Introduction

If you are a fan of the classic deli sandwich, you know there is nothing quite like the combination of salty corned beef, tangy sauerkraut, and melty Swiss cheese. But what if you’re watching your carbs or just want a meal that’s a bit lighter than a heavy marble rye sandwich? Enter the Reuben Skillet.

This recipe takes everything you love about the classic Reuben and turns it into a high-protein, low-carb masterpiece. By ditching the bread, we’ve created a dish that clocks in at just 1 net carb per serving without sacrificing any of that signature flavor. Whether you’re using leftover corned beef from St. Patrick’s Day or cooking a fresh brisket in the slow cooker, this skillet meal is bound to become a weeknight staple in your home.

Why I Love This Recipe

There is something incredibly satisfying about a one-pan meal. Much like my Tomato Skillet with Okra and Sausage, this recipe focuses on bold flavors and minimal cleanup.

I love this Reuben Skillet because it’s “accidentally” keto-friendly but doesn’t taste like “diet food.” The way the Swiss cheese melts into the warm sauerkraut creates a creamy, tangy base for the tender corned beef. Plus, making your own Thousand Island dressing at home allows you to control the sugar content, ensuring it stays perfectly low-carb. It’s the ultimate comfort food for a lazy Sunday or a busy Tuesday.

List of Ingredients

For the Corned Beef:

• 1 Corned Beef Brisket: (3-4 lbs) with seasoning packet included.
• 2 tbsp Brown Mustard: For a tangy crust.
• 1 tbsp Worcestershire Sauce: To add depth of flavor.

For the Skillet:

• 2 tbsp Butter: For frying the sauerkraut.
• 1 jar (16-24 oz) Sauerkraut: Drained (but keep a little juice for moisture).
• 6-8 slices Swiss Cheese: Enough to cover the entire skillet.

For the Homemade Thousand Island Dressing:

• 1/2 cup Mayonnaise
• 1 tbsp Brown Mustard
• 2 tbsp Diced Pickles: (Ensure they are sugar-free for keto).
• 1 tsp Pickle Juice
• 1/2 tsp Garlic Powder
• 1/2 tsp Paprika

Swaps and Notes

• The Meat: If you don’t have time for a full 8-hour crockpot cook, you can use thick-cut deli corned beef or pastrami. Just chop it up and toss it into the skillet with the sauerkraut.
• The Cheese: While Swiss is classic, Gruyère or even Provolone works beautifully if you want a different melt profile.
• Sauerkraut: Make sure to drain your sauerkraut well before adding it to the buttered skillet to prevent the dish from becoming watery.
• Spice it up: If you like a kick, add a pinch of red pepper flakes to the cabbage mixture.

List of Steps for the Recipe

1. Slow Cook the Corned Beef

Place your corned beef brisket in the crockpot. In a small bowl, mix the brown mustard, Worcestershire sauce, and the seasoning packet that came with the beef. Spread this mixture over the top of the brisket. Set the crockpot to Low and cook for 8 hours until the beef is fork-tender. Once finished, shred or chop the beef, reserving some of the juices.

2. Prepare the Dressing

In a small bowl, whisk together the mayo, brown mustard, diced pickles, pickle juice, garlic powder, and paprika. Set this aside in the fridge so the flavors can marry while you finish the skillet.

3. Sauté the Sauerkraut

In a large skillet, melt the butter over medium heat. Add the jar of sauerkraut and fry it for about 3–5 minutes. You want it to be heated through and slightly browned in spots to develop that rich, nutty flavor.

4. Combine and Melt

Add your cooked corned beef to the skillet with a splash of the reserved juices from the crockpot. Mix everything together until well combined and hot. Flatten the mixture out and layer the Swiss cheese slices over the top. Cover the skillet with a lid for 1–2 minutes until the cheese is gooey and melted.

5. Final Touch

Drizzle the homemade Thousand Island dressing over the top or serve it on the side for dipping!

Tips for Success

• Don’t Rush the Beef: Corned beef is a tough cut; the low and slow 8-hour crockpot method is essential for that “melt-in-your-mouth” texture.
• The Skillet Matters: Using a cast-iron skillet helps get those crispy edges on the sauerkraut that make this dish feel gourmet.
• Balance the Tang: If your sauerkraut is too sour, give it a quick rinse under cold water before frying it in the butter.

Serving Suggestions and Pairings

This Reuben Skillet is a powerhouse on its own, but if you’re looking to round out your meal, I have a few ideas. For an appetizer-heavy party, you could serve this alongside my Baked Brie Appetizer or a bowl of Crockpot Nacho Dip.

If you aren’t strictly low-carb, this skillet makes an amazing filling for toasted hoagie rolls or even inside a wrap. For those who love deconstructed meals, think of this as the savory cousin to my Mexican Chicken and Rice Casserole.

Nutritional Information (Per Serving)

• Calories: 385 kcal
• Fat: 28g
• Protein: 24g
• Total Carbs: 3g
• Fiber: 2g
• Net Carbs: 1g

Storage and Leftover Tips

This dish stores incredibly well! Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend putting it back in a skillet over low heat to keep the sauerkraut from getting soggy.

If you find yourself with extra corned beef but no sauerkraut, you can repurpose the meat by learning How I Turned a Classic Sandwich into a Hot Dip.

More Recipes You Will Love

If you enjoyed this one-pan wonder, you’ve got to try these other fan favorites from the kitchen:

• Tomato Skillet with Okra and Sausage
• Mexican Chicken and Rice Casserole
• Crockpot Nacho Dip

Final Thoughts

I hope you enjoy this Reuben Skillet as much as I do! It’s the perfect way to satisfy those deli cravings while staying on track with your health goals. It’s simple, savory, and so satisfying.

Did you make this recipe? I’d love to hear your thoughts! Please leave a comment below or tag me on social media. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered straight to your feed!