seeds optional, for a classic rye flavor
- Sliced green onions optional, for garnish
How to Cook the Filling
Here’s how to cook the filling:
- Soften the Onion: Heat the oil in a large skillet over medium-high heat until shimmering, then add the sliced onion and cook 3-4 minutes until softened and lightly golden.
- Crisp the Meats: Add the corned beef and pastrami to the skillet and cook 4-5 minutes, stirring occasionally, until the edges turn slightly crisp.
- Add the Cabbage: Stir in the coleslaw mix, drained sauerkraut, and caraway seeds if using, then cook 6-8 minutes until the cabbage wilts and everything is heated through.
- Melt the Swiss: Reduce the heat to medium, lay the Swiss slices over the top of the mixture, cover the skillet, and cook 2-3 minutes until the cheese is fully melted.
Assembly: Bringing It All Together
Once your filling is ready, it’s time to assemble your bowls!
- Divide the Filling: Spoon the hot mixture evenly into four bowls and top each with a portion of the melted Swiss.
- Drizzle the Dressing: Add about 1 tablespoon of Thousand Island dressing over each bowl.
- Garnish: Sprinkle with sliced green onions if using, and serve right away while the cheese is warm.
Variations and Customizations
One of the great things about the Reuben in a Bowl is its versatility!
- Swap the Meat: Use sliced turkey pastrami or deli roast beef in place of the corned beef for a lighter or different flavor.
- Add Crunch: Top each bowl with toasted rye croutons for a crisp contrast to the tender meat and cabbage.
- Spicy Kick: Stir a pinch of red pepper flakes into the cabbage or add a spoonful of spicy brown mustard for extra heat.
- Lighter Version: Add extra coleslaw mix and use only four slices of Swiss cheese for a lower calorie bowl.
Serving Suggestions
Serve your bowls with a creamy copycat coleslaw on the side for a second dose of crunch.
For drinks, a cold lager or a glass of sparkling water with lemon pairs nicely with the savory, tangy flavors.
Conclusion
In just a few simple steps, you’ve created a bold and satisfying Reuben in a Bowl that is sure to become a family favorite.
It’s a fantastic choice for weeknight dinners, and the filling also reheats well for a quick lunch the next day.
Don’t hesitate to get creative with your toppings and proteins, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use turkey pastrami or roast beef instead of corned beef?
Yes, sliced deli turkey pastrami or roast beef works well as a swap. Keep the 6 ounce amount and the same 3/4 inch cut so the meat cooks evenly.
What should I serve with a Reuben in a Bowl?
Creamy coleslaw, a simple green salad, or a handful of kettle chips all pair nicely. A cold lager or sparkling water with lemon balances the rich, tangy flavors.
How can I store leftovers?
Store the cooled filling in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat, then add fresh Thousand Island dressing and cheese just before serving.
Reuben in a Bowl
Ingredients
- 6 ounces deli sliced corned beef cut into 3/4 inch squares
- 6 ounces deli sliced pastrami cut into 3/4 inch squares
- 1/2 medium sweet onion thinly sliced
- 1 tablespoon high-heat cooking oil such as avocado or canola
- 28 ounces coleslaw mix vegetable mix only
- 1 1/2 cups sauerkraut drained well
- 6 slices Swiss cheese for melting over the filling
- 4 tablespoons Thousand Island dressing for drizzling, about 1 tablespoon per bowl
- 1/2 tablespoon caraway seeds optional, for a classic rye flavor
- sliced green onions for garnish, optional
Instructions
- Soften the Onion: Heat the oil in a large skillet over medium-high heat until shimmering, then add the sliced onion and cook 3-4 minutes until softened and lightly golden.
- Crisp the Meats: Add the corned beef and pastrami to the skillet and cook 4-5 minutes, stirring occasionally, until the edges turn slightly crisp.
- Add the Cabbage: Stir in the coleslaw mix, drained sauerkraut, and caraway seeds if using, then cook 6-8 minutes until the cabbage wilts and everything is heated through.
- Melt the Swiss: Reduce the heat to medium, lay the Swiss slices over the top of the mixture, cover the skillet, and cook 2-3 minutes until the cheese is fully melted.
- Divide the Filling: Spoon the hot mixture evenly into four bowls and top each with a portion of the melted Swiss.
- Drizzle the Dressing: Add about 1 tablespoon of Thousand Island dressing over each bowl.
- Garnish: Sprinkle with sliced green onions if using, and serve right away while the cheese is warm.
