If you’ve ever craved the tangy, cheesy, unmistakable flavors of a classic Reuben without all the fuss of bread, the Reuben in a Bowl is about to become your new favorite comfort food. It captures everything you love—savory corned beef and pastrami, gooey Swiss, briny sauerkraut, and that irresistible Thousand Island drizzle—in one colorful, satisfying bowl. Imagine all the bold flavors of your favorite deli sandwich, but with a lighter, veggie-packed twist that’s just as irresistible for weeknight dinners or laid-back weekend meals.

Ingredients You’ll Need

This Reuben in a Bowl recipe proves that you don’t need a long, fancy shopping list to make something unforgettable. Each ingredient brings its own special spark, whether it’s crunch, creaminess, or a punch of flavor—and putting them together is pure magic. Here’s what you’ll need:

Corned beef: Grab 6 oz of deli-sliced corned beef and cut it into ¾” squares—savory and salty, it’s a quintessential Reuben flavor.
Pastrami: Another 6 oz of deli-sliced pastrami (cut the same way) adds fabulous smoky depth.
Sweet onion: Use half a medium onion, thinly sliced; it caramelizes up beautifully and gives a subtle sweetness.
High-heat cooking oil: Just 1 tablespoon is perfect for sautéing and bringing everything together—use avocado or canola for best results.
Coleslaw mix: Two 14 oz bags, pure veggies only, no dressing—this forms the “bowl” base and adds a lovely crunch and color.
Sauerkraut: Drain 1½ cups well, so your bowl isn’t watery—this brings the Reuben’s signature tang!
Caraway seeds (optional): Half a tablespoon adds that classic rye bread flavor, even without the bread.
Swiss cheese: Six slices melt over everything, bubbling into creamy, gooey glory.
Thousand Island dressing: For drizzling on top—it adds a touch of sweetness and ties all the flavors together.
Green onions (optional): Sliced for garnish, they add a pop of color and fresh flavor at the end.

How to Make Reuben in a Bowl

Step 1: Fire Up the Griddle or Skillet

Begin by preheating your griddle to around 375-400℉ or, if you’re working stovetop, set a large skillet over medium heat. Swirl a tablespoon of high-heat cooking oil across the surface to prevent sticking and create a gorgeous base layer for the flavors to bloom. This simple step gets things sizzling and fills your kitchen with those enticing deli aromas.

Step 2: Sauté Meats and Onions

Add your diced corned beef and pastrami onto one side of the griddle, and on the other, toss in the sliced onions. Let the meats brown and develop a little crispy color while the onions soften and become just translucent—the aroma is downright mouthwatering. Once the meat is heated through and the onions are ready, combine them, then move them to a cooler spot on the griddle or set aside if using a skillet. This keeps everything juicy and ready to toss back in later.

Step 3: Cook the Coleslaw Mix and Sauerkraut

Now, pile the coleslaw mix onto your hot surface in a thin, even layer. Let it sauté until it’s about halfway tender—the veggies should still have some bite. Next, add the drained sauerkraut right to the mix. The combo gives you all that classic Reuben sharpness and a beautiful tangle of cabbage throughout every bite. Sauté the veggies together for a bit to let the flavors develop and meld.

Step 4: Toss Everything Together

When the veggie base is almost perfectly tender (adjust for your own preference), stir in the cooked corned beef, pastrami, and onions. If you adore that deep, earthy flavor, now’s the time to sprinkle over the caraway seeds. Give everything a hopeful toss so every forkful will deliver a balanced bite of meat, veg, and tang.

Step 5: Melty Swiss Cheese Blanket

Lay your slices of Swiss cheese right over the hot Reuben in a Bowl mixture. Watch as they begin to melt and bubble—if you’re using a griddle or big skillet, pop a melting dome or lid on top to trap steam and get that dreamy, silky melt faster. There’s something incredibly satisfying about seeing all those familiar flavors come together under a cloak of creamy cheese.

Step 6: Dress and Garnish

With the cheese melted and everything piping hot, transfer big spoonfuls of Reuben in a Bowl to serving bowls. Drizzle generously with Thousand Island dressing, and for that final fresh crunch and color, shower over some sliced green onions if you like. Serve warm and enjoy what might just become your new favorite way to eat a Reuben!

How to Serve Reuben in a Bowl

Garnishes

The finishing touch sets your Reuben in a Bowl apart—try a scattering of sliced green onions for zing, extra caraway seeds if you’re a true rye bread fan, or even a final twist of black pepper. Sprinkles of fresh chopped parsley brighten things up too, making every bite even more inviting.

Side Dishes

This hearty bowl stands tall enough on its own, but for a deli-inspired feast, think crispy oven-baked potato wedges, a refreshing cucumber salad, or your favorite kettle chips for crunch. A dill pickle spear on the side is practically a must and fully seals the Reuben experience.

Creative Ways to Present

Don’t be afraid to have a little fun! Spoon your Reuben in a Bowl mix into hollowed bell peppers for a colorful edible bowl, tuck portions into lettuce leaves for a low-carb wrap option, or set out small ramekins for appetizers at game night. It’s amazing how this one recipe can be dressed up for a party or pared down for a cozy dinner-for-one.

Make Ahead and Storage

Storing Leftovers

Let any leftover Reuben in a Bowl cool to room temperature, then spoon into an airtight container. It’ll keep beautifully in the fridge for up to 3 days without losing much of that signature flavor, making it perfect for meal prep or next-day lunches.

Freezing

If you’d like to freeze your leftovers, portion the cooled mixture into freezer-safe containers. Reuben in a Bowl freezes surprisingly well, though the texture of the veggies may soften a bit upon thawing. It stays tasty for up to 2 months—just hold off on adding any fresh garnish or Thousand Island until you’re ready to serve.

Reheating

The best way to reheat is in a skillet over medium heat—just cover and stir occasionally until everything’s warmed through and the cheese is melty again. Alternatively, microwave individual servings in 30-second bursts, stirring between each, until nice and hot. Finish with fresh dressing and green onions for that just-made flavor.

FAQs

Can I use just corned beef or just pastrami?

Absolutely! While the combo brings a unique depth, using only corned beef or pastrami is totally delicious—just double up on your favorite for a simplified version of Reuben in a Bowl.

Is there a keto or low-carb way to make Reuben in a Bowl?

Yes! Just be sure to check your Thousand Island dressing for added sugars, and the rest of the classic ingredients fit nicely into a low-carb or keto lifestyle. The bowl is naturally bread-free, keeping the carbs in check.

What’s the best substitute for Swiss cheese?

If Swiss isn’t your favorite or you don’t have any, try provolone, mozzarella, or even a mild cheddar. The cheese should melt well and complement the tangy, savory mix of the bowl.

Do I need to use caraway seeds?

Not at all—caraway seeds add that classic rye bread note but the dish is fantastic without them. If you’re not a fan or don’t have any handy, simply skip or experiment with a pinch of fennel seed for a slightly different twist.

Can I make this Reuben in a Bowl ahead of time?

Definitely! You can make the full recipe up to two days in advance. Simply reheat in a skillet or microwave, and add your Thousand Island and garnishes just before serving to keep everything fresh and vibrant.

Final Thoughts

If you love a hearty, comforting meal with loads of personality and flavor, do yourself a favor and try this Reuben in a Bowl soon. It’s everything you adore about a deli classic, only lighter, easier, and ready to make its way onto your regular dinner rotation!