This Easy Reuben Bowl is a hearty, flavorful twist on the classic Reuben sandwich, featuring succulent browned corned beef cubes, sautéed coleslaw mix, tangy sauerkraut, and melty Swiss cheese, all topped with a creamy homemade Thousand Island dressing and fresh green onions. Perfect for a comforting Main Course that delivers all the deliciousness of a Reuben without the bread.
Total Time:40 minutes
Yield:4 servings
Ingredients
Main Bowl Components
3/4 pound thick-cut deli corned beef
3 tablespoons olive oil, separated
1 small sweet onion, finely diced
2 fresh garlic cloves, minced
1 teaspoon caraway seeds
2 bags (10 oz each) coleslaw mix
1 cup well-drained sauerkraut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces thinly sliced Swiss cheese
Fresh green onions, green parts only, thinly sliced for garnish
Homemade Thousand Island Dressing
1/3 cup quality mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon dill pickle relish
1 tablespoon finely minced sweet onion
1/2 teaspoon Worcestershire sauce
1 garlic clove, very finely minced
1/4 teaspoon sweet paprika
Salt to taste (optional)
Instructions
Prepare the corned beef: Cut the thick-sliced deli corned beef into 1/2-inch chunky cubes to ensure hearty, satisfying bites.
Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corned beef cubes and cook for 5 minutes, stirring occasionally until nicely golden-brown. Transfer to a paper towel-lined plate to drain excess oil.
Sauté onion and aromatics: Add another tablespoon of olive oil to the skillet. Add the finely diced sweet onion and cook for 3 minutes until translucent. Then add minced garlic and caraway seeds, cooking for an additional 1 minute until fragrant.
Cook the coleslaw mix: Pour in the remaining tablespoon of olive oil and add both bags of coleslaw mix. Stir together and cook for 8 minutes until the cabbage is tender but still crisp.
Add sauerkraut and combine: Mix in the drained sauerkraut, browned corned beef, salt, and black pepper. Arrange Swiss cheese slices on top and reduce heat to low. Cook for 4 minutes until the cheese melts and becomes gooey.
Make the Thousand Island dressing: Whisk together mayonnaise, sour cream, ketchup, dill pickle relish, minced onion, Worcestershire sauce, minced garlic, paprika, and salt in a medium bowl. Adjust seasoning to taste.
Assemble and serve: Spoon the warm cheesy Reuben mixture into bowls. Drizzle generously with the homemade Thousand Island dressing and garnish with sliced fresh green onions for a perfect finishing touch.
Notes
Use thick-cut corned beef for a meaty texture; leftover corned beef can also be used.
Drain the sauerkraut well to prevent excess moisture in the bowl.
If you prefer spicier dressing, add a dash of hot sauce or cayenne pepper to the Thousand Island.
Swiss cheese can be substituted with provolone or mozzarella for a milder flavor.
Serve immediately to enjoy the cheese melted and warm.
